Meet the Manager: Tom Corless
West Pacific Seafoods is more than a seafood shop — it's a place rooted in a genuine love for the ocean, the land, and the food they produce. At the heart of it is Tom Corless, who has been managing and operating the Brentwood Bay location since 2025.
We asked Tom to tell us (and you) a bit about himself, and his answer tells you everything you need to know about why this place feels different.
I was born and raised in rural Prince George, BC, first on the outskirts of town and later an off-grid farm 65 kilometres away. Growing up in those settings taught me to care deeply for nature, to appreciate its beauty, and to leave as little impact as possible while travelling through it. I came to believe that when we care for the natural world, it will in turn care for us and for generations to come.
Some of my most treasured family memories come from fishing trips along the West Coast, with travels to places like Kitimat, Terrace, Prince Rupert, and the surrounding areas. One trip that left a lasting impression on me: a journey to Vancouver Island. We arrived in Victoria and fished our way up to Port Hardy before taking the ferry to Prince Rupert on our way back home to Prince George. I was captivated by the Island’s beauty and the rugged charm of the West Coast, and that experience stayed with me for years.
In high school, I began following my passion for food through a cafeteria course, which set me on the path to becoming a Chef. After that, I completed the cook training program at my local college and spent several years working in a variety of restaurants. Eventually, I felt ready for a change of scenery, and I found myself thinking back to my time on Vancouver Island. That memory led me to relocate to Victoria, BC. Over the next 30 years, I worked as a Chef in many West Coast–influenced restaurants, which only deepened my appreciation for the region and its incredible local seafood. Later, I moved into production and became a supervisor in a butcher shop. With the seafood knowledge I had built over the years, stepping into leadership at West Pacific Seafoods it felt like a natural next chapter.
What makes this work especially meaningful to me is how closely it aligns with my values of sustainability, responsible fishing practices, and caring for our natural environment. In this role, I have also gained a new appreciation for farmed fish and the important role it can play in protecting wild stocks for future generations. Over the years, I have learned about the significant investment being made in inland tank fish farms and how new RAS (Recirculating Aquaculture System) technology has addressed many of the concerns once associated with fish farming, including water waste, disease transfer, and environmental damage. I am especially inspired by farms that use nutrient-rich fish water in greenhouses to grow vegetables, naturally filtering the water before it returns to the tanks. To me, that kind of innovation reflects a thoughtful and hopeful future for aquaculture, while also helping provide customers with more consistent, high-quality fish. Which helps relieve the strain on wild caught seafood so that it can be enjoyed by many in the future.
When you shop at West Pacific Seafoods, you're supporting exactly the kind of thoughtful, values-driven approach to seafood that Tom describes. Whether it's a piece of fresh halibut, a side of cold-smoked salmon, or a special order we're tracking down for you, every product on our shelves reflects a commitment to quality and sustainability.