Why I took the chance to launch the new Voya restaurant

A year ago, I was presented with the chance to open and run a new restaurant in an up-coming hotel. I had to stop to think about it for a moment. The offer was very flattering and definitely piqued my curiosity, so after much reflection, I decided that this was my opportunity to branch out and showcase what I have learned from all my previous experiences.

So I am now the executive chef of Voya restaurant at the Loden Hotel (1177 Melville Street). This project has been a long time coming and we are so close to the opening. Just a few more months and we will be open to the public.

I’ve been cooking for more than 15 years. My story began in Montreal, where I am from originally, and has taken me on culinary adventures to France, New York City, Sydney Australia, and here my home, Vancouver.

Some chefs are born in to restaurant families, while others know instinctually that cooking is what they want to do with their lives. For me, it started as a part-time job on the weekends to earn some extra money. But I wasn’t cooking; I was a dishwasher, in a small family-run Greek restaurant.

Everything changed for me when a cook didn’t show up for a shift on Mother’s Day. That busy Mother’s Day I got moved from the dish pit to the prep kitchen. This is where I first learned to cook.

I don’t know if you have read Anthony Bourdain’s book Kitchen Confidential or not, but over the years I’ve come to identify my various kitchen experiences to different parts of the book. I have seen my share of dedicated cooks, crazy owners, unsatisfied customers, waiters living on four hours of sleep, countless espressos et cetera. And that’s just the tip of the iceberg.

Since moving to B.C. in 1998, I have been fortunate to have worked and held various positions and responsibilities in a handful of fine dining establishments. I started at Lumií¨re restaurant, moved to the Sooke Harbour House, West restaurant, and then back to Lumií¨re.

Over the years I’ve been through the renaming of restaurant, restaurant expansion, changes of ownership, countless managers, and yes, some highs and lows. I’ve been introduced to incredible people from the industry and had the opportunity to travel to many special events.

One of those highlights was when I went to Iron Chef America as an aide to a local famous chef. During my time at Lumií¨re, I had the chance to work with so many talented chefs. The number of passionate cooks who have gone through that kitchen is incredible.

Many have since left to open their own places or gone on to run some very successful restaurants.

In my next blog I will share some of my past and present kitchen experiences here in Vancouver and those I’ve had abroad. I hope to include you in all of the exciting times ahead, the bitter, the savoury, and the sweet.

Marc-André Choquette is executive chef for Voya restaurant at the Loden Hotel. He is writing a series of articles for Straight.com on his life as a professional chef in Vancouver.