David Hawksworth & Friends Culinary Adventure Series

Chef David Hawksworth, Rosewood Hotel Georgia, Vancouver  


The Clubhouse, Langara Island      July 25 - 29, 2010 
       
Chef Vikram Vij, VIJ’S and Rangoli, Vancouver                  


The Outpost, Port Louis                   July 26 - 30, 2010                  

Chef Jamie Kennedy, Gilead Café & Bistro, Toronto         

Alongside Chef Vikram Vij who will be leading the team at The Clubhouse on Langara Island and Chef David Hawksworth who will be overseeing both properties, Chef Jamie Kennedy completes this formidable celebrity trio, in this Queen Charlotte Island culinary extravaganza.

Special guests throughout the trip include Chef Ryan Stone of The Clubhouse and Chef Dino Renaerts of Fraiche Restaurant, acclaimed Sommeliers Mark Davidson and Scott Oliver. 

This truly is a once-in-a-lifetime experience to witness the wonder of one of the world’s last true wildernesses, while in the comfort of luxurious accommodation and the company of Canada’s most acclaimed culinary masters. 

Only limited spaces remain costing from $6,000 per person, which includes accommodation, all meals, transfers from YVR South Terminal, fishing equipment with an experienced guide, cooking demos and all activities.  
 

 

David Hawksworth
HAWKSWORTH at The Rosewood Hotel Georgia, Vancouver
hawksworthcatering.com
 

David Hawksworth emerged as one of Canada’s leading culinary talents during his seven-year tenure as Executive Chef of Vancouver’s West restaurant.  Upon launching the restaurant in 2000, after spending 10 years abroad honing his talents in Europe at such esteemed Michelin-starred restaurants as Le Manoir aux Qaut’ Saisons, L’Escargot and The Square, critics immediately recognised the depth of his technical skills and innate ability to conjure inspired combinations.

With Hawksworth at the helm West became perennial winner at the Vancouver Magazine Restaurant Awards and went on to attract garner high praise from defining publications such as Food Arts, Bon Apetit, Wine Spectator and Food & Wine magazine. In 2005 Hawksworth was named Vancouver’s Chef of the Year and in 2008 he became the youngest chef inductee in to the BC Restaurant Hall of Fame. 

Hawksworth has travelled extensively as a guest chef, most notably at the Masters of Food & Wine, in Carmel and the James Beard House, in New York City.  Hawksworth sits on the board of the Chefs Table Society of British Columbia and donates his time to a number of other charitable causes including the annual Chefs for Life culinary extravaganza.

Hawksworth is poised to open his eponymous and eagerly anticipated restaurant at Vancouver’s newly renovated Hotel Georgia, in late 2010. 

Vikram Vij
VIJ’S and Rangoli, Vancouver
vijs.ca / vijsrangoli.ca

Vikram opened the original 14-seat Vij’s Restaurant in Vancouver in September 1994. In December 1994 he married Meeru, who then joined him at the restaurant. The cuisine has stood out from others in that Vij's does not serve what is typically expected from an Indian restaurant. They prefer to stay away from the tandoor oven since it's already being used in so many other restaurants. The philosophy behind the food has always been to keep the spices and cooking techniques Indian—from all regions of India—while using meats, seafood and produce that is locally available. To this effect, Vikram and Meeru change the menu seasonally.
 


Vikram was born in 1964 in India and grew up in Amritsar and Bombay. His most vivid childhood memories revolve around food and family, and he pursued this further by studying Hotel Management in Salzburg, Austria. After his studies, Vikram continued working at various fine dining restaurants in Austria and, in 1989, moved to Canada to work at the Banff Springs Hotel.
 


Along with the kitchen staff’s dedication and a love of experimenting, Vij’s blossomed quickly and won its first award from Vancouver magazine for Best Asian restaurant in March 1995. In September 1996, the restaurant moved to a larger location and where the restaurant is located at this time. Amongst many other achievements, Vikram is a certified Sommelier. 

