Chef Wendell Osborne and Concept Chef Lee Lucier have that special bond that comes through developing recipes, experimenting with new ingredients and talking about and tasting food endlessly. “We want to be able to be a great fish house. It’s not stuffy food. We’re foodies and we all came from the back of the house and the food has got to be right. We’ve worked together for over seven years at Windmill Harbour. Wendell is from here and has a good understanding of what food and culture are here.” explains Chef Lucier. FISH owner JR Richardson’s father, Norris Richardson, built Coligny sixty years ago. The first quickserve restaurant was in Coligny - a simple, fried seafood and chicken spot called Fin and Feather.