Bobby Sherlock has spent more than 20 years working in kitchens. He began cooking in Vancouver’s fine dining scene in the early 2000s, then brought that experience into a more personal style of hospitality: preparing food for small groups in remarkable places. His love of food and the outdoors came together when he created sailing trips in Barkley Sound centred on good meals and time on the water. Today, Bobby manages the culinary program at Firvale Wilderness Camp. In winter, he is head chef at Bella Coola Heli Sports’ Sand Creek Ranch, a small, remote lodge on the Chilcotin Plateau. At Firvale, his approach is simple: start with good ingredients, cook thoughtfully and make everyone feel at home at the table.