Congratulations to Warren Chow, chef at Wildlight Kitchen + Bar, and the 2023 MICHELIN Guide Vancouver Young Chef Award Winner! Presented in partnership with Mercedes-Benz, the Young Chef Award winner demonstrates a unique identity and culinary creations embodying the pioneering spirit of Mercedes-Benz.
From watching The Food Network as a little kid to working with local farms, Chow's journey navigating through Vancouver's culinary scene has been nothing short of magical. Below, we sat down with the British Columbia native to explore what motivates him as a chef and how that relationship has changed throughout his career. Cheers!
What inspired you to become a chef?
I’ve had an interest in cooking ever since I could remember. Watching The Food Network growing up and seeing the chefs on TV take raw ingredients and turn them into composed dishes was so fascinating to me. I wanted to learn how to fill my repertoire with enough knowledge to do the same. Seeing how the magical connection food seems to have in bringing people together is something that inspires me to continue cooking.
How has your relationship with cooking changed as you progressed with your career?
It’s changed in a way where instead of being involved with the hands-on aspect of making dishes, you're instead managing a brigade that comes from all different backgrounds and experiences. Food costs, scheduling, connecting with suppliers, and inventory are just a handful of things that I oversee now.
What motivates you in the kitchen?
I get an immense sense of pride when I see young cooks grow and excel in new positions. Seeing a full dining room with happy guests enjoying the food that you and your team have created is a feeling that will never get old. Along with my competitive nature comes with pushing myself everyday and learning new things.
How would you describe Vancouver's food scene?
I think Vancouver's food scene is thriving. We are very fortunate to have not only the vast selection of global cuisines available, but also the quality of them. With the MICHELIN Guide now in Vancouver, it secures us as a destination dining city which I feel a lot of great restaurants deserve to have a spotlight on.
What do you have for breakfast?
I’m a savory breakfast kinda guy. A couple strips of bacon, over-easy eggs, and an air-fried hash brown patty with a pour-over coffee is my go-to. On weekends, I’ll see the family for dim sum.
How do you utilize seasonal ingredients?
Being able to work so closely with UBC Farms (24-hectare farm on the southern end of the University of British Columbia campus), it’s been effortless to have a weekly rotation of seasonal vegetables, salad mixes and herbs. We also preserve ingredients throughout the seasons with pickling, fermenting and dehydrating that we use in our menu throughout the year.
Do you cook at home, or do you leave work at work?
I cook at home when I have time, but cooking at home is a lot different than cooking at work. At home, I get to share the experience with my friends and family and have a glass of wine or two. When I’m preparing a meal for just myself, it’s usually something quick and simple like rice noodles and dumplings or fried rice. My girlfriend enjoys cooking as well, so on our days off we’ll make something a little fancier.
Favorite food-related show, book, program, etc?
My favorite book would be Food & Life by the late Joel Robuchon. I enjoy watching videos from Eater. They’re well produced, showcase unique restaurants & products and go in depth into what restaurateurs do day in and day out.
Hero image: Courtesy of Wildlight Kitchen + Bar
