Interview with Chef Danilo Ibarra

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.

Danilo Ibarra

I went to Vancouver Community College taking the culinary program graduating in 1997, worked at Monk McQueens. I then worked for 6 months at Café de Paris, then at La Régalade (2001), from there I worked at Don Francesco for awhile, then as the Sous Chef at L’Ermitage. From there I moved on to The Fish House for a year, then Horizons for 2 years as the Exec Sous Chef. I returned to L’Ermitage for 2 years, then moved on as the Exec Sous Chef at Glowbal Grill for 3 years. In 2012 I became the Executive Chef of Blue Canoe Restaurant where I have been ever since.

You can follow Chef Danilo Ibarra on twitter @daniloibarra

When did you start your Cooking Classes?

I started them 4 years ago, my friend had a store “Cooks and Corks” and I taught classes there for 3 years (until the store closed). I recently started teaching classes at the Golden Ears Cheese Crafter.

What types of Cooking Classes do you teach?

It is more like a demo class, French cuisine and some Latin American cuisine.

What style of Cooking have you done?

Classical French

What Challenges you as a Chef?

Balancing my personal life with the industry is very challenging
Keeping up with what is new
Prices of ingredients, food costs

What are your Favourite Foods and Cuisine?

Fresh seafood and fish; and French and Latin American Cuisine

Tell me about your Spot Prawn adventure last year

I had the opportunity to go out on the boat with Frank of Organic Ocean Spot Prawn fishing. I cooked a meal right on the boat and blew him away just as the spot prawns were brought up from the water.

1st dish: