Our Philosophy
A meeting of Growth and Grace.
At Quiet Harvest, we believe that the truest expression of food begins long before the plate, in the soil, the seed, and the patient rhythm of the seasons. Our philosophy is rooted in respect: for the land that nourishes us, the hands that tend it, and the quiet moments that allow flavour to unfold naturally.
We approach vegetarian cuisine not as absence, but as abundance – a chance to celebrate depth, colour, and texture drawn directly from the garden’s rhythm. Every choice, from the ingredients we source to the way we welcome our guests, reflects a belief in thoughtful creation and genuine connection.
This is dining for those who appreciate simplicity, honesty, and a slower kind of excellence; where every bite is an act of care, and every detail, a reflection of intention.
A Reflection of Nature’s Balance.
Quiet Harvest was created as a space to pause – to savour food that feels alive and grounded, crafted with the same care that grows it. Our dining room, bright with greenery and natural light, mirrors the philosophy of our kitchen: calm, nourishing, and deeply rooted in the beauty of the present moment.
Led by Chef Isabella Cortez and General Manager Colin Avery, the team brings together years of culinary craft and hospitality experience, unified by a shared respect for the ingredients, the seasons, and the people who gather around the table.
Here, the atmosphere is gentle but deliberate, a reflection of nature’s quiet intelligence and our commitment to balance in all things.
Our Team
The Hands Behind the Harvest.
Behind every thoughtfully plated dish and gracefully poured cocktail is a team devoted to the rhythm of the seasons and the spirit of genuine hospitality.
At Quiet Harvest, our people are as much a part of the experience as the food itself. Calm, attentive, and endlessly curious, from the kitchen to the dining room, we share a single philosophy: to create moments of stillness and connection through care, craft, and intention.
Isabella Cortez
Executive Chef
Chef Isabella Cortez leads Quiet Harvest with a philosophy rooted in calm precision and expressive, plant-driven cuisine. Born in Mendoza, Argentina, and trained in both Buenos Aires and Vancouver, Isabella blends Latin warmth with West Coast seasonality; turning humble ingredients into elegant, layered dishes that celebrate the quiet complexity of the garden.
Her background in traditional Argentine home cooking grounds her approach in comfort and familiarity, but her years in fine dining bring balance, restraint, and artistry. Known among her team for her poise under pressure and her creative edge, Isabella cultivates a kitchen culture built on respect, curiosity, and joy.
At Quiet Harvest, she describes her food as “earth forward cuisine – thoughtful, beautiful, and alive.”
Colin Avery
General Manager
Colin Avery is the steady heartbeat of Quiet Harvest, a consummate host who balances professionalism with genuine warmth. With a background in fine dining and boutique hospitality, Colin has spent more than a decade crafting guest experiences that feel effortless yet deeply personal.
Originally from Victoria, BC, Colin’s approach is rooted in west coast sensibility: polished, relaxed, and quietly confident. His signature tan suit and floral tie have become a subtle calling card – a nod to his belief that hospitality should always have a touch of personality.
Known for his unflappable calm and easy rapport with guests, Colin leads his team with empathy and precision, ensuring every service at Quiet Harvest flows as naturally as the seasons that inspire it.
Danielle Brooks
Head Bartender
Danielle Brooks oversees the bar at Quiet Harvest with a calm confidence that comes from years behind the wood. With more than 15 years of experience in craft cocktails, she’s known for her intuitive balance of flavour, texture, and restraint, a philosophy that mirrors the restaurant’s approach to food.
Originally from Chicago, Danielle began her career in classic cocktail lounges before gravitating toward restaurants that celebrate fresh, seasonal ingredients. Her style is quietly expressive: elegant infusions, delicate garnishes, and a precision that never feels fussy.
Guests trust her immediately; there’s warmth behind her steady gaze and wisdom in the way she measures both spirits and moments. For Danielle, mixology isn’t just about drink-making; it’s about connection, crafted one pour at a time.
Amara Lewis
Head Server
Amara embodies the grace and professionalism that define Quiet Harvest’s service. With a decade of fine dining experience, she blends attentiveness, precision, and genuine warmth in every interaction.
Raised in Seattle and trained in Vancouver’s hospitality scene, Amara has a natural ease with guests that puts them instantly at comfort. Her calm presence and intuitive sense of timing ensure the dining room moves in harmony, even at its busiest.
She believes great service is about empathy as much as execution: “You’re not just serving a meal,” she says, “you’re shaping someone’s memory of it.” Under her guidance, the atmosphere at Quiet Harvest feels effortless, poised, personal, and profoundly human.