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Our Team

Our Team

  • Chef Takashi Ito 2017

TAKASHI ITO, c.c.c | Executive Chef

What is your favourite ingredient? Soy sauce!! I can’t live without it.

What would you eat and drink as your last meal? Sautéed foie gras with poached Okanagan peach and Sauterne as the first course; Australian rack of lamb with rosemary and Dijon mustard, with St. Emilion as the main course; Finished with Kabocha and rum mousse, almond Mont Blanc and ice wine. And two portions of each please. One for here, the other to go.

What is your most treasured possession? Imagination.

What is your secret fast food indulgence? Either the chinese food court at T&T in Richmond or Cheeseez!

What is the most unusual ingredient you’ve ever cooked with? Grasshoppers!

  • Manpreet Sethi

MANPREET SETHI | Restaurant Chef

What is your favourite ingredient?
Soya Sauce for sure. Love it so much I even make my own.

What would you eat and drink as your last meal?
Barbequed Chilli Stingray from Singapore and a large cup of Freshly pressed Sugarcane Juice.

What is your most treasured possession?
My hand written personal recipe collection for the past decade.

What is your secret fast food indulgence?
Fried Squid from Asian Nightmarkets.

What is the most unusual ingredient you’ve ever cooked with?
Pig's fallopian tube, stir fried...

How did it taste?
Crunchy, slightly springy.
Cooked with Kung Pao sauce...
Good Stuff

  • Kimberley Vy 2017

KIMBERLEY VY| Pastry Chef

What is your favourite ingredient?
Cocoa nibs, I like using them in a lot of my baked goods and desserts. They give a nice coffee flavour and crunch that can really bring my other ingredients or components together.

What would you eat and drink as your last meal?
Any home cooked dish prepared by my mom with a glass of bourbon neat.

What is your most treasured possession?
My hands and my mind, they provide me the ability to do what I love every day.

What is your secret fast food indulgence?
Korean style fried chicken or anything that is fried chicken related…. FRIED CHICKEN IS LIIIIFE! (hahaha). It’s a pretty universal dish and every country has their own version or style of preparing it. It’s also really good to eat with friends while drinking beer.

What is the most unusual ingredient you’ve ever cooked with?
Mantis shrimp, they're a type of shellfish and they're definitely one of the creepiest looking ingredients I have ever come across.

  • Jeremy Pott

JEREMY POTT | Director of Food & Beverage, Sommelier

What is your favourite ingredient? Local garlic. I put that s*^t in everything!

What would you eat and drink as your last meal?
Everyone always does wine and food for this question. Yes, I too would love Chateau d’Yquem Sauternes with some seared foie gras and Chateau Lafite with a tenderloin; but lets do beer!
First course: Brasserie Cantillon Gueuze with some fresh scallop & crab ceviche
Second course: Driftwood Fat Tug IPA with Spicy BBQ Pork Ribs that fall off the bone
Dessert: Trappist Westvleteren #12(Quad) on its own

What is your most treasured possession? My family

What is your secret fast food indulgence?
Old Dutch Rippled plain potato chips. Boring but not as boring as if they weren’t rippled.

What is your favourite cocktail?
Multiple Aperol Spritz on a patio in Italy.

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