Chef Table Luncheon: Edible Canada
Sea to Sky - a tribute to BC's culinary landscape
Edible Canada will present an altitude based lunch contemplating Chef Albert's angle on products ranging from Ocean Wise seafood from the Pacific to vegetables grown in the mountains of our bountiful lands. Expect different techniques and a wide flavour palette as we celebrate BC's cuisine and ingredients at it's finest!
Albert Tran, Chef de Cuisine at Edible Canada
Before deciding to pursue cooking as a career, Albert Tran was learning the ropes at home watching his Mother cook traditional Vietnamese and Chinese cuisine in Ottawa. Cooking has always been a big part of his life, earning his first wages in high school cooking on food trucks and local neighboring Vietnamese restaurants. It seemed only natural then to transition into a professional career in cooking, receiving his diploma in Culinary Management from Algonquin College.
Albert is always inspired by the culinary stories the region has to tell. His experience spans from modern Japanese in Ottawa and Spanish influences in Montreal to contemporary French and regional seafood inspired cuisine on the Marina in Victoria. Most recently Albert has enjoyed working with the freshest local, seasonal and sustainable ingredients of BC’s Coastal Islands at Sonora Resort, a Relais & Chateau Five Star Luxury property. Preparing freshly caught spot prawns, urchin, crab, sturgeon and salmon directly from the ocean outside the kitchen doors gave Albert a new perspective he hopes to continue to be inspired by. He has always had a great love for the discipline of the kitchen, the playfulness of creative plating and the tried and true fundamental techniques.
Albert is enthusiastic and eager to share his passion with Edible Canada and continue to grow. He hopes to bring his knowledge of BC’s sustainable seafood and seasonal farm to table ingredients to the plate.
Albert collaborated with Chef and President & Founder of Edible Canada, Eric Pateman, to create a menu that highlights local producers and ingredients as well as including influences from Eric’s culinary travels. Albert teases that the new menu will be showcasing delicious and approachable yet diverse ingredients; opening minds and mouths to different cultural perspectives and sustainable eating while paying homage to the finest selection of ingredients BC has to offer.
Born in 2006 to promote the Canadian culinary landscape, and the many cultures and artisans involved in it, Edible Canada bistro and retail shop on Granville Island/Vancouver are a reflection of the ideals of President & Founder Eric Pateman.
The seasonal recipes with a local-centric approach are not only tasty but responsibly thought, taking into consideration the whole chain, from the source to the plate.
Our bistro showcases local and seasonal produce with a focus on Wild Canadian Seafood & Game as well as on a plant-based menu. Edible Canada has been driven by the question What is Canadian cuisine? Rather than defining it, we choose to celebrate a cuisine that we believe is rooted in what is local, in season and in the hands of many cultures.
Room set-up/format: Set Menu. Each course paired with a beverage
Attire: “Whistler Casual” (anything from jeans and a t-shirt to a gown or suit goes!)
Location: Private Residence