Tag Archives: Chef Chris Whittaker

What’s Good This Week January 25+

Good Things to do in Vancouver

It’s been a busy couple days for me as I’ve continued the struggle to get organized for the year, and focus on my goals, goals, goals; it’s exhausting! How is everyone else doing on their New Year’s plans? I have to remind myself that not every day will be 100%, but I think I’m moving in the right direction! Hope y’all are too. If you resolved to have more fun this year, fear not, there’s lots to do! This week there’s Robbie Burns Day celebrations, Dine Out Vancouver continues, lots of Arts events and some great cooking classes.

Timber Hosts Fire Whisky Vancouver World Chef Exchange Dinner – February 1st

Chef Chris Whittaker, Vancouver’s champion of local food, welcomes Chef Ryan McIlwraith – of Bellota in San Francisco – to Timber. Spanish and Canadian flavours meet over wood fired coal in this epic collaboration dinner. AND we have a GIVEAWAY for 2 tickets worth $375- CLICK HERE! 

Fire Whisky Vancouver World Chef Exchange Dinner

This multi-course social dining feast will feel like a homestead gathering. Food served family-style paired with whisky based cocktails. The long-standing friendship between these two culinary masters will translate through to each element of the dinner, and is true to the authenticity of this program. There will be a smoker, open coal grill, and a spit in the Timber courtyard. Meet with these two great Chefs as they cook with fire featuring the best food from local producers. Purchase tickets to this spectacular one night event here. Part of Dine Out Vancouver.

burns night1 tiqdqf

Robert Burns’ Night at The Cascade Room, January 25

The Cascade Room is celebrating the life and poetry of Scottish poet Robert Burns on Wednesday, January 25, with a delicious Scottish-inspired evening featuring bagpipes, whisky, haggis and other treats (including deep fried Mars bars!).

The celebration will kick off at 6 pm on January 25, with the ‘piping of the haggis,’ which will see local bagpiper Matt Dolan pipe in the haggis, with Dougie Stewart from Colourstrings Conservatory of Music addressing the haggis.

A special three-course dinner menu will be on offer throughout the evening: Starter – Cock-a-Leekie Soup; Main – Traditional Haggis with ‘Neeps an’ Tatties; and for dessert — a Deep Fried Mars Bar. The menu is priced at $30 (a la carte available as well).

The evening will also feature live Celtic music, perfect for raising a glass from the bar. Guests are welcome on a first come, first served basis. For more information, http://www.thecascadecompany.com/robbie-burns-night-at-the-cascade-room/

wildtale 20170122 (9 of 40)

Surf & Turf Sundays at WildTale

In case you’ve done enough Dine Outs, or just want something different, the new Surf & Turf Sundays at WildTale is on now! Wildtale offers a delicious roast beef dinner with a classic twist when you add your favourite seafood item to 28-day-aged Alberta “AAA” beef.

WildTale specializes in cozy coastal fare, served up in a cheerful and friendly environment. There’s no need to dress “fancy” for this or any other WildTale dinner — come as you are, with your favourite friends and relations, as you tuck into Slow Roasted Beef au jus, creamy mashed potatoes, puffy golden Yorkshires and perfectly cooked seasonal vegetables.

Complement your beef with one of the seafood dishes WildTale does so well. Choose from Caribbean Lobster Tail, Grilled Jumbo Prawn Skewer, Scallop Skewer a la Plancha, or a Pan-Seared Prawn & Scallop Combo.

Surf & Turf Sunday dinner is $24.95 per person.

Quantities are limited, so please order in advance at the time of your reservation to ensure availability. Call 604.428.9211 or book online at wildtale.ca/reservations

the audience

The Audience at The Arts Club Theatre – January 26 – February 26, 2017 Stanley Industrial Alliance Stage

We’re hoping to get to this one! From Winston Churchill (Joel Wirkkunen) to Margaret Thatcher (Erin Ormond), through Tony Blair and David Cameron (Jay Hindle), the Queen (Anna Galvin) has held a weekly meeting, or “audience,” with each of her twelve prime ministers. Peter Morgan’s imaginary glimpses into these tête-à-têtes provide a droll and fascinating portrayal of a lioness of history—one who, over the span of six decades, transforms from an uncertain young monarch into the revered figurehead of today.

