Meet Chef David Hawksworth

December 11, 2008.

Each week, Scout poses 60 questions to a local who has made life in BC that much more interesting. They pick and choose. The minimum response is 20 answers. A Rorschach test, for sure…

Today we talk to David Hawksworth, formerly the executive chef at West Restaurant and now the owner/chef of the highly anticipated Hawksworth at The Georgia Hotel, currently under construction on West Georgia (full bio at the bottom).

Three things about your neighbourhood (Yaletown) that make you want to live there: easy walking distance to everything, it’s vibrant and has lots of old brick.

The thing that you eat that is bad for you that you will never stop eating: bread.

Favourite wine varietals: Bordeaux.

The person you can imitate: I can’t but I wish I could, Christopher Walken.

One thing you’d like to change about Vancouver: Hotter summers, and colder winters.

Bartender who could sell you anything: Nick Devine.

Cheap place for dinner: Kintaro or Gyoza King.

Last place traveled: Cabo San Lucas.

Biggest fear: Failure.

Cliche that you use too often: I will do it tomorrow.

Your ancestry: British.

Your paternal grandfather’s personal story: Electrician from Hull, Yorkshire. Was in WW2, Fleet Air Arm, Royal Navy, the Fleet Air Arm consisted of 20 squadrons with 232 aircraft. He also lived in Australia, moved to Canada in 1970. Died from Asbestos poisoning at the age of 77.

Best bar stool in the city: Irish Heather.

Dumbest purchase ever: Any stocks in 2008.

Saddest thing about Vancouver: The downtown east side. It breaks my heart every time I’m there. It’s shocking, almost third world.

Food your mom makes better than anyone: Christmas Cake and Yorkshire Pudding.

Talent you wish you possessed: Mind reading.

Musical instrument you long to play: Piano.

Mac or PC: Mac…there is only one choice.

The scariest situation you’ve ever been in: Head on car crash in Oxford, UK.

The thing that makes you the most nervous: everyone ordering at once.

Town you were born in: Vancouver.

Old television shows you can tolerate re-runs of: Black Adder.

The career path you considered but never followed: Fireman.

The first three things you do every morning: Get my son out of bed, try and make him giggle, feed him before he goes ballistic!!

The thing you’re addicted to: Entourage

Biggest hope: That it all works out!

Luckiest moment of your life: Meeting Annabel!!

——————————

David Hawksworth’s bio:

Poised to launch his eponymous and eagerly anticipated restaurant at Vancouver’s newly renovated Hotel Georgia late in 2009, David Hawksworth first emerged as one of Canada’s leading culinary talents as Executive Chef of West restaurant. Launching the restaurant in 2000 to immediate acclaim, critics cited his decade of European experience, from esteemed Michelin-starred restaurants; Le Manoir aux Qaut’ Saisons, L’Escargot and The Square, as significantly influencing the depth of technical ability, brilliant execution and inspired combinations that define his dishes.

His seven-year tenure at the helm of West (2000-2007) saw the restaurant rise to become a perennial winner at the Vancouver Magazine Restaurant Awards, with Hawksworth named Chef of the Year in 2005. After being propelled to the forefront of the city’s dining scene, he went on to attract attention from further a field and garner high praise from defining publications such as Food Arts, Bon Apetit, Wine Spectator and Food & Wine magazine. Hawksworth has traveled extensively as a guest chef, most notably showcasing his cuisine at the Masters of Food & Wine, Carmel and twice at James Beard House, New York City.

And his star continues to rise; 2008 witnessed his induction in to the BC Restaurant Hall of Fame, nominated by his industry peers, he is the youngest chef ever to have received this honour. David Hawksworth is currently consumed with research and planning for his new, independently owned restaurant. He also sits on the board of the Chefs Table Society of British Columbia and donates his time to a number of charitable causes including the annual Chefs for Life culinary extravaganza. He is excited to be unveiling a new and defining dining experience to the city next year.

  • Matt R.

    How old is he? Looks so young to be so successful.

    I’d guess 36.

  • De Partie

    David was the best chef I ever tried. It is too bad for West that he left. My last meal was all right (2 weeks). Not great and too expensive for what you get! Also, all the customers looked depressed. Bad market maybe. Whatever. Can’t wait for Hawksworth.

  • Gio G

    A supreme talent to be sure, and a great sense of humor too. I couldn’t help but notice for the question Talent you wished you possessed, he forgot to start his answer with I wouldn’t …..

