Mise en Place - the Podcast

Very happy to have Hospitality Giants, Meeru Dhalwala and Shira Blustein on this weeks podcast. They talk about their restaurant Lila up on Main st. How they partnered on the project, how it all came together and how it is going. They give very scholarly advice on the restaurant business and how being precise, but agile helps with success. I hope you enjoy the conversation as much as I did. As always please DM me comments on Instagram.Send us your feedback

In the summer of 2006 I met a young Chef opening his first new restaurant Gastropod, right beside my new restaurant, Fuel. We became fast friends and have been working together in one way or another ever since, Chef Angus An is a Chef and Restaurateur in the truest definition. He and his team have opened eight very successful restaurants, all garnering much critical acclaim and solid business. I hope you enjoy his story and his advice to young restaurateurs and Chefs out there.Send us your feedback

I am very happy to have this next guest to the Podcast. I love talking with people who are trying to affect change in our hospitality industry. Mark von Shellwitz has been representing Western Canada on behalf of Restaurants Canada for almost 30years. We dive right into some of the tough subjects, from tipping, to work safe and CRA, to his long history tied to the more political side or policy side of this complicated business. It was great chatting with him and better understanding his role and the national role that Restaurants Canada does for all of us. I hope you enjoy the conversation and as always if you know of someone I should chat with please DM me their contact information. Send us your feedback

On this weeks episode we have Chef and owner of Humo Izakaya and Ask Pablo Cocktail Bar, Kai Koroll. I first met him at COOKSCAMP and was struck by his passion for our community, and continued mentoring of our greatest resource, our people. He is currently the President of Okanagan Chefs Association, strongly leading their members through some of the toughest times our industry has ever seen. I hope you enjoy getting to know Kai as much as I have. Send us your feedback

Every once in a while a new restaurant comes along that try and do something really innovative, interesting and different. Devon Latte and Lucas Johnston have done that with Nero Tondo, a very small little place in deep east Van, on a block known for great little spots. Now for what it is lacking in size, it makes up for in the enormity of its hospitality. Although this podcast was recorded before I ate there, my only regret is not eating there sooner. Send us your feedback

I am so happy to share this Podcast with you. I first met Lesley in 2022, the North Vancouver Island Chefs Association was putting on the first meal of of first in person COOKSCAMP. Remember this was the first time we were really able to get together after the pandemic. Lesley and Ronald led a good sized contingent from the North Island and delivered a delicious lunch and amazing continued support of COOKSCAMP ever since. Chef Lesley is a no nonsense, no bullshit person who knows exactly what they want in the kitchen and in life. She tells some absolutely amazing stories of her life before the professional kitchen and also her life changing time with Chef Bruno Marti. Now retired but would put most Chefs to shame with the amount of work she still does. All for the benefit and betterment of our industry. I hope you enjoy the episode.Send us your feedback

Good Day everyone! On this weeks podcast we have a special treat. This Chef came to work for me back in 2004 - 2005, when I was working as the CDC at C Restaurant. He was and is a very talented and hardworking cook and Chef. I am happy to introduce you to my friend Antonio Martin of Haven Restaurant and Stevens Cocktail Corner, both in Langley BC. Listen as we delve into his past and heritage, his love of good scotch and fast motorcycles. But mainly his passion for friends, family and his extended community. Antonio is a proud Filipino, he loves his community and absolutely loves sharing it with people and especially other cooks. This was highlighted last summer at COOKSCAMP 2024 where the Filipino Community and its food were highlighted in the first nights cultural meal. He along with some of the best Chefs in the community deliver a meal that will go down in COOKSCAMP history as the one to top. A 250 person Boodle Fight. If you don't know what that means, I highly suggest getting yourself invited to one or at least look it up. I hope you enjoy our chat. As always please feel free to DM me with comments and suggestions on who I should talk with next. Send us your feedback

On this weeks episode of Mise en Place, we have Chef Alex Kim, the Chef and Culinary Director of Five Sails and Glowbal Restaurant in Vancouver. He joins us to share his journey from Seoul, South Korea, to becoming a Chef here in Canada. He moved from Korea to Edmonton as a teenager and fell in love with the idea of becoming a Chef and has dedicated his life to his craft. He loves the use bits and pieces of his culinary heritage in his modern take on fine cuisine. This different but delicious perspective to him onto win the gold medal and People’s Choice Award at the 2025 Canadian Culinary Championship. On the podcast, Kim delves into the personal and cultural influences that shape his cuisine and how he leads by example with his restaurant teams. I hope you enjoy the insight and as always please message me with any feedback and show suggestions. Send us your feedback

On this weeks episode of Mise en Place - the Podcast, we’re delighted to welcome Chef Reuben Major, a dynamic force in Vancouver’s culinary and hospitality scene whose innovative leadership has left a lasting mark on the city’s dining landscape. From his early days crafting menus at Veloute Bistro in Toronto to his role as Executive Chef and part owner of The Settlement Building’s Belgard Kitchen, Reuben has blended culinary creativity with a knack for sustainable practices, like using brewery spent grain to create unique dishes such as IPA-braised roasts. His tenure as Director of Culinary Development at Earls saw him elevate everyday offerings like burgers and breads, while his current role as CEO and Partner at Havana Restaurant showcases his ability to steer iconic establishments toward continued success.Reuben’s journey is defined by his entrepreneurial spirit and a passion for fostering collaboration, empowering chefs, and building strong relationships with guests and colleagues alike. Join us as we dive into his stories of balancing quality with innovation, his experiences within Vancouver’s  food scene. As always please DM me with comments or suggestions. I hope you enjoy our chat. Send us your feedback

On this episode of Mise en Place- the Podcast we welcome Chef Chris Andraza, a driving force in Vancouver’s culinary landscape and a passionate advocate for sustainable seafood. Originally from Southern Ontario, Chris found his calling in British Columbia’s rich coastal bounty after moving to Victoria in his 20s, where he studied at Camosun College and immersed himself in the world of fresh, local ingredients. From his formative years at Rodney’s Oyster House to his innovative leadership as Executive Chef at Fanny Bay Oyster Bar, Chris has earned acclaim for his playful, seasonal menus that highlight the pristine flavors of oysters, clams, and shellfish. Now at the helm of Lift Bar and Grill in Coal Harbour, he continues to push boundaries with his surf-and-turf creations, all while prioritizing sustainable sourcing to preserve our oceans for future generations.Chris’s journey reflects a deep curiosity, relentless dedication, and a commitment to elevating the culinary arts. A two-time competitor at the BC Seafood Festival and co-champion of the 2019 Ocean Wise Chowder Chowdown, he balances high-profile accolades with a grounded focus on fostering a positive kitchen culture. Also a member of the Chefs' Table Societies board he helps bring important issues affecting the culinary community to light. I hope you enjoy our chat and as always please DM me for comments or suggestions. Send us your feedback