Director Sarah Rodgers says, “The Audience is similar to The Crown in that it reveals the Queen as a real person who is charming, witty, flawed and vulnerable. Peter Morgan’s clever and honest portrayal of her humanity has endeared audiences across the world because he gives us a chance to connect with this intriguing woman.” Tickets

plant

Plant Based Baking with Rooted Nutrition – January 29

I’m super interested in baking and the science behind it, so I’ve signed up for this one. This series of classes is a blend of Owner Andrea Potter’s most popular nutrition-focused classes from the Eating Clean Series and of Guest Instructor Ellexis Boyle’s cooking classes. Ellexis blends her technique-focused baking classes from previous series into new ‘Plant-Based Baking 1&2’. These newly revised classes get to the heart of ‘how-to’ vegan and healthier baking for the home cook, both beginner and more advanced. See you Sunday? Tickets.

CONTEST CLOSED #Giveaway $375 – 2 Tickets Fire Whisky World Chef Exchange Dinner at Timber Feb 1

 

Timber Hosts Fire Whisky Vancouver World Chef Exchange Dinner – February 1st

Chef Chris Whittaker, Vancouver’s champion of local food, welcomes Chef Ryan McIlwraith – of Bellota in San Francisco – to Timber. Spanish and Canadian flavours meet over wood fired coal in this epic collaboration dinner.

AND we have a GIVEAWAY for 2 tickets worth $375+ scroll down to enter. CONGRATS DAWN!

Fire Whisky Vancouver World Chef Exchange Dinner

This multi-course social dining feast will feel like a homestead gathering. Food served family-style paired with whisky based cocktails. The long-standing friendship between these two culinary masters will translate through to each element of the dinner, and is true to the authenticity of this program. There will be a smoker, open coal grill, and a spit in the Timber courtyard. Meet with these two great Chefs as they cook with fire featuring the best food from local producers. Purchase tickets to this spectacular one night event here.

Fire + Whisky Vancouver World Chef Exchange Dinner

The Vancouver World Chef Exchange, presented by Aeroplan, is a project initiated and produced by Tourism Vancouver, and supported by Air Canada and the Westin Bayshore hotel. The exchange shares Vancouver’s culinary story with the world, and brings the world’s great restaurant cities closer together by sharing ideas, experiences and talents through collaborative dining experiences.

BOOK ONLINE

* All Inclusive – includes welcome cocktail, multi-course homestead dinner, whisky cocktail pairings, tax, gratuity and ticketing fees.

Get Social:@DineOutVanFest
@timbervancouver
#DOVF
#VWCEx

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Chef Chris Whittaker at Fraser Common Farm

Chris WhittakerOn Sunday August 11th, Fraser Common Farm will be hosting a farm dinner created by Chef Chris Whittaker from Forage, and we would like to invite you to be our guests. Proceeds from the five course meal will be going to create an education/meeting space at the farm. Nestled in the Fraser Valley, Fraser Common has been committed to providing social and educational experiences for more than thirty years, and we would like to ask for your help so that we may continue that vision.

Upon arrival you will receive a tour of the fields and will be assisting Chef Whittaker by foraging a part of the evening’s meal. There will then be a reception with a complimentary beverage and music provided by Tallulah Winkleman and Thomas Jones. Dinner service will follow, and we ask that you

bring your own plates to lend a personalized touch to the table.

Please wear sensible footwear and dress for the weather, as you will be on a farm.

With your $70 ticket you will receive a farm tour, a glass of beer and a glass of wine, as well as a five course meal.

