la Chaîne des Rôtisseurs Bailliage du Canada

Grand Chapitre du Canada

Vancouver October 13 -16, 2016

Programme of Events

Please support our sponsors who have so

generously donated to our

Jeunes Chefs Rôtisseurs competition

Dear Members and Guests

We are pleased to welcome you to Vancouver, one of Canada’s most beautiful cit-ies.

The city of Vancouver is renowned for its incomparable natural beauty and cultural diversity.

Important developments like the Canadian Pacific Railway in the 1880s greatly boosted the growing area. It was the promise of this coast-to-coast connection that led the province into Confederation in 1871. When the railway line was near com-pletion in 1886, the town of Granville was incorporated as the City of Vancouver. Its position as a transportation hub ensured its dominant role in the province's eco-nomic and social life.

Today, Vancouver's cosmopolitan appeal can be attributed to its international popu-lation of citizens. Our local Bailli, Dr. Stephen Tredwell, and the Bailliage of Vancouver, will be host-ing this event. He and his team have done an amazing job creating a Chaîne pro-gramme which you will enjoy and remember for years to come.

I hope you will make Vancouver and the Grand Chapitre du Canada part of your

travel plans for 2016.

Vive la Chaîne!

Sincerely,

David R Tetrault

Bailli Délégué du Canada

David R. Tetrault

Bailli Délégué du Canada

Membre des Conseils d’Administration et Magistral

Dear Members and Guests

The Bailliage of British Columbia is very excited to welcome you to the 2016 Grand Chapitre of Canada to be held in the beautiful city of Vancouver.

I am extremely proud of Vancouver Bailli, Dr Stephen Tredwell, and his hard working committee who have put together a very exciting program of events, designed to show off the best of our city and its surroundings.

We will tempt and excite your palates with opportunities to dine in some of our finest restaurants, together with opportunities to meet some of our stellar chefs. Our tours will allow visitors to experience and enjoy some of the culinary bounties of our prov-ince.

Our host hotel, the historic Fairmont Hotel Vancouver, is guaranteed to top off this great weekend with their renowned hospitality. General Manager Michael Pye, Maître Hôtelier, and his team are ready for us!

I look forward to meeting you at this wonderful Chaine event!

Vive La Chaine!

Jane Ruddick

Provincial Bailli

Dr. Jane Ruddick

Bailli Provincial

British Columbia

Dear Members, Friends and Guests,

On behalf of the Vancouver Bailliage, I would like to welcome you to the 2016 Grand Chapitre of Canada and to our beautiful city. We hope your next few days with us will be enjoyable as we meet and chat with old friends and explore common ground and interests with new friends.

Vancouver in the fall is a city of green and gold. If you have the time, please do explore the natural beauty of the city and its surroundings – both land and sea. Our local committees have worked very hard to make this meeting a success, and I credit and thank them for the innovation and organization the program offers you.

To the young chefs competing in the Jeunes Chefs Rôtisseurs competition, good luck! Your skills and enthusiasm are the building blocks of the future. To our guests from outside Canada, please enjoy the experience; any of the local members will be more than happy to help with any questions or problems that may arise. To my fellow Baillis, thank you for coming and sharing in our city, and my thanks for your hospitality in the past. Vive la Châine!

Sincerely,

Stephen Tredwell MD MA FRCSC

Bailli Regional Vancouver

Dr, Stephen Tredwell

Bailli

Bailliage de Vancouver

Thursday October 13 Dine-Around

le crocodile restaurant

Salut chers amis. For more than 30 years, a little piece of France has thrived in the heart of Van-couver at le crocodile restaurant. Nationally acclaimed Maître Rôtisseur Michel Jacob’s exquisite French cuisine, infused with the spirit of Alsace and prepared with West Coast flair, has made le crocodile one of the city’s best-loved restaurants, offering a dining experience not to be missed. Please join us for an evening of fine food and wine pairings at their very best. Bon appétit!

