by Andrew Morrison | So I was given a tour of the most highly anticipated restaurant in recent memory the other day. Yup, the three year wait for the return of David Hawksworth’s food is finally coming to an end. The place was buzzing with saws, banging with hammers and generally giving the clear impression of its happy imminence. Hawksworth in the as yet unfinished restoration of the Rosewood Hotel Georgia should open shortly. It’s a week out at the earliest. Read more
The GOODS from Hawksworth
Vancouver, BC | Hawksworth Restaurant is delighted to confirm the appointment of Chad Clark as General Manager, effective immediately. Similarly to both Chef David Hawksworth and Wine Director Terry Threlfall, Clark’s professional resume also includes time spent in London, UK. Clark, who was part of the integral opening team of the widely acclaimed Tom’s Kitchen in Chelsea, cites his time spent working with two star Michelin Chef Tom Aikens, as one of his most inspiring tenures to date. Read more
This CG rendering of the much anticipated Hawksworth (designed by Munge Leung) in the upcoming Rosewood Hotel Georgia reveals a look that is decidedly fancier and more modern than I thought it would be. Of course, the restaurant is still very much under construction, so it’s obviously subject to change. For my own imagined rendering of what I thought the hotel and restaurant was going to look like, click here.
News from Scout supporter Hawksworth:
Vancouver, BC | In honour of its vibrant history deeply intertwined with that of Vancouver itself, Rosewood Hotel Georgia will officially open its doors on Saturday May 7th 2011, exactly 84 years to the day that the hotel first opened its doors in 1927. Read more
Job posting from Scout supporter Hawksworth:
Vancouver, BC | Hawksworth restaurant, opening in the Rosewood Hotel Georgia at 801 West Georgia early in 2011, has issued an open call for first hires in the front and back of house. All interested parties with a minimum of 3 years experience should submit their CVs to Chad Clark at email@example.com. More information on the restaurant after the leap… Read more
There hasn’t been much in the way of news floating about on the highly anticipated “Hawksworth” restaurant front for a few months now so I thought it might be time for an update. Let me bring you up to speed…
David Hawksworth is one of Canada’s top chefs. If you’re one of our non-food fanatic readers and have never heard the name before, don’t fret. He may have twice upon at time cooked at the James Beard Foundation in New York and been named “Chef of the Year” (2005), but he’s been off the radar for about three years now, ever since he left his long-time position as the executive chef at the superlative West.
That South Granville spot blossomed during David’s seven year tenure in the kitchen, becoming known as one of the finest restaurants in the country. Speaking personally, he has prepared some of the most amazing meals of my life (including one of my stag suppers 9 years ago). It was an honour to be on stage with him when he became the youngest chef ever to be inducted into the BC Restaurant Hall of Fame (see video below). Read more
Attendees at last weekend’s Feast of Fields on UBC Farm were given the first opportunity to purchase the new Vancouver Cooks 2 cookbook and have it signed by a dozen of its 70 chef contributors. The book, which features 120 recipes from BC’s best restaurants, “officially” goes on sale in mid-October, but can be purchased in advance at Barbara Jo’s Books To Cooks and those participating restaurants that have sequestered cases of their own (be sure to ask when making your dinner reservations this week).
Many thanks to Tiffany Soper for the following photographs. Click through to see who turned up… Read more
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.
A pretty present for any would-be chef on your Christmas (Hanukkah/Kwanzaa) list this year? West: The Cookbook. If, by “would-be chef,” you mean someone who already knows their way around terrine moulds, vacuum sealers and smokers. It’s not that daunting, protested chef Warren Geraghty when I quizzed him about it over coffee recently. I really want people to try the recipes, he said. Smoked foie gras? I asked. He smiled, and said he had to include some recipes that were a bit of a challenge. No kidding.
Truthfully, it’s a glossy, gorgeous book, and a faithful representation of the room and the food…which as we all know is a distant yodel from your average Donna Hay menu. (No offense Donna. You know you’re my go-to girl on a Thursday night when my head is foggy and I am sorely tempted to head for the frozen food aisle). Author Jim Tobler ably tells the story of West, John Sherlock shot the mouth-watering photos, and it includes plenty of input from the current staff, including cocktails by David Wolowidnyk, and wine suggestions from Owen Knowlton.
