Programme - Chaîne des Rôtisseurs

la Chaîne des Rôtisseurs
Bailliage du Canada
Grand Chapitre du Canada
Vancouver October 13 -16, 2016
Programme of Events
Please support our sponsors who have so
generously donated to our
Jeunes Chefs Rôtisseurs competition
David R. Tetrault
Bailli Délégué du Canada
Membre des Conseils d’Administration et Magistral
Dear Members and Guests
We are pleased to welcome you to Vancouver, one of Canada’s most beautiful cities.
The city of Vancouver is renowned for its incomparable natural beauty and cultural
diversity.
Important developments like the Canadian Pacific Railway in the 1880s greatly
boosted the growing area. It was the promise of this coast-to-coast connection that
led the province into Confederation in 1871. When the railway line was near completion in 1886, the town of Granville was incorporated as the City of Vancouver. Its
position as a transportation hub ensured its dominant role in the province's economic and social life.
Today, Vancouver's cosmopolitan appeal can be attributed to its international population of citizens.
Our local Bailli, Dr. Stephen Tredwell, and the Bailliage of Vancouver, will be hosting this event. He and his team have done an amazing job creating a Chaîne programme which you will enjoy and remember for years to come.
I hope you will make Vancouver and the Grand Chapitre du Canada part of your
travel plans for 2016.
Vive la Chaîne!
Sincerely,
David R Tetrault
Bailli Délégué du Canada
Dr. Jane Ruddick
Bailli Provincial
British Columbia
Dear Members and Guests
The Bailliage of British Columbia is very excited to welcome you to the 2016 Grand
Chapitre of Canada to be held in the beautiful city of Vancouver.
I am extremely proud of Vancouver Bailli, Dr Stephen Tredwell, and his hard working
committee who have put together a very exciting program of events, designed to show
off the best of our city and its surroundings.
We will tempt and excite your palates with opportunities to dine in some of our finest
restaurants, together with opportunities to meet some of our stellar chefs. Our tours
will allow visitors to experience and enjoy some of the culinary bounties of our province.
Our host hotel, the historic Fairmont Hotel Vancouver, is guaranteed to top off this
great weekend with their renowned hospitality. General Manager Michael Pye, Maître
Hôtelier, and his team are ready for us!
I look forward to meeting you at this wonderful Chaine event!
Vive La Chaine!
Jane Ruddick
Provincial Bailli
Dr, Stephen Tredwell
Bailli
Bailliage de Vancouver
Dear Members, Friends and Guests,
On behalf of the Vancouver Bailliage, I would like to welcome you to the 2016 Grand
Chapitre of Canada and to our beautiful city. We hope your next few days with us will
be enjoyable as we meet and chat with old friends and explore common ground and
interests with new friends.
Vancouver in the fall is a city of green and gold. If you have the time, please do explore
the natural beauty of the city and its surroundings – both land and sea.
Our local committees have worked very hard to make this meeting a success, and I
credit and thank them for the innovation and organization the program offers you.
To the young chefs competing in the Jeunes Chefs Rôtisseurs competition, good luck!
Your skills and enthusiasm are the building blocks of the future. To our guests from
outside Canada, please enjoy the experience; any of the local members will be more
than happy to help with any questions or problems that may arise. To my fellow Baillis,
thank you for coming and sharing in our city, and my thanks for your hospitality in the
past.
Vive la Châine!
Sincerely,
Stephen Tredwell MD MA FRCSC
Bailli Regional Vancouver
Thursday October 13 Dine-Around
le crocodile restaurant
Salut chers amis. For more than 30 years, a little piece of France has thrived in the heart of Vancouver at le crocodile restaurant. Nationally acclaimed Maître Rôtisseur Michel Jacob’s exquisite
French cuisine, infused with the spirit of Alsace and prepared with West Coast flair, has made le
crocodile one of the city’s best-loved restaurants, offering a dining experience not to be missed.
Please join us for an evening of fine food and wine pairings at their very best. Bon appétit!
