The Courtney Room announces new culinary leadership

Co-Chefs de Cuisine Chris Klassen and Brian Tesolin collaborate on menus that showcase modern Pacific Northwest cuisine


The Courtney Room, located in the heart of Victoria at the Magnolia Hotel & Spa, announces a new senior culinary leadership, with two chefs de cuisine leading the talented kitchen team.

Chef Brian Tesolin joins opening sous chef Chris Klassen, both in the role of Chef de Cuisine. Both chefs bring exceptional talent and broad skillsets of honed, classic techniques to the role, which enhances their harmonized approach to modern Pacific Northwest cuisine.

Prior to joining the opening team at The Courtney Room, Victoria-born Chef Chris Klassen nurtured his love of classic techniques and local produce at roles in London, England (Roux at the Landau) and Victoria (Agrius, Brasserie l’Ecloe, Café Brio). A proponent of Vancouver Island’s bounty, both foraged and farmed, Chef Klassen’s relationships are paramount and he loves nothing more than welcoming fresh produce and big characters into the kitchen. Elevating these vibrant ingredients through classic techniques and presentation has been integral to the restaurant’s success to date.


With experience spanning the country from highly respected culinary meccas (Hawksworth Restaurant and OLO on the West Coast, Langdon Hall Country House Hotel in Ontario), Chef Brian Tesolin recently joined The Courtney Room’s kitchen team, to work in close partnership with Chef Klassen. Chef Tesolin saw the potential in elevating both Vancouver Island and wider Pacific Northwest cuisine in a more formal dining setting, blending his knowledge and experience garnered at both Hawksworth and OLO.

Since opening in May 2018, The Courtney Room has been recognised both nationally as #10 best new restaurant in Canada (enRoute magazine, November 2018) and locally as best new restaurant in Victoria (YAM Magazine, June 2018). Local and seasonal remains paramount anchored to the kitchen team’s relationship with foragers and farmers, alongside a passion for house-made and cured charcuterie and dry-age meat program, using high quality, ethically sourced Pacific Northwest produce.

To learn more about Chefs Chris Klassen and Brian Tesolin, and to view the current menu, visit To make a reservation, call 250.940.4090.