Eric was born and raised in the Vancouver area and did his culinary education at the Northwest Culinary Academy of Vancouver where he graduated in 2009. Prior to culinary school, his first culinary related job was at the Watermark Restaurant when he was 16 years old. In 2009 he then worked as a 2nd cook at the Sheraton Wall Centre for 2-1/2 years, then at Browns Social House for 8 months. He then joined the Sheraton Vancouver Airport as their 1st cook working there for 4-1/2 years before moving on to the Hilton Vancouver Airport in 2017 as their Jr Sous Chef. He then joined the Vancouver Airport Marriott Hotel as the Sous Chef in 2019 and in 2024 became their Executive Hotel Chef.
You can follow Chef Eric Wan on instagram @eric.kc.wan
What does your job entail currently at the Vancouver Airport Marriott Hotel?
I take care of the day to day operation of the restaurant and banquets. Overseeing, operational wise, quality control, service, prep for banquets, coaching on the line if needed, menu development for banquets and the restaurant.
Do you have any restrictions based on the Marriott brand in your restaurant?
I have never had a restraint by Marriott on what we are offering here, the sky is the limit on creativity here. We are more focussed now on Pacific NW cuisine. We can also create more multicultural dishes here.
What is the concept of the 75 West Coast Grlll now?
Offer social able, shareable foods and collaborations. We need to appeal to the geography of Richmond and American guests from Washington.
What is your favourite cuisine to eat?
Japanese
What type of cuisine are you wanting to learn now?
Japanese Peruvian.
What are your favourite ingredients to cook with?
Garlic
Spring onions
Soy sauce
Liquer
Citruses
1st dish:
Prawn & Avocado Salad
Ingredients:
Grilled pineapple salad
Chili prawns
Avocado
Chili lime dressing
What do you want your cooks to learn from you ?
To be able to pass on knowledge, leadership of what it means to take care of the team is supporting them on the path to growth, support, movement and growth.
People are more calming now, not as thin skin as it was previously.
Have to adjust now for the team, the new generation needs guidance and support now.
Have to understand their struggles and let me support you on how to work with them.
What are you hobbies and interests?
Gym
Family time
Self care
2nd dish:
Tuna Crudo
Ingredients:
Lemon
Chilli
Extra virgin olive oil
Seasoning mix
What do you like to cook at home?
Chinese food
What are your favourite restaurants to eat at outside of where you work?
Chambar
Storey Café
Delphi Café
3rd dish:
Halibut Pasta
Ingredients:
Linguini
Caper
Tomato
Garlic
Spinach
Foraged mushrooms
Extra virgin olive oil
Fresh herbs
For the Halibut Pasta that you have on your menu year-round, do you bring in Halibut pieces or the whole fish?
We bring in a whole fish 20-40 lbs and utilize the trim and bones for stock for the seafood chowder and trim for the seafood cake ad seafood chowder.
What wine would you pair with the halibut pasta?
Griggio
Stay tuned for the next chef in the Dishing with the Chef series.
By: Richard Wolak