This will no doubt be a sold out event so get your tickets early! at http://www.eventbrite.ca/event/7466104319

 

Forage New Summer Menu

foragePR – FORAGE CREATES SUMMER ON A PLATE Forage is well established as Vancouver’s quintessential local restaurant, with the first deliveries of wild BC spot prawns, Fraser Valley nettles, asparagus and berries and Okanagan fruit. These delectables are all part of Chef Chris Whittaker’s updated menu, featuring such dishes as…

smoked Peace Country lamb ribs (shown pictured), pickled radishes, foraged green chimichurri  $15

  • Dungeness crab and new potato perogies, horseradish crema, pickled romaine, green onion purée $16
  • stinging nettle and biodynamic Carnaroli risotto, Golden Ears brie, roasted hazelnut and nettle pesto, pea tips $12

Reserve your “backyard” picnic table now at 604-681-1400 or check out www.foragevancouver.com.

Restaurant Manager Margot Baloro has been hard at work as well. With installation of four additional wine taps, for a total of eight wines on tap now, Baloro has been busy sourcing new products for Forage. Another first for Forage – Saltspring Island Vineyards has chosen Forage as the venue to release their 2012 Blackberry Port on tap, $7 for a 2 ounce glass. This port style wine is made from hand-picked, organic wild blueberries and is delicious with panna cotta, cheese and of course, chocolate. The blackberries were hand harvested from Salt Spring Island in the fall of 2012 and the experience has turned into a community event. An entire pound of blackberries goes into every 375 ml bottle. Salt Spring Vineyards makes their Blackberry Port in a lighter, more refreshing style, it is not overtly sweet and is balanced by refreshing acidity. Also added to the wine on tap program is 2011 Meyer McLean Creek Chardonnay in at $12 a glass and the 2012 Laughing Stock Blind Trust White blend for $9 a glass.

About Forage. Casual, comfortable and affordable, Forage celebrates all things BC. The menu is locally focused in both food and beverage; service is attentive yet never fussy, and it’s approachable West End location (1300 Robson Street beside The Listel Hotel) makes Forage a local’s “local”. As for sustainability? It’s a showcase for best practices in the restaurant industry! It’s an ideal destination for breakfast 7 days a week, brunch on weekends and nightly for drinks and dinner from 4:00 pm.

Forage to open Tuesday November 20

Executive Chef Chris Whittaker has been all around BC, searching and gathering for his newest project – forage. On Tuesday, November 20th, Whittaker will open the doors to forage and welcome Vancouverites to their newest dining spot.

Casual, comfortable and affordable, forage celebrates all things BC. The menu is locally focused in both food and beverage; service is attentive yet never fussy, and its approachable West End location (1300 Robson Street in The Listel Hotel) makes forage a local’s locale. It’s an ideal destination for breakfast 7 days a week, brunch on weekends and nightly for dinner.

Says Whittaker, “forage represents everything I care about: respect for our food sources, using what we need without excess waste and bringing a community together around good food. This is the restaurant I have dreamed of since starting my career as a chef.”

Chef Whittaker’s vision features dishes that are unpretentious and innovatively prepared using products sourced from local and organic farmers, fishers and producers whenever possible. These combine for a menu featuring snacks such as “crackling & popcorn;” a variety of creative “boards” and “irons” to share; tasty “plates” to nosh on together or enjoy solo as a main; and desserts for a sweet (and a bit savoury) finish.

At forage, Whittaker lets his award-wining culinary imagination be inspired by the terroir he loves to explore. Sample menus available upon request.

About Chris Whittaker and forage
Chef Chris Whittaker has been the driving force behind the philosophy of forage. Teaming up for this project with the Green Table Network, BC Hydro and LiveSmart BC, Whittaker has ensured that forage is also a showcase on how to reduce environmental and achieve financial savings through high efficiency, leading-edge technologies. From front to back, forage is a dream come true for this motivated and conscientious chef.

 

Forage to Open at The Listel Hotel

IT’S PEAK SEASON TO FORAGE.

