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CHEF DAVID HAWKSWORTH is widely regarded as one of North America's greatest chefs. Born and raised in Vancouver, he 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 Vancouver in 2000 and took his first Head Chef position at Ouest (later renamed West). 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 named 2012 and 2013 Vancouver Magazine Restaurant of the Year and Chef of the Year, followed by five consecutive wins for Best Upscale Dining, and was 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, Nightintale, in 2013. He also operates two locations of Bel Cafe, Hawksworth Catering, the Hawksworth Young Chef Scholarship Foundation, and an exclusive culinary partnership with Air Canada.
Praise for Hawksworth The Cookbook: Chef Hawksworth has been a force in the Canadian culinary industry for over two decades. He is a leader in contemporary cuisine, always striving for perfection in his dishes, and pushing boundaries with unique Pacific Coast ingredients. This cookbook showcases his exceptional style, which has made his restaurants-Hawksworth and Nightingale-foundations of Vancouver's dining scene. The incredible dishes in this book reflect his hands-on approach, and the many years of dedication to his craft. -CHEF MARK MCEWAN I have been a fan of Chef David Hawksworth's precise French school-style, and Pacific Northwest ingredient-driven cuisine for over 20 years. This book is an incredible tool, full of secrets and techniques, for all cooks to up their game-at home and at work. Well played. -CHEF DAVID MCMILLAN, JOE BEEF RESTAURANT GROUP I set out to find the [recipes that are] walks in the park, and I think they're here ... But honestly, you don't buy a book like Hawksworth for those recipes alone. You buy it to marvel at dishes like Symphony of the Sea, which begins with a brunoise confetti and is topped with a swirl of scallops, halibut, salmon, prawns, and oysters. Or you flip through it just to contemplate making fruit gels, pastry shards, and something called crispy vanilla milk for any of the book's various ambitious desserts. Does anyone do this stuff at home? I have no idea. Even if not, it sure is fun to imagine giving it a go. -Epicurious This is a book that will give you the opportunity to kick up your culinary repertoire. -BC Living Praise for David Hawksworth: Chef Hawksworth's cooking techniques are of the finest pedigree, never deployed for flash and attention but only to achieve the best result. -Nuvo David Hawksworth's compositions are playful, artistically colourful, and feature bold flavours, along with an increasing--nearly Asian--preoccupation with texture and mouth feel. -Maclean's Praise for Hawksworth restaurant: Reaffirming itself as one of the city's elite rooms is Hawksworth, where David Hawksworth and executive chef Quinton Bennett are likewise turning out ingredient-driven treatises on locavorism in the most elegant room in town, usually packed with the city's who's who. -Vancouver Magazine
