Hawksworth
By David Hawksworth, Jacob Richler and Stéphanie NöelForeword by Philip Howard
By David Hawksworth, Jacob Richler and Stéphanie NöelForeword by Philip Howard
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$40.00
Published on Oct 13, 2020 | 336 Pages
Published on Oct 13, 2020 | 336 Pages
Author
David Hawksworth
CHEF DAVID HAWKSWORTH is widely regarded as one of North America’s greatest chefs. He was born and raised in Vancouver, then spent a decade training at Michelin-starred restaurants in the UK, such as Le Manoir aux Quat’ Saisons, L’Escargot and The Square. He returned to Canada in 2000 and took his first Head Chef position, at Ouest (later renamed West), in Vancouver. In 2008 he became the youngest chef inducted into the BC Restaurant Hall of Fame.Chef Hawksworth opened his eponymous restaurant in 2011, at the Rosewood Hotel Georgia. It was awarded the 2012 and 2013 Vancouver Magazine Restaurant of the Year and Chef of the Year awards, followed by five consecutive years as Best Upscale Dining. Shortly after opening it was named in enRoute magazine’s top three Best New Restaurants, and as Maclean’s magazine’s Restaurant of the Year. Chef Hawksworth opened his second restaurant in 2013, the sensationally popular, Nightingale. He also operates two locations of Bel Cafe, Hawksworth Catering, the Hawksworth Young Chef Scholarship Foundation, and an exclusive culinary partnership with Air Canada. He lives in Vancouver with his wife and son.
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Jacob Richler
JACOB RICHLER writes regularly on food and other topics for Maclean’s and several other publications. He has won two National Magazine Awards. Richler is well-known for his food writing and for his books with Chef Susur Lee (Susur: A Culinary Life) and Mark McEwan (Great Food at Home and Mark McEwan’s Fabbrica).
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