Executive Chef Gus Stieffenhofer-Brandson, Published on Main [Photo credit: Sarah Annand]
Ask the chef of a MICHELIN-Starred restaurant about the latest trends and chances are what you’ll get in response is a puzzled silence.
“I don’t pay attention to trends or follow trends,” says Gus Stieffenhofer-Brandson, executive chef at the MICHELIN-Starred Published on Main. “I just focus on what’s going around me.”
It makes sense — after all, any chef creative and passionate enough to earn a star is probably setting trends, not following them. Kissa Tanto’s Joël Watanabe, for instance, was way ahead of the curve on super-hot Itameshi, or Italian-Japanese fusion, and Burdock & Co’s Andrea Carlson was
→ Continue reading at Inside Vancouver