At the tender age of 10 years old, I took my first cooking class, and, literally, the rest is history. From that first class, I knew I would explore the world of food for the rest of my life. And I was right. I have now been a part of the food world for over 20 years, and everyday I love it more than the one before.
As a high school student, I took cooking classes, home education classes, and worked in the school cafeteria all for credit towards my diploma. Once I graduated, I enrolled in the Culinary Management Program at Georgian College in Barrie, Ontario; this course is the exact same as the one offered at the critically acclaimed George Brown Collage in Toronto. While attending college, I completed a co-operative education program at The Barrie Golf and Country Club and was later hired on as a cook. I truly believe this is where I realized I had a serious talent for cooking and food and that I wanted to a part of the culinary world.
After college, I wanted to travel and explore the beautiful country I have always called home. So I made my way from Toronto, across the prairies, into the mountains, and settled in Whistler, British Columbia. I worked for a few different companies in Whistler, but two restaurants stand out as helping to shape me. I spent time as the Chef de Partie for Nicklaus North Golf and Country Club and as the 1st Cook Captain of Special Events and Catering for Whistler Blackcomb Mountain. Although I thoroughly enjoyed living in a picturesque mountain town, I knew I still had a lot of growing and maturing to do; so my girlfriend, whom I married in 2008, and I moved to Vancouver in 2000. Soon after arriving in Vancouver, I furthered my education by completing the Red Seal Cook Program, and I received my Chef Papers in 2002. At the same time, I worked under Dominic Couton at The Capilano Golf and Country Club as his Junior Sous Chef. Dominic was a tyrant and an old school chef who taught me a lot about authentic French cooking, techniques, and discipline and he also introduced me to Marco Pierre White.
After a two-year-stint in Victoria as a Sous Chef, my girlfriend and I decided to follow our dreams and do some traveling. We were on the road for almost four years, visited 27 countries, and stopped only to work, relax, and absorb as much of the world’s cultures as we could. We spent one year in Australia, and while we were there, I worked as a chef at one of the top 100 hotels in the world. From there, we spent time in the lush forests of New Zealand, enjoyed the diverse customs and traditions Europe has to offer, and settled in the lower highlands of Scotland where I worked as the Head Chef of the Michelin Guide rated hotel, Monachyle Mhoe Hotel. It was there I truly gained my knowledge and respect for fine food, wine, and cuisine. Working in Scotland taught me an appreciation of food and where it comes from as they are very supportive of the ‘slow food’ movement and sustainable ingredients. In order to prepare a new menu every night, I would gather vegetables from the garden, pick mushrooms from the forest, butcher venison that was killed on the hotel’s estate, butcher locally farmed pigs, cows, and birds, and clean fish that had just been caught. For two years, I worked at this hotel under Tom Lewis, one of the U.K.’s top chefs, as his right hand man. I then asked my girlfriend to marry me and we decided to move home to be close to our family and friends.
Since arriving back in Vancouver in the summer of 2007, I have been working for Emad Yacoub and the Glowbal Restaurant Group. Initially, I took the position of Restaurant Chef and Chef de Cuisine for the opening of his first restaurant on Alberni Street, The Italian Kitchen. It didn’t take long for me to fall in love with Emad and the passion he puts into everything he does. After the success of The Italian Kitchen, Emad asked me to open The Trattoria Italian Kitchen, on 4th Avenue in Kitsilano, where I worked as the Executive Chef for nearly one year. Within that year, the restaurant won many awards and accolades including Best Restaurant and Business of the Year from the Kitsilano Business Commerce.
After my success personally and professionally with the Glowbal Restaurant Group, Emad asked me to open his next restaurant and offered me the position of Opening Chef for the company. I proudly accepted and began working on his new concept and restaurant, Society Dining Lounge. This was my second opportunity to be involved in developing a restaurant and its food concept from the ground up. Although this process was extremely rewarding, I found myself missing the connection to food and I wanted to learn more about the business side to a restaurant.
In 2009, I moved from the Executive Chef position to Food and Beverage Manager. I was directly involved with the remodeling, renovating, and re-opening of Emad’s flagship and first restaurant, The Glowbal Grill in Yaletown. This was my first real opportunity to experience running a restaurant from a “front of house” perspective. I took this leap to learn more and better myself so that when I open my own restaurant, I will be well rounded. I truly believe that you have to have experience and knowledge in all areas in order to operate a successful restaurant and/or a company.
Recently, I resigned from the Glowbal Restaurant Group to reignite my enthusiasm and love for food and to begin my new adventure, “The Hired Knife, Personal Chef and Caterer.” Owning and operating my own business is something I have always dreamed of doing and there is no better time than the present. Within the next few years, I have the aspiration to open my own restaurant, or two. I have the drive, dedication, and desire to ensure I succeed at everything I do. Since Vancouver is such a food-oriented city, it makes perfect sense for me to create the next part of my life journey here.
Thank you,
Brandon Thordarson.
