Sunshine Coast BC Restaurant

With a goal to be one of the few with a Certified Master Chef certificate in Canada, Marcus Bugoy has an accomplished resume that is sure to make anyone’s taste buds salivate. Inspired by his mother, Bugoy started cooking at a young age and hasn’t put his knives down since.

Growing up in Smithers, B.C., Bugoy has worked his way across Canada and trained under notable Chefs such as Anthony Walsh at Canoe in Toronto, Lee Parsons at the Prince of Wales Hotel in Niagara on the Lake, Daniel Buss at the Banffshire Club at the Banff Springs Hotel and Michael Bonacini at Auberge du Pommier in Toronto.

Recently completing his Certified Chef de Cuisine at Vancouver Community College, Bugoy’s expertise in the field and focus on modern techniques is skillfully paired with his ability to create French inspired dishes that emphasize and compliment the natural flavours of the ingredients in the dish.

Committed to using locally grown and sustainable ingredients to create his innovative dishes, Bugoy works closely with local purveyors to source ingredients, knowing that the customer will ultimately be able to taste the difference.

With a student-for-life mentality, Bugoy is continually advancing his art by keeping on top of trends and new cooking techniques such as sous vide and molecular gastronomy. He looks to bring his fervor for innovative dishes to the plates at Painted Boat Resort Spa and Marina - known for their creative coastal cuisine.

Bugoy is a star on the international cooking scene. Finishing second in the Canadian Culinary Federation’s competition to determine who would be part of the Canadian team for a 2011 competition and cooking for the likes of George W. Bush and Jean Chretien when the G8 Summit came to Kananaskis, AB, as well as Bob Costas, Matt Lauer and some of the Olympic athletes during the 2010 Winter Olympics in Vancouver, B.C., Bugoy is a gold medal contender in the culinary scene.

The RESTAURANT can assist with your special event - Holiday Gatherings, Corporate Dinners and Private Events such as a milestone birthday or anniversary celebration. Specialty dinner, lunch and brunch menus are available for set events.

For more details, Contact our Event Coordinator Lori Pratt at 604.883.2456 or PBAsstMgr@crmr.com

If you didn't get a chance to watch this episode when it aired on CHEK-TV, you must see this episode of Flavours of the West Coast. Painted Boat is featured about 8 1/2 minutes in, and you can also find out more information on Northern Divine Caviar just before our segment.

Check out the following link. Flavours of the West Coast; Sunshine Coast Episode

Thank you to Cedarwood Productions for the great shots on this episode!

May 1 - May 19, 2013
Wednesday to Sunday: 5 p.m. to close
Saturday & Sunday: 11 a.m. to close

May 20 - June 30, 2013
Nightly: 5 p.m. to close
Saturday & Sunday: 11 a.m. to close

July 1 - September 2, 2013
Daily: 11 a.m. to close

Gourmet Breakfast Basket- Orange juice, yogurt & fresh fruit, muesli & milk, daily scone (butter & jam), bagel, smoked salmon & chive crème fraiche

$19 per person

We invite you to place your order 48 hours in advance (can be placed upon booking), so we may ensure quality service. Call us toll free 866-902-3955 or email us for confirmation and more information. reservations@paintedboat.com