Chef Vish Mayekar Caffe La Tana and Pepino’s

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 Vish Mayekar from Caffe La Tana.

Tell us a little bit about your style of cooking.

My cooking style really isn’t defined. It’s a combination of the pacific northwest with hints of my Indian roots. I never wanted to focus on a single cuisine, I wanted it to evolve with my culinary journey.

Where do you eat in Vancouver when you have a day off? Top three spots perhaps?
My go-to spots in Vancouver are – Bao Bei, L’abattoir & Cafe Medina.

What would be your ideal food day?

It would depend on the day – gloomy Vancouver weather day would include some hearty Indian curries or a good stew, some fried rice, and dumplings even and a bright summer day would be all about seafood, pastas, and delicious wines.

What trend do you wish would die?

I don’t wish for any trends to die. Usually, it’s the chefs/cooks cooking for the guests and the guests are the ones usually forming a trend – so let them! If they don’t stop eating, then we have a problem!

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

Dan Barber at Blue hill farms. He is doing some extraordinary stuff out there and pushing the boundaries of farming and sustainability.

Do you have a favourite food and beverage pairing?

A Burgundian Pinot with quail or a perfectly cooked tenderloin is a match made in heaven.

What ingredients do you always have on hand?

Butter, Dried mushrooms, and my Indian spice mixes.

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

My mom’s fish curry on a bed of piping hot steamed rice. Mmmm..

What is your favourite tool in the kitchen?

Offset spatula and tongs. I don’t see myself in the kitchen without them.

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

It’ll be a spotlight on my journey as a Chef. From my roots to all the cooking I’ve done through my travels to my current role as a Chef running a couple Italian restaurants. It’s a very meaningful dish I am super excited for everyone to try.

What wine/beer/libation are you pairing with this year?
It’s a delicious BC wine, from one of the best winemakers in Canada. You’ll just have to come to try it out.

Who is cooking with you for the competition?
My Sous Chefs and my talented team of cooks are helping me. I couldn’t imagine doing this event without them.

Competing Chefs