Interview with Aaron Lobo

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.

Born and raised in Toronto, Aaron attended culinary school at George Brown College from 2009 – 2011. He then worked for the Liberty Grand Group in Toronto and then at Maple Leaf Sports for their 1400 seat Real Sports Bar & Grill. From 2012 – 2013 he was the Junior Sous Chef at the Farmhouse Tavern. He then moved to Montreal and worked for Joe Beef for 1 year at their Liverpool House location. He then decided to move to Vancouver where he worked at Il Castello in North Vancouver for a year before becoming a partner in the business and working for another 5 years through to 2019. After Il Castello closed he joined The Gull Kitchen nearby taking over their bar program. In 2020 he moved to Winnipeg and worked there for a year before moving back out West to Victoria as he followed his girlfriend who was attending law school. He spent 2 years in Victoria working with The Root Cellar helping them open in Cook Street Village.

After leaving Victoria he moved back to Vancouver and joined Bar Haifa where is now the Head Chef and General Manager.

You can follow Chef Aaron Lobo on instagram @cynicalchef

What were the staple dishes from Toronto’s Haifa Room that is now on the menu at Bar Haifa?

Falafel, Kofta, Humus, Labneh Brulee, Loaded eggplant, Charred cabbage and Fried chicken.

What did you add to the Bar Haifa menu to round out the Westcoast experience?

Scallop crudo, Seared salmon, Baby gem salad, Warm mushroom salad, Watermelon & Feta salad, and Brisket shwarma.

What position did you start at when you joined Bar Haifa?

Sous Chef, I was then promoted to Head Chef and I also took over the bar program.

Who developed the latest Cocktails on the menu?

I did and they are all my creations.

1st dish:

Watermelon & Feta Salad

Ingredients:

Pomegranate juice compressed watermelon

Black lime vinaigrette

Sumac shallots

Shaved fennel

Housemade nut dukkah

Feta

Mint

Olive oil

How did you get the job at Bar Haifa?

I knew Chef Jason Hemi from culinary school and he reached out to me to get involved in Bar Haifa. I said I would help with the opening. He was supposed to be in Vancouver for the first year, however he left early returning to Toronto as we were already successfully running the restaurant.

Were you always interested in food growing up?

I worked in kitchens throughout high school when I was 15 and 16 years old on the line and I enjoyed it.

My guidance counsellor suggested that I go to culinary school. I went for it and went to George Brown Culinary School.

What were your favourite dishes to eat when growing up?

Rice & curry

Congee when I was sick

Chinese food – fried rice

Pasta dishes

What does Authenticity mean to you?

To me it is about being an authentic chef, the cuisine doesn’t matter so nuch, just need to do it right. Be authentic in your job.

2nd dish:

Nazareth Fried Chicken

Ingredients:

Buttermilk fried chicken thighs

Beet sumac yogurt

Housemade harissa honey butter

Any issues finding the specific ingredients needed for the dishes at Bar Haifa?

We sourced ingredients for 2 months such as finding Persian black limes, Amba (pickled green mango sauce) and date syrup.

Were you able to find a source for Labneh and Harissa?

We make our own labneh and harissa to be natural without preservatives.

3rd dish:

Charred Cabbage

Ingredients:

Sous vide charred cabbage

Tahina sauce

Nut dukkah and chive

What are you favourite restaurants to eat at outside of where you work?

Magiri by Oca

Thomas Haas

The Keefer Bar

Do you have a favourite cuisine to eat?

Chinese food (fried rice, noodles and meats)

4th dish:

Shawarma Briskett

Ingredients:

Shawarma slow roasted brisket

Saffron rice

Charred tomato

Raita labneh

Pita

Do you cook at home?

Yes

What do you like to Cook at home?

Classic French chicken stock and Congee in the Winter

Dumplings

Dim sum

Steam buns

Curry with chickpeas sauteed vegetables and rice

What interests you outside of the restaurant?

Cars – doing maintenance and rebuilding the transmission.

Tell me about the Tasting Menu at Bar Haifa?

We launched it in January, a minimum of 2 people, everyone at the table must order it, it is $75 per person.

What Challenges you as a Chef in your role?

How much the industry has hanged, keeping things profitable, and people happy.

Looking at everything that goes into the place operating.

What challenges you as a GM in the restaurant?

So many people talking to lots of people about many different people and topics.

What type of cooking technique is your favourite?

I love cooking over fire that is on things I have learned to do.

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

By: Richard Wolak