BRETT TURNER, EXECUTIVE CHEF, THE CHARLES BAR (THE ADELPHIA GROUP) (2014)

brett-lgExecutive Chef, Brett Turner was involved in the hospitality industry at a very early age with both parents as food and beverage directors. He was 13 and already setting up banquet tables for weddings and peeling potatoes in the kitchen, "I was never paid though, well, that's not true: I was paid on chicken fingers and fries".

He began his official training at the Dubrulle (old One) culinary school. His experience in the food and beverage world is impressive: A corporate store trainer for Moxies at 19; an executive Chef at 22; and the first Executive Chef for Browns Social House.

Brett has been with the Adelphia Group for 9 months now and is recently focusing on the opening of a new pub in Kitsilano: Colony Bar. Over the last few years Brett has also ventured into consulting and is currently busy getting Vancouver's best catering company off the ground: Cocktails and Canapes.

"I love french fries, probably too much, and work 60 hours a week. Not because I have to, but because I love it" - Brett Turner

THE CHARLES BAR

136 W Cordova, Vancouver
604-568-8040
www.thecharlesbar.ca

Three words to describe your cuisine:
Really, Really, Tasty

Your signature dish:
Our Quinoa and Goat Cheese burger. One of those ones that everyone loves, not just vegetarians

One ingredient you could not cook without:
I’ll say the first thing that comes to mind: Bacon

Who has been a major influence on your style of cooking?
I definitely have to give a shout out to Emeril for getting me into it, as he was the only chef to ever have a cooking show with a band. Nowadays, I get really inspired by some of the food trucks, especially down in LA. There is some crazy creativity going on down there right now

What makes your restaurant unique from others?
The Charles Bar is really unique in that we have a solid Monday to Friday lunch business. We’re packed for all type of sporting events (as we do have a TV wall with 9 TV’s that can make one or be all separate). We get a great dinner rush and later on in the evening we have a DJ and a dance floor (Friday and Saturdays). I can’t think of too many places that can pull all of that off well, and serve good food!

If you could give just one cooking tip, what would it be?
Explore. Keep trying things. Make some adjustments and make it again. When it doubt, follow someone else’s recipe to start and then adapt it to make it your own

Favourite Celebrity Chef
Guy Fieri...Just kidding. Probably would be Tony Bourdain. He’s the only celebrity that I actually paid to go see just stand and talk

The dish customers must try during Dine Out:
Our 5 Spice Pork Belly Sliders. We braise the pork belly for hours, marinate it and then grill it. It gets those dark grill marks from the sugar in the marinade and the fat just starts to melt on the grill. Heaven.

The best part of Vancouver’s Dine Out Festival:
Dine Out brings out new customers and creates a buzz in a time that is normally slow for restaurants and pubs. Dine Out definitely gets Vancouver pumped up about going out to dine!

Last $20, what would you order?
$17 Duck dish at Bin941. You know the one I’m talking about. If not, go try it before it’s too late!

What is your beverage of choice?
I was going to say some fancy cocktail however if you were to ask any bartender at the Charles Bar, the answer is Hendricks Gin and Soda with fresh cucumber.

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