September is an ideal time to explore the fields and forests of BC for a bounty of tasty edibles, including wild greens, berries and, of course, mushrooms. For The Listel Hotel executive chef Chris Whittaker, however, foraging for menu ingredients is essentially a year-round commitment – one that both preserves traditional flavours and promotes the future-forward value of our regional foodshed. On that firmly grounded kitchen philosophy, Whittaker and The Listel Hotel team are pleased to announce their new Robson Street restaurant will be named forage.

forage is the product of a unique collaboration by Listel Canada with BC Hydro, LiveSmart BC, the Green Table Network and leading industry manufacturers. This innovative project, dubbed The Next Course, models the many ‘triple bottom line’ (environmental, social and economic) benefits available via the renovation of an existing restaurant around energy-efficient and low-impact technologies, from induction cooktops and demand-control ventilation to LED lighting systems and sustainable building materials. These next-step initiatives complement several other steps that have long been a part of The Listel Hotel’s eco-friendly operations, including a zero-waste program and rooftop solar water heating.

And with a smaller ‘footprint’ and sustainable design by EVOKE, forage also offers a stylish, casually intimate atmosphere…serving innovative comfort food and beverages that make the most of top-quality local products. Indeed, its new-model kitchen aims to eliminate one traditional technology – the can opener – as Whittaker uses his new gear to ‘put up’ seasonal and foraged products to flavour his menu creations any time of year.

The forage menu is exciting, mixing traditional preparation methods with innovative styling. Seasonal foods, a staple at any restaurant worth its salt, harvested at the peak of ripeness, burst with flavour, gently coaxed by the kitchen brigade. The front-of-house beverage program at forage, led by restaurant manager Margot Baloro, mirrors the kitchen philosophy: waste is being minimized with the introduction of a wine on tap program and 10 new draught taps featuring an outstanding selection of craft-brewed beers, local and premium, like most everything else at forage.

Open for breakfast, weekend brunch, dinner and noshing through the evening, forage adds a casual flair to welcome neighbourhood locals and visitors from across the city and beyond. Located at 1300 Robson Street, forage is due to open its doors in November. To learn more about The Next Course process, the forage mindset from chef, and updates on the opening date, check out www.nextcourse.ca.

O’Revoir O’Doul’s Photo Contest

As you may have heard by now, O’Doul’s Restaurant & Bar will be closing it’s doors at midnight, June 2nd after 40+ amazing years of serving the community. In it’s place, Chef Chris Whittaker and his team will open a new, ultra-sustainable restaurant that we hope you’ll come to know and love just as much as O’Doul’s. Watch for more exciting news regarding our late summer 2012 opening!

We wish to celebrate and remember O’Doul’s by creating an online photo gallery. To do this we need your help, so we’ve created this fun new contest as a tribute to the wonderful patrons, team, music, food and drink at O’Doul’s.

To enter, post photographs and smartphone pics of your O’Doul’s experiences on (O’Doul’s Restaurant and Bar) or (using the hashtag #ORevoirODouls) from now to June 2, 2012. Drop-off or mail your photographs (we promise we’ll scan and send them back). Don’t forget to tell a little bit about your submissions! The winner will be announced on June 15, 2012. No purchase necessary for entry.

Who can enter?
O’Revoir O’Doul’s is open to all Canadian residents 18 years of age or older. Employees of the Listel Hotel Vancouver and O’Doul’s Restaurant & Bar, as well as their immediate families, co-habitants, agents or contractors are encouraged to submit entries but will not be eligible to win a prize.

How do I enter?
There are three ways to enter the O’Revoir O’Doul’s Photo Contest:
1) Like the O’Doul’s Restaurant and Bar page and post your video or photo.
2) Post your pics to and include the #ORevoirODouls hashtag in the tweet. Feel free to use your favourite smartphone photo app (Instagram, Foursquare, Hipstamatic, Camera+, etc.)
3) Drop them off or mail them to – O’Revoir O’Doul’s Contest, 1300 Robson Street, Vancouver, BC V6E 1C5. We promise to mail them back to you! Enter as many pics as you’d like and be sure to tell us what they mean to you. There is no purchase necessary to enter or win the O’Revoir O’Doul’s Contest.

