As my editor noted in a recent piece, this November 16 will see 10 of BCs top chefs gathered at the Westin Bayshore to compete in the Gold Medal Plates (GMP), the most respected cooking competition in the province. The annual throwdown is mirrored in major cities from coast to coast every Fall, with the winners of each going on to represent their respective regions at the annual Canadian Culinary Championships (CCC). Adjudicating the proceedings will be myself, wine guru Sid Cross, chef Rob Feenie, restaurateur John Bishop, cookbook maven Barbara-Jo McIntosh, and gourmand Lesley Stowe. As for who well be sitting in judgment, theyre a mixed bag of awesome talents, each deserving of a few words...
Angus An | Maenam
This will be Ans second kick at the GMP can. In 2009, he played tight to the Thai theme of his celebrated Kits restaurant but it didnt land him a spot on the podium. This time, I half expect his competing dish to be more in line with the cooking at his first restaurant, Gastropod. It closed several years ago, but it is nevertheless fondly remembered. It was all forward-thinking and French, reminiscent of how An cut his Michelin-teeth at places like The Fat Duck, Le Manoir aux Quat Saisons and Nahm in the UK.
Joe Campo | Westin Bayshore Hotel
Campo will have home court advantage at the Westin Bayshore, but beyond that, there isnt much that I know about the man except whats in my notes. I know, for example, that his favourite meal of all time was at Ortolan in Beverly Hills and that his favourite tool is the micro squeeze bottle. In other words, hes a total dark horse.
Quang Dang | West Restaurant & Bar
Dang represented C Restaurant at the GMP back in 2008, and came very close to a podium finish. As the chef at South Granvilles storied West, he definitely has the skills to represent BC at the CCC. Oddly enough, I ate a special, one-off dinner at West just last week that saw Dang and reigning CCC champ Marc Lepine of Atelier (Ottawa) alternating courses, and I couldnt tell whose dishes were whose. Dang is definitely one of the favourites this year.
Taryn Wa | Savoury Chef Foods
Wa the only female competitor this year is widely regarded to be one of Vancouvers most respected caterers. If you think that means shes all about canapés, hors douevres, and pretty platters, think again. Shes an award-winning chef in her own right. This will be her first time at the GMP, and I fully expect her to be a fierce competitor with one goal in mind: to thrash the field.
Mark Filatow | Waterfront Restaurant & Wine Bar (Kelowna)
Filatow is another repeat competitor. Though he didnt medal last year, his showing was so strong that it was a sure thing that hed get the invite to return. Hes well versed in the bounty of the Okanagan Valley and one of very few chefs I know who is also an accredited sommelier. Since wine pairing is a major facet of the competition, he has a major leg up on his colleagues.
David Gunawan | Wildebeest
The recently opened Wildebeest may be Vancouvers current it restaurant, but its important to note that its popularity is a consequence of substance rather than show. First time competitor Gunawan is a chefs chef; a fierce talent whose skill set is all over the map. I have no idea what hell try at the GMP, but a dish that is anything less than shockingly good will be a disappointment.
Lee Humphries | C Restaurant
Seafood savant Humphries was on BCs winning team in 2010, working as the chef de cuisine of C Restaurant under former executive chef Robert Clark. Clark and Humphries went on to represent the province at the CCC, finishing strong with a Bronze Medal. His cooking style is not as formal as Clarks, but he knows what it takes to win. A favourite for the podium, for sure.
Nicholas Nutting | The Pointe Restaurant at the Wickaninnish Inn (Tofino)
Nutting knocked my socks off with his cooking at the Wickaninnish Inn this past summer. Few chefs can express the Islands bounty as deliciously as this fellow. He competed at the GMP two years ago but didnt medal, so expect him to come out swinging.
Darin Paterson | Bogners of Penticton
Ive never been to Bogners or met Paterson, its owner/chef, but both restaurant and man have exceedingly positive reputations for fine, European-themed farm-to-table cuisine. Trying his food for the first time will be one of the highlights of my night.
Jeff Van Geest | Miradoro at Tinhorn Creek (Oliver)
Yet another repeat with a solid shot at a medal. He represented his restaurant, Aurora Bistro (now closed), at the GMP back in 2008, and though he wasnt rewarded for his efforts, I was reminded of them just last week during a supper on the patio at the much-lauded Miradoro. Wine Access magazine didnt name it one of The Worlds Best Winery Restaurants for its stunning view along. Van Geest has game. I expect hell use it.
