Chris was born in southern Ontario in the town of Kitchener-Waterloo. In his early twenties he moved to the west coast thinking he would only spend a couple years honing his skills here.
He went to culinary school in Victoria at Camosun College in 2010. He then worked at The Tapa Bar and then as a Sous Chef at The Beach House in Cordova Bay until around 2014. After moving to Vancouver, he took on the Executive chef position at Rodney’s Oyster House where he found his new passion for oysters; he ran both of their locations (Yaletown and Gastown) for 2 years. He then became the opening chef for Fanny Bay Oysters and was their Executive Chef for 4 years. He joined Lift Bar and Grill as their Executive Chef in 2022.
You can follow Chef Chris Andraza on Instagram @chefandraza
What Challenges you as a Chef?
Making sure my staff have a work and life balance.
Wage disparity (gratuity sharing)
What does seafood mean to you?
I did not have a huge influence with seafood cuisine in Ontario where I grew up. When arriving in BC I quickly realized the plethora of delicious sustainable seafood available. I didn’t eat oysters and other seafood until I was here in BC and this opened my eyes.
I have always been an advocate for Oceanwise and sustainable seafood, we have to protect the ocean. Without an ocean you don’t have life.
Does the Octopus you use here at Lift come from our local waters?
No, you aren’t allowed to fish for Octopus here in BC. It is all bicatch here in BC. We get our Octopus from off the coast of Australia which is 100% sustainable.
How did you get involved in Chowder competitions?
Around 2015, I took part in my first competition at Chewies Oyster Bar and won 1st place. Then I took part in the Oceanwise Chowder Chowdown making a coconut based Thai flavoured Geoduck chowder and it bombed on me. The next year I did a clam and corn chowder with pork belly and won 1st place. The next year I did an Octopus chorizo Spanish flavoured chowder and won 1st place. Then came the Covid pandemic and there was a pause in chowder competitions. Last year (2023) I won 1st place People’s Choice (by a landslide as I was told) at the Oceanwise Chowder Chowdown competition which was held at UBC.
1st dish:
Grilled Octopus
Ingredients:
Crispy fingerling potatoes
Blistered tomato
Spanish chorizo
Smoked paprika aioli
Grilled lemon
Radish micro greens
Inspiration:
I have always loved using octopus but in the back of my head felt bad for all of the typical reasons, they are smart centian beings. So this product was passed by me and took that away. I found out that this species was considered evasive and fishing for it was open for it. I don’t feel so bad serving something that’s being bad in the ocean.
What is your favourite cuisine to eat?
Italian and Mexican
What are some of your favourite restaurants outside of where you work?
St Lawrence (for fancy)
AJ’s Brooklyn Pizzeria (for casual)
2nd dish:
Tuna Steak Frites
Ingredients:
Ahi tuna
Parmesan and house dressing coated fries
Lemon caper dill sauce
Inspiration:
This is a play on steak frites but using tuna instead. I got the inspiration while cleaning up my cookbooks. I randomly opened one to a page with this dish. I came to work the next day and featured it. Now it’s our best seller.
What are your hobbies or interests?
Family time
Golf
Workout and stay active
How does salt play in cooking?
I season throughout, salt draws out the liquid from vegetables faster. The flavour enhancements of salt is done at the end for seasoning.
3rd dish:
Coconut Curry
Ingredients:
Green curry base
Sticky rice
Sauteed carrot, onion and broccolini
Dashi marinated fish
Inspiration:
We needed more vegetarian options on the menu. I thought why not try and hit the big 3 dietary needs in one dish that is vegan, dairy and gluten free. It gave my servers an easy option when asked for one of those. For people looking for a protein option it is very easy for us to substitute chicken, prawns, etc.
I understand you are on the board of the Chefs Table Society of BC, What’s your role?
I am on the board as the Sustainability Chair with Ned Bell and Stacey Johnston.
What does being the Sustainability Chair entail?
We try to find ways to promote sustainability for food, and the people in the restaurant and the restaurant itself. Promoting ‘Mind the bar’, ‘Talking the talking’, and ‘Addictions in the kitchen (alcoholism and drug use).
Stay tuned for the next chef in the Dishing with the Chef series.
By: Richard Wolak