Chef Jason Vallee

Vancouver is home to some of the best chefs in the world, many have worked for the top chefs and restaurants around the world as well as around the city. Dishing with the Chefs is a series of Interviews with some of the top chefs in and around Vancouver.

Chef Jason Vallee

Last month I spent the afternoon with Chef Jason Vallee at Glowbal Grill Restaurant in Yaletown. I have known Jason for a couple of years, ever since I met him at Coast Restaurant.

At 15, he worked at McDonalds, while in high school he got really interested in cooking and took the culinary arts class in Powell River then continued into the college program at Malaspina. Then  worked at Val d’Isère Restaurant in Whistler for almost 4 years. Jason then moved to Vancouver in 2005, where he worked at the Raincity Grill and then at Coast Restaurant in Yaletown as the Line Cook. He then moved on to Coast Restaurant on Alberni for 2 years. In 2009 he was promoted within the Glowbal Group and became Executive Chef at Society, then Executive Chef at Glowbal Grill in Yaletown in 2011.

What was it about cooking that interested  you while growing up?

I played sports when I was younger and cooking in the kitchen had the same kind of buzz.

What is your favourite cuisine to eat personally?

  • Hot pot soups
  • Asian hot pot style

What do you want your chefs to learn from you?

Respect for ingredients, what comes from the farm, how to treat the environment, kitchen, equipment etc

The First Dish:

Marrow & Crostini

Marrow & Crostini

Roasted bone marrow

Baguette with roasted garlic puree

Smoked sea salt garnish

Frisee salad

What was your inspiration behind this dish?

Showing my cooks about a product like this and what we can create.

What are your favourite restaurants in Vancouver outside of the Glowbal Group ?

  • Hapa Izakaya
  • Bin 941

Do you cook at home?

Occasionally, mostly for the family for the holidays.

The Second Dish:

Surf & Turf

Surf & Turf

Kobe meat ball

Lobster ravioli truffle cream sauce

Spicy tomato sauce

Parmesan crisps

Shaved black truffles

Herb oil

What was your inspiration behind this dish?

The restaurant and our speciality meat balls at Glowbal, Coast’s seafood element, my take on Surf & Turf at Glowbal.

What makes a good steak?

Proper seasoning for one, start at a high enough temperature so that a crust starts to develop caramelizing forms that is the trick. At Glowbal Grill we have a char broiler that cooks our steaks at 1700 degrees.

What type of beef do you serve at Glowbal Grill?

Canadian Prime, grade past Triple A.

What did you like to do in your off time ?

  • Play video games
  • Watch hockey
  • Family time

What pushes you to grow in your career?

My personality, I always want to be the best that I can be. Motivated to push on and keep it fresh, thrive to be the best at what I do.

Who are your Mentors?

  • Chef Roland Pfaff in Whistler who taught me to care about the ingredients.
  • Chef Sean Riley
  • Chef Josh Wolfe

Is there a cuisine that you have always wanted to do that you haven’t had a chance to do?

Molecular gastronomy

The Third Dish:

Pot Au Feu

Pot Au Feu

Brisket beef

Potatoes

Carrots

Turnip

Leeks

Beef broth

Green onions

Brussels sprouts

What was your inspiration behind this dish?

French training – wintery dish on a cold rainy day

What is your favourite beverage to drink with one of your steaks at Glowbal?

Peroni beer

What is the best way to season a steak?

Diamond Circle Kosher salt & pepper

Do you create your own features at the restaurant?

Yes we have the freedom to create dishes daily for our features.

Did you study pastry and savoury or?

I did pastry when I was working in Whistler and can do it if needed. I do enjoy working with pastry.

Stay tuned for the next chef in the Dishing with the Chef series.

By: Richard Wolak