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FAMOUS CHEFS IN VANCOUVER

Meet the minds behind the menus

AI-POWERED CONCIERGE

Dining guides

Celebrated chefs

Dining guides

Celebrated chefs

Vancouver chefs are turning heads

Packed with talent, Vancouver’s famous restaurants are home to acclaimed culinary geniuses featured on Top Chef, Iron Chef and No Reservations. Indulge in true artistry at local Michelin starred restaurants or secure a table at the new Gordon Ramsay steak location.

Discover the masters behind Vancouver’s most iconic plates.

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From prime time to your plate

Chef Vikram Vij of Vij’s

Indian meal with naan bread, curry dishes, colorful snacks, and a drink with cucumber slices.

Born in India and trained in Austria, Chef Vikram Vij arrived in Vancouver in 1992 and built a reputation for blending European techniques with bold Indian flavours. Experience his signature style at Vij’s in Vancouver and catch him on Top Chef, Chopped Canada and No Reservations.

Chef David Hawksworth of Hawksworth

A tattooed chef in a striped apron carefully drizzles sauce onto two plated gourmet dishes with greens and a small bird garnish.

Chef David Hawksworth is a Vancouver-born, UK-trained chef. Try his creations at Hawksworth Restaurant, Nightingale or Bel Cafe to taste modern Canadian cuisine rooted in French technique. As a powerhouse of fine dining, he brought his high standards and world-class expertise to the Top Chef Canada judging panel.

Chef Masayoshi Baba of Masayoshi

Assorted Japanese dishes including sushi, sashimi, crab legs, and various small plated appetizers on black and white plates.

Yame-born and Japan-trained, Chef Mayayoshi Baba moved to Vancouver to apprentice under Tojo, mastering the craft behind iconic West Coast sushi. Known for minimalist, seasonally inspired omakase, he has helped define Vancouver’s sushi scene. Try his Michelin starred creations at Masayoshi in Vancouver.

Chef Angus An of Maenam

Table with bowls of creamy soup, a plate of mixed vegetables and boiled egg, a glass of red wine, and a pink cocktail with a citrus garnish.

Chef Angus An is a Taiwan-born, Vancouver-raised chef, and Top Chef alumni. Try his inventions across his restaurants, including Maenam and Fat Mao Noodles, where traditional Thai flavours are reimagined through seasonal West Coast ingredients.

Leaders in sustainable dining

Sustainability is central to Vancouver’s food scene, shaped by its coastal location and ties to local farms and producers. See how some of Vancouver’s famous chefs are leading the charge by prioritizing seasonal, responsibly sourced ingredients that capture the spirit of the region.

Chef Andrea Carlson of Burdock & Co

Hand holding a rustic plate with a gourmet dish featuring seafood, creamy sauce, herbs, and edible flowers.

Andrea Carlson was the recipient of Vancouver magazine’s Chef of the Year Award in 2020 and is also behind Burdock & Co., the first woman-led restaurant to receive a Michelin star in Canada. Andrea’s raison d’être is rooted in bringing fresh food that feeds and supports the community. Carlson has also shared her expertise as a guest judge on Top Chef Canada.

Chef Gus Stieffenhofer-Brandson of Published on Main

Seared scallops arranged in a circle with foam sauce and small white garnish in a brown ceramic bowl on a dark wooden table.

Manitoba-born and trained, Gus spent years honing his skills in some of the most celebrated European restaurants before bringing his love of innovation and foraging to Published on Main, where he earned the top spot on Canada’s Best Restaurants list in 2022.

Chef Shira Blustein’s the Acorn

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Inventive and inspiring quickly come to mind when describing Blustein’s restaurant, The Acorn. Crowned as one of the best vegetarian restaurants in the world, Blustein and her team create dynamic menus while tackling the pressing issue of waste in restaurants. In recognition of those zero-waste practices, The Acorn was awarded the 2026 Sustainability Award by Vancouver Magazine.

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Waterfront Dining in Vancouver

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Gourmet dish with layered rice and vegetables topped with grilled shrimp, garnished with green herbs and yellow sauce on a white plate.

Vancouver Coastal & Local Dining

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ACTIVITY | FOOD & DRINK

Local perfection at Hawksworth Restaurant

Fine dining

Tojo's Restaurant

Burdock & Co.

Meet renowned chefs making waves

Andrea Carlson

The first woman-led restaurant to receive a MICHELIN star in Canada, Carlson’s Burdock and Co.’s raison d’etre is bringing fresh food that feeds and supports the community. Seasonal and locally sourced ingredients emphasize that sustainability doesn’t need to sacrifice flavour.
Photo Credit: Hakan Burcuoglu

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Gus Stieffenhofer-Brandson

Manitoban-born and trained, Gus spent years honing his skills in some of the most celebrated European restaurants before bringing his love of innovation and foraging to Published on Main, where he’s helped curate a menu as diverse as it is sustainable.

Person with tattoos and glasses using a piping bag to place green filling on round pasta sheets in a kitchen.

Shira Blustein

Inventive and inspiring quickly come to mind when describing Blustein’s restaurant, The Acorn. Crowned as one of the best vegetarian restaurants in the world, Blustein and her team create dynamic menus while tackling the pressing issue of waste in restaurants by committing to a zero-waste pledge.

Photo Credit: Kamil Bialous

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