When is the deadline for entry?
Be sure to post your pics by 11:59pm PST, June 2, 2012, the last day of operation for O’Doul’s Restaurant & Bar.

What happens if you win?
If your image is selected you’ll win dinner for two, once a month for a year at our new restaurant!

How is the winning submission selected?
The winning submission will be selected by our panel of judges. Entries will be judged both on the quality of the image and the description of why it’s meaningful to you. All submitted images will be organized in a Facebook photo album and we encourage everyone to “like” your favourite entries.

How many submissions can win?
Only one lucky winner!

When and how is the winner announced and contacted?
The winner will be announced on Facebook and Twitter on June 4, 2012 and contacted. If the winner does not respond within 7 days, they automatically forfeit their prize. The winner must provide proof that they are 18 years of age or older to obtain their prize.

How does the winner obtain their prize?
The prize will be mailed to the address provided by the winner.

Help us make history!
Send us your O’Revoir O’Doul’s images by June 2, 2012 for your chance to win! 

Ocean Wise Chowder ChowDown Vancouver

November 24, 2010 The 3rd annual Ocean Wise Chowder ChowDown At the Vancouver Aquarium 7 – 10pm

  • Tickets are $40 (non-members) and $32 (members)
  • 12 of BC’s top Ocean Wise chefs reveal their newest chowder competing for the Best Sustainable Seafood Chowder on the West Coast.
  • 12 top BC craft brewers provide delicious pairings. Celebrity Judges: Popular food reviewer Jamie Maw, celeb chef David Hawksworth, famous blogger Miss604 join industry heavyweights to choose the winner on site!
  • Join in the fun, amazing food and innovative local beers, your ticket buys you samples galore!
     

Vancouver Aquarium Members receive 20% off!

Ocean Wise Chowder Chowdown Vancouver 2010 Competitors:

 

Chef Todd Bright

Chef Todd Bright began his career at age 17 in Australia as an apprentice at Ming Jade Restaurant under Cantonese chef Kevin Lowe.  He then commenced his extensive travels in Europe at age 22 before settling into the position of sous chef at a high end gastropub south of Oxford, England. 

Upon returning to Australia his valuable experience overseas led to a position at Vinos, the largest fine dining and multi award winning restaurant in Queensland, Australia.  In the winter of 2007 he ventured to Vancouver, his talents were immediately discovered by Wild Rice, where after one year he became executive chef. He took 6 months off in summer 2009 to broaden his appreciation for wine and traveled to the Okanagan where he learned winemaking. Todd’s menu reflects his passionate commitment to working sustainably with local ingredients while never compromising on quality and flavour.

Chef Taryn Wa

The roots of Chef Taryn Wa’s passion for cooking can be easily traced: growing up around two amazing cooks, her mother and grandmother, instilled an early love of food within Chef Taryn. It came as little surprise, then, that Chef Taryn decided to forge a career path out of her love of cooking. A graduate of the Northwest Culinary Academy of Vancouver, Chef Taryn received classical training in both the Culinary and Pastry Programs before receiving a scholarship from the renowned organization Les Dames D’Escoffier. Taryn represented her school at the 2005 British Columbia Chef’s Association “Hot! Competition Live,” where she earned a gold medal.

Personal chef work piqued Chef Taryn’s interest while working at the multi-award winning Bistro Pastis. After a stint in entertainment as the Sous Chef for the second season of the Channel M multicultural cooking show, “Fusion Fare,” Chef Taryn focused her full attention on simply elegant entertaining and catering.

Chef Taryn loves discovering new flavours and techniques from all over the world, and travels both internationally and within the multicultural city of Vancouver for inspiration. Chef Taryn also recognizes the importance of using fresh local ingredients in her cooking, and has incorporated this value into her entire business model.