Dress: Business attire (with tie) with Chaîne

Start time: Reception: 6:30 pm; Dinner: 7 pm

Cost: $170 per person (all inclusive)

Transportation: Not included. Five-minute walk from Hotel Vancouver.

Maximum: 20 people

Web: lecrocodilerestaurant.com/

Bacchus Restaurant

Bacchus, the Roman God of Wine, can take pride in his Vancouver namesake. At the Four-Diamond Award-winning Bacchus, situated within the Relais & Chateaux Wedgewood Hotel and Spa, the elegant and refined surroundings of the private dining room are but a prelude to the rich and sumptuous cuisine that awaits you. Executive Chef Simon Bolsover, newly arrived in Vancouver following 5-Star positions in Britain, looks forward to more than living up to his name with custom courses and wine pairings created expressly for your enjoyment.

Dress: Business attire (with tie) with Chaîne

Start time: Reception: 6:30 pm; Dinner: 7 pm

Cost: $170 per person (all inclusive)

Transportation: Not included. Two-minute walk from Hotel Vancouver.

Maximum: 20 people

Web: www.wedgewoodhotel.com/bacchus-restaurant/

Thursday October 13 Dine-Around

La Terrazza – Ordre Mondial event open to all

Nestled near the heart of Vancouver’s bustling Yaletown, La Terrazza has long enjoyed a stellar reputation as one of the city’s finest Italian restaurants. Chef/Proprietor and new in-ductee as Maître Rôtisseur, Gennaro Iorio looks forward to delighting your palate with his own inspired take on gourmet Italian cuisine – each course accompanied by a fine wine se-lected from the restaurant’s award-winning cellar of more than 2,500 wines. This dinner will culminate with a special tasting of Grappa – “the spirit of Italy” – under the direction of La Terrazza’s sommelier

Dress: Business attire (with tie) with Chaîne

Start time: Reception: 6:30 pm; Dinner: 7 pm

Cost: $170 per person (all inclusive)

Transportation: Not included. 5-minute taxi from hotel

Maximum: 20 people

Web: www.laterrazza.ca

Shaughnessy Golf & Country Club

The prestigious Shaughnessy Golf & Country Club, arguably one of the most beautiful golf clubs in Canada, is also home to one of Vancouver’s most passionately creative and talented chefs – Maitre Rôtisseur Peter Crook. The course’s spectacularly serene setting, with its fine clubhouse, majestic trees and ocean view, is the perfect place to relax and unwind while sa-vouring Chef Crook’s custom courses and inspired wine pairings that will showcase the very finest farm-fresh BC products.

Dress: Business attire (with tie) with Chaîne

Start time: Reception: 6:30 pm; Dinner: 7 pm

Cost: $170 per person (all inclusive)

Transportation: Not included. 15-minute taxi from hotel

Maximum: 20 people

Web: www.shaughnessy.org

Thursday October 13 Special Offer

Shaughnessy Golf & Country Club

Special Offer: Shaughnessy Golf and Country Club, host course of two PGA Canadian Open events, is offering tee times for two foursomes at 1PM.

Cost: $150 per person, including clubs and golf cart. Maximum 2 foursomes, but you can register as individuals. Tee times will be early afternoon.

Only available to those also attending the Dine-Around at Shaughnessy Golf and Country Club.

Day Trip to Northern Divine Caviar

Northern Divine Caviar (featured in Chaîne magazine) is arguably one of the great culinary success stories of British Columbia.

Join us as we take a short, scenic ride aboard BC Ferries through Howe Sound and down the Sunshine Coast Highway to the Northern Divine hatchery just outside Sechelt.

We will tour the organically certified hatchery facility, observing the sturgeon from their hatchling stage right through to maturity, followed by a demonstration of the harvesting and preparation of caviar.

Then join us for awarding-winning BC sparkling wine, together with three different samplings of Northern Divine’s caviar, followed by a gourmet picnic boxed lunch prepared by Maître Rôtisseur Greg Van Poppel.

