Ryan Watson is the  Executive Chef at Naturally Pacific Resort, leading both Carve Kitchen + Meatery and Velocity Lounge & Driving Range. Raised in Glencoe, Ontario, Chef Watson developed his culinary skills at his family's restaurant, then went on to hone his craft at Niagara College's culinary school. He achieved his Red Seal in kitchen roles at Sunningdale Country Club and The Elmhurst Inn. 

Chef Watson brings years of experience working in some of Canada’s leading resort restaurants including the Fairmont Banff Spring’s 1888 Chop House, the Vermillion Room and the Delta by Marriott’s SMR36. He is thrilled to bring his expertise and culinary vision to the culinary team at Naturally Pacific Resort, in the heart of Campbell River.

At Carve Kitchen + Meatery, Chef Watson prioritizes supporting local farmers and sourcing high-quality meats from sustainable vendors. His skillful approach honours the ingredients with fresh flavors and traditional techniques to create innovative comfort food dishes.  The resort's 10,000 square foot garden and orchard provides an abundance of fresh produce and inspiration for Chef Watson's seasonal menus.