Interview with Chef Duncan Ly From Yellow Door Bistro

Duncan Ly

#ccc2014 @goldmedalplates Chefs from Canada will meet in Kelowna from February 7-8, 2014 to compete in the Gold Medal Plates Canadian Culinary Championships. Each year I interview them prior to the challenge. Here is the scoop from Chef Duncan Ly from The Yellow Door bistro at The Hotel Arts in Calgary.  He’s in Kelowna this year back at it for the second visit since I met him there in 2012.  Best of luck Duncan!

What was your first food memory?

Waking up on a Saturday morning and smelling the aromatics of a pho broth that my mom had been simmering all morning.

What was in your elementary school lunch kit?

Ham and cheese sandwich, apple, cookie and juice box.

Where did you first learn to cook?

In Tofino at the Wickanninish Inn.

Did you attend culinary school – if so, where?

Did a 3 year apprenticeship during which time I attended Vancouver Community College (VCC).

Where has been your favourite place to work to date and why?

I love them all! Wickaninish Inn (Point Restaurant), Diva at the Met, Catch, Hotel Arts and it’s all for the same reason – The people!

Who in the industry taught you the most?

I have 3 mentors that have really influenced me in different ways, Rod Butters, Michael Noble and Andrew Springett. 

What is your favourite style of cooking?

I love cooking classic French and Asian cuisine.

What is your favourite ethnic cuisine?

Vietnamese

What is your favourite family recipe?

Vietnamese Spring Rolls

What ingredient(s) can’t you live without?

Fish sauce, Vinegars, Salt and Pepper

What are the most essential tools for cooking?

A good chefs knife

What’s your go-to comfort food?

Vietnamese Pho

What’s your favourite cocktail?

Spicy Caesar

Do you have a guilty pleasure?

Foie Gras Torchon on Baguette

What’s your definition of a perfect meal?

A meal surround by great food, great wines, and sharing it with greats friends and family 

What do you always have on hand for last minute entertaining at home?

Cheese and Wine

How do you unwind after service?

Glass of wine or beer while watching TSN sports highlight

Most overrated food trend?

Fried Chicken

Favourite culinary destination?

France and Vietnam

If you weren’t a chef what career would you have pursued?

Pro Golf

Who are you dream dinner companions?

Daniel Boulud, Floyd Mayweather(boxer) and Tiger Woods

What do you do in your off time?

Hang out with my Family

What dish will you be cooking for Gold Medal Plates?

Vietnamese Braised Pigs Head and Prawn Terrine

Why did you choose the particular wine/beer pairing for the dish?

Because I believe it is unique pairing that really works and compliments each other.

Who have you brought with you to assist?

My sous chefs from Yellow Door Bistro

For the black box competition are there any strategies that you will employ to succeed?

To do what I do every day in the kitchen.

Who do you see as the toughest competitor this year?

They will all be tough as it’s the National, but it’s the quiet shy ones you have to really watch out for!