After lunch it’s back to BC Ferries for a leisurely ferry ride and drive back to Vancouver.

Dress: Casual, with comfortable walking shoes

Time: 8 am to 4pm

Transportation: Luxury coach from Fairmont Hotel Vancouver and back

Cost: $140 per person (all inclusive)

Maximum: 20 people

Friday October 14 Tours

The Vancouver Aquarium is considered one of the top 10 aquariums in North America.

Situated in the heart of scenic Stanley Park, it is home to more than 10,000 species of marine and marine mammal life, as well as being a centre of world-leading research and marine conservation.

Join us for this unique behind-the-scenes guided tour of the aquarium, followed by a visit through the amazing indoor and outdoor galleries, which include sea lions, penguins and beluga whales.

This tour will also include a talk on the Aquarium’s OceanWise initiative, which has been widely embraced by leading chefs throughout BC. Its mission – to ensure chef’s select and serve only “sustainable” seafood to ensure the survival of marine species at risk.

This tour is timed to coincide with the YEW Seafood luncheon featuring OceanWise products. See YEW Seafood & Bar OceanWise Luncheon page. The cost of the luncheon is not included is not included in the tour. Please register separately.

Dress: Casual with comfortable shoes

Time: 10 am to noon

Cost: $80 per person

Maximum: 20 people

Transportation: from hotel

Friday October 14 Tours

Vancouver Aquarium Tour

YEW Seafood + Bar, located in the Four Seasons Hotel in downtown Vancouver and under the direction of Maître Rôtisseur Ned Bell, is renowned as one of Vancouver’s premiere seafood restaurants.

This special three-course luncheon (appetizer, main and dessert with one wine) will showcase “sustainable seafood” – part of the Vancouver Aquarium’s OceanWise initiative.

Many top chefs throughout Vancouver, including Chef Ned Bell, have committed to serving only OceanWise-approved seafood – seafood that comes from a healthy and sustainable fishery to ensure the survival of ocean species and the long-term health of our oceans for future generations.

Come see what’s fresh (and sustainable) from the sea.

NOTE: This luncheon is timed to coincide with the Vancouver Aquarium tour. The cost for the luncheon is extra to the tour. The luncheon is open to all members including those who have not registered for the tour.

Dress: Casual

Location: Four Seasons Hotel – 791 West Georgia Street (2 minute walk from Fairmont Hotel Vancouver)

Time: 12:30 pm

Cost: $85

Maximum: 30 people

Friday October 14 Tours

YEW Seafood + Bar OceanWise Luncheon

Friday, October 14 Baillis Lunch

Baillis and Members Luncheon Noon

Located at Shangri-La Hotel 1115 Alberni Street, 3rd Floor

Vancouver V6E 0A8

Executive Chef Ken Nakano, Maître Rôtisseur

Market is a destination for those who value simple elegance and contem-porary dining. Emphasizing comfort and creativity, the menu features Jean-Georges Vongerichten's "greatest hits" reinventing classic dishes by infusing eclectic flair. This is open to all members and is a great opportunity to meet the Baillis from across Canada. Dress: Business casual with Chaîne

Cost: $110

Maximum: 30 people

Transportation not included. 9 minute walk or 7 minute taxi.

MARKET by Jean-Georges is located on the third floor of the hotel. To access the restaurant, please enter through the hotel lobby in West Geor-gia Street, or by taking the glass elevator located next to Urban Fare.

Friday October 14 Welcome Reception

As is our long-held tradition at la Chaîne, our official festivities for the Grand Chapitre will commence with an extraordinary Welcome Reception to take place at the Terminal City Club hosted by Maître Rôtisseur Greg Van Poppel, Executive Chef and Director of Culinary.

The venerable Terminal City Club is situated on Hastings Street – in the heart of Vancouver’s finan-cial district – with spectacular views of the Vancouver harbourfront. Founded in 1892, it is one of Vancouver’s oldest and most respected private clubs, with a national reputation for excellence in ser-vice and style.