Dress:
Business attire (with tie) with Chaîne
Start time:
Reception: 6:30 pm; Dinner: 7 pm
Cost:
$170 per person (all inclusive)
Transportation:
Not included. Five-minute walk from Hotel Vancouver.
Maximum:
20 people
Web:
lecrocodilerestaurant.com/
Bacchus Restaurant
Bacchus, the Roman God of Wine, can take pride in his Vancouver namesake. At the Four-Diamond
Award-winning Bacchus, situated within the Relais & Chateaux Wedgewood Hotel and Spa, the elegant
and refined surroundings of the private dining room are but a prelude to the rich and sumptuous cuisine
that awaits you. Executive Chef Simon Bolsover, newly arrived in Vancouver following 5-Star positions in
Britain, looks forward to more than living up to his name with custom courses and wine pairings created
expressly for your enjoyment.
Dress:
Business attire (with tie) with Chaîne
Start time:
Reception: 6:30 pm; Dinner: 7 pm
Cost:
$170 per person (all inclusive)
Transportation:
Not included. Two-minute walk from Hotel Vancouver.
Maximum:
20 people
Web:
www.wedgewoodhotel.com/bacchus-restaurant/
Thursday October 13 Dine-Around
Shaughnessy Golf & Country Club
The prestigious Shaughnessy Golf & Country Club, arguably one of the most beautiful golf
clubs in Canada, is also home to one of Vancouver’s most passionately creative and talented
chefs – Maitre Rôtisseur Peter Crook. The course’s spectacularly serene setting, with its fine
clubhouse, majestic trees and ocean view, is the perfect place to relax and unwind while savouring Chef Crook’s custom courses and inspired wine pairings that will showcase the very
finest farm-fresh BC products.
Dress:
Business attire (with tie) with Chaîne
Start time:
Reception: 6:30 pm; Dinner: 7 pm
Cost:
$170 per person (all inclusive)
Transportation:
Not included. 15-minute taxi from hotel
Maximum:
20 people
Web:
www.shaughnessy.org
La Terrazza – Ordre Mondial event open to all
Nestled near the heart of Vancouver’s bustling Yaletown, La Terrazza has long enjoyed a
stellar reputation as one of the city’s finest Italian restaurants. Chef/Proprietor and new inductee as Maître Rôtisseur, Gennaro Iorio looks forward to delighting your palate with his
own inspired take on gourmet Italian cuisine – each course accompanied by a fine wine selected from the restaurant’s award-winning cellar of more than 2,500 wines. This dinner will
culminate with a special tasting of Grappa – “the spirit of Italy” – under the direction of La
Terrazza’s sommelier
Dress:
Business attire (with tie) with Chaîne
Start time:
Reception: 6:30 pm; Dinner: 7 pm
Cost:
$170 per person (all inclusive)
Transportation:
Not included. 5-minute taxi from hotel
Maximum:
20 people
Web:
www.laterrazza.ca
Thursday October 13 Special Offer
Shaughnessy Golf & Country Club
Special Offer:
Shaughnessy Golf and Country Club, host course of two PGA Canadian Open events,
is offering tee times for two foursomes at 1PM.
Cost: $150 per person, including clubs and golf cart. Maximum 2 foursomes, but you
can register as individuals. Tee times will be early afternoon.
Only available to those also attending the Dine-Around at Shaughnessy Golf and
Country Club.
Friday October 14 Tours
Day Trip to Northern Divine Caviar
Northern Divine Caviar (featured in Chaîne magazine) is arguably one of the great
culinary success stories of British Columbia.
Join us as we take a short, scenic ride aboard BC Ferries through Howe Sound and
down the Sunshine Coast Highway to the Northern Divine hatchery just outside
Sechelt.
We will tour the organically certified hatchery facility, observing the sturgeon from their
hatchling stage right through to maturity, followed by a demonstration of the harvesting
and preparation of caviar.
Then join us for awarding-winning BC sparkling wine, together with three different
samplings of Northern Divine’s caviar, followed by a gourmet picnic boxed lunch
prepared by Maître Rôtisseur Greg Van Poppel.