  • Paul Moran

    Worked for David over 3 years at west, best learning experience ive had in my life to date, A master of perfecting while not over working food

  • Doug Decloux

    Canada’s Thomas Keller. And not in a bad way. Still wondering when the hell his new place is going to open? It seems to be taking forever…..

  • Pingback: Much ado about Organic Chickens | TheThunderbird.ca()

  • Pingback: Bee Pollen Buzz at WCFC Culinary Series Launch()

  • lulu waters

    David is indeed a gem. When Hawksworth opens it will be worth the wait. I know the Van scene well and this guy won’t fail. Everything he touches turns to epicurean gold. On a side note I have had the pleasure of working with him at a private function and he is a lovely personable chef with passion and deliverance.

  • http://Www.Divinovancouver.com Jefferson Alvarez

    I am a chef my self I have traveled all over eaten and worked at the top 50 restaurants in the world
    Hof van Cleve Belgium , Arzak & mugarits Spain, even at thomas Keller.
    And the list can go on. Never anticipated an opening like mr hawkswoths restaurants I have only been on BC for a year and even tho I don’t know him must of done something right in Vancouver. Is a name I keep hearing. Looking forward something different at his place. See you all at hawksworth

  • Pingback: Kronenbourg 1664 Brasserie Mystère | ariane c design()

The scout Community

49th Parallel Coffee Roasters Abbey, The Abigail’s Party Acorn Alibi Room Araxi Ask For Luigi Bambudda Bao Bei Chinese Brasserie Beach House Bearfoot Bistro Beaucoup Bakery & Cafe Bel Café Bestie Beta5 Chocolates Biltmore Cabaret Bishop’s Bistro Pastis Bistro Wagon Rouge Bitter Tasting Room Bittered Sling Blacktail Florist Blue Water Cafe + Raw Bar Bottleneck Bufala Burdock & Co. Butter On The Endive Cadeaux Bakery Café Medina Caffè Artigiano Campagnolo Campagnolo ROMA Cannibal Cafe Chambar Chefs’ Table Society of BC Chewies Oyster Bar Chez Christophe Chocolaterie Patisserie  Chicha Chocolate Arts Cibo Trattoria Cinara CinCin Ristorante Cioppino’s Mediterranean Grill Commune Cafe Cuchillo Culinary Capers Catering Curious Oyster Catering Co. District Brasserie Diva At The Met Doi Chaang Coffee Co. Earnest Ice Cream East Of Main Cafe Edible Canada El Matador Espana Exile Bistro Farm 2 Fork Farmer’s Apprentice Fish Counter Forage Grain Greenhorn Espresso Bar Hapa Izakaya Hart House Harvest Community Foods Hawksworth Restaurant Heirloom Vegetarian Homer Street Cafe & Bar Irish Heather Joy Road Catering Juice Truck Keefer Bar Krokodile Pear L’Abattoir La Buca La Mezcaleria La Pentola La Quercia La Taqueria Pinche Taco Shop Lazy Gourmet Les Amis du Fromage Little District Local Philosophy Catering Lolita’s South Of The Border Cantina Los Cuervos Taqueria & Cantina Lukes General Store Lupo Restaurant Maenam Mamie Taylor’s MARKET by Jean-Georges Matchstick Coffee Roasters Meat & Bread Miku Restaurant Milano Coffee Minami Miradoro Mogiana Coffee Nicli Antica Pizzeria Notturno Nuba Oakwood Canadian Bistro Oyama Sausage Co. Oyster Seafood & Raw Bar Pacific Institute of Culinary Arts (PICA) Pallet Coffee Roasters Parker, The Pat’s Pub & BrewHouse Pidgin Pink Elephant Thai Pizza Fabrika Pizzeria Farina Pointe Restaurant at the Wickaninnish Inn Pourhouse Prado Cafe Railtown Cafe Rain Or Shine Ice Cream Rainier Provisions Re-Up BBQ Red Wagon, The Revolver Coffee Rocky Mountain Flatbread Co. Salt Tasting Room Salty Tongue Café Savoury Chef Settlement Building Shameful Tiki Room Shebeen Whisk(e)y House Shelter Sidecut | Four Seasons Whistler Siena Six Acres Spotted Bear Tableau Bar Bistro Tacofino Tapenade Bistro Tavola Terra Breads The Stable House Thierry Thomas Haas Chocolates & Patisserie Timbertrain Coffee Roasters Truffles Fine Foods Two Rivers Specialty Meats Urban Digs Farm Uva Wine Bar Via Tevere Pizzeria Napoletana West Restaurant Wildebeest Wolf In The Fog YEW seafood + bar

Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was .

Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was .