My favourite ingredient would have to be the wild Italian black truffle. They are so hard to find that I have a huge respect for anyone who can bring them to market. They are also very versatile: seafood, meat, vegetables and pasta – you name it and truffles will probably accompany it just fine. Let no false prophets pass; I’m not talking oils or canned here – fresh only!

Who were your biggest influences or inspirations for becoming a chef?

As a young chef I was inspired by the TV show Iron Chef Japan. Some fathers and sons will watch football or hockey. For my dad and I, Iron Chef was the Friday night ritual. The biggest influence I’ve had in my career was my first real full time mentor, David Hawksworth. I started working under him at age 17 and his influences still affect my cooking on a daily basis.

If you knew you were going to be exiled to a desert island, what three ingredients or food items would take with you?

After discovering the plans to have me exiled to a desert island, I’d quickly assemble a kit of ice, limes and Mezcal.

What do you think is the most overrated food trend right now?

The most overrated trend in cooking today is cooking with insects. I’m a skeptic and speaking from experience with dining on bugs.

What do you think is the most underrated food trend?

The most underrated trend in the industry is restaurants that promote and use bio-dynamic, natural or wild ingredients. Don’t forget about natural wines either; a good bottle is a rare find in Vancouver.

Is there any type of cuisine that you would like to experiment with?

There is a cuisine that I would like to experiment more with and it’s Mexican. On my days off I often find myself trying out new recipes with friends. We try making Mexican blood sausage or bone marrow tostadas. I’m currently on stage internship at Pujol in Mexico City this winter.

What are the essential ingredients for success in the restaurant business today?

That’s a tough question. I’ll start by quoting a business mentor who told me to attempt less and accomplish more. The second would be to never trade time for money. A final key ingredient would be offering value for money to your customers.

Which cooking technique or tool is a favourite of yours right now, and why?

There is something so primal about cooking over an open fire, whether it’s learning how to cook a calzone over coals at camp or grilling chicken gizzards over charcoal. I am a huge fan of fat dripping on coals.

What is your favourite food combination right now?

My favourite food combinations today are associating ingredients by their colour. A perfect example for me would be spring salmon, side stripe prawns and Espelette pepper. Each ingredient has its own hue of red and when combined in a dish they work wonders on the eyes and taste buds.

Do you have any culinary guilty pleasures? Food treats that you couldn’t live without?

After receiving a recipe from a friend for gooey cinnamon buns with icing they have become my weak spot. I only eat them twice a year.  

Describe your feelings when you learned you were the recipient of the Hawksworth Scholarship?

When it was announced by David that I had won the competition, I had a real sense of personal accomplishment. I’ve competed lots before and even won some other competitions, but nothing had come close to how happy and proud I was after hearing my name called. I had a big build up to the competition day and to have come out on top was almost surreal.

What kind of impact do you think receiving this honour will have on your career?

After receiving an honour like this my career has permanently changed, for the better. I feel like I just got instantly launched into a new stage in my career where I can come even closer to meeting goals I’ve had set for a long time.

What advice would you have for aspiring new chefs as they enter the industry?

If I’m offering advice to a younger chef I think back to when I first started working in Vancouver. There were days when I wanted to throw in the towel and came very close to doing it. Looking back now I’m so happy I never quit my job, and now I really do have a sense of the patience you need to be successful in our industry.

See also: