After a stint of wanderlust to the South Pacific and Australia, he returned to Vancouver and immersed himself in learning. First at CinCin where he acquired a deep understanding and appreciation for North Italian cooking, and then, five years at the Beach House in West Vancouver, where he worked his way up from Line Chef to Head Chef over a five year period. He returned to the Water Street Café in 2001 and it was here that his reputation spread and his talents came to the attention of Tim Hackett, owner of Long Beach Lodge.

With the rugged wild west coast of Vancouver Island for inspiration, a dream team in the kitchen, and a wealth of local purveyors supplying everything from fresh fish to fois gras and cheese to chocolate, Wheaton feels that Long Beach Lodge in Tofino is where he will truly be able to spread his wings and soar.

His love of clean, simple flavours using the freshest possible ingredients means he can capture the intricate flavours of sea, sun, field and forest and bring them inside, and, with a twist of dramatic presentation, serve a range of tastes that appeal to many palates. His scope is great, blending subtle hints from his far-flung travels, married to the mastery of his respected culinary teachers, all blended in with his own unique style. His food is approachable, inventive and most of all, memorable.