The Province

Pan masters classic and modern

Origo Club’s head chef took an eight-year break from the kitchen to study and work with wine

- RANDY SHORE

Origo Club head chef David Pan has honed his skills on the line at five-star hotels and Michelin-starred restaurant­s. He has reinforced his culinary expertise with an extensive knowledge of fine wine and its food-pairing potential. Born in Taiwan, Pan obtained a culinary arts degree and eventually his certificat­ion as a Red Seal Journeyman and worked his way through the great kitchens of B.C., at Westwood Plateau Golf & Country Club, Chartwell at the Four Seasons Hotel Vancouver, and Market by JeanGeorge­s in the Shangri-La Hotel.

What motivates and inspires you as a chef?

Striving for the best and guiding the new generation of young chefs with classic and modern techniques, to inspire and motivate them to be above and beyond. How would you describe the type of food you like to cook?

The type of food I like to cook will be simple and comfort dishes, which will take lots of patience and time to slow-cook and to showcase the ingredient­s themselves.

What might diners not know about you?

This is my first time back to the kitchen in eight years. An injury led me to wine study with WSET and I travelled to different European wine regions to source wine as an assessor and as an import and export manager for a boutique agency.

What’s your favourite local product and how do you use it?

My favourite local product will be the wild mushrooms, especially the matsutake pine mushroom. Simply pan fry it in butter or cook it with congee.

 ??  ?? Chef David Pan says he favours simple and comfort dishes, especially those that involve patience and slow cooking.
Chef David Pan says he favours simple and comfort dishes, especially those that involve patience and slow cooking.

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