After lunch it’s back to BC Ferries for a leisurely ferry ride and drive back to Vancouver.
Dress:
Casual, with comfortable walking shoes
Time:
8 am to 4pm
Transportation:
Luxury coach from Fairmont Hotel Vancouver and back
Cost:
$140 per person (all inclusive)
Maximum:
20 people
Friday October 14 Tours
Vancouver Aquarium Tour
The Vancouver Aquarium is considered one of the top 10 aquariums in North America.
Situated in the heart of scenic Stanley Park, it is home to more than 10,000 species of
marine and marine mammal life, as well as being a centre of world-leading research
and marine conservation.
Join us for this unique behind-the-scenes guided tour of the aquarium, followed by a
visit through the amazing indoor and outdoor galleries, which include sea lions,
penguins and beluga whales.
This tour will also include a talk on the Aquarium’s OceanWise initiative, which has
been widely embraced by leading chefs throughout BC. Its mission – to ensure chef’s
select and serve only “sustainable” seafood to ensure the survival of marine species at
risk.
This tour is timed to coincide with the YEW Seafood luncheon featuring OceanWise
products. See YEW Seafood & Bar OceanWise Luncheon page. The cost of the
luncheon is not included is not included in the tour. Please register separately.
Dress:
Casual with comfortable shoes
Time:
10 am to noon
Cost:
$80 per person
Maximum:
20 people
Transportation:
from hotel
Friday October 14 Tours
YEW Seafood + Bar OceanWise Luncheon
YEW Seafood + Bar, located in the Four Seasons Hotel in downtown Vancouver and
under the direction of Maître Rôtisseur Ned Bell, is renowned as one of Vancouver’s
premiere seafood restaurants.
This special three-course luncheon (appetizer, main and dessert with one wine) will
showcase “sustainable seafood” – part of the Vancouver Aquarium’s OceanWise
initiative.
Many top chefs throughout Vancouver, including Chef Ned Bell, have committed to
serving only OceanWise-approved seafood – seafood that comes from a healthy and
sustainable fishery to ensure the survival of ocean species and the long-term health of
our oceans for future generations.
Come see what’s fresh (and sustainable) from the sea.
NOTE: This luncheon is timed to coincide with the Vancouver Aquarium tour. The cost
for the luncheon is extra to the tour. The luncheon is open to all members including
those who have not registered for the tour.
Dress:
Casual
Location:
Four Seasons Hotel – 791 West Georgia Street (2 minute walk
from Fairmont Hotel Vancouver)
Time:
12:30 pm
Cost:
$85
Maximum:
30 people
Friday, October 14 Baillis Lunch
Baillis and Members Luncheon
Noon
Located at Shangri-La Hotel
1115 Alberni Street, 3rd Floor
Vancouver V6E 0A8
Executive Chef
Ken Nakano, Maître Rôtisseur
Market is a destination for those who value simple elegance and contemporary dining. Emphasizing comfort and creativity, the menu features
Jean-Georges Vongerichten's "greatest hits" reinventing classic dishes by
infusing eclectic flair.
This is open to all members and is a great opportunity to meet the Baillis
from across Canada.
Dress:
Business casual with Chaîne
Cost:
$110
Maximum:
30 people
Transportation not included. 9 minute walk or 7 minute taxi.
MARKET by Jean-Georges is located on the third floor of the hotel. To
access the restaurant, please enter through the hotel lobby in West Georgia Street, or by taking the glass elevator located next to Urban Fare.
Friday October 14 Welcome Reception
As is our long-held tradition at la Chaîne, our official festivities for the Grand Chapitre will commence
with an extraordinary Welcome Reception to take place at the Terminal City Club hosted by Maître
Rôtisseur Greg Van Poppel, Executive Chef and Director of Culinary.
The venerable Terminal City Club is situated on Hastings Street – in the heart of Vancouver’s financial district – with spectacular views of the Vancouver harbourfront. Founded in 1892, it is one of
Vancouver’s oldest and most respected private clubs, with a national reputation for excellence in service and style.
