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Chef Profiles

Chef Jean-Georges Vongerichten on Market

The chef behind Shangri-la's Market restaurant has 25 restaurants worldwide. Here, he reveals what makes a perfect hamburger, the ingredient he hates most, and why Vancouver might be the most demanding city of all in which to run a restaurant

By published Jun 1, 2011

Wendy Boys: How To Become A Top Pastry Chef

Wendy Boys—consultant, chocolatier, and entrepreneur—on how she went from the kitchens of rural Alberta to becoming a top pastry chef

published Sep 1, 2010

He’ll Take Manhattan

For Pino Posteraro, pulling off a Vancouver-themed dinner at New York’s famed James Beard House took exhaustive preparation, meticulous planning, and a little help from his friends

By published Nov 1, 2009

Who's Our Next Great Chef?

Who are the next Bishops, Feenies, and Hawksworths? These five young chefs are the vanguard of our culinary world.

By published Sep 1, 2008

Vancouver's Next Great Chefs: Jean-Christophe Poirier, Chow

The butcher

By published Sep 1, 2008

Vancouver's Next Great Chefs: Koji Zenimaru, Kingyo Izakaya

The class clown

By published Sep 1, 2008

Vancouver's Next Great Chefs: Marc-André Choquette, Voya at the Loden Hotel

The family guy

By published Sep 1, 2008

Vancouver's Next Great Chefs: Angus An

The mad scientist

By published Sep 1, 2008

Vancouver's Next Great Chefs: Jeremie Bastien, Boneta

The prodigy

By published Sep 1, 2008

Daniel Boulud Comes to Dinner

Renowned Manhattan-based chef Daniel Boulud's arrival ups the fine-dining stakes in Vancouver

By published Jun 1, 2008

Remembering James Barber

By published May 19, 2008

Mr. Noodle

At his new restaurant, Daiji Matsubara has perfected the art of ramen. He just needed to bend a few rules along the way

By published Jan 1, 2008
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