Our Welcome Reception will be held in one of the club’s most stunning banquet rooms, with lovely views of the harbourfront, the Vancouver Convention Centre and Canada Place.

This relaxed event provides the perfect opportunity to mix and mingle with Chaîne friends – both old and new – from across Canada, the USA, and internationally.

Chef Van Poppel has prepared a delectable menu of appetizers, together with food stations and oth-er delicacies, combined with a lovely selection of fine wines.

Time: 6:30 pm to 9 pm

Dress: Business suit with tie and Chaîne

Cost: $140 per person

Transportation is not included. Ten-minute walk or 4-minute taxi .

www.tcclub.com

The Art of BC Wines & Cheeses

This friendly, informal event will provide participants with a unique opportunity to learn and sample the pleasures and subtleties of inspired wine and cheese pairings.

A selection of the finest BC cheeses from renowned Vancouver cheese purveyors Les Amis du Fromage (as selected by Chaîne member and cheese experts Alice and Alison Spurrell), will be paired with equally excellent BC wines expertly chosen by oenophile and long-time Chaîne friend David Spurrell.

This unique, engaging and fun event will be held at Barbara Jo’s Books to Cooks, the perfect spot to learn, enjoy good food and browse the world’s greatest culinary guides.

Dress: Casual

Time: 11 am to 1 pm

Location: Barbara-Jo’s Books To Cooks – 1740 W. 2nd Avenue, Vancouver

Cost: $110 (Includes transportation)

Maximum: 20 people

Saturday October 15 Tour

Granville Island Market Tour

Vancouver is known as one of the world’s most cosmopolitan centres for great food from around the world, and nowhere is this more evident that at one of the city’s most beloved gathering places, Granville Island.

Join us as we go on a guided walking tour of this iconic Vancouver landmark, with its many shops, galleries, restaurants, breweries and other major highlights.

Then enjoy the eye-filling sights and rich aromas the permeate Granville Island Market, with its many local vendors and stunning array of farm-fresh fruits and vegetables, flowers, meats and seafood, charcuterie, baked goods, cheeses, spices, artisanal foods and so much more. This is a foodie’s Nirvana.

The tour culminates with a delicious three-course lunch with wine at the Pacific Institute of Culinary Arts at the entrance to Granville Island.

Dress: Casual with comfortable shoes

Event: 10 am to 2 pm

Cost: $120 (includes transportation)

Maximum: 15 people

Saturday October 15 Tour

The Vancouver Bailliage of the Chaîne des Rôtisseurs has a long tradition of supporting the next generation of chefs and sommeliers in our community. In Vancouver, one of the top organizations dedicated to training these young talents is the Pacific Institute of Culinary Arts (PICA).

Please join us for a delicious three-course lunch with wine, showcasing the talents of our future culinary leaders, in the comfortable environs of PICA’s warm and friendly dining room.

Dress: Business casual no Chaine

Location: Pacific Institute of Culinary Arts – 101 – 1505 West 2nd Avenue

Time: 12:30 pm

Transportation: 5 minutes from hotel by taxi

Cost: $75

This lunch is included in the Granville Island Tour, but is open to everyone. If you have not registered for the tour, please register separately for the Pacific Institute luncheon.

Saturday October 15 Tour

Grand Chapitre Gala Dinner Saturday October 15, 2016

David R. Tétrault, Bailli Délégué du Canada, Officier Commandeur Membre des Conseils d’Administration et Magistral

and the members of The Conseil National du Canada

request the honour of your presence at

The Awards Ceremony of the Concours National des Jeunes Chefs Rôtisseurs

Member Inductions, Promotions and Awards

Grand Reception

Grand Chapitre Gala Dinner

5 P.M.

The Fairmont Hotel Vancouver

Michael Pye, General Manager, Maître Hôtelier Executive Chef Cameron Ballendine, Maître Rôtisseur

$265 per person all inclusive Black Tie mandatory

White Tie optional Chaîne Ribbons and Decorations

Ladies - Formal Evening Wear

As a young cook, Cameron Ballendine dreamed of the day when he would be in charge of the kitchens in a historic ho-tel.

