Origo Club Head Chef David Pan is a certified double threat when it comes to both kitchen and cellar, having sharpened his skills on the line at five-star hotels and Michelin-starred restaurants and reinforcing his culinary expertise with an extensive knowledge of fine wine and its food-pairing potential.
Born in Taiwan, Pan came to Vancouver at an early age and began his back-of-house career in high school when he decided to follow his passion by pursuing a culinary arts degree and eventually obtain his certification as a Red Seal Journeyman. He continued sharpening his kitchen skills as a Chef de Partie at Westwood Plateau Golf & Country Club before making stops on the line at Chartwell at the Four Seasons Hotel Vancouver and Market by Jean-Georges in the Shangri-La Hotel.
Armed with his Wine Spirit Education Trust (WSET) level 3 certification and a current diploma candidate, Pan further developed a nuanced palate by segueing into the wine world as a senior wine specialist at Vancouver’s Liberty Wine Merchants. After six years in that role, the kitchen once again called his name and he landed the Chef de Cuisine position at Vancouver’s venerable Bishop’s Restaurant.
At Origo Club, Pan is able to fully indulge his culinary artistry and craftsmanship by showcasing a variety of textures, flavours and ingredients in a menu that pays homage to authentic French fare and allows guests to take part in a truly unparalleled dining experience.