Interview with Chef Frank Pabst of Blue Water Cafe, Vancouver
Posted on Jun 30, 2010 under Archives, Chefs, Interviews | No Comment
Chef Frank Pabst
Widely recognized for his creative impetus and leadership in responsible seafood practices, Chef Frank Pabst leads Vancouver’s Blue Water Cafe’s brigade of expert chefs in what has been called “one of North America’s finest seafood restaurants.”
With tenures in Michelin-starred restaurants throughout Germany and France, including La Becasse (Aachen), the Hotel Negresco (Cannes) and Restaurant de Bacon (Antibes), Pabst was schooled in the rigorous classical technique that provides the foundation for his diverse cooking style today.
Directing the kitchens at Blue Water Cafe since 2003, Pabst has consistently demonstrated excellence, both in the procurement of impeccably fresh, sustainable seafood—Blue Water Cafe is a founding member of the Vancouver Aquarium’s Ocean Wise program—and in the execution of its cookery, showcasing his trademark “complexity without complication.”
My dad and I visited Blue Water Cafe for a tasting menu and we sat down with Chef Pabst to talk a bit about Blue Water Cafe and his philosophy on food.