Chef Quang Dang, Executive Chef at Araxi Restaurant & Oyster Bar – Whistler, BC, was raised in Calgary, with family roots that stretch back to Scotland and the orchards and rice fields of Vietnam,
Chef Quang Dang moved to Vancouver in 1998 to finish his engineering degree and to train for the Olympics with Canada’s field hockey team.
Part-time positions in the hospitality industry soon won him over and he launched his culinary career at West, where he worked as junior sous chef. Over the next five years, he honed his technique in some of Vancouver’s finest kitchens and established himself as an advocate of sustainability and a champion of West Coast cuisine – a passion that defines his approach to modern cookery.
Quang went on to compete in a number of international food competitions, such as the Bocuse D’Or in France, the National Chaîne des Rôtisseurs in Winnipeg and the European Seafood Exposition in Brussels. Quang returned to West as Executive Chef in September 2011. “Every day brings a new adventure,” he says, “defined by the seasons and the extraordinary ingredients available to us in Vancouver.”
Today Chef Dang wows from the kitchen of Araxi in Whistler, BC.
Get to meet the chef at the BC Seafood Festival in Comox Valley.
Related Links:
BC Mussels dish by Chef St. Pierre Locals Restaurant
A Must-Sea Festival in BC – our Seafood Celebration
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