Matt and Jenn Heyne are chef and owners at the Cow Cafe West Coast Grill in Cowichan Bay. Photographs by Lia Crowe

West Coast Inspiration At Cow Cafe

Chef and owners Matt and Jenn Heyne in Cowichan Bay

  • Dec. 21, 2020 7:00 a.m.

– Words By Susan Lundy Photos by Lia Crowe

Where did you come from and how did you get to Cowichan Bay?

‏Growing up on the West Coast, we have always been drawn to the ocean. After purchasing a house in Cowichan Bay in 2004, we knew this was home. An opportunity came about in 2012 in a location that we had my eyes on for years, and we found ourselves jumping in head first with absolute certainty that this was the right decision. After operating at our original Cowichan Bay location for five years, it was clear we had out grown that space and that’s when we were approached by the Oceanfront Suites Hotel to take over the 11,000-square-foot penthouse restaurant that included an ocean-view dining room, two event spaces, a street-side patio and a kitchen four times larger than our previous space. We knew right away that our vibe would be a perfect match for this space.

‏Matt, what inspired you to become a chef?

‏The majority of my childhood was spent living in Long Beach, California, where my parents worked at an upscale hotel. As a child, I spent countless hours roaming the property and mostly making my way into the kitchen where the executive chef had taken me under his wing. I was always intrigued by the creations I saw, and one day I told him I wanted to cook my mom lobster for her birthday—I was six! The next week he brought me into the kitchen, gave me a custom-made apron, a classic “toque” chefs’ hat and three beautiful Atlantic lobster. The next day, I was cooking steak and lobster on a Webber barbecue…with supervision, of course! I’d have to say that’s what originally inspired me, but what keeps me going is the beauty of the West Coast and its offerings.

‏How did you adapt to becoming chef and owner of Cow Cafe?

‏Honestly, I think my biggest strength is adaptability. We are in an industry that is very demanding in so many ways. You need to be quick on your feet to make changes or accommodate something that might put you out of your comfort zone. When I initially took over operations as owner, I was mostly FOH (front of house) and had been for a of couple years. At that point, I didn’t really have a desire to be in the kitchen: I was very focused on the big picture and wanting to learn everything I could about the industry as a whole. However, I had a vision: I knew what I wanted to see coming out of the kitchen—my food! I knew I had to be in the kitchen if I was going make this vision a reality.

‏What challenges and rewards does working together as a couple and business owners bring?

‏One of our biggest challenges, but also the most rewarding was deciding to have a family: with both of us being so hands on in our respective positions, we had to figure out how to maintain our restaurant while learning to be new parents. We have always been a team in every aspect of our business, and finding a new balance has been a journey. But being able to share the journey as a family has been the ultimate reward.

What makes Cow Cafe special?

‏We believe its our staff; they are like family to us. In this industry it’s very common to have staff come and go quite frequently. This is not the case here—our core is our family and friends, and together we have made it through so many ups and downs. We all love what we do and we believe in the potential and growth of the business. Recently, we have had so many compliments from customers noting that everyone is so positive around here. This makes our hearts so happy as this is so important in the world, especially right now.

‏Your specialty is “modern, West Coast-inspired comfort food.” Can you give a few examples from your menu.

‏Well, we love staying ahead of trends, but in our own unique way. One thing we’ve created is our famous Coast-to-Coast Caesar—we’ve taken the Caesar craze to a whole new level by incorporating seafood from Canada’s east coast —lobster tails from Nova Scotia, eastern sea scallops—with west coast seafood, such as Pacific prawns and locally smoked candied salmon from Port Hardy. When we think of comfort food, it always reminds us of family gatherings in the kitchen, so we try to put that feel in almost everything we do. I think our best representation of that on our menu would have to be the Millionaires Meatloaf. It’s a classic home-cooked-inspired meal, but with a modern West Coast spin. We’ve taken locally raised grass-fed beef and a Japanese-raised wagyu beef, wrapped it in a local bacon and topped it with fire-grilled garlic cajun Pacific shrimp and a Dungeness-crab-infused hollandaise. It’s like mom’s home cooking meets west coast contemporary.

‏Tell us about the dining experience: what do you hope to create for your patrons?

Honestly—we just want people to feel at home. We want parents to feel that they can come in for a date night or a family night. We want dad to be able to get steak and lobster, while the kids can enjoy a burger and a milkshake. We want mom to enjoy a delicious glass of locally made cider with her girlfriends on a Tuesday night, or a 90th birthday celebration on a Sunday afternoon. We want people to just be able to enjoy great food in great company and feel at home, and while doing so without the dishes.

‏What is your favourite cuisine to eat?

‏At home, we love to enjoy as a family any kind of home-cooked meal that isn’t grilled cheese and tomato soup. We also do really enjoy a good Mexican spread and our occasional sushi dates.

‏When are you happiest at work?

