Archive for the ‘Interviews’ Category

Interview with Chef Bruno Marti

May 13th, 2011 admin

Chef Bruno Marti

I recently had the opportunity to visit with Chef Bruno Marti at his restaurant La Belle Auberge, over a glass of wine and some delicious food we talked, shared stories and some laughs. As many chefs have told me Chef Bruno Marti is the godfather of Canadian chefs he has mentored so many of this countries chefs as well as many chefs that work around the world today. He is passionate about cooking, leadership, educating chefs and his customers palates.

Bruno Marti began his career in Switzerland before moving to Canada, where he was employed by the Queen Elizabeth Hotel in Montreal, later as Executive Chef for Cara, then as manager of catering for CP Air, and 31 years ago, as chef-owner of La Belle Auberge in Ladner. His first international competition experience came as team captain of the Western Canadian Team in 1976. In 1984, he was on the Canadian team that won the Culinary Olympics in Frankfurt, beating 32 other teams from around the world. He was manager of Team Canada at the 1996 Olympics – winners of three gold and one bronze medals. He was president of the Canadian Culinary Federation and Chair of the BC Culinary Arts Foundation. Bruno Marti has won every award there is to win.

What is your favourite cuisine?

Food that is cooked with love – doesn’t matter what cuisine it is – I am partial to liking French and Japanese first and foremost.

What challenges you as a chef?

To make people happy, educate people, push young chefs like Tobias Macdonald, Hamid Saliman, Jennifer Peters and Poyan Danesh. Three years ago I received the Order of BC and recently the Americans inducted me into their Hall of Fame to join the ranks of Chefs Trotter and Keller. Achievements like this are what challenges me as a chef.

What do you want chefs to learn?

Love your food, and you have to think that one individual would have the food in front of them.

What advice would you give to someone who is yearning to become a chef?

Take a 1/2  hour to figure it out, it is hard work. It is about cooking, it has to be your love.

Are culinary competitions for every chef?

Every chef is a competitor whether they like it or not. Yes competitions belongs to every chef. Every time you compete you learn from other chefs. I recommend that everyone does it, you will get a better job after competing.

What type of time commitment is required to compete in a culinary competition?

Team BC for example, each member spends 5-6 hours competing every 2 weeks, the for the next 6 months 5 hours a week until October.

How did you get involved in the Canadian Culinary Federation?

Been a member since 1964, in 1976 I was chosen as the captain for the Western Olympic Team, in 1984 we won gold. Founded Team BC in 1980, created Culinary Arts Federation, coached for 25 years, President for 4 years and Chairman for the past 2 years.

What is your favourite dish to make (personally)?

Everything that I love – the best food, vegetables, nutrients, it’s for our well-being.

Where is your favourite food city?

Vancouver

Where was your most recent culinary trip?

To Lyon, France for the Bocuse d’or previously was to Luxembourg where the Canadian team placed 15th in the world.

Tell me about your motor bike?

Well, I don’t only have one motor bike I have a few different motor bikes for different types of days. One for a day (750 Shadow), on a day off work, I ride my (Daytona) or the (1200 Yamaha). I have rode motor cycles all my life, it is also my escape.

Asides from your motor bike, what other escapes do you enjoy?

I have a 3-1/2 acre farm at home where I have animals such as chickens and other livestock; I also have some telescopes as I like to stargaze, sometimes I go to my cabin on the Sunshine Coast or I go out and patronize other restaurants.

What challenges you in the culinary world?

Economics environment, people willing to spend money on good food, people need to splurge a little and spend more, cook to learn.

What traits do you think aspiring chefs must have?

Non-selfish, work hard, physical training work, having imagination.

What has it been like to lead culinary teams in many international competitions?

Canada is kind of the stepping grounds, competing internationally and representing your country is a very different experience.

What is the chefs honour society?

I established the society 2 years ago to recognize the top chefs across Canada for their achievements in the culinary world. Twenty one chefs are to be inducted into the honour society at the 2011 chefs convention.

