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Matheus Cunha

@matheustedesque

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I love white rabbits, lazy otters, and black.. bears… 🦦 💍 🥂 #rainbowweather🌈 ***19 of 20 photons snapped by the purple wizard 🧙🏽‍♂️ @threefoldfunk 🐇

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Yes Chef. @matheustedesque highlight about what brings balance to his everyday life for @vuoriclothing

@vuoriclothing
Production and Agency: @ampersandstudiosco
Director and CD: @t_brower
Talent: Chef @matheustedesque

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Pan Seared Albacore Tuna is now on the menu.
Paired with Swiss chard, charred broccolini, and white beans, plus roasted pepper sofrito, blistered tomato, and toasted almond–leek gremolata — layered, vibrant, and built for slow dinners by the inlet.

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Today’s lunch feature is a French Dip — a hearty steak sandwich perfect for a mid-day break. Come down to the waterfront, grab a seat by the inlet, and enjoy lunch with a view.

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Today’s feature: Chicken Parm Sandwich 🍽️ Crispy chicken, melted cheese, toasted bun. Find your happy place by the fire—with the kind of comfort only a chicken sandwich can deliver.

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The Steak & Frites at Shelter — a local favourite for good reason.
Chef’s selected cut, truffle parmesan frites, arugula salad, and chimichurri. Treat yourself.

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@vuoriclothing Tofino TRVL Series episode highlighting my personal favorite Long Sleeve Ace Button Down. Foraging for dinner and prepared by Chef @matheustedesque from @shelterrestaurant

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The narrative of Chef Matheus Cuhna from @shelterrestaurant for our most recent @vuoriclothing TRVL Series. Check out @ampersandstudiosco and @vuoriclothing to see more from the project.

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Fire-seared Coho salmon & halibut with creamy chanterelle mushrooms, tarragon butter, brandied sauce, roasted veggies and chimichurri.

While in Tofino, BC, Chef @matheustedesque gathered fresh, local ingredients from the island and took us to one of his favorite places to cook a special meal over a fire. #fridayfuel

Save this delicious recipe for later:
 Season salmon & halibut with salt & black pepper.
For the sauce:
• 50g butter
• 20g tarragon
• 2oz brandy
• 8oz heavy cream (35%)
• 20g Dijon mustard
• 10g sherry vinegar
• 2 lbs chanterelle mushrooms
• Salt & pepper

Sauté mushrooms with butter and tarragon until moisture evaporates. Deglaze with brandy. Add cream, mustard, and vinegar; cook for 5 minutes.

For the roasted vegetables: Wrap root vegetables in foil and roast on the fire until tender.

For chimichurri:
• 50g fire-roasted red bell pepper
• 20g parsley
• 5g oregano
• 2g chili flakes
• 2g smoked paprika
• 20g lemon juice
• 10g sherry vinegar
• 30g olive oil
• Salt & pepper

Finely chop veggies and herbs. Mix all ingredients and adjust seasoning to taste.

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In the latest episode of our TRVL series, join @caleyvanular and @angelmrdz as they venture to Tofino, BC in search of connection, nature, and adventure in its purest form.

Where the Pacific Rim Highway reaches the end on the westernmost tip of Vancouver Island, lies Tofino—a remote outpost on this wild coast. Dense rainforests meet rugged shorelines, and the Pacific Ocean stretches endlessly. Tofino is more than a place on the map.

Head to the link in bio for the full film now live.

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Going through our BTS from the past… it’s super fun to reflect on the places we’ve been and incredible, talented people we’ve worked with (so many more than I could even begin to share in this little post). @ampersandstudiosco is what it is because of them, and @t_brower and I are so grateful for all of you! Cheers to wrapping up the year strong and planning 2025! 💥

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Thank you, Toficians, for voting us as your favourite place for seafood dining. We take great pride in what we do and are so grateful for your support over the years. Thank you to all of our local seafood suppliers for the amazing service and products you provide us. We could never bring our customers the sea-to-table experience without you.

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