Passion for the craft
Growing up in Los Angeles and spending his youth in San Francisco, Chef Vasquez experienced varied, amazing foods and cultures. This inspired him to seek any cooking positions available to gain as much culinary knowledge and practice possible.
After several years cooking in Los Angeles and San Francisco, Chef Vasquez set his sights on Europe, with his first stop in Berlin, Germany, where he would go to nourish his culinary hunger. Chef Vasquez ended up studying German food and the German language along with European cuisine. The study of languages and new food cultures soon became his goal as he established his culinary career.
This drew him to Montréal, Québec. Its beauty and combination of old and new world cuisines was a dream for this European-trained Mexican American chef. There, he studied the French language and refined his culinary training under French heavyweight Chefs in the finest restaurants Quebec had to offer.
Next, Chef Vasquez decided to expand his knowledge of Asian food and tropical ingredients. He traveled to Australia where he trained in asian and local cuisine.
In his over 16 years of cooking and traveling Chef Vasquez has perfected his craft and acquired world-class knowledge of multiple cuisines, cultures, dietary restrictions, and gastronomic delights. Through all this, his passion and life experiences are exemplified through his craft.
TERRE ET MERE
Australian wagyu chateubriand with bordelaise and rock lobster beurre blanc on butternut squash puree with wild field mushrooms asparagus and beet sprouts
Filo wrapped baked camambert with fig chutney pickled mustard seeds and red onion confiture finished with herb oil
My Take on a traditional nicoise salad with olive tapemade and a pickled greenbean ballantine
soft boiled duck egg with beluga caviar and squid ink clotted cream and butterfly pea oil with a brioche crouton and red escabeche onion