Describe the judging process in the Bocuse d’or

I have judged this competition twice and have been involved for the past 20 years. The plates have to look the best, looks account for 70% of the marks and 30% by taste (but that’s not what they tell you). Many cooks have a big ego and that shows in the plates.

What do you want the outcome of the 2011 Chefs Convention to be?

I am hoping to have a great youth team representation that talks about education, competitions and comradery.

By: Richard Wolak

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Interview with Simon Kaulback

May 11th, 2011 admin

Simon Kaulback | Boneta | Vancouver

Simon was recently named 2011 Bartender of the Year in Vancouver.  He is the head Bartender and Manager of Boneta Restaurant in Gastown. I met up with Simon last week to talk ….

Would you consider yourself a Bartender or a Mixologist or both? And why?

Bartender – Mixology is an aspect of what I do, but bartending is more so a conversationalist, hosting, application technique.

Have you competed in any spirit competitions?

Over the past 10 years I have focused on brown spirits and these are the type of competitions that I have competed in.

What was your training like and how long have you been a leader in this industry?

Previously I worked in kitchens and I wanted to become a chef, I lived in London, UK where I began bartending. I fell in love with bartending and never looked back. After joining Boneta 3 years ago, I took on the bar and the creation of cocktails and the spirits program.

What drew you to beverages in particular?

My grandfather was a hotelier, my family was always interested in eating very good food, we drank wine and held lots of cocktail parties and dinners. From my upbringing beverages were always a part of my life.

What goes into creating a new cocktail? What inspires you?

I would say that I am a classic bartender – I take inspiration from the classics, simplicity, seasonal, what people are asking for. For the cocktail list, 3drinks should be approachable, 5 drinks should be sophisticated and then there should be 2-3 drinks that I drink, something that the adventurous and connoisseurs would order.

Where is your favourite drinking city?

London, England

What are your favourite restaurants to eat at around Vancouver other than where you work?

  • La Quercia
  • Miko Sushi
  • Guu on Thurlow

What are some current trends you’ve seen in the cocktail market?

Return to the classics, molecular aspect were some people are deconstructing aspects. Broadening the spirit base with other liquors such as Sherry.

Who are you’re the people that you respect?

My grandfather was the most captivating host and storyteller, Mark Brand, Neil Ingram and Ron Oliver.

What are some of the trends that you’ve been seeing in Vancouver specifically?

Shift away from fine dining, people are more educated and are drinking better.

If you weren’t a bartender what would you be doing?

Meteorology and study weather patterns or I would be in Architecture.

What advice would you give to someone who is yearning to become a bartender?

Look 10 years down the road, you need to look at this as a profession. You need to train, constantly learn, it is a school of hard knocks.

By: Richard Wolak

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Interview with Chef Poyan Danesh

May 5th, 2011 admin

Chef Poyan Danesh

I sat down with Poyan at Miele last week whom I met for the first time and talked about his passion for cooking, competitions, leadership and excelling in the culinary world.

Poyan is chef of Culinary Vision, his own catering and consulting company, he is also currently the Chef at Miele in Yaletown. In 2007–2009, Poyan was Chef de Partie at the Pear Tree Restaurant in Burnaby. He has been awarded many medals in culinary competitions around the world, in 2010 as a member of Team Canada he won Gold and placed 5th overall. He placed fourth in the country in Global TV’s 2007 Season 2 series The Next Great Chef. His first international gold medal as a Team Canada competing Support Member at the 2006 Luxembourg competition. Poyan won his first grand gold competing as a first-year apprentice, in the professional category, in the 2005 BC Chefs Association Culinary Salon. He is a graduate of the Culinary Arts Program at Vancouver Community College.

What is your favourite cuisine?

Persian

Have you always had an interest in cooking?

After high school I took Chemistry, Calculous and Pyschology, my first job was at Trolls Restaurant in Horsehoe Bay to pay for Dental Hygene school. One day when I was hiking the Westcoast Trail I had a life changing experience and decided to change directions and go to Culinary school, I had an interest in cooking and never looked back.

What challenges you as a chef?

I push myself cause I know how to give back to the community especially to do the Juniors, I have been a restaurant chef, hotel chef and now a corporate chef.

