↓Jefferson Alvarez knew he wanted to be a chef from a young age. Born in Venezuela and later raised in Canada he spent much of his time experimenting with international cuisines.

Like many young chefs he trained in some of the world’s best kitchens: Central Peru, El Poblet Quique Dacosta and Arzak in Spain, Morimoto in Philadelphia and Canoe in Toronto. He credits El Poblet Quique Dacosta and Arzak for teaching him to think outside the box and Anthony Walsh of Canoe for introducing him to fine dining and encouraging him to travel to gain international experience. Through this journey he learned that food can appeal to all the senses, and that aromas and scents can help create an extraordinary culinary experience.

After years of harvesting knowledge and experience from renowned restaurants, he decided it was time to get back to his roots and create something of his own. While in Europe he had learned of the emerging food scene in Vancouver and took a chance to embrace yet another new challenge and create his own identity.

Jefferson has been named one of the most daring and innovative chefs in Vancouver by the top food critics. He is driven by the challenge to use seasonal ingredients that he harmoniously merges with Latin cuisine that gives him this edge. Every detail is meticulously and artistically prepared from the ingredients and colours to shapes and plate selections. It is the combination of these details and the belief that every experience should be unique