Executive Chef Chris Andraza, Fanny Bay Oyster Bar, father says he grew up with a love for food and curative sense for dishing it out.
Chef Chris Andraza started his cooking career in Banff, Alberta, under Chef Roger Van Denhouvel at the Lake Louis Inn. He eventually landed in Victoria, BC, where he became a sous chef at the Monkey Tree Pub, which only moved his professional career upward from that point.
Chef Andraza attended Camosun College, under chefs Gilbert Nousitou and Steve Walker Duncan, where he achieved his Red Seal certification. Andraza worked as the Head Chef at Rodney’s Oyster House in Vancouver, and realized his love for cooking seafood.
The chef once said, “I think I am a biased person when it comes to BC’s seafood, it’s the best I’ve had, I can’t say I’ve anything else better anywhere else.”
This passion has translated to him fully handcrafting the Fanny Bay Oyster Bar menu to showcase the incredibly sustainable shellfish from British Columbia and especially the Comox Valley.
Meet the chef, as he will not doubt wow the crowd as usual, at this year’s BC Seafood Festival being held in Comox Valley, BC, June 8 through 17, 2018.