Cooking up the best of both worlds
Chef Starratt blends his passion for international tastes with love of local ingredients
With more than 12 years of experience in the culinary industry, Chef Tony Starratt’s passion for food and international flavours has taken him around the world, beginning in Prince Edward Island, where he received his formal training at the acclaimed Culinary Institute of Canada.
Tony has worked the line at high-volume Banff resorts, trekked to remote Australian outback and mastered the art of refined barbecue.
He joined the Two Rivers Specialty Meats team in 2014, and as chef he brings his vast culinary knowledge and limitless curiosity to the North Vancouver-based eatery. Q What motivates and inspires you as a chef?
A
Finding amazing local products and using them to create a full dish. Something you don’t want to stop eating. Q How would you describe the type of food you like to cook?
A
I cook food with bold flavours and focus on simple techniques to allow the ingredients I am preparing to truly shine through in each bite. That’s why I love cooking over live fire — all you really need is salt and pepper and you can let the natural smoke take it from there. Q What might diners not know about you?
A
I’m a huge dog person. I have a shaggy little rescue mix that I spend all of my free time hanging out with. Q Describe a couple of your most recent creations
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We recently launched a new menu for fall with items like the Foot Long All Natural Beef Hot Dog with house sauerkraut, mustard and bacon jam. Also the Two Rivers Ramen Bowl with miso bone broth, soft poached egg and charred garlic chili oil has been quite popular. The Boss Burger, which has two 65-day aged beef patties, aged cheddar and double smoked bacon. If you can get through this beast in one session, you truly are a boss.
Q
What’s your favourite local product and how do you use it?
A
Our meat! We have the best dry aging chamber in the west coast and it’s producing some amazing product. I keep the seasoning simple and cook over our charcoal grill.
Q
If there’s one important piece of advice you might have for home cooks, what might that be?
A
Don’t think it’s going to look like the magazine on the first try and that’s OK. The best dishes are created by continually tasting and adjusting the flavours along the way.