The South African chef cut his teeth at Copenhagen’s Noma and Lancashire’s Northcote before moving to Vancouver.
Running a hotel is a complex balancing act, requiring an understanding of the business basically from the ground up.
Toronto may be the third largest metropolis in North America, but its status as a food city is, if anything, growing faster than its population.
Anchored at the heart of the city, the Hotel Georgia has been a cultural hub since 1927—a nightlife destination, a retreat for celebrities, a place to lay down roots.
You could call it the Mercedes-Benz of parties, and be both figuratively and literally correct: the gala grand celebration of the new, 68,000 square foot complex at 550 Terminal Avenue.
The stakes at the first annual Hawksworth Young Chef Scholarship competition were reasonably high: $10,000, plus the privilege of telling the world that the judges who made the award were a veritable who’s who of Canadian culinary competence.
Alex Black of Hawksworth Restaurant played on spectators’ senses when he made his signature Turcotte’s Julep cocktail, which took home second place at the Deighton Cup’s cocktail competition.
With a close proximity to a world-class wine region, a number of Vancouver restaurants are partnering with Okanagan and Similkameen wineries to develop branded house wines. It’s a marriage of terrior, cusine, and culture, all from the West Coast.