Jamie Kennedy
Gilead Café & Bistro, Toronto
jamiekennedy.ca

Chef Jamie Kennedy is the proprietor of Jamie Kennedy Kitchens and runs two critically acclaimed restaurants in central Toronto, The Gardiner Café and Gilead Café & Bistro.  

One of Canada’s most legendary chefs and restaurateurs, Chef Kennedy is known for his dedication to environmental issues and support for organic agriculture. Fundamental to Chef Kennedy’s business ethic is his support for local farms and produce, a concept which seamlessly mirrors West Coast Fishing Club’s commitment to using ingredients from the Queen Charlotte Islands, at every opportunity.

Drawing from over three decades of experience, garnered at kitchens across Europe and North America, Jamie has applied the slow food philosophy in every aspect of his restaurants and flourishing catering business.  His seasonal methods of cooking and involvement with the local food movement continue to inspire progress in agricultural and gastronomical communities across Canada.

Dino Renaerts
Fraîche Restaurant, Vancouver
Fraicherestaurant.ca

Locally born and trained, the Dubrulle International Culinary Institute graduate has invested his culinary prowess in the vibrant city scene.  After spending four years at The Fairmont Waterfront Hotel and four years at The Fairmont Hotel Vancouver, Dino’s skills became focused and polished. Using innovative techniques and combined with his favorite ethnic flavors to create his own unique blend of modern cuisine.  Taking the helm as Executive Chef at Diva at the Met confirmed Renaerts’ position as leading chef in the Vancouver culinary industry.

This year, Renaerts made an exciting move to replace chef Wayne Martin at the helm of Fraîche Restaurant and Crave Beachside. The acclaimed hilltop restaurant and seaside eatery, loved by locals and critics alike, are now in the hands of Renaerts – one of the few born, raised, trained and celebrated Vancouver chefs.

Chef Dino Renaerts earned his certificate of achievement with honors from the Canadian Sommelier Guild. Mr. Renaerts is a local leader in his field having been invited to be a guest speaker at the Sommelier Summit 2001 in Sonoma, California. He is also recognized as the first Western Canadian Chef to receive a Sommelier Certificate, and International Playhouse Festival runner up for sommelier of the year 2006.

Mark Davidson
Sommelier/ Educator
WINE AUSTRALIA CONSULTANT

Born in London, raised in Sydney Mark has been a Canadian resident since 1985. He has over twenty five years experience in the hotel and restaurant business, fifteen of those as a Sommelier.

In 1990 Mark was named Best French Wine and Spirit Sommelier in British Columbia and went on to place 3rd in the Canadian finals. In 2001 he was named Sommelier of the Year by the British Columbia Restaurant and Food Service Association. As a Department Head and instructor with the International Sommelier Guild he is instrumental in the ongoing development of the curriculum and has taught classes in Vancouver, Seattle, Portland, San Francisco, Los Angeles, San Diego and Las Vegas.

Mark is currently the Market Development Manager for Wine Australia USA conducting education seminars for Sommeliers, retailers and distributors. In addition he writes articles for Wine Access and Western Living, does weekly radio wine reviews in Vancouver and developed a wine education and restaurant etiquette course for SFU Global Asset and Wealth Management MBA program. Mark has a cheeky teenage daughter which has recently reconfirmed a long held belief of his, wine every day is a must.

Scott Oliver
COO
Select Wine Merchants

Scott Oliver has 20 years of experience in the international wine business.Originally from Australia he has held senior marketing, sales and general management roles with several prestigious wine companies. Working in Australia, New Zealand, Europe, Asia and North America has given him a strong perspective of global wine trends and styles.

Scott has several years of international wine judging to his credit and is equally as passionate about fly-fishing as he is navigating his way through the world of wine. Scott is the newly appointed COO of Select Wine Merchants Canada. Select Wine Merchants represent Piper and Charles Heidsieck Champagnes and wines such as Concha Y Toro, Rothschild, Hugel & Fils, Sebastiani, Petaluma, St. Hallett and Jaboulet in the Canadian marketplace.

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