What piqued your interest in competing in culinary competitions?

a)    The number of people asked, is an honour to be asked.

b)   I love the ‘push’ for stressful stuff, learning was available to me so I went all out for it.

Where was your first chef position after graduating from culinary school?

Sutton Place Hotel part time while I was going to school and I was then hired at the Marriott Pinnacle Hotel where I apprenticed after finishing school.

Are culinary competitions for every chef?

I think everyone should try it once, for chefs that you push who can achieve results, these are the people who succeed.

What type of time commitment is required to compete in a culinary competition?

At least a practice (3 days) with the team each month, you own practices here (20 hours per week). Looking at photos and thinking takes more time, being financially dependent at times takes time as well and family support.

How did you get involved in the Canadian Culinary Federation?

In school, I saw an opportunity to get on board as a Junior Chef to meet chefs, to compete regionally, attend their monthly meetings, field trips to farms for learning, connections and to think outside the box.

What is your favourite dish to make (personally)?

Beef short rib with glazed vegetables, with blue cheese pave

Where is your favourite food city?

Vancouver

Where was your most recent culinary trip?

Luxembourg – competing on the national culinary team, placing 5th place for Canada, with 2 gold medals for our team in November 2010.

What challenges you in the culinary world?

To keep our standards, to keep chefs motivated to understand why people want to eat the food that they do. In my most recent job I was managing 18 kitchens “corporate business offices”.

What traits do you think aspiring chefs must have?

Great attitude, willingness to learn, ability to work with different attitudes.

Tell me about your involvement in the Chefs Convention being held in Vancouver in June 2011?

Chairman and organizer of all the meals happening at the hotel and coordinating all the donated products. Three main chef competitions coordinator and the Presidents ball coordinator.

I understand you have had your hands in the menu creating for the 2011 Chefs Convention, what has that role entailed?

Making sure these world chefs are showcasing BC products as much as possible, produce the best meals possible using donated product.

I understand you are organizing three big culinary competitions in the 2011 Chefs Convention, what are those five?

1)       National Chef competition – Monte Love competing

2)       Global Chef Semi-finals for the Americas (5 competitors)

3)       Hands Bushkin – Junior semi-finals for the Americas (5 competitors)

What do you currently do by day and by night in the culinary world?

By day, Culinary Development Chef for Frobisher International (seafood importing company) – making sure they are Ocean Wise and sustainable. By night, organizing competitions, Team Canada’s needs, convention stuff and participating in the Chefs Run for the Heart.

What is your favourite type of food?

Sushi

What are your favourite restaurants around Vancouver?

  • The Apron
  • The Peartree Restaurant
  • La Belle Auberge

What do you want chefs to learn?

When they are starting out that they cover their base knowledge, before they do their techniques like suvee. Foundation is the most important and the key.

What advice would you give to someone who is yearning to become a chef?

Put yourself out there, try to have an open mind when learning from different chefs. Don’t ever take one way being the only way to do it, make your judgement call later. Every chef has a different technique.

What would you like to see come out of the Chef Convention?

I would love more people to be exposed to the teaching and knowledge for people who want to learn.

By: Richard Wolak

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Interview with Chef Ben Genaille

May 1st, 2011 admin

Chef Ben Genaille

I met up with Ben recently to talk about his passion as a chef, teacher and love for food. Previously I had the pleasure to meet and dine with Ben at one of his Aboriginal Feasts that his company Kanata Cuisine presented during the 2010 Olympics.

A Metis of Cree Nation and French decedents, Ben was born in Russell Manitoba. He moved to the West Coast in 1983 he learned his trade with some of Vancouvers best, Le Crocodile, Picclo Mondo, Bianco Nero and the Mandarin Hotel to name a few. In 1997 Ben found a new passion, working with youth at risk at Picasso Cafe, and has had many rewarding experiences during that time. His greatest passion is what Ben calls “Kanata Cuisine” utilizing Canadian First Nations produce, products and ingredients to prepare traditional foods with contemporary methods and presented with modern flair. He was a Chef Instructor with the Northwest Community College in Terrace, B.C. before joining Vancouver Community College to establish there Aboriginal Culinary Program.

