A highly driven and creative talent, Chef Bobby Milheron is known for being an ardent supporter of local and peak-of-season ingredients, which makes him a great addition to the BC Seafood Expo and Festival.
Bobby Milheron, Executive Chef of the iconic West Restaurant, South Granville, first discovered his passion for the culinary arts on the East Coast, where he graduated from The Culinary Institute of Canada, in Charlottetown, Prince Edward Island.
After joining established kitchen brigades at restaurants in New England and Nova Scotia. Milheron headed west and joined the team, under Executive Chef Quang Dang, at Vancouver’s Diva at the Met in 2008.
Stints at Nu Restaurant and La Brasserie followed before he was reunited with Chef Dang, working under him as Sous Chef at West Restaurant in 2012, where he spent two more years honing his craft.
Chef Milheron then joined the opening team at Boulevard Kitchen & Oyster Bar as Senior Sous Chef. During this time, Milheron went on to assist Executive Chef Alex Chen’s climb to the top of the podium at the 10th annual Gold Medal Plates regional culinary competition in Victoria in 2015.
Now back at West, Milheron, an ardent supporter of local and peak-of-season ingredients will be one of the presenting chefs at BC seafood festival, Comox Valley.
The BC Seafood Expo and Festival annually boasts an incredible array of seafood chefs and mixologists that light up the stage and Chef Milheron said he is honoured to be a part of the event this year.
A day in the life of a chef includes prepping for lunch service, executing lunch service, finalizing prep for dinner, placing orders for the following day’s service, setting up for dinner service, executing dinner service, and ensuring that the brigade clean the kitchen for the next day’s service. This opportunity to get out of the kitchen and into the heat of the festival is going to be a great change of pace for the chef.
“I’m excited to see what all the other chefs are going to be creating as well as an opportunity to network with seafood purveyors,” said Milheron.
Chef Milheron is known for cultivating lasting relationships with farmers, ranchers, foragers and fishermen in his own backyard. He loves to provide his guests with fare that is both informed and defined by the bounty of fresh ingredients available to chefs working in the Pacific Northwest.
“One of my goals for being at the festival is to grow my network of chefs and suppliers and to learn more about the availability and variety of seafood products.”
Chef Bobby Milheron will be showcasing his signature dish; Chilled Manilla Clams, dashi vinaigrette, compressed cucumber, seaweed, and radish salad.
“This is the festival for seafood aficionados! See you there!” – Chef Bobby Milheron.