Our Welcome Reception will be held in one of the club’s most stunning banquet rooms, with lovely
views of the harbourfront, the Vancouver Convention Centre and Canada Place.
This relaxed event provides the perfect opportunity to mix and mingle with Chaîne friends – both old
and new – from across Canada, the USA, and internationally.
Chef Van Poppel has prepared a delectable menu of appetizers, together with food stations and other delicacies, combined with a lovely selection of fine wines.
Time:
6:30 pm to 9 pm
Dress:
Business suit with tie and Chaîne
Cost:
$140 per person
Transportation is not included. Ten-minute walk or 4-minute taxi .
www.tcclub.com
Saturday October 15 Tour
The Art of BC Wines & Cheeses
This friendly, informal event will provide participants with a unique opportunity to learn
and sample the pleasures and subtleties of inspired wine and cheese pairings.
A selection of the finest BC cheeses from renowned Vancouver cheese purveyors Les
Amis du Fromage (as selected by Chaîne member and cheese experts Alice and
Alison Spurrell), will be paired with equally excellent BC wines expertly chosen by
oenophile and long-time Chaîne friend David Spurrell.
This unique, engaging and fun event will be held at Barbara Jo’s Books to Cooks, the
perfect spot to learn, enjoy good food and browse the world’s greatest culinary guides.
Dress:
Casual
Time:
11 am to 1 pm
Location:
Barbara-Jo’s Books To Cooks – 1740 W. 2nd Avenue,
Vancouver
Cost:
$110 (Includes transportation)
Maximum:
20 people
Saturday October 15 Tour
Granville Island Market Tour
Vancouver is known as one of the world’s most cosmopolitan centres for great food from
around the world, and nowhere is this more evident that at one of the city’s most beloved
gathering places, Granville Island.
Join us as we go on a guided walking tour of this iconic Vancouver landmark, with its many
shops, galleries, restaurants, breweries and other major highlights.
Then enjoy the eye-filling sights and rich aromas the permeate Granville Island Market, with
its many local vendors and stunning array of farm-fresh fruits and vegetables, flowers, meats
and seafood, charcuterie, baked goods, cheeses, spices, artisanal foods and so much more.
This is a foodie’s Nirvana.
The tour culminates with a delicious three-course lunch with wine at the Pacific Institute of
Culinary Arts at the entrance to Granville Island.
Dress:
Casual with comfortable shoes
Event:
10 am to 2 pm
Cost:
$120 (includes transportation)
Maximum:
15 people
Saturday October 15 Tour
The Vancouver Bailliage of the Chaîne des Rôtisseurs has a long tradition of
supporting the next generation of chefs and sommeliers in our community. In
Vancouver, one of the top organizations dedicated to training these young talents is
the Pacific Institute of Culinary Arts (PICA).
Please join us for a delicious three-course lunch with wine, showcasing the talents of
our future culinary leaders, in the comfortable environs of PICA’s warm and friendly
dining room.
Dress:
Business casual no Chaine
Location:
Pacific Institute of Culinary Arts – 101 – 1505 West 2nd Avenue
Time:
12:30 pm
Transportation:
5 minutes from hotel by taxi
Cost:
$75
This lunch is included in the Granville Island Tour, but is open to everyone. If
you have not registered for the tour, please register separately for the Pacific
Institute luncheon.
Grand Chapitre Gala Dinner
Saturday October 15, 2016
David R. Tétrault, Bailli Délégué du Canada, Officier Commandeur
Membre des Conseils d’Administration et Magistral
and the members of
The Conseil National du Canada
request the honour of your presence at
The Awards Ceremony of the
Concours National des Jeunes Chefs Rôtisseurs
Member Inductions, Promotions and Awards
Grand Reception
Grand Chapitre Gala Dinner
5 P.M.
The Fairmont Hotel Vancouver
Michael Pye, General Manager, Maître Hôtelier
Executive Chef Cameron Ballendine, Maître Rôtisseur
$265 per person all inclusive
Black Tie mandatory
White Tie optional
Chaîne Ribbons and Decorations
Ladies - Formal Evening Wear
Profile—Chef Cameron Ballendine
Maître Rôtisseur
As a young cook, Cameron Ballendine dreamed of the day
when he would be in charge of the kitchens in a historic hotel.