How long have you been involved in Aboriginal Cuisine?

I started about 12-14 years ago.

How did you get involved in the Canadian Culinary Federation Convention to do an Aboriginal culinary event during the conference?

They asked me to host an Aboriginal inspired dinner, I wanted to create a Potlatch where people would learn from each of the communities across Canada. We are expecting 400 chefs to attend from across Canada when the conference is held in Vancouver June 12-15, 2011, there will be 6 or 7 tasting stations and each station will have a story behind the dish. My students from the Aboriginal culinary program at Vancouver Community College will be cooking the meal with me.

What is the ultimate goal for the Aboriginal Culinary event?

Appreciating a better understanding of Aboriginal cuisine, and creating awareness.

Where did you grow up?

On the prairies in Russell, Manitoba.

What got you into cooking?

Worked construction for a couple of years, then got a job washing dishes and then well I ended up switching sides of the kitchen ….I was fortunate to have worked and been trained by some of the best European chefs in the city.

Has anyone in your family had an interest in cooking as well?

My mom was an amazing cook, she would go and pick her own vegetables in the yard, and make a meal.

What do you want your students to learn in your class?

All my students have to taste everything, the must have a spoon of every dish they make to understand the tasting, cuisine and why.

Are there any ingredients you can’t get locally?

  • Oolighan Oil
  • Nass River Seaweed
  • Soap Ally Berries

How do you get the students for your culinary program?

The nations have advertised, now there are non-aboriginal students enquiring about the program.

Are there many Aboriginal culinary programs in Canada?

No, the Aboriginal Culinary Program here at the Vancouver Community College is the only one of its kind in Canada.

Where have your graduates of the Aboriginal Culinary Program been placed?

The students of the program are in a different calibre than they were when first started, some students are working in hotels, and others are working in restaurants that focus on Aboriginal Cuisine.

Is there a restaurant at school that the public can experience Aboriginal cuisine that the students prepare?

Yes, in the summer months from May thru July we welcome diners to our Wild Salmon restaurant that is located in Vancouver Community College campus downtown Vancouver.

What is your favourite cuisine to eat personally?

French and Italian

What is your favourite type of food?

Braised foods

What are your favourite restaurants around Vancouver?

  • Le Crocodile
  • YEW
  • Raincity Grill
  • McLean’s
  • ORU
  • The Pear Tree

Is there a restaurant you are looking forward to dining at soon?

Hawksworth Restaurant, I can’t wait to dine at David Hawksworth’s new place.

Is there a milestone in your career that you often remember?

I was the first Canadian chef to work at Le Crocodile in 2 years after they opened.

What is on the horizon in the future?

There will be an Aboriginal Culinary Team that I will be taking to Germany to compete in the World Culinary Olympics in 2012. After that I would love to open or run a restaurant in a boutique hotel.

By: Richard Wolak

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Interview with Marcelo Romero

January 18th, 2011 admin

Restaurateur | Vancouver

You grew up in Mexico, did you work in the restaurant industry there? In what capacity?

Yes I grew up in Gguadalajara in Mexico, at 17 years old I worked for my families restaurant and hotel business. I worked many different jobs all over the place from the dining area to the office. All of my families restaurants are Italian.

What brought you to Vancouver?

I just came to spend the summer with my friends, and well I am still here, it was 4 years ago when I was 21.

What is your background in the restaurant industry in Vancouver?

With pure luck and meeting someone one day, I ended up taking a job at Go Fish, from their I made friends with Andreas and we then opened Les Faux Borgouis together, I then sold my share of Les Faux Borgouis and opened La Taqueria.

What is about La Taqueria that makes the product you serve so special?

It is a real taco shop, authentic, the value of the product, organic when available, free range meats and sustainable fish.

Describe your role at La Taqueria?

Owner and Manager and I do and oversee everything, from the staff to food sourcing and working with the chefs.

What are the most challenging elements of running restaurants?

Being honest with the customers and the products we are selling, personalized service. You must care about the customers, we try to always smile, keep the food consistent high quality.

What do you like to do in your off time outside of business?