‏For Matt: “First thing in the morning: I’ve always been an early-bird-gets-the-worm kind of guy, and to arrive at my restaurant when the sun is just starting to rise over beautiful Cowichan Bay, I sometimes find myself able to take five minutes to just soak it in. That’s when i feel truly inspired and blessed to be where we are. For Jenn” “It’s taking a moment in the middle of a dinner service to gaze across our oceanfront dining room to see the smiles and laughter coming from the families and friends as they fill their bellies with our delicious food and drinks.”

‏When are you happiest outside of work?

‏Jenn: “I can answer this one for Matt—golf! Anything golf: watching, playing, reading, talking golf. He’s so happy, haha, and, of course, any family time we get to share with the three of us is always so nice, whether this is at home playing or out adventuring on the island.

Story courtesy of Boulevard Magazine, a Black Press Media publication

Like Boulevard Magazine on Facebook and follow them on Instagram

DiningFoodrestaurant

Get local stories you won't find anywhere else right to your inbox.
Sign up here

Just Posted

(Black Press Media files)
Snowfall expected for Lower Mainland on Saturday night, Sunday morning

2 to 5 cm of snow predicted Metro Vancouver, according to Environment Canada

A door is boarded up following a fire at Pho Xuan restaurant on Yale Road on Friday, Jan. 22, 2021. (Jenna Hauck/ Chilliwack Progress)
UPDATE: Early morning blaze at Chilliwack restaurant

Fire erupted north of the overpass at Pho Xuan which was permanently closed

This woman is one of two people the Agassiz RCMP are asking for assistance in identifying after a string of alleged thefts in Popkum. (Agassiz RCMP)
Agassiz RCMP ask for help to identify suspects in Popkum thefts

Images of the two suspects were captured on surveillance footage between Jan. 10 and 16

Only students who are attending in-person classes will be asked to take the Foundation Skills Assessment this year in the Fraser Cascade School District. (Unsplash)
Foundation Skills Assessment only for in-person learners: SD78

The provincial assessment will take place between Feb. 15 and March 12 for grades 4 and 7

Businesses continue to struggle under COVID-19 restrictions as the pandemic reaches the one-year mark. (B.C. government)
Another 564 COVID-19 cases, mass vaccine plan coming Friday

15 more deaths, community cluster declared in Williams Lake

Joe Biden, then the U.S. vice-president, and Prime Minister Justin Trudeau take their seats at the start of the First Ministers and National Indigenous Leaders meeting in Ottawa, Friday, Dec. 9, 2016. THE CANADIAN PRESS/Adrian Wyld
Trudeau, Biden to talk today as death of Keystone XL reverberates in Canada

President Joe Biden opposed the Keystone XL expansion as vice-president under Barack Obama

Prince Edward Island’s provincial flag flies on a flag pole in Ottawa, Friday July 3, 2020. A lozenge plant in Prince Edward Island has laid off 30 workers, citing an “almost non-existent” cold and cough season amid COVID-19 restrictions. THE CANADIAN PRESS/Adrian Wyld
‘Almost non-existent’ cold and cough season: P.E.I. lozenge plant lays off 30 workers

The apparent drop in winter colds across the country seems to have weakened demand for medicine and natural remedies

Robert Riley Saunders. (File)
Disgraced Kelowna social worker faces another class-action lawsuit

Zackary Alphonse claims he was not informed of resources available to him upon leaving government care

A specialized RCMP team is investigating a suspicious trailer, which might have connections to the illicit drug trade, found abandoned outside a Cache Creek motel. (Photo credit: <em>Journal</em> files)
Police probe U-Haul trailer linked to illicit drugs left outside Cache Creek motel

Hazardous materials found inside believed to be consistent with the production of illicit drugs

Premier John Horgan leaves the podium following his first press conference of the year as he comments on various questions from the media in the Press Gallery at B.C. Legislature in Victoria, B.C., on Monday, January 13, 2020. THE CANADIAN PRESS/Chad Hipolito
Interprovincial travel restrictions a no-go, Horgan says after reviewing legal options

The B.C. NDP government sought legal advice as concerns of travel continue

Gem Lake Top, at Big White Ski Resort, seen at Jan. 8. (Big White Ski Resort)
Big White cancels $7.3M in lift tickets, accommodations due to COVID-19 orders

Since November, the ski resort has been forced to make several changes

Darlene Curylo scratched a $3M ticket, BCLC’s largest ever scratch and win prize. (BCLC)
Kelowna woman in shock after winning BCLC’s largest-ever instant-ticket prize

Darlene Curylo couldn’t believe her eyes when she saw the amount of money she’d won from a scratch ticket

While each person has different reasons for becoming homeless, a UBCO study shows they learn through their interactions with different services to perform ‘as homeless’ based on the expectations of service providers. (Contributed)
Kelowna homeless forced to ‘perform’ for resources, says UBCO study

One participant in the study said ‘It is about looking homeless, but not too homeless’

Most Read