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.