Walk around the city, read, hang out with friends, skiing, art and design.

What do you like to eat when eating outside of your own restaurants?

Sushi, Charcuterie, Cheese

What are your Favourite restaurants outside of your own?

La Quercia, Chamber and L’Abbotoir

What is your favourite cuisine?

Mexican and French

What foods do you look forward to eating when you visit your family in Mexico?

1)    Puerquitos (meatball made with half pork and half beef) in a chipotle soup.

2)    Tacos (I go to the taco shops that I went to when I was a kid growing up, they remember me and what I like)

What is on the horizon for you and your restaurants in the near future?

In 2011 I plan to open the 2nd location of La Taqueria and hopefully if everything goes well another one soon.

By: Richard Wolak

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Interview with Desmond Chen

December 23rd, 2010 admin

Restaurateur | Vancouver

You were a teenager when you started working in your family’s restaurant business, what jobs did you do from the beginning?

At 13, I worked part-time, after school and on weekends, and also during the summer months at our original location on Robson. I started off in the kitchen, doing anything and everything, from dishwashing to basic prep work for the chefs.

At 15, I became more interested in the cooking process and started assisting the staff by prepping meats and sauces for the chef.

Once I hit 16, I got my license and as luck would have it, our Richmond location was born. I became the delivery boy for the location, but also branched out into doing some front-of-the-house duties as well. I was also taught how to maintain inventory control and learnt a lot about managing a restaurant from the staff there.

When growing up in Vancouver did you ever envision yourself as a leader in the restaurant industry?

No, not at all. I knew I wanted to be an entrepreneur, a businessman, and I definitely wanted to be my own boss. I was interested in real estate, fashion, and I even wanted to have my own clothing line for a while. I have very diverse interests and my career path would have to reflect that.

Describe your role as Director of Operations for the Thai House Restaurant Group and which restaurants you run?

I oversee all the daily operations of all the restaurants, and I maintain close relationships with all my staff. I meet with the General Managers and Executive Chefs of each location on a weekly basis. We discuss upcoming promos and any issues from the previous week. Also, I encourage new ideas, so if they or I have eaten at an amazing restaurant in the past week, we’ll share those thoughts as well.

My staff is very important to the success of our restaurants. We have a great team and we treat them like family. Of the over 200 staff members we currently employ, there are 6 people who have been part of our team since 1986! This reflects their loyalty to us as well as our loyalty to them ensuring that they develop new skills so that we can promote them when the time is right.

The restaurants that I run are Thai House, Urban Thai Bistro, Charm Modern Thai, Samba Brazilian Steak House and Chilli House Thai Bistro

Most of the restaurants your family owns are Thai, tell our readers how you ended up opening Samba your Brazillian Steakhouse?

I had opened Urban Thai in 2000, and by the time 2001 rolled around. I was looking for a new challenge. I wanted to open a resto-lounge, with the emphasis on the lounge. I found the perfect space and proceed to negotiate on the lease. Once we got it, and I applied to the city for a liquor primary license, I found out that they weren’t too keen on giving out liquor-primary licenses to addresses outside the Granville entertainment district, not unless you were attached to a hotel. Around this time, I went travelling with my family and discovered Churrascaria. This was a completely new concept, as there weren’t any restaurants like it in Vancouver, or in fact, Western Canada at the time. I was excited to use my space to bring something innovative to the city.

What are the most challenging elements of running restaurants?

When customers walk into a restaurant and see that it’s full, they don’t realize how much work goes into making sure everything is running smoothly. I am responsible overseeing everything from ensuring quality control, keeping an eye on food and liquor costs, staff shifts and scheduling, payroll, accounts payable and receivable, marketing, and more importantly ensuring excellent customer service. I ensure that the back of the house and the front of the house are a good team and focused on working together to provide excellent customer service.

Something such as a broken dishwasher or a bar cooler could turn into something major, especially if it happens on a busy night. We need to make sure that we can deal with all emergencies as they arise.

What do you like to do in your off time outside of business?

