Vancouver's culinary artists

(Feb 27, 2008) The mountains and the Pacific Ocean form a dramatic backdrop to Vancouver’s vibrant and diverse cuisine. Meet some of Vancouver’s most exciting chefs who will be demonstrating their skills at the Vancouver Green Living Show.

Sean Cousins
The executive chef and co-owner of So.Cial at Le Magasin in Gastown has an impressive resumé. After graduating from the Professional Culinary Program at Dubrulle Culinary Institute, Sean Cousins spent time training in London, England, working at the Dorchester Hotel and the Michelin 3-star L'Odeon Restaurant. Upon returning to Vancouver, Cousins moved to C restaurant to work with Chef Robert Clark and "discover and understand contemporary skills after working in many classical environments". He has worked as executive chef for Raincity Grill, the Vancouver Club and was executive chef/partner in Ocean 6 Seventeen on the False Creek Waterfront. Look for a focus on seasonal dining and the use of local vegetable dishes.
Photo: upper left

Chris Whittaker
Since arriving in Vancouver in 2000, Chris Whittaker has been an integral player in some of Vancouver’s most interesting kitchens. Working under David Griffiths at the Delta Vancouver Suites, then as Executive Chef at the Pacific Palisades Hotel, Zin Restaurant and now The Listel Hotel and O’Doul’s Restaurant & Bar Chef, Whittaker has garnered praise for his eclectic cooking style and passion for local products and ethically sound ingredients. Since his arrival at O’Doul’s in 2007, Whittaker has been the driving force behind their participation in the Ocean Wise program and the Green Table Network while introducing new menus focusing on sustainably prepared New Classics.
Photo: bottom left

Brian Fowke
After working in Canada’s finest hotels Brian Fowke was recruited to Vancouver to work at the legendary Joe Fortes Seafood and Chop House. After five years Chef Fowke was ready to set his own beliefs in Contemporary Canadian Cuisine to practise and he started developing a food program tailored to Metro. Metro features Cuisine and ingredients that is purely Canadian, organic whenever possible, seasonal and inspiring. Chef Brian Fowke's cooking style is modern, built from classically trained techniques and the very Vancouver influences of Canada's multicultural society. He strives to bring the best out of the bounty of our region’s farms, fields, forests and oceans.
Photo: upper right

Quang Dang
C Restaurant’s Chef de Cuisine, Quang Dang, has an inventive and resourceful nature which combines with intense curiosity and high-energy to permeate this young man with a talent so distinct, he is recognized as one of Vancouver’s most ingenious hot new chefs. Quang “gets it.” He unequivocally sees the path Owner Harry Kambolis and Executive Chef Robert Clark have carved. He has studied the food chain. He knows where C’s food is coming from, where it was harvested, who fished it, and how it was handled. He is an ardent advocate of sustainability and respects every element and aspect needed to maintain it.
Photo: bottom right



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