How did you become a Chef?

Since I was young, I have always had an interest and natural sense for food. I enjoy testing new ideas and sharing with my friends and family. The connection with memories and people through food has become my passion,   

How would you define your cuisine?

Having respect for cultures and traditions from around the world, and using that as inspiration to move forward using local ingredients.   

What are your favorite products and criteria for choosing?

West coast is home to some amazing seafood including oysters, mussels, along with important wine and cheese production. These products taste unique to British Columbia.   

What is your signature?

Our Yarrows Meadows duck is one of our signatures. It is a great local farm product and we always change the sauce and vegetable pairings to what is available at the highest quality throughout the year.   

What professions surround you and what would you like to pass on to them?

We view the kitchen brigade as a family, watching each individual improve and grow is our key. We like to share ideas and develop recipes together to cherry-pick new inspirations.   

Do you have a Chef’s tip for Sunday cooking?

Search for a seller of local seasonal products and adapt to cooking with what is available at the time. Keep it simple and most importantly enjoy the process.