Chef Ben Berwick

Chef Ben Berwick was born in Vancouver in 1981 but spent his childhood in Japan.

It was there, in his mother’s native country, that he was first exposed to the culture and cuisine of Japan.

When he moved back to Canada at the age of 9, this experience stayed with Chef Ben and shaped who he is today.

Chef Ben loved food growing up and when he realized that he could make people happy with his own cooking he decided to choose a life in the kitchen as his career.

Chef Ben is a graduate of Vancouver Community College culinary arts program, and has trained in various restaurants in Vancouver.

Through his cooking, Chef Ben feels he can teach people about the importance of quality ingredients and that what people choose to eat can affect the environment we live in. He has been with Hapa Izakaya in Kitsilano since 2007.

Chef Myke Shaw

The Vancouver Aquarium Executive Sous Chef Myke Shaw,  is not only dedicated to raising awareness of sustainable seafood options. She also takes much pride in teaching her cooks all about the conservation efforts developed by the Ocean Wise program.  Whether it be challenging her team to create fabulous recipes within the 100 mile diet. Or being whisked away to the Queen Charlotte Islands as a guest chef in the 2010 WCFC culinary series. Myke with the support of her catering team will always ensure that what you’re about to eat not only tastes good, is good for you but is good for the environment.

Jamie Drew, 1st Cook, graduated from George Brown’s culinary management program where he was trained in classical French cuisine. He is a proud Vancouver Aquarium team member buoyed by the institutions’ commitment to sustainability in all its practices and programs.

Chef Kunal Ghose

Chef Kunal Ghose, co-owner/chef of Red Fish Blue Fish, (Victoria’s beautiful inner harbour), and creator of the popular tacones, sleeps well at night knowing that success came via sustainable practices.

After 20 plus years of running restaurants for others – not so sustainably – he jumped when the opportunity came up to do it right in Victoria.The Ocean Wise program enabled him to create a 100% sustainable menu. Redfish Bluefish also composts and recycles nearly all of the waste created. He also loves making chowder.

Chef Chris Whittaker

Chef Chris Whittaker has been an integral player in some of Vancouver’s most interesting kitchens.

Since his arrival at O’Doul’s in 2007, Chef Chris has garnered praise for his eclectic cooking style and for his passion for local products and ethically sound ingredients.

He has been the driving force behind the restaurant’s participation in the Ocean Wise program and the Green Table Network while introducing new menus focusing on sustainable prepared New Classics.

Chef Michael William Traquair

Chef Michael William Traquair General Manager, Executive Chef, Ramada Plaza and Conference Centre Abbotsford, is passionate about the sharing of knowledge. The Ramada Plaza’s Chefs Apprenticeship Program teaches the next generation of chefs more than just cooking good food.  The program fosters and nurtures a positive team culture committed to continual growth and improvement.  

Chef Michael has also been the driving force behind the Ramada Plaza’s Green Program.  In 2009, the hotel was awarded 3 Green Keys from the Hotel Association of Canada in recognition of their accomplishments in environmental management.  

One of Chef Michael’s many career highlights includes being selected to cook and serve for Her Majesty Queen Elizabeth II, His Royal Highness Prince Charles, Prince William, and Prince Harry, as well as former President of the United States Bill Clinton, and former Prime Minister Jean Crétien. Chef Michael is a member of the CCFCC and the British Columbia Chefs Association. He is also actively involved in the community and was a member of the inaugural Heat Foundation Golf Tournament committee in support of grassroots, philanthropic and educational causes that focus on the children of the Fraser Valley.
 

Chef Leah Huyghe

Chef Leah Huyghe‘s hospitality interest developed into culinary ambition after a couple of stints in private social club kitchens and a backpacking trip through New Zealand.

