The Temper-ament of a Pastry Chef

Dundarave’s Temper Pastry showcases Steven Hodge’s international training and artistic passion

March 21, 2016

By Temper Pastry / Photo: Temper Pastry

Collegiate football player to pastry chef may not seem the most likely progression, but after speaking with Steven Hodge, Owner and Chef of West Vancouver’s Temper Pastry, it makes perfect sense.

“When I was first in culinary school I asked a chef about some pastry pictures. He told me, ‘That’s a whole other level. We don’t mess with that,’” Hodge begins. “It was a challenge; I wanted to pursue it, accomplish it. I’ve never looked back.”

A competitive nature and perfectionist instinct aren’t the only qualities Hodge transferred from his athletic background to the kitchen. He spent years training to master his craft. “Early in my career I told a retired chef that I dreamt of owning my own place one day,” tells Hodge. “He advised that I put my head down for the next ten years, working for as many guys as I could and learning as much along the way as possible.”


Hodge did as he was told, studying under reputed chefs at acclaimed restaurants around the world, including Gordon Ramsay at London’s Michelin-rated Royal Hospital Road and Thomas Haas here in Vancouver. His dreams were finally realized in 2014 when he and wife/business partner Lara opened Temper Pastry in the charming West Van neighbourhood of Dundarave. “It reminds me of living in London,” describes Hodge. “There’s a local butcher, a local florist, a local baker, and they all know you by name.”

Owning and operating a pastry shop is a stark contrast from the rush of the restaurant industry, but Hodge appreciates his new lifestyle. “Growing up in sports I was always a morning person,” he explains. “At Temper, I finish my work and still have time to do things with my day.”

But don’t be fooled by his comfortable nine-to-five set up—Hodge remains as ambitious as ever. “The best thing I learned from Gordon Ramsay was how to run a restaurant empire,” Hodge shares. “We started out small, but the goal has changed. I want to open an empire of Tempers.”

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