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TAKASHI ITO, c.c.c  |  Executive Chef

What is your favourite ingredient?  Soy sauce!! I can’t live without it.

What would you eat and drink as your last meal?  Sautéed foie gras with poached Okanagan peach and Sauterne as the first course; Australian rack of lamb with rosemary and Dijon mustard, with St. Emilion as the main course; Finished with Kabocha and rum mousse, almond Mont Blanc and ice wine. And two portions of each please. One for here, the other to go.

What is your most treasured possession?  Imagination.

What is your secret fast food indulgence? Either the chinese food court at T&T in Richmond or Cheeseez!

What is the most unique ingredient you’ve ever cooked with?  Grasshoppers!

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JANIS GOARD |  Director of Food & Beverage

What is your favourite ingredient?  Just one? That’s a tough one, and being married to a Chef I’ve found that I love even more foods than I ever thought possible!  Having grown up on a small farm, for me there is nothing better than something that came freshly out of the garden, or plucked off the vine or tree.

What would you eat and drink as your last meal? Duck with Janis friendly (a.k.a. gluten free) gnocchi, all manner of mushrooms and a super funky, old world ‘barnyard-y’ pinot noir.

What is your most treasured possession?  Some beautiful bottles of wine that I will one day share with good friends.

What is your secret fast food  indulgence?  Kettle Chips, yogurt and green onion flavor.

What is your favourite Cocktail?  Tamarind whiskey sour, from Pok Pok in Portland.