In spring of 2010 she registered at Vancouver’s Pacific Institute of Culinary Arts where she is currently completing her diploma program in the Culinary Arts.  Chef Leah is inspired daily by BC’s abundance of local produce and sustainable seafood options.
 
Pacific Institute of Culinary Arts offers two diploma-granting professional programs in the Culinary Arts and the Baking & Pastry Arts. Additionally, this culinary centre offers programs for both the casual home-chef and hospitality professionals including cooking classes and industry-recognized wine certification.  

Ryan Maule

Ryan Maule, Aqua Riva’s Senior Sous Chef, learned at an early age, 14 years old to be exact, to work hands on in a White Rock bakery working the graveyard shift while still going to school.

At the tender age of 16 he then went on to work for 4 years (still going to school) for a caterer in White Rock.  Ryan’s family could not cook and he decided he had to learn to cook for himself rather than dine on Kraft Dinner and toast. 

Ryan decided the restaurant life was for him and entered VCC graduating in 2003. Ryan started with Aqua Riva in 2004 apprenticing under Executive Chef Mario Fortin working his way through the ranks until being promoted to Senior Sous Chef.  Ryan achieved his Red Seal in the Spring of 2010.

Doug Hawrish

Chef Doug Hawrish has a real tie to the ocean having grown up in Halifax, Nova Scotia. When asked the question, “Why do you choose to champion Ocean Wise?” his answer was simple: “It is the only thing that makes sense. As chefs and restaurants we have a responsibility to serve people nutritious, healthy foods which are farmed in sustainable ways – and this includes the seafood we catch in our oceans.”

Chef Hawrish mentored several chefs from the Montreal and Toronto area who championed the local food concept and in 2001 he accepted a challenge to operate a café, with a 100 mile menu, from a truck called The Gravy Train.

Chef Hawrish then moved to the West Coast for love and the ocean. After working at several caterers and Kits bistros he chose his favorite restaurant to work at: Rocky Mountain Flatbread. What makes Chef Hawrish proud to work at Rocky Mountain is his unwavering commitment to the company’s mission statement to “change the world one pizza at a time,” the use of local produce and its community atmosphere. Chef Hawrish is the Field Chef at Rocky Mountain, hunting down the freshest local produce and integrating it into their seasonal menu specials.

Matt Blondin

Born in 1983, Chef Matt Blondin has worked in the restaurant industry since the age of 17.  When he was 19 he enrolled in the Chef Apprenticeship program at the Cambrian College of Applied Arts and Technology in Sudbury, Ontario. From there, Chef Blondin completed a two year apprenticeship at Bryston’s on the Park in Copper Cliff, Ontario and in only a short period of time became a culinary force in the city’s growing restaurant industry.

In 2005 Chef Blondin left Sudbury for Toronto when he took a position working with culinary wizard Guy Rubino at Rain. Working his way up to Junior Sous Chef in only one year, Chef Blondin eventually joined the Luce team on a part time basis, and was a key factor in both restaurants’ daily operations. In late 2006, after a few consulting gigs, he joined Claudio Aprile at Senses – from there Aprile opened Colborne Lane, regarded as one of Canada’s best restaurants, and Chef Blondin followed as the restaurant’s Sous Chef, and finally Chef de Cuisine in 2008. After countless stages in some of North America’s most sought-after kitchens, Chef Blondin was cordially invited to participate in the eclectic anti-restaurant Charlie Burger – an underground supper club in the downtown Toronto area.

In 2010, Chef Blondin left Colborne Lane and found his way to the Okanagan region to enhance his wine and terroir cuisine knowledge. It was there he met Jon Crofts, a master fish monger who owns and operates Codfather’s Seafood Market in Kelowna, BC. Working closely with Jon for five months, Chef Blondin learned the ins and outs of a fish market, as well as an incredible amount of knowledge on the ever popular west coast fish industry.

In September 2010, Chef Blondin left Kelowna for Whistler and  plans on residing in the Village for the winter months. He will be returning to Toronto in 2011 to open his own truly unique project.