Chef Creek flows into Deep Bay in the Baynes Sound region of Vancouver Island, British Columbia. The site is about five miles south of Fanny Bay on the east side of the island and receives generous amounts of nutrient rich ocean water via the Strait of Georgia. The oysters are raised from hatchery produced seed in a FLUPSY (floating, up-welling system) that accelerates growth and helps to create a deep, uniform cup. They are then transferred to the beach where they grow to maturity. The final job of cleaning, grading, and sorting is excellently done. The meats themselves are plump and attractive, with a flavor that starts salty and sweet, then finishes with a melon-like aftertaste.