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Chef Jevon Thow is a local product; he trained right here on the West Coast to become one of 900 Master Chefs in Canada, including a 4 year apprenticeship under 4 gold medal winning chefs. As a member of the Chef’s Association for 25 years, Chef Thow is a veteran of the Vancouver Island hospitality industry. He spent eight years managing the kitchen at the Longwood Brewpub in Nanaimo and then perfected his craft in fine Victoria establishments such as the Oak Bay Beach Hotel, the Laurel Point Inn, and the UVic Faculty Club. True to his roots, Chef Thow uses the freshest local ingredients in his cooking. His philosophy is down to earth, “I want to make the product taste like it should; simple, clean, and fresh. For instance, salmon should taste like salmon, complemented by the sauce, not drowned in it. My food is not pretentious or precocious, it is just good.” Chef Thow is fluent in 10 different ethnic cuisines; East Indian, French, German, Hungarian, Ukrainian, Russian, North American, Greek, Italian, Japanese, and several different regional cuisines of China. In his own words, “Here on the West Coast we have the best fresh produce available, and a lot of different styles of cooking to play with. Food nowadays is so multi-cultural. It is no longer one dimensional. I love fusion cooking, and I intend to use as much of my background in ethnic cooking in this position as I can.”
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