Meet the Team

We've asked our team to answer a few questions to help you get to know them.

Nick McGee:

Q1) How long have you been with the Whole Beast? Since April 2013
Q2) What do you do here? Responsible for dry cured product As well as pates and terrines.
Q3) What were you doing before? Before this I was working in restaurants. After graduating from a Culinary Management program from Algonquin College in Otttawa I spent some time in the restaurant circuit there
Q4) What is your favorite product we carry at the moment? Favourite product is hands down our prosciutto . But it's not attainable to everyone so I'd have to say the Coppa di testa or any of the salamis. Their all my babies It's like asking which kid is my favourite
Q5) What do you do in your downtime? In my downtime I do a lot of Meat curing. Go figure. Also love getting feral and disappearing in the woods. Hopefully with a handful of mushrooms. Mostly that and cooking with my lady.
Q6) What was your most memorable meal in past year? Ooh. Tough call. Every meal should be memorable though. Our staff parties at Zambris have always been top notch. Good food, good company too. That guy needs a Michelin star. Great service and absolutely flawless food.

Shane Harwood:

Q1) How long have you been with the Whole Beast? 1 1/2 years
Q2) What do you do here? I am the whole beast's butcher and sausage maker, but we all do a little of everything
Q3) What were you doing before? butchering at Thrifty foods Broadmead location
Q4) What is your favorite product we carry at the moment? harsh tie: Cotechino and Coppa di Testa are always neck and neck. on certain days the Venetian can give both a run for their money
Q5) What do you do in your downtime? I enjoy spending time with my fiancé, lifting weights, playing Magic the gathering, and cooking
Q6) What was your most memorable meal in past year? Squid ink seafood risotto. thanks again Zambri.

Madone Pelan: Co-Owner/ Marketing + PR *Official Product Taster

Q1) How long have you been with the Whole Beast? Well I am married to the Beast so have been there since it's inception.
Q2) What do you do here? Although I am part owner, the Whole Beast is not my day job - I jump in to help out whenever needed and assist with the Marketing, Social Media and PR. You wont find me in the back butchering but may see me working the front of the retail shop on occasion as well as assisting at many of the festivals we take part in.
Q3) What is your favorite product we carry at the moment? That is so hard to answer as it seems to change with every season. Right now I'd have to say the Chicken Liver Parfait, aka "Paleo Ice cream". FYI - One jar is never enough. Save yourself the trip and just buy two.
Q4) What do you do in your downtime? Downtime? What's that? Just kidding! I actually enjoy distance running and The Whole Beast will be sponsoring my next half marathon. I will need a t-shirt with a slogan - "Fuelled by Bacon"? Open to suggestions!
Q5) What was your most memorable moment in the past year? Again, it is difficult to choose just one. We have been a part of so many great festivals and local community events that have been a lot of fun. I think being recognized by Douglas Magazine as one of the top 10 to watch new business was up there. It was such a huge honor so early on, it gave us a real boost.

We've asked our team to answer a few questions to help you get to know them.

Cory Pelan: Owner Operator/Marketing/Sales

Cory Pelan has over 25 years in the food industry cooking in many of the best kitchens in Victoria and the Vancouver. It is his passion for traditional curing methods and flavor combinations that is the corner stone of his business and has fueled its success to date. He is also an outspoken champion of the sustainable food movement with many connections to food security initiatives on Vancouver Island and the lower mainland. Past president, treasurer and current board member of The Island Chefs Collaborative http://www.iccbc.ca/, former board member for Slow Food Vancouver Island http://slowfoodvancouverisland.blogspot.ca/, and former stewardship team member representing Vancouver Island for Farm Folk City Folk

Barett Sexmith: Production Manager

Ryan Kelly: Salumiere

Blake Anderson: Salumiere

Madone Pelan: Co-Owner/Official Product Taster

Q1) How long have you been with the Whole Beast? Well I am married to the Beast so have been there since it's inception.
Q2) What do you do here? Although I am part owner, the Whole Beast is not my day job - I jump in to help out whenever needed and assist with the Marketing, Social Media and PR. You wont find me in the back butchering but may see me working the front of the retail shop on occasion as well as assisting at many of the festivals we take part in.
Q3) What is your favorite product we carry at the moment? That is so hard to answer as it seems to change with every season. Right now I'd have to say the Chicken Liver Parfait, aka "Paleo Ice cream". FYI - One jar is never enough. Save yourself the trip and just buy two.
Q4) What do you do in your downtime? Downtime? What's that? Just kidding! I actually enjoy distance running and The Whole Beast will be sponsoring my next half marathon. I will need a t-shirt with a slogan - "Fueled by Bacon"? Open to suggestions!
Q5) What was your most memorable moment in the past year? Again, it is difficult to choose just one. We have been a part of so many great festivals and local community events that have been a lot of fun. I think being recognized by Douglas Magazine as one of the top 10 to watch new business was up there. It was such a huge honor so early on, it gave us a real boost.