- Words by Susan Lundy Photography by Don Denton

Boulevard: Where were you born and where did you grow up?

Ken Nakano: My parents emigrated from Japan and settled in the Point Grey area of Vancouver. I grew up in a traditional-style Japanese household in a very European multicultural area. Most of my friends were first-generation Canadians too, so we had a lot in common in that regard.

B: How long have you been at and where were you before that?

KN: I have been here now for four months鈥攖he past five years were spent as the executive chef at the Shangri-La Hotel in Vancouver.

B: Why did you decide to become a chef?

KN: My parents instilled in me a passion for food and I鈥檝e always had a keen interest in experiencing various cuisines. So it was quite natural to enter this industry. The strong role models and mentorship I received in many different properties inspired me to become a chef and leader for a team of my own.

B: What is the philosophy behind your food?

KN: I believe in using fresh, seasonal, sustainable, locally sourced products to produce sophisticated flavours that reflect our terroir.

B: What inspires you when you鈥檙e creating dishes?

KN: My team, for sure, and quite often it is childhood memories鈥攖he nostalgia is a dream but it guides me to flavour and garnish the products that our local producers are particularly proud of. These are my strongest memories that inspire and fuel my passion.

B: Where do your ingredients come from?

KN: I partner with local growers and suppliers whenever possible. My emphasis is on supporting our food-producing community.

B: How do you develop your menu?

KN: I start with what is available locally and build from there. , in-room dining and catering events are all created in one kitchen, so we have the opportunity to showcase our local producers on a variety of menus.

B: What is your favourite cuisine to cook?

KN: I enjoy the technical aspects of Japanese and French cuisine to offer our guests seasonal flavours driven by our local ingredients.

B: What is your favourite cuisine to eat?

KN: All types of Japanese food, from my mother鈥檚 home cooking to many of the great local sushi bars andkaiseki dinners. I am fascinated by the sophistication yet simplicity of Japanese cuisine at all levels of dining.

B: What鈥檚 the one ingredient you can鈥檛 live without?

KN: Shoyu鈥揓apanese soy sauce.

B: What is your go-to meal when you鈥檙e low on time?

KN: Raw egg mixed into hot rice with soy sauce and shaved bonito. I always have these items on hand at home so when I鈥檓 in a rush, this is as quick and easy as it gets.

B: What is a good simple piece of advice for pairing wine and food?

KN: Try to balance the wine and food to be of equal richness and weight, neither should overpower the other鈥攖his is a good starting point.

B: When are you happiest at work?

KN:In the restaurant, during a busy service, when all menu items are selling evenly, the teams and systems are flowing predictably, and the guests are delighted.

B: When are you happiest outside of work?

KN: Cooking Sunday dinner for my family and riding my motorcycles.

Story courtesy of , a Black Press Media publication
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