FOOD STARS

Vancouver’s rock star chefs create superb meals to pair with wines presented by the festival’s vine stars. Act fast to experience these special events.

QUANG DANG,

Executive Chef, West Quang Dang began his culinary career at West, where he worked as junior sous chef before continuing his culinary education in a number of Vancouver’s finest kitchens. Quang returned to West as executive chef in 2011, where he became known for championing sustainability and for consistently executing award- winning West Coast cuisine. He has competed in a number of international food competitions including the Bocuse D’Or, the National Chaîne des Rôtisseurs and the European Seafood Exposition.

Meet Quang Dang in: • L’Instant Taittinger ( with Clovis Taittinger of Champagne Taittinger), February 26, 6: 30 p. m.

DAVID HAWKSWORTH,

Executive Chef, Hawksworth The youngest chef to be inducted into the B. C. Restaurant Hall of Fame, award- winning chef David Hawksworth combines his technical ability and European training with respect for local ingredients to create compelling contemporary Canadian cuisine. A Vancouver native, David spent a decade training in Michelin- starred restaurants around Europe, before coming home to open his eponymous first restaurant, Hawksworth, located at the Rosewood Hotel Georgia.

Meet David Hawksworth in:

Insatiable Rhône

( with Michel Chapoutier of M. Chapoutier), March 2, 6: 30 p. m.

MICHEL JACOB,

Executive Chef, Le Crocodile Michel Jacob spent his formative culinary years under chef Emile Jung at the three- starred Michelin restaurant Au Crocodile in his hometown of Strasbourg. The owner and Executive Chef at Le Crocodile, Michel has spent the past 22 years combining traditional French cooking with innovative Westcoast style at his now- iconic Vancouver fine dining establishment.

Meet Michel Jacob in:

Nothing But Burgundy ( with Sigfried Pic of Mason Louis Jadot), February 26, 6: 30 p. m.

FRANK PABST,

Executive Chef, Blue Water Cafe As the award- winning executive chef at Blue Water Cafe since 2003, Frank Pabst is widely recognized for his complex yet uncomplicated creative cooking and leadership in responsible seafood practices. Considered one of Canada’s most accomplished chefs, Frank spent time honing his skills in Michelin- starred restaurants throughout Germany and France, which he masterfully applies to the West Coast’s abundant harvest of seafood. Blue Water Cafe is a founding member of the Vancouver Aquarium’s Ocean Wise program.

Meet Frank Pabst in:

PINO POSTERARO,

Executive Chef, Cioppino’s One of Canada’s most technically advanced chefs, Italian- born Pino Posteraro is the owner and executive chef at Vancouver’s award- winning Cioppino’s Mediterranean Grill. Pino has had the honour of being a rare invitee to New York’s James Beard House and is the author of his own cookbook, Cioppino’s.

Meet Pino Posteraro in:

Champagne Wishes

( with Enguerrand Baijot of Lanson), March 2, 6: 30 p. m.

Delizie e Vino ( with Elana Capobianco of Marchesi Antinori), February 26, 6: 30 p. m.