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.