Havana’s Hounslow keeps it local
Chef says ‘we are definitely spoiled in the Pacific Northwest’ with abundance of great offerings
Executive chef Andrew Hounslow has taken the helm at Havana, a local favourite on Commercial Drive for more than two decades.
Hounslow is something of a local product, too, beginning his career in 2002 at Earls Kitchen + Bar, then obtaining his professional credentials at Vancouver Community College. He comes to a freshly renovated Havana from the highly regarded Belgard Kitchen.
QWhat motivates and inspires you as a chef?
ASeeing the enjoyment people get from eating my food has always been my motivation to keep going. From my family and friends to diners at our restaurants, it always makes all of the time and effort worth it.
QHow would you describe the type of food you like to cook?
ASimple but well-thoughtout. When trying something new or unfamiliar I try to read books, blogs or watch videos to learn as many ways to do something before adapting my own method. I love taking something such as a roasted chicken or Cubano sandwich and breaking it down to make each component the best it can be — to hopefully create a top-notch dish.
QWhat might diners not know about you?
AI’m a pretty big science nerd. I love everything about outer space and find it fascinating that we exist on this big beautiful planet in some tiny spot in the universe.
QDescribe a couple of your most recent creations.
AI just finished working on a grilled octopus dish. Brined then marinated in smoked paprika, achiote and sous vide served over a hash of triple cooked Kennebec potatoes, braised beans with a beef and chorizo picadillo, grilled tomatoes and salsa verde.
Secondly, a gluten-free, dairy-free coconut yogurt and triple chocolate brownie parfait with candied almonds and raspberry coulis. You’d never guess it was gluten- or dairy-free!
QWhat’s your favourite local product and how do you use it?
AWe are definitely spoiled in the Pacific Northwest with an abundance of great produce, seafood, and meat. If I had to pick just one it would have to be peaches and cream corn when in peak season. I take it straight from the market and throw it on the upper rack of the barbecue still in the husk for 20 to 30 minutes. Let it cool for a bit until you can handle and peel it, then butter and season it up and you’re good to go!
QIf there’s one important piece of advice you might have for home cooks, what might that be?
ALess is more! Don’t try to take on recipes with 30 ingredients or techniques that might only work in professional kitchens. Try buying a few local, high-quality ingredients and focus on seasoning and cooking them perfectly.