Fast forward to 2015, and as the Executive Chef of Fair-mont Hotel Vancouver, he smiles and tells you that dreams do come true. His passport has as many stamps from exot-ic locales as an international cookbook has chapters – Chi-na, Egypt, United Arab Emirates, and France. But home is where your heart is, and the west coast of Canada has al-ways been home.

Chef Ballendine has strutted his cooking stuff for Queen Elizabeth ll, former US presidents Bush and Clinton, and Sir Elton John at the Four Seasons Sharm el Sheikh. He has worked with Moet & Chandon and in the kitchens of Dom Perignon’s Chateau de Saran with Chef de Cuisine Pascal Tinquad. His international expertise also includes a pas-sion for Chinese cuisine developed during his time in Shanghai.

At The Fairmont Hotel Vancouver, Chef Ballendine brings his global experience home, combining passion for local products with an international flair creating classic + simple + fresh food, both for hotel functions and at Notch8 Restau-rant & Bar.

Profile—Chef Cameron Ballendine

Maître Rôtisseur

Chef Greg van Poppel’s career stems from a family rich in culinary tradition – both his father and grandfather are cele-brated former chefs of Canadian Pacific Hotels. The third-generation chef quickly made a name for himself, beginning his profession in 1993 by completing his apprenticeship at the Canadian Pacific Waterfront Centre Hotel in Vancouver (now The Fairmont Waterfront).

Chef van Poppel worked through various progressive posi-tions in Vancouver, including the Four Seasons Hotel, until returning to The Fairmont Waterfront in 1998 as Restaurant Chef. In June 2000, Chef van Poppel competed in the Bo-cuse d’Or Concours Mondial de la Cuisine Canadian Qualifi-cation in Winnipeg, placing top five in the country, before tak-ing charge of the stoves of La Toque Blanche in West Van-couver.

In 2001, Chef van Poppel completed his Certified Chef de Cuisine designation and continued his career in establish-ments across Canada and abroad, including The Fairmont Dubai in the United Arab Emirates. In 2005, as Executive Chef of Calgary’s iconic Fairmont Palliser, he oversaw three Sous Chefs and a kitchen brigade of 45 talented culinary pro-fessionals. In 2010, Chef van Poppel took a much broader role in the overall operations of the Food and Beverage De-partment, providing direction to the outlets of the hotel, as well as contributing to the successful Fairmont Gold Lounge renovations in 2011.

In 2013, returning to his home town of Vancouver, Chef van Poppel joined the Terminal City Club as Executive Chef, where he provides direction to the culinary team and three restaurants of the Club, in addition to a very busy banquet operation. In August 2015, Chef van Poppel again moved in-to a much broader reaching role as part of the Club’s Execu-tive Committee. As Director of Culinary and Restaurant Oper-ations, Chef van Poppel not only continues his role as Execu-tive Chef, but also provides the strategic direction for the Club’s Food and Beverage operations, while driving innova-tion and excellence in both Club cuisine and service delivery.

Profile—Chef Greg Van Poppel, CCC

Maître Rôtisseur

For Peter Crook, Executive Chef of the Shaughnessy Golf and Country Club, his cuisine showcasing the most flavourful foods of each season, prepared with originality and creative flair, has hit the “sweet spot” of the club’s discerning patrons and savvy Vancouver diners for more than 21 years.

Born in Chislehurst Kent, UK, Peter and his family moved to Canada in 1976. It was here, inspired by his mother’s own “catering to the stars” (and especially her famous cheese pies), that the then 11-year-old Peter developed his passion for cooking.

Peter studied culinary arts at George Brown in Toronto, going on to win his first culinary competition at age 15 under his mentor Chef Freddie Kolar, followed by a memorable apprenticeship with Master Chef Fred Reindl at Café Jorgen’s at age 16.

