Prior to his current role, Chef James Buchanan honed his craft through years of kitchen experience and has been recognized in local food media for his commitment to quality and authenticity. His style reflects a deep respect for traditional Italian flavours — from slow-fermented doughs and house-made pasta to refined plating that highlights ingredient integrity.
His first job was washing dishes at PJ Burger & Sons in Vancouver which led him to become a fry cook at the same restaurant before he moved on to work at Milestone’s both here and then in Whistler as head chef and then at Trattoria di Umberto where he was for 5 years. He then moved to work at Hy’s Steakhouse Whistler and then The Bearfoot Whistler for 4 years then back to Trattoria di Umberto for a couple years. He then worked at Quattro Whistler before working for the same family at their then North Vancouver Gusto restaurant, he then changed things up and worked as Head Chef at Backcountry Brewing then Cascadian Farm both in Squamish, then head chef at Casa Corsi in North Vancouver before becoming the Head Chef at Osteria al Centro where he is currently.
He is known forhis authentic Italian culinary approach and leadership in dynamic, ingredient-driven kitchens. In his current role at Osteria al Centro he oversees the kitchen and crafts a menu rooted in traditional Italian techniques, high-quality imported ingredients, and house-made pastas and pizzas — all prepared with an emphasis on flavor, texture, and freshness.
What was the draw to work for so many Italian restaurants over the years ?
It’s familia and it’s the atmosphere of the restaurants where they care about the food and and what they serve, it is an experience and its comradery.
What challenges you in the restaurant industry now?
Finding staff is hard
Ingredients are expensive
However, I am fortunate in my current role as I can do what I want as long as it’s of an Italian focus. Dishes don’t need to be expensive, it is more about the time you put in to make the dish.
You have Black Truffles here in the restaurant, What types of truffles do you have?
Nero Encanto
Nero Perigord
White Alba
How did you get the job at The Bearfoot in Whistler?
I happened to go in for dinner one night and the server said Chef Melissa Craig would like to cook a dinner for you. This turned out to be the most incredible dinner that I had ever experienced. After that I gave notice at my then current restaurant where I was working and went and asked Melissa for a job and was her Sous Chef for 4 years.
What are your favourite Italian ingredients to cook with?
Truffles
Pasta
Different olive oils
1st dish:
Tagliatelle ala Oca
Ingredients:
Tagliatelle
Wild mushrooms
Duck confit
Chicken stock
Veal stock
Black truffle
Inspiration:
I knew these were the ingredients I had in the fridge and I could just cook with these and make this dish.
Do you cook at home?
My wife is a trained chef and I cook with her together at home. We often come up with themes for our meals and then cook together to make the meal even more special.
What do you like to do in your off time?
Read
Hangout with my wife
Play pool
2nd dish:
Ricotta e Burro
Ingredients:
Spinach ‘green’ pasta dough (made from scratch)
Beets ‘red; pasta dough (made from scratch)
‘white’ pasta dough (made from scratch)
Ricotta
Bone marrow butter
Inspiration:
The Italian flag
Italian flag Raviolio
What was the worst dish you ever made?
I decided it was a good idea to use molecular gastronomy in a dish and I made a scallop pasta. Pureed raw scallops and added sodium alginate to hold the form in a piping bag in to the water. Then made it into pasta and added romesco sauce and it was horrible.
3rd dish:
Vegetariana Pizza
Ingredients:
Mushrooms
Tomato
Red onion
Kalamata olives
Fior di latte
Olive oil base
Inspiration:
My pizziolo Chef Anik made this pizza based on Richard’s challenge to make a vegetarian pizza with vegetables we had in house and specifically an olive oil base.
Why do you add a dash of flake salt on the pizza when it comes out of the oven?
Salt opens up your taste buds.
What do you like to eat?
Pasta
What was the most recent restaurant you at outside of the place you work?
Lil Chef Bistro in Squamish
What do you like to eat casually in a restaurant?
Something that I can’t make
What are your favourite ingredients to cook with at home?
Olive oil
Coffee
Alcohol
Everyday is different
Stay tuned for the next chef in the Dishing with the Chef series.
By: Richard Wolak