Culinary Artisans - Chef / Owner

12/19/2024

Pistachio financier.

Alot of guests ask me what exactly it is. Simply put, it's a cake dessert bake in a mould to resemble a gold bar.

And now from the internet lol......

Their name comes from where the dessert originated: in the financial district in Paris. They were specifically developed as a more compact cake that businessmen could stick in their suit pockets as a little treat for later and eat without worrying about crumbs. And the original shape… a rectangle like a gold bar.

Should always have beurre noisette to give that nutty flavour along with almonds traditionally. From there I feel it's open to interpretation.

My interpretation is fairly simple. A cross of a lemon meringue pie with the addition of amazing pistachio liquid gold.

12/03/2024

11/26/2024

If you know me , you know this dessert is like a signature, it's a classic and for a reason.

Side note ....This plate is next level, thanks to Cam at for this artistic pottery creation.

This is my sticky toffee pudding version 7.0 or something lol.

Traditional , tahini salted caramel, vanilla gelato and mulled wine poached red anjou pear and activated charcoal Honeycomb.




reimagined

11/12/2024

An example of the 3-5 course tasting menus we specialize in.

It's definately our niche

10/26/2024

A throwback to my time training in Singapore back in October 2016.

This was from TWG at Marina Bay Sands.

2 months later it was on our menu in Vancouver when we opened in December 2016

Now about the food lol.....

Kuterra salmon brined in vanilla tea and vacuumed.
Usilky Ubé puree, brown butter asparagus, pickled red pearl onions, beurre noisette hollandaise and burned bread powder.
Of course finished with red vein sorrel.

If you know me you know I use to rain down with those lil sorrel leaves 🍃 on almost everything lol..

It was a real love affair ❤️ , just like me and TWG.

10/07/2024

08/28/2024

It's OK tp be sad, it's 9 degrees today and it's still August. We understand

Have a summer salad with nectarines, tomatoes and burrata and hour favourite bottle of vino.
I suggest a crisp bc rosé or if you can find one a dry viognier.

06/17/2024

Trying out the new plates.

This is our braised short ribs with a 64 degree egg, beluga lentils, charred brussels and sunchokes with pickled veg and a natural braising reduction.



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06/13/2024

Same sticky toffee pudding with new plating because well, new plates.

Right now our private dining is like a newlywed, off the market lol

Official announcement coming soon but my food can now be found at a boutique lodge by stunning Abraham lake in Alberta.

06/11/2024

A recent review , I dont hate it lol

Not a bad start to our pre season season

Baby steps

05/11/2024

Had a special client with a dietary restriction so I made them a panna cotta but jazzed it up in a way by way of this crazy mold.

02/10/2024

Rehearsal night dinner at

Now, it's off to the races

Featured is a version of ciopinno

San Francisco treat

Spiced fennel, tomato and wind broth with Argentinian prawns, pacific cod and mussels. Tipped with a heirloom tomato micro salad 🥗 😋

02/05/2024

What I looked at as ' farm to table' a few years back.

Just a play at home test

Local greens from a nearby farm, lots of fruits and veggies from the local farmers market, some cheese from.a local goat farm 🚜 and some sour dough discard crackers.

A taste of the terroir

01/17/2024

Haven't posted in a minute, this entire year actually lol.

This life really is full of amazing opportunities.

This post is a throwback to my short time spent in Newfoundland back last April.

Consulting and planting the ground work for a brand new restaurant in Port Rexton with and for amazing people.

Really loved my few days walking the streets of st.johns after the work was done.

West coast, east coast, it's always about the food. Being a somewhat Nomad isn't the worst lol.

12/13/2023

This song seems like it should be like the cooks anthem lol.

My take on it all though is you don't choose cooking as a career to be rich or to be a so called celebrity or rock star.

You do it because you legitimately love it and understand that food brings people together, food is powerful. Food heals. Hospitality has to be in you, the money will come if you make the right choices and decisions.

After years of low pay, I was lucky to be offered some amazing opportunities and I almost always jumped on those and put my everything into it.

The rewards come.
From a world wide tea company to fishing lodges, heli ski resorts and working on luxury yachts.

The rewards came.

To the next generation, put your head down, listen, hustle, be passionate, develop your standards, stay strong, be consistent and the rewards come.

12/05/2023

New garnishes to play with.

The beauty of food and cooking is its the best game of no limits.

There are no rules.

You're only limited by your own creativity. Be weird 😆

12/04/2023

A different angle of that octopus 🐙 dish in my profile pic.

Was so much fun creating this , no rules, life without a net.
As it's meant to be

When there is dark, be the light ✨️

12/01/2023

One of my last dishes on the yacht, coming back down south from Alaska before heading back to Calgary.
Also, one of my last dishes on any yacht possibly for quite some time.

Smoked sablefish from , the lightest chowder you'd ever have( basically a smoked cod broth with all the chowder suspects making friends), king salmon eggs (cured ikura style).

They asked for something light but full on flavour abd this was it. In a renowned fishing town no less and on a luxury yacht used for everyday fishing.