Vancouver Airport’s culinary coup – 09/08/06

CANADA. David Wong, an award-winning chef at Vancouver Airport’s Globe@YVR restaurant, has been selected to represent Canada at the Bocuse d’Or World Cuisine Contest, a premier international cooking competition.

Named after the famous French chef Paul Bocuse, the gastronomy competition is held every two years, in Lyon, France. With just five hours of preparation time, 24 chefs from 24 countries must create two gourmet meals for 12 in front of thousands of live spectators.

In June, David Wong beat seven other competitors from across Canada at the Bocuse d’Or Canada National Selection competition in Quebec. As the winner, Wong will accompany chef Scott Jaeger, Canada’s Bocuse d’Or 2007 candidate, to next January’s competition before vying for the coveted title in January 2009.

Wong is Executive Sous Chef of the Fairmont Vancouver Airport Hotel restaurant Globe@YVR, which was recently voted the best restaurant in Richmond. Located in the international terminal, it offers innovative and healthy West Coast cuisine. Travellers can enjoy lemon-scented Ahi tuna or British Columbia Bison Tenderloin while admiring the North Shore Mountains through the restaurant’s floor-to-ceiling windows.

In addition to his recent culinary coup, Wong won gold at the Vancouver Salon Culinaire 2005 and 2003, and gold at the Victoria Salon Culinaire 2000. He was also one of five national chef members of Canada’s gold-winning Culinary Team that won gold in Basel, Switzerland in 2005.


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