About Chef
↓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
Jefferson Álvarez honed his craft in some of the world’s most prestigious kitchens, including Central in Peru, El Poblet (Quique Dacosta), Arzak in Spain, Morimoto in Philadelphia, and Canoe in Toronto. He credits El Poblet and Arzak for teaching him to think beyond conventional boundaries, and Anthony Walsh of Canoe for introducing him to the world of fine dining and inspiring his global culinary exploration.
Through these experiences, Jefferson learned that food should engage all the senses, with aromas and scents playing a crucial role in creating extraordinary dining moments. After gathering years of expertise from renowned kitchens, he embraced the challenge of creating his own identity by tapping into his Latin roots and moving to Vancouver, a city with an exciting and emerging food scene.
In 2022, Jefferson took over as Culinary Director at Acquafarina, where his leadership and vision contributed to the restaurant earning a coveted Michelin Recommendation.
Named one of Vancouver’s most daring and innovative chefs, Jefferson is known for his ability to merge seasonal ingredients with Latin flavors, crafting dishes that are not only visually stunning but also rich in sensory appeal. Every detail—from ingredients and colors to shapes and plate presentations—is meticulously chosen, with the belief that each dining experience should be one-of-a-kind.