Seasoned by Chef Reindl’s demanding tutelage, Peter went on to work at Toronto’s 4-Star Bristol Place Hotel under Executive Chef Dazvin and the 5-Star King Edward Hotel, again under Executive Master Chef Fred Reindl and Executive Chef John Higgins. In 1988, Peter worked at the Lyford Cay Club in the Bahamas under Chef Walter Probst followed by a year at the American Embassy Bahamas cooking alongside Executive Chef Vincent Lee. From 1990 to 1994 Peter was Executive Chef and Owner of Red Sage Gourmet Catering in Washington, D.C., before coming back to Canada to take his place as Executive Chef of Shaughnessy Golf & Country Club.

Another career highlight came in 2006, when Peter represented Canada at the Winter Olympics in Torino, showcasing his talents by cooking for the International Olympic Committee and its many special guests.

Shaughnessy’s eclectic mix of club patrons, discerning diners and event celebrants has afforded Peter the unique opportunity to “be creative each and every day,” be it cooking for world leaders and international celebrities or wedding guests. Excellence and the unexpected always await you at Chef Crook’s table.

Profile—Chef Peter Crook

Maître Rôtisseur

For Ken Nakano, the award-winning executive chef of Vancouver’s Shangri-La Hotel, celebrating the bounty of each new season is a concept deeply rooted in his thinking and a cornerstone of his renowned cuisine.

Chef Nakano grew up in a traditional Japanese household, where the garden was the driving force of his family’s meals. Tending the backyard garden was one of his daily chores, and scavenging for local fiddleheads, coltsfoot and berries were the highlight of family camping trips with his cousins.

Once the seasons changed from fishing and foraging for fresh ingredients to harvest time, he learned the arts of salt curing, canning and pickling from his mother.

Little did he know at the time that his mother was instilling the importance of practicing a sustainable, seasonal approach to cooking – a lesson he has embraced and applied with an artist’s sensibilities to create truly fresh, original and inspired cuisine. “Eating this way has always been part of my lifestyle,” says Chef Nakano. “

As a chef, I have a great respect for our local community; when we collaborate with farm partners and local producers, we can plan and create truly regional, seasonal menus.”

Profile—Chef Ken Nakano

Maître Rôtisseur

Upon his arrival in Vancouver some 30 years ago, it was no surprise that Chef and Maître Rôtisseur Michel Jacob would open his own French restaurant, naming it in homage to the finest restaurant in his hometown of Strasbourg – the three-star Michlelin restaurant Au Crocodile.

Chef/owner Emile Jung delivered a level of sublime quality and service that Michel aspired to deliver to his own customers – a restaurant that could match and achieve the culinary standards and service that remain the hallmarks of Au Crocodile even today.

As a young apprentice in Strasbourg, France, under Chef Johnny Letzer of Zimmer, Michel and his fellow chefs were often taken to restaurants to experience the local dining scene first-hand. One momentous day, Chef Letzer took the entire brigade to Restaurant Au Crocodile.

Michel remembers a meal “like nothing I had ever seen or tasted before.” And it was at that meal that Michel Jacob set the standard for his own culinary path, with chef Emile Jung as his “inspirational culinary mentor.”

Following his apprenticeship, Michel worked with Pierre Gaertner at the celebrated Aux Armes de France in Ammerschwir. Further travels took him to Ireland at the famed Ashford Castle (then owned by the Guinness Family), Lausanne, Switzerland, and a stage in Belgium and Corsica.

Over the past 30 years, Michel’s understated, elegant restaurant, located in the heart of Vancouver, has earned a national reputation for superb French cuisine infused with innovative West Coast style, deftly served with impeccable attention to detail. It remains one of Vancouver’s most acclaimed and visited restaurants and the culinary jewel of the city.

