Every Wednesday at the Mahle House we offer our “Adventurous Wednesday” multi-course menu.
Chef’s Choice – Five Courses - $48 per person
This menu is available by the table for groups of any size (all diners must participate.) Diners in groups of four or fewer will receive different items for each course (some duplication of items will occur with groups larger than four). We suggest calling for reservations.
Luke Griffin started out in the food and beverage industry at the young age of 14, as a prep cook out on Canada’s west coast. Luke would soon realize that he wanted to build a career in the industry. He then returned to his home town of Toronto to complete his education at George Brown Culinary Institute.
Upon completion of his schooling Luke worked for the Oliver Bononcini group in Toronto, spending 2 years at one of their restaurants. Recruited by Coast Hotels and Resorts, Luke headed back out west ending up in Nanaimo for a period of 6 years, where he lead a great culinary team in a five star restaurant. In 2009 he then traveled to Victoria, BC where he lead a culinary team at Pescatores, arguably the city’s most prestigious seafood restaurant.
Luke is Red Seal Certified and brings with him Sterling Service Team leadership/support awards. His passion and drive for the industry is relentless, he loves food and consistently instills this in his staff.
The Mahle House menu has evolved considerably over its lengthy history. The current menu is an ever changing collection of dishes that showcase seasonal offerings from our many local farms and suppliers. Long term supporters will still find a number of Mahle House classics among the new offerings including our much loved Porcupine Prawns and Calamari Dijonnaise.
Stephen and Tara Wilson took over the operations of The Mahle House in 2009. The husband and wife team met in Victoria and have worked at some of the city’s finest establishments including Camille’s, Il Terrazzo, Cassis Bistro, Café Brio, The Sooke Harbour House and The Fairmount Empress.
Stephen’s professional experience runs the gamut from server to Food & Beverage Director. He is a Certified Sommelier as well as a Red Seal Chef. He leads the kitchen team at the Mahle House as Executive Chef.
Tara has a long history of service in the food industry. Before working in Victoria, she worked at the Mahle House in various capacities from 1983 to 1995. She now manages the front of house and wine program.
The Mahle House is a second generation establishment which has become a favorite for locals and tourists alike.
It was established in 1983 by Chef Maureen Loucks and Delbert Horrocks (Tara’s mother and uncle respectively).