Fast forward to 2015, and as the Executive Chef of Fairmont Hotel Vancouver, he smiles and tells you that dreams
do come true. His passport has as many stamps from exotic locales as an international cookbook has chapters – China, Egypt, United Arab Emirates, and France. But home is
where your heart is, and the west coast of Canada has always been home.
Chef Ballendine has strutted his cooking stuff for Queen
Elizabeth ll, former US presidents Bush and Clinton, and Sir
Elton John at the Four Seasons Sharm el Sheikh. He has
worked with Moet & Chandon and in the kitchens of Dom
Perignon’s Chateau de Saran with Chef de Cuisine Pascal
Tinquad. His international expertise also includes a passion for Chinese cuisine developed during his time in
Shanghai.
At The Fairmont Hotel Vancouver, Chef Ballendine brings
his global experience home, combining passion for local
products with an international flair creating classic + simple
+ fresh food, both for hotel functions and at Notch8 Restaurant & Bar.
Profile—Chef Greg Van Poppel, CCC
Maître Rôtisseur
Chef Greg van Poppel’s career stems from a family rich in
culinary tradition – both his father and grandfather are celebrated former chefs of Canadian Pacific Hotels. The thirdgeneration chef quickly made a name for himself, beginning
his profession in 1993 by completing his apprenticeship at
the Canadian Pacific Waterfront Centre Hotel in Vancouver
(now The Fairmont Waterfront).
Chef van Poppel worked through various progressive positions in Vancouver, including the Four Seasons Hotel, until
returning to The Fairmont Waterfront in 1998 as Restaurant
Chef. In June 2000, Chef van Poppel competed in the Bocuse d’Or Concours Mondial de la Cuisine Canadian Qualification in Winnipeg, placing top five in the country, before taking charge of the stoves of La Toque Blanche in West Vancouver.
In 2001, Chef van Poppel completed his Certified Chef de
Cuisine designation and continued his career in establishments across Canada and abroad, including The Fairmont
Dubai in the United Arab Emirates. In 2005, as Executive
Chef of Calgary’s iconic Fairmont Palliser, he oversaw three
Sous Chefs and a kitchen brigade of 45 talented culinary professionals. In 2010, Chef van Poppel took a much broader
role in the overall operations of the Food and Beverage Department, providing direction to the outlets of the hotel, as
well as contributing to the successful Fairmont Gold Lounge
renovations in 2011.
In 2013, returning to his home town of Vancouver, Chef van
Poppel joined the Terminal City Club as Executive Chef,
where he provides direction to the culinary team and three
restaurants of the Club, in addition to a very busy banquet
operation. In August 2015, Chef van Poppel again moved into a much broader reaching role as part of the Club’s Executive Committee. As Director of Culinary and Restaurant Operations, Chef van Poppel not only continues his role as Executive Chef, but also provides the strategic direction for the
Club’s Food and Beverage operations, while driving innovation and excellence in both Club cuisine and service delivery.
Profile—Chef Peter Crook
Maître Rôtisseur
For Peter Crook, Executive Chef of the Shaughnessy Golf and
Country Club, his cuisine showcasing the most flavourful
foods of each season, prepared with originality and creative
flair, has hit the “sweet spot” of the club’s discerning patrons
and savvy Vancouver diners for more than 21 years.
Born in Chislehurst Kent, UK, Peter and his family moved to
Canada in 1976. It was here, inspired by his mother’s own
“catering to the stars” (and especially her famous cheese
pies), that the then 11-year-old Peter developed his passion
for cooking.
Peter studied culinary arts at George Brown in Toronto, going
on to win his first culinary competition at age 15 under his
mentor Chef Freddie Kolar, followed by a memorable
apprenticeship with Master Chef Fred Reindl at Café Jorgen’s
at age 16.