Profile—Chef Michel Jacob

Maître Rôtisseur

Chef Bolsover is now Executive Chef of the Wedgewood Hotel & Spa, Relais and Châteaux. Simon will manage the culinary program at Bacchus Restaurant, as well as catering for private functions and in-room dining. Chef Bolsover is part of an exciting new generation of Eu-ropean chefs that are crossing the Atlantic in search of challenging new environments and seasonal ingredients indigenous to the West Coast. Simon was born in Yorkshire, UK, and most recently worked as Executive Head Chef at Seaham Hall Hotel & Spa, a luxurious, 5-star boutique property near Durham, UK. Prior to Seaham Hall, he was Head Chef at the cele-brated Great Fosters Hotel in Egham, Surrey. With Si-mon’s guidance and his drive for gastronomic excellence, this historic property achieved the highly coveted AA Three Rosettes. Simon also spent four years at one of England’s finest ho-tels, Linthwaite House Hotel in the British Lake District, and felt privileged to have worked with the legend-ary Keith Floyd, award-winning chef, author and culinary celebrity. Simon embraced his time at this property, taking full advantage of the local and seasonal produce, and was awarded a third Rosette as recognition for his skill and creative talents. Simon’s career has also taken him to other Relais & Châ-teaux properties including Hartwell House in Buckingham-shire and a stage at the world-renowned Le Manoir aux Quat’Saisons in Oxfordshire, under Chef Raymond Blanc. Seasonality dominates the creation of Simon’s menus throughout the year, which in turn leads to a clean style and sophisticated interpretation of modern French cuisine. Simon’s philosophy is founded on in-depth knowledge and understanding of food and sustainability. He believes in sharing his passion and motivation with his team. During his formative years, Simon worked as a Sous Chef at the Sherwood Inn, Muskoka, Ontario. It was during this time he developed a love for Canada and hoped to return one day with his family.

Profile—Chef Simon Bolsover

Gennaro is the youngest of three partners who opened La Terrazza in 1998. Gennaro Iorio, Giulio Miceli and Iqbal Grewal met while working for the one of Vancouver's premier restaurant families – the Corsi's – all working together at Quattro on Fourth. Gennaro worked as Sous-chef, Giulio as Maitre'd and Iqbal as General Manager and Managing Partner.

Gennaro's restaurant career began in Trail, BC, home to one of the province’s largest and strongest Italian communities. Gennaro himself has strong Canadian-Italian roots. He visits Italy often, and speaks Italian fluently as well as French.

Life in Trail prepared Gennaro for the hard work of the restaurant business. While working on his family farm at the young age of 16, influenced by years in his mother's kitchen, he opened his own pizza parlour. Realizing that cooking was his true passion, he moved to Vancouver where he studied at the Dubrulle International Culinary Institute (now AI). He then travelled to Naples, Italy, to continue his education, and while overseas completed a series of stages throughout Europe. Arriving back in Vancouver a year later, he joined the kitchen brigade at Bishop’s before eventually moving on to the Sous-chef position at Quattro. That year, Quattro won their first award, a gold medal for Best Italian.

As a third-generation chef, Iorio calls the kitchen home, describing his cuisine as old school, married with the bounty of ingredients found locally and a young chef’s modern approach to cooking. Today, the family orchard and farms in Trail supply many of the ingredients at La Terrazza. The farm’s hens supply organic eggs; the ingredients for the antipastos are grown on the farm and canned on site, and the biscottis and Italian baked goods are produced and sent down to the restaurant by Gennaro’s mother – a master baker. For Gennaro, cooking is very much a labour of love – love that imbues every dish of his celebrated Italian cuisine.

Profile—Chef Gennaro Iorio

Location and Accommodation

Special rates available for accommodation at

The Fairmont Hotel Vancouver

Go to our special reservation page at:

https://resweb.passkey.com/go/chainedesrotisseurs2016

REGISTRATION WEBSITE FOR EVENTS

Link to https://zone4.ca/reg.asp?id=12592

(opens June 1 2016)