Following outstanding reviews of his menus from Vancouver magazine, Nuvo magazine and the Globe and Mail, Alvarez has packed up his knives and headed to the hills of West Vancouver to share his magic with a new audience. Chef Alvarez spent a year and a half wowing diners at his most recent post Commercial Drive’s Divino, earning the praise of fans like top Vancouver food critic, Alexandra Gill who wrote, “it was the type of meal that a restaurant critic dreams about.”

The Venezuela born chef has a diverse and exciting history having studied and worked with such notable chefs as Anthony Walsh, Claudio Aprile, Masaharu Morimoto and Douglas Rodrigues.  He has been especially inspired by the unique offerings of Toronto’s Susur Lee and continues to refresh his culinary take by revisiting his global explorations.  Spain, his most recent sojourn , holds a delicious fascination thanks to his experience working with molecular gastronomy, charcuterie and original tapas style food.

Chef Alvarez has become well known for his always changing ‘Chef’s Tasting Menus’ .He is sharing these inviting and approachable menus, described by himself as  “never the same, always exciting,” with guests from near and far.

THE WAY HE SEES IT – CHEF  ALVAREZ’S FOOD PHILOSOPHY

Like many of his peers, Alvarez believes in using the best ingredients available; he adds his own signature twist by also sourcing unusual and unique ingredients such as sea urchin and Elderberry. By using a range of techniques acquired through his many years working in kitchens around the world and absorbing an array of cooking styles Alvarez is able to get the best out of all of his diverse ingredients.

Alvarez prefers using olive oil to butter in his kitchen whenever possible citing not only his preference for its flavour profile but also the heart-healthy benefits of using unsaturated  over saturated fat.  Chef also prefers using lean red meats like Elk and Bison that naturally have less fat and calories than traditional cuts of beef.  Alvarez also likes to incorporate natural ingredients that offer both fantastic flavour and nutritional benefits.

Fraîche Food Fact: Shiso
Chef Alvarez is a fan of shiso, which he features in the Cocoa Marinated Duck Salad.  Often linked to Japanese cuisine, shiso is a flavourful herb from the mint family sometimes known as purple mint, Japanese basil, or wild coleus. Shiso is rich in minerals and vitamins, has anti-inflammatory properties and is thought to help preserve and sterilize other foods.

NEED A PLACE TO CELEBRATE ONE OF LIFE’S SPECIAL MOMENTS?

Getting married?  Throwing a party?  In charge of the office bash?    Have we got a place for you!
Fraîche is an ideal space to celebrate – intimate, beautiful with major romance potential
With space for up to 50 people Fraîche can create a fun and elegant reception style celebration with canapés, cocktails and dancing or a more formal, sit down multi-course dinner with flawless food and wine pairings.  Call us for more information at  604-925-7595.