Seasoned by Chef Reindl’s demanding tutelage, Peter went
on to work at Toronto’s 4-Star Bristol Place Hotel under
Executive Chef Dazvin and the 5-Star King Edward Hotel,
again under Executive Master Chef Fred Reindl and Executive
Chef John Higgins. In 1988, Peter worked at the Lyford Cay
Club in the Bahamas under Chef Walter Probst followed by a
year at the American Embassy Bahamas cooking alongside
Executive Chef Vincent Lee. From 1990 to 1994 Peter was
Executive Chef and Owner of Red Sage Gourmet Catering in
Washington, D.C., before coming back to Canada to take his
place as Executive Chef of Shaughnessy Golf & Country Club.
Another career highlight came in 2006, when Peter
represented Canada at the Winter Olympics in Torino,
showcasing his talents by cooking for the International
Olympic Committee and its many special guests.
Shaughnessy’s eclectic mix of club patrons, discerning diners
and event celebrants has afforded Peter the unique
opportunity to “be creative each and every day,” be it cooking
for world leaders and international celebrities or wedding
guests. Excellence and the unexpected always await you at
Chef Crook’s table.
Profile—Chef Ken Nakano
Maître Rôtisseur
For Ken Nakano, the award-winning executive chef of
Vancouver’s Shangri-La Hotel, celebrating the bounty of each
new season is a concept deeply rooted in his thinking and a
cornerstone of his renowned cuisine.
Chef Nakano grew up in a traditional Japanese household,
where the garden was the driving force of his family’s meals.
Tending the backyard garden was one of his daily chores, and
scavenging for local fiddleheads, coltsfoot and berries were
the highlight of family camping trips with his cousins.
Once the seasons changed from fishing and foraging for fresh
ingredients to harvest time, he learned the arts of salt curing,
canning and pickling from his mother.
Little did he know at the time that his mother was instilling the
importance of practicing a sustainable, seasonal approach to
cooking – a lesson he has embraced and applied with an
artist’s sensibilities to create truly fresh, original and inspired
cuisine. “Eating this way has always been part of my lifestyle,”
says Chef Nakano. “
As a chef, I have a great respect for our local community;
when we collaborate with farm partners and local producers,
we can plan and create truly regional, seasonal menus.”
Profile—Chef Michel Jacob
Maître Rôtisseur
Upon his arrival in Vancouver some 30 years ago, it was
no surprise that Chef and Maître Rôtisseur Michel Jacob
would open his own French restaurant, naming it in
homage to the finest restaurant in his hometown of
Strasbourg – the three-star Michlelin restaurant Au
Crocodile.
Chef/owner Emile Jung delivered a level of sublime quality
and service that Michel aspired to deliver to his own
customers – a restaurant that could match and achieve the
culinary standards and service that remain the hallmarks of
Au Crocodile even today.
As a young apprentice in Strasbourg, France, under Chef
Johnny Letzer of Zimmer, Michel and his fellow chefs were
often taken to restaurants to experience the local dining
scene first-hand. One momentous day, Chef Letzer took
the entire brigade to Restaurant Au Crocodile.
Michel remembers a meal “like nothing I had ever seen or
tasted before.” And it was at that meal that Michel Jacob
set the standard for his own culinary path, with chef Emile
Jung as his “inspirational culinary mentor.”
Following his apprenticeship, Michel worked with Pierre
Gaertner at the celebrated Aux Armes de France in
Ammerschwir. Further travels took him to Ireland at the
famed Ashford Castle (then owned by the Guinness
Family), Lausanne, Switzerland, and a stage in Belgium
and Corsica.
Over the past 30 years, Michel’s understated, elegant
restaurant, located in the heart of Vancouver, has earned a
national reputation for superb French cuisine infused with
innovative West Coast style, deftly served with impeccable
attention to detail. It remains one of Vancouver’s most
acclaimed and visited restaurants and the culinary jewel of
the city.