I love spending time with my family. Despite how busy my days are, I try to set aside time every week to spend some quality family time together. I also have a large network of different groups of friends that I socialize with often. I do love to eat, so I frequently will go and try out new restaurants with them. To stay in shape, I play ice hockey a few times a week. I also love travelling because it’s such a rich resource of new ideas, and I always try to bring back some of these ideas with me on each trip.

What are your favourite wines?

I started to appreciate wine about 15 years ago, when I was first invited to an industry wine tasting. I was first introduced to appreciate Australian wines especially Shiraz. Then I branched out into the Old World, appreciating French and Italian wines. Right now, I’m drinking more New World wines from Napa and BC. One of my favourites hands down would be the Opus one as I’m a big fan of blends. We have some great wines locally such as the Oculus, Pinnacle series from Sumac Ridge, the Dark horse Estate Meritage from Inniskillin Estates as well as the Kettle Valley Old Main Red.

What do you like to eat when eating outside of your own restaurants?

I really do enjoy casual food, such as Vietnamese pho and Japanese ramen. I also enjoy sushi and I love Chinese dim sum. One of my favourite dishes is the Xiao Long Bao. It’s a Shanghainese dim sum, essentially a soup-filled pork dumpling, great comfort food. Another reason I enjoy dim sum is that it is very much a family-style way of eating

What are your Favourite restaurants outside of your own?

I have been neighbours with Pino of Cioppinos for over years, so I love his food. Hands down, it’s the best Veal Cheek Papparadelle in the city. Outside of yaletown, one of my favourites is Coast. Afterall, where else can I get a spicy tuna roll, a perfectly cooked porterhouse, freshly shucked oysters, and beer battered fish and chips? Also, I have to say that Hapa Izakaya is another one I frequent, great atmosphere, funky décor, excellent fusion Japanese cuisine and amazing service.

What is your favourite cuisine?

Oh, well, that’s a hard one…shall we say it’s a tie between Thai and Thai?

What is on the horizon for you and your restaurants in the near future?

We started packaging our Curry Sauces for retail distribution about five years ago. We started off small, but now, we are available nationwide. We are still creating new recipes for these sauces, and have started on making a few sauce for Stir-Frys, as well as a new Thai Peanut Sauce. And for those spice-lovers out there, we are making our own Thai Chilli Sauce as well!

And I’m thrilled to be opening up another new location on 1100-block Alberni in Spring 2011. It’s a completely new concept on Thai dining, and the area is just ripe for development. We are excited to be joining other amazing restaurants such as Market and Kirin on that 1100-block strip.

By: Richard Wolak

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Interview with Chef Marta Pan

December 14th, 2010 admin

Chef |Pan-o-Pan Fine Foods & Catering | Vancouver

I interviewed Marta on site at one of her recent events that she was catering, the dessert photos shown in this interview were the tasty treats that I had the pleasure of tasting during the evening that I visited Chef Marta and Co.

What is your role at Pan-o-Pan? Please describe in detail.

I am the chef and owner of Pan-o-Pan Fine Foods Inc.

Where did you do your training to become a Chef?

I graduated in 1994 from Dubrulle French Culinary Institute

I understand that your background is an artist, please enlighten us on what you have done in the art world in the past and the present.

Graduated from both Capilano College Fine Arts Program and Emily Carr Institute of Art And Design, Majoring in painting. I have had shows throughout Canada and in Italy.

Lemon Marscarpone Cream with gold goose berries

What are your favourite three desserts that you make?

Definitely the dark chocolate chilly truffle lollypops, Caramelized apple pecan and grappa soaked raisins in puff pastry

Bundles, and Lemon mascarpone cream with gold gilded gooseberry on puff pastry flowers.

What cities do you like for culinary travel?

I have fond memories of traveling through the Veneto region in Italy Simple and Fantastic at the same time!

Tiramisu Profiteroles

I love your Gold Spice Chocolate Truffle Pops, tell me what inspired you to create this?

The Aztecs I believe were the first to combine spice and chocolate Painting it with gold only made sense to me.

What is the fanciest dessert you have ever made? Please describe in detail.

I once made a 5 tear Flouerless dark chocolate chilly torte for a wedding. It was decorated with chocolate ganache gold gilded gooseberries and painted by hand with copper and bronze dust I remember it took a very long time………

What do you most love about being a chef?

