How does your European training play into your contemporary Canadian cuisine?
My training in European kitchens taught me the fundamentals and my cooking style today is grounded in European technique. That said, I now have a preference for lighter, ingredient forward menus, with fresh bright flavours veering away from the richer dishes and heavier sauces more commonly associated with classic European dishes. Beyond the cuisine, my European training also taught me how a successful restaurant’s back-of-house and front-of-house teams should operate – with discipline, integrity and focus.
What can Hawksworth diners expect from your second restaurant (food and design wise)?
We are keeping some of it under wraps for the time being, however, I can tell you that in the same vein as Hawksworth Restaurant seasonal, quality produce will lead the way with an emphasis on clean, bright, fresh flavours. There will be a varied food menu with a diverse wine list and creative cocktails. The overall experience will be upbeat and interesting – and great value.
Are you working with any designers for your second restaurant?
I’m excited about the space itself, the location is in downtown Vancouver close to Coal Harbour and it's an area I’ve watched grow significantly over the past few years – the new space has a beautiful heritage façade, high ceilings, exposed brick and elegant arched windows. The bar will be a focal point and interior design firm Munge Leung (who also designed Hawksworth Restaurant) will be working with us to create a dynamic environment to showcase the progressive food and the historic structure.