• When you step into the intimate atmosphere of the dining room, you're greeted with ocean views and the warmest of smiles.
  • Dinning with friends
  • What you eat and drink here will complement the incredible experience
  • Mussels
  • Exquisite West Coast cuisine created from ingredients that are fresh.
  • What you eat and drink here will complement the incredible experience.
  • Rich, gratifying flavours of European cuisine but with a light - and local - twist.
  • Our wine cellar is well-stocked full of award-winning wines.
  •  Executive Chef Terry Pichor
  • Rich, gratifying flavours of European cuisine but with a light - and local - twist.
  • Tasty
  • Fresh
  •  Executive Chef Terry Pichor
Locally inspired Avant-Garde cuisine
as impressive as the views
The 2015 Condé Nast Johansens Awards for Excellence!
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Executive Chef, Terry Pichor

Sonora Resort's award-winning Executive Chef, Terry Pichor, grew up in the picturesque town of Pine Falls, Manitoba and moved to Vancouver in 2002. Trained in classical French cuisine, Terry pursued his formal education on the West Coast and developed a keen interest in rustic flavours from around the world. Vancouver was the perfect environment for working with international flavours in the kitchen, as Terry learned unique, innovative cuisine that sparked his passion. His talent and technique landed Terry the position of Executive Chef at Sonora Resort soon into his career.

Sonora Resort's kitchen has flourished under Pichor’s direction. Combining old world techniques with contemporary West Coast ingredients, Pichor and his team create unique culinary delights that add to the experience of Sonora Resort. His menus are tailored around the freshest seasonal ingredients that are all locally sourced – and it shines through in his dishes.

In 2014, Pichor hosted the Relais & Châteaux North American Meeting, collaborating with top chefs from across the continent to create once-in-a-lifetime dining experiences.

"Being part of the Relais & Châteaux brand is important for a chef because the brand focuses on the quality of the food and creates a better world through cuisine. The expectations take away the boundaries traditionally put on chefs and push them to think outside the box," says Pichor.

Pichor is a two-time medal recipient at the Gold Medal Plates. During Sonora Resort's off-season, he will travel the world to hone his culinary skills and broaden his palate. Pichor has ventured to numerous culinary hot spots, including Spain, the birthplace of tapas, and New York City, which is home to some of the best restaurants in the world. In 2015 he travels to Anguilla, the land of abundant seafood (no surprise here as seafood is one of Pichor’s favourite ingredients).

As Pichor is a culinary artist at heart, the chance to work at Sonora Resort – a fast-paced, creative environment that allows him to explore new cultures through food – was an opportunity not to be missed. The clear ocean, rich soil and dense rainforest of the Canadian Pacific coastline continue to inspire Terry Pichor as he creates his ever-evolving menus at Sonora Resort. End

Chef's Tasting Menus


À la carte Menus


Sonora Resort is a proud member of The Vancouver Aquarium's Ocean Wise program. Ocean Wise was created to educate and empower consumers about the issues surrounding sustainable seafood, and works directly with Sonora Resort to ensure we have the most current scientific information regarding seafood and other ocean-friendly products. The Ocean Wise logo next to a menu or seafood item at Sonora is an assurance that the item is a good choice for keeping ocean life healthy and abundant for generations to come. For more about Ocean Wise, click here


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