Chef Bobby Milheron from Vancouver’s Homer St. Cafe and Bar, Tableau Bar Bistro, Maxine’s Cafe & Bar

Canada’s Great Kitchen Party is the lead-up to the Canadian Culinary Championship and is underway in cities across Canada. Vancouver’s competition takes place on November 24, 2022, at the Westin. We’ve asked the chefs a few questions to get to know them a bit better and here are the results from Chef Bobby Milheron from Vancouver’s Homer St. Cafe and Bar, Tableau Bar Bistro, Maxine’s Cafe & Bar.

 Tell us a little bit about your style of cooking.

I like to keep things simple – let the quality of the ingredients speak for themselves. Great ingredients, classic techniques, executed well.

 Where do you eat in Vancouver when you have a day off? Top three spots perhaps?

Nook, L’Abattoir. Pac Rim Lobby Lounge

What would be your ideal food day? 

Going Salmon fishing with family on Vancouver Island. Catching a Salmon (hopefully!) and utilizing the whole fish in multiple cooking techniques.

What trend do you wish would die?

Over garnished or over-manipulated foods.

What trend/s do you wish would be next?

Spreading awareness for zero waste. Nose-to-tail and leaf-to-root cooking.

Who is a Chef you would stage for free under, and why?

I would love to Stage with Chef Alex Chen, we opened Boulevard together in 2015. I’ve always respected his personal and professional opinion and miss working with him.

Do you have a favourite food and beverage pairing?

Blue cheese and Port. When I was a very young cook, blue cheese was something I didn’t enjoy. Until the day I was given a taste of Port with the blue cheese, everything changed after that.

What ingredients do you always have on hand?

Good salt, good Olive Oil, lemon and parsley.

What’s your go-to recipe when you’re eating at home? 

Sunday dinner at home the go-to is a Cacio e Pepe. It is so simple, but so elegant when done properly.

What is your favourite tool in the kitchen?

A nice Spoon, I cannot do much without it. From tasting to basting, and everything in between, I would be lost without it.

Any hints on what dish you will prepare for the Great Kitchen Party?

A dish featuring my favourite local and sustainable bivalve.

What wine/beer/libation are you pairing with this year?

Mission Hill 2021 Reserve Rose

Who is cooking with you for the competition?

A handful of the amazing cooks and chefs from Homer St. Café and Bar. Maxine’s Café & Bar, and Tableau Bar Bistro.