Being able to be creative with all the senses

Coconut Macaroons

If you weren’t a chef what do you think you’d be doing?

Painting like a mad woman…..

What tips would you offer young chefs just getting started?

Learn as many techniques as possible and cook as much as you can in all different kinds of situations

What are your top 3 favourite restaurants in Vancouver?

Tojo’s

Campagnolo

Cioppino

What do you consider to be the five must have ingredients in your kitchen?

A really good extra virgin olive oil

Sea salt of some form

Parmesan cheese

Garlic

Onions

By: Richard Wolak

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Interview with Chef Frank Pabst

August 3rd, 2010 admin

Chef | Blue Water Cafe | Vancouver

What is your role at Blue Water Cafe? Please describe in detail.

I am the Executive Chef at Blue Water Cafe, responsible for all kitchen staffing, menu design, preparation and costing, and cooking activities within the restaurant.

Where did you do your training to become a Chef?

I completed a three-year apprenticeship in a small 1-star Michelin French restaurant in Aachen, Germany, where I learned the basics of cooking and much more from Christof Lang. After my apprenticeship, I moved to the south of France, where I lived and worked for the next four years, first under Serge Phillipin at Restaurant de Bacon (1 Michelin star), a seafood restaurant in Cap d’Antibes. Then, I worked under Dominique LeStanc for a year at Hotel Negresco (2 star) in Nice, before moving to Cannes to work for Jacques Chibois at the Gray d’Albion (2 star), and then in La Colle sur Loup at the Diamant Rose (1 star) under Daniel Ettlinger, an alumni of Gualtiero Marchesi.

Where did you work prior to joining Blue Water Cafe?

I arrived in Vancouver in 1994 and worked at the Four Seasons Hotel before joining Rob Feenie at Lumière in 1996 as Chef de Cuisine. Three years later, I opened Pastis Restaurant with John Blakeley, which won Gold for Best New Restaurant in the Vancouver Magazine Restaurant Awards. After an amazing 2-year run, we departed ways and I took a sabbatical to travel with my wife. In 2003, I joined Blue Water Cafe as Executive Chef, where I’ve been ever since.

Who are some of your mentors? What have you learned from them?

I have learned from every chef I have worked with throughout my career. Each of them brings a unique approach to cooking and managing their teams. They instilled in me very early, to use only the freshest, mostly local ingredients to create dishes that are simple, yet bursting of flavours. Showing respect to everyone around you is another extremely important quality to have as a Chef.

How did you feel when you won Chef of the Year 2010 in the Vancouver Magazine Restaurant Awards?

It was a remarkable feeling to receive this award, and especially alongside the Gold Awards for Best Seafood and Restaurant of the Year. I felt very honoured to join the group of amazing fellow chefs who have previously received this award.

What are your favourite three dishes that you make?

Choosing a dish over another is like choosing between my twin daughters. I can honestly say that I love all of the dishes we offer at Blue Water Cafe. Otherwise, they wouldn’t be on the menu!

That said, some of the more popular dishes we offer are West Coast Sablefish with a miso sake glaze, Qualicum Bay Scallops, and any of the ‘unsung heroes’ we feature each February (and some throughout the year), such as mackerel, sardines, jellyfish, octopus, and sea urchin, to name a few.

What do you most love about being a chef?

The opportunity to be constantly creative.

What tips would you offer young chefs just getting started?

The best advice that I received in my career and that I like to pass on is that as long as you love—and I mean really love—what you’re doing, so much though, that it becomes part of you, even during times you’re not in the kitchen, the long hours that you’ll spend cooking won’t feel like work, but rather like a playing field of creativity that you cannot imagine living without.

What cities do you like for culinary travel?

New York, Barcelona, French Riviera.

What do you consider to be the five must have ingredients in your kitchen?

Sea salt, olive oil, chocolate, wine, vanilla ice cream.

If you weren’t a chef what do you think you’d be doing?

There is no alternative to being a Chef for me. I would just be constantly looking for what I have found already.

By: Richard Wolak

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