Chef of the Year 2010

June 1, 2010

Frank Pabst of Blue Water Cafe has been on quite a run. After winning the Gold Medal Plates competition in 2008 (with dishes of Qualicum Bay scallop ceviche and red sea urchin mousse), he took Silver at last year’s Canadian Culinary Championships and now adds Vanmag’s Chef of the Year to the accolades. Our 19 judges cited his “crusade for sustainability,” “determination to explore the culinary potential of species that many chefs overlook,” and his “impeccable technique.” “He may be soft-spoken,” said one judge, “but the humble and lovely Blue Water chef is a force to be reckoned with.” Born in Germany, Pabst learned classical cooking on the French Riviera at the elbow of such renowned chefs as Dominique Le Stanc (Hôtel Negresco) and Serge Phillipin (Restaurant de Bacon). He moved to Vancouver in 1993 to work at Chartwell’s in the Four Seasons Hotel; three years later, he joined Rob Feenie at Lumière, where he was quickly promoted to chef de cuisine. In 1999, he became a founding partner of Pastis, the award-winning Vancouver bistro, before moving to Blue Water Cafe in 2003. “He combines West Coast ingredients, Asian flavours, and classical approaches with a sure and delicate hand,” said one judge. “It’s time for this unsung hero to step into the spotlight.”

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