The executive sous chef at the Fairmont Pacific Rim is as passionate about cooking sustainable seafood as he is about fishing.
Cullin David enjoys combining flavours from around the world when he cooks at home. The executive chef often makes these lamb sliders at home for his son.
The owner of Bistro Pastis and Left Bank restaurants is approaching French cuisine with a more health-conscious attitude.
Chef Taryn Wa shares a recipe that utlizes Thanksgiving leftovers and is based on a dish that her mother used to make.
This go-to dish can be made either sweet or savoury, depending on your preference.
The Quebec native enjoys topping this hearty burger patty with a dollop of tangy homemade relish.
David Hawksworth is known for dishes such as foie gras torchon and pan-roasted sablefish, so it may come as a surprise that pizza is one of his favourite foods.
Dino Renaerts isn’t a cook who likes to hide in the kitchen.
Top this sweet Taiwanese creation with ice cream, cookies, syrup, and more.
Merri Schwartz, who is also the chocolatier at East Van Roasters, shares a recipe for an easy gluten-free, nut-free, dairy-free cookie.