World Chef Exchange | Sydney
BEST MEETS WEST: A Dinner with Chef Mark Best
Presented by Tourism Vancouver, Air Canada, The Westin Bayshore, and West Restaurant
West Restaurant, 2881 Granville Street
6:00pmReception | Dinner to follow
We’ve decided to take Dine Out global, and in doing so, we’ve invited the world to Vancouver. Join us in welcoming Marque Restaurant’s, Chef Mark Best of Sydney, Australia to our city for this wonderful collaborative dinner hosted by Executive Chef Quang Dang and the entire team at West.
This eight course dinner will take inspiration from opposite sides of the globe, blending elements of both Chefs’ culinary talents, and fusing them together in a one-of-a-kind culinary spectacle. And, in the spirit of the exchange, courses will be paired with opposing vintages; Chef Quang Dang’s inspirations to Australian and Chef Mark Best’s to British Columbian wines.
We trust you will thoroughly enjoy this evening.
The Vancouver World Chef Exchange is a project initiated and produced by Tourism Vancouver, and sponsored by Air Canada and the Westin Bayshore hotel. The goal of the exchange is to share Vancouver’s culinary story with the world, and to bring the world’s great restaurant cities closer together by sharing ideas, experiences and talents through collaborative dining experiences.
Gratitude extended to Vancouver Chef Nathan Fong for introducing us to the talented Mark Best.
*Includes 8 course dinner, wine pairings, tax, and gratuities. Ticketing fee not included.
About Chef Quang Dang:
Chef Quang Dang began his culinary career at West, where he worked as junior Sous Chef. For the next five years, while working his way ever-upward in some of Vancouver’s finest kitchens, Quang quickly established himself as an advocate of sustainability and a champion of West Coast cuisine, a role that he continues to undertake in defining his approach to modern cookery. Raised in Calgary, Alberta with family roots that stretch back to Scotland and the orchards and rice fields of Vietnam, Chef Dang originally moved to Vancouver in 1998 to finish his engineering degree and fulfill a dream to train for the Olympics with Canada's national field hockey team. Part-time positions in the hospitality industry soon won him over, however, and his culinary career began in earnest. Quang went on to compete in a number of international food competitions such as the Bocuse D'Or in Lyon France, the National Chaîne des Rôtisseurs in Winnipeg and most recently represented Canadian cuisine at the 2011 European Seafood Exposition in Brussels, the largest of its kind.
Quang returned ‘home’ to West as Executive Chef in September, 2011: “I’m thrilled to be back,” he says, “and now to lead one of the finest culinary and service brigades in the country.”
About Chef Mark Best:
Mark Best started by discovering the stoves accidentally and ended up becoming an unquestionable symbol of the new Australian Cuisine. In 1995, he opened his first restaurant, Peninsual Bistro, Balmain, which soon developed a strong local following and rave critical acclaim. During this time he decided to further his study of French Cuisine in France working first in Paris at L’Arpege and Alain Passard’s Three Michelin Star Gastro Temple. He followed this with a stint at Raymond Blanc’s Le Manoir Aux Quatre Saison in Great Milton, UK. His time overseas fuelled his desire to start another restaurant. Marque opened in 1999.
Chef Best has won Chef of the Year in the annual Sydney Morning Herald Good Food Guide, Restaurant of the Year in Australian Gourmet Traveler, Sydney Morning Herald, Time Out magazine and in the Restaurant and Catering Association’s Awards for Excellence. Marque has also featured for three years running in the San Pellegrino & Restaurant Magazine’s World’s 50 Best commencing with the 2010 “Break-through Award.”
In addition to owning award-winning contemporary bistro Pei Modern, Melbourne & Sydney, Mark is an ambassador for AEG products and is on the Culinary Council for Holland America Line.