Vancouver Magazine
BREAKING: Team Behind Savio Volpe Opening New Restaurant in Cambie Village This Winter
Burdock and Co Is Celebrating a Decade in Business with a 10-Course Tasting Menu
The Frozen Pizza Chronicles Vol. 3: Big Grocery Gets in on the Game
Recipe: This Blackberry Bourbon Sour From Nightshade Is Made With Chickpea Water
The Author of the Greatest Wine Book of the Last Decade Is Coming to Town
Wine Collab of the Week: A Cool-Kid Fizz on Main Street
10 Black or African Films to Catch at the 2023 Vancouver International Film Festival
8 Indigenous-Owned Businesses to Support in Vancouver
5 Things to Do in Vancouver This Week (September 25- October 1)
Dark Skies in Utah: Chasing Cosmic Connection on the Road
Fall Wedges and Water in Kamloops
Glamping Utah: Adventure Has Never Felt So Good
Attention Designers: 5 Reasons to Enter the WL Design 25
On the Rise: Meet Vancouver Jewellery Designer Jamie Carlson
At Home With Photographer Evaan Kheraj and Fashion Stylist Luisa Rino
If David Hawksworth, the Restaurant Awards’ ninth Chef of the Year, were no longer able to cook, what would he do? “Heli-ski guide,” he says without hesitation one morning in his eponymous restaurant in the Rosewood Hotel Georgia. “I absolutely love skiing-the fresh air, the mountains. But if I needed a real career? A commodity trader? I’ve always liked that intensity, that rush. That everything can change in a moment.”
Read more about Hawksworth’s Restaurant of the Year 2013 win
It’s a fitting vision for the owner/chef who transformed the corner of Georgia and Howe two years ago into a slice of, dare we say, risk-taking world-class fine dining. “We’re up there with the few that all do the same kind of thing in town,” he says, “a twist on modern food but with a lot of structure and background to it.” His goal: to create a dining experience akin to that in San Francisco or New York or London. After quitting South Granville’s West he might have gone on to those cities (he trained at England’s Le Manoir aux Quat’ Saisons, Le Petit Roi, and The Square) except: “It would have been utterly meaningless. I was born here: it means just so much more to do this here.” Our judges agreed: “Humming along like a well-oiled machine he’s changed the landscape of dining in this city. In a time when ‘formal’ can be a dirty word, Hawksworth has no trouble filling seats. He continues to astound.”