Profile—Chef Simon Bolsover
Chef Bolsover is now Executive Chef of the Wedgewood
Hotel & Spa, Relais and Châteaux. Simon will manage
the culinary program at Bacchus Restaurant, as well as
catering for private functions and in-room dining.
Chef Bolsover is part of an exciting new generation of European chefs that are crossing the Atlantic in search of
challenging new environments and seasonal ingredients
indigenous
to
the
West
Coast.
Simon was born in Yorkshire, UK, and most recently
worked as Executive Head Chef at Seaham Hall Hotel &
Spa, a luxurious, 5-star boutique property near Durham,
UK. Prior to Seaham Hall, he was Head Chef at the celebrated Great Fosters Hotel in Egham, Surrey. With Simon’s guidance and his drive for gastronomic excellence,
this historic property achieved the highly coveted AA
Three
Rosettes.
Simon also spent four years at one of England’s finest hotels, Linthwaite House Hotel in the British Lake District,
and felt privileged to have worked with the legendary Keith Floyd, award-winning chef, author and culinary
celebrity. Simon embraced his time at this property, taking
full advantage of the local and seasonal produce, and was
awarded a third Rosette as recognition for his skill and
creative
talents.
Simon’s career has also taken him to other Relais & Châteaux properties including Hartwell House in Buckinghamshire and a stage at the world-renowned Le Manoir aux
Quat’Saisons in Oxfordshire, under Chef Raymond Blanc.
Seasonality dominates the creation of Simon’s menus
throughout the year, which in turn leads to a clean style
and sophisticated interpretation of modern French cuisine.
Simon’s philosophy is founded on in-depth knowledge and
understanding of food and sustainability. He believes in
sharing his passion and motivation with his team.
During his formative years, Simon worked as a Sous Chef
at the Sherwood Inn, Muskoka, Ontario. It was during this
time he developed a love for Canada and hoped to return
one day with his family.
Profile—Chef Gennaro Iorio
Gennaro is the youngest of three partners who opened La
Terrazza in 1998. Gennaro Iorio, Giulio Miceli and Iqbal
Grewal met while working for the one of Vancouver's premier
restaurant families – the Corsi's – all working together at
Quattro on Fourth. Gennaro worked as Sous-chef, Giulio as
Maitre'd and Iqbal as General Manager and Managing
Partner.
Gennaro's restaurant career began in Trail, BC, home to one
of the province’s largest and strongest Italian communities.
Gennaro himself has strong Canadian-Italian roots. He visits
Italy often, and speaks Italian fluently as well as French.
Life in Trail prepared Gennaro for the hard work of the
restaurant business. While working on his family farm at the
young age of 16, influenced by years in his mother's kitchen,
he opened his own pizza parlour. Realizing that cooking was
his true passion, he moved to Vancouver where he studied at
the Dubrulle International Culinary Institute (now AI). He then
travelled to Naples, Italy, to continue his education, and while
overseas completed a series of stages throughout Europe.
Arriving back in Vancouver a year later, he joined the kitchen
brigade at Bishop’s before eventually moving on to the Souschef position at Quattro. That year, Quattro won their first
award, a gold medal for Best Italian.
As a third-generation chef, Iorio calls the kitchen home,
describing his cuisine as old school, married with the bounty
of ingredients found locally and a young chef’s modern
approach to cooking. Today, the family orchard and farms in
Trail supply many of the ingredients at La Terrazza. The
farm’s hens supply organic eggs; the ingredients for the
antipastos are grown on the farm and canned on site, and the
biscottis and Italian baked goods are produced and sent down
to the restaurant by Gennaro’s mother – a master baker. For
Gennaro, cooking is very much a labour of love – love that
imbues every dish of his celebrated Italian cuisine.
Location and Accommodation
REGISTRATION WEBSITE FOR EVENTS
Link to https://zone4.ca/reg.asp?id=12592
(opens June 1 2016)
Special rates available for accommodation at
The Fairmont Hotel Vancouver
Go to our special reservation page at:
https://resweb.passkey.com/go/chainedesrotisseurs2016