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Meet Executive Chef, Shaun Snelling


It was a part-time job while attending high school that sparked Shaun Snelling’s interest in the culinary arts. West Vancouver’s Salmon House on the Hill gave him a place and platform to explore his creativity and share his talent with hungry patrons. Upon graduation he chose to pursue an engineering degree but after a brief stint at BCIT he found himself drawn back to the galley. To develop his craft and set the course for a passion-driven career, Shaun transferred to the Dubrulle International Culinary Arts program at the Art Institute of Vancouver in 2004.  


His years as Sous Chef at CRU Restaurant enabled him to further realize his personal cooking style before returning to the West side as Chef de Cuisine under the mentorship of Chef Wayne Martin of the upscale eatery, Fraiche.
 

His career has since taken him through many renowned kitchens such as Bin 941/942 and the Opus Hotel and given him entrepreneurial opportunities such as owning a sandwich shop, working as a private chef, and gourmet catering. More recently Shaun has worked with some of Canada’s top chefs and impressed palates as the Executive Chef at The West Coast Fishing Club and Executive Sous Chef at Tofino Resort and Marina.
 

 

As recently appointed Executive Chef, Shaun brings to the Long Beach Lodge Resort his love for fine dining. By adding a touch of West Coast flair to every dish, highlighting local seasonal ingredients and applying classic techniques, he aims to maintain the high quality experience guests have grown to know and love. With Chef Snelling’s distinct influence, the Great Room will continue to be a place you can discover inspired dishes and creative flavours of the coast.  

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Updated June 2018



"Surf trip with the family"
2024-10-13
We thoroughly enjoyed our stay at this property. The rain forest cottages fit our family of 5 perfectly for the week and were great to spend some time in no matter what the weather. Having the hot tub was a nice plus after surfing. The staff was very helpful and happy to work around our dog (which was so nice we could bring him!) for cleaning etc. We would just make sure to take him out for a few hours so they could clean as we didn’t bring a kennel. The restaurant was great as usual. We had a wonderful dinner there. It was our anniversary and although they didn’t do what they had the year before (no comp drinks or desert which was different as we had travelled the year before here and it was lovely to be treated so well), the quality of the food was just as good and the view is hard to beat. "Tophotel op toplokatie"
2024-10-13
Prachtige kamer 205 met terras en zeezicht. Prima bed, ruime badkamer, kleine douche. Erg vriendelijke staff zowel receptie als restaurant. Uitstekend gedineerd voor correcte prijzen. Betaalparking. Schitterend strand en machtige zonsondergang "One of the best “experience” hotels we’ve stayed in"
2024-10-29
We stayed here for 3 nights as part of a 14 day road-trip from Ireland and all I can say is that it was absolutely amazing. The staff were all so welcoming, friendly and attentive. We stayed in room 313 which was on the top floor overlooking the beach with a balcony. Truth be told, the hotel was so good we didn’t venture far over the 3 days, instead opting to just “relax” at the hotel walking the beach or sitting outside at the gas fires taking in the ambience and the surfers catching the waves. The food and service in the restaurant was amazing, I would even go so far to say it was the best food we’ve had in a long time at a hotel! If having food at the hotel, make sure you book a table at the restaurant before 6pm and maybe even arrive a little early. They will not reserve the window seats, but to get the best view of the sunset over the pacific - trust me, it’s where you want to be sitting. Cocktails were also very good. If getting a snack during the day you can get it at the Surf Club which is a few steps from the main building. After dinner we just retired to the bedroom with the gas fires going, patio doors open and enjoying a bottle of wine while listening to the waves crash on the beach. We didn’t do breakfast at the hotel any of the mornings as we wanted something “light” opting instead for the delights from the cafe & bakery Tofitian just a few minutes up the road. As an “experience”, it was hands down one of the best hotels I’ve visited in Canada/US. The team should be very proud.