David Hawksworth fans may feel that not enough of the book’s ink was devoted to the opening chef (although he gets credit for creating about 15 per cent of the included recipes), but as Geraghty points out it’s about the present and future of the restaurant. And it was his own research, recipe creation and revision that went into it over the past year and a half — work that began before he even left England and L’Escargot for his South Granville gig.
With the book done at last, maybe he’ll finally get a chance to explore his new city. He admits he hasn’t seen much of it beyond the radius of blocks that include his home, the restaurant, and the shops he frequents. But he intends to stay awhile, and says he isn’t at all apprehensive about the impending opening of Lumiere/DB Bistro (Daniel Boulud) and Market (Jean-Georges Vongerichten). “It can only be good for Vancouver,” he said thoughtfully.
Along with the Olympics, he thinks the New York heavyweights will help to bring a brighter spotlight to the city; and that chefs here will be pushed to do an even better job. And he welcomes that challenge. As for me, I have a pal coming for dinner tonight. Maybe I’m up to the challenge of cooking from West: The Cookbook. Or maybe…I’ll steam some veggies, sear some fish, whip up something that resembles West’s famous “foam” and then leave the cookbook out with sticky fingerprints all over the cover. She’s going to think I went all out. Shh… let’s keep it between us.
Rosewood Hotel Georgia on the corner of Georgia and Howe Street
801 West Georgia St. | Vancouver BC | V6C 1P7
Reservations: 604-673-7000 | Email: firstname.lastname@example.org
Web: www.hawksworthrestaurant.com | Twitter | Facebook
Parking: Street parking and nearby commercial parking lots, valet service nightly.
110 seats | 30 seat Bar & Lounge | 40 seat Pearl Room | 40 seat Art Room.
(The York Room on the 1st floor can accommodate 60 for dinner and 110 for a standing reception).
Dinner 5:00pm – late, 7 Days a week
Late night bar menu available until midnight
Lunch 11:30am – 2:00pm, Monday to Friday
Lunch is served on weekdays only
Breakfast 6:30am – 10:30am, Monday to Friday
Breakfast 7:00am – 10:00am Saturday & Sunday
Brunch 10:30am – 2:00pm, Saturday & Sunday
The Restaurant Team
Executive Chef/Owner: David Hawksworth
Chef de Cuisine: Kristian Eligh
Pastry Chef: Wayne Kozinko
General Manager: Chad Clark
About Hawksworth Restaurant
The personal dream of one of Canada’s foremost masters of cuisine, Hawksworth Restaurant, located at the legendary Rosewood Hotel Georgia, in the heart of downtown Vancouver fuses together a illustrious past with a radiant future. Embracing contemporary Canadian cuisine, the goal is to set forth a culinary legacy rooted in regional produce while celebrating the cultural diversity of Vancouver
Approachable menus reflect seasonality and spontaneity while demonstrating the highly skilled technique and relentless drive for perfection that has become Hawksworth’s trademark. Four distinctive dining rooms include an intimate bar area and an elegant private room, all designed to reflect the vibrancy and quality of the cuisine. Grown up and glamorous, yet relaxed and welcoming, Hawksworth Restaurant is poised to deliver an array of memorable dining experiences.
The York Room, Hawksworth Restaurant’s private dining room overlooking the Vancouver Art Gallery’s fountains, is one the city’s most historic and exceptional private dining and event environments. Taking its design inspiration from the 1920’s, the dramatic chandeliers and ornate heritage features create an elegant private dining room- perfect for intimate gatherings or the important executive dinner, lunch or breakfast meeting. The York Room can accommodate a booking capacity of 60 for a seated dinner, and 110 for a standing reception.
Behind the bar, our passionate bartenders shake and stir expertly crafted classic cocktails that honour the mastery of pre-prohibition tipples. Made with fresh juices and herbs, house-made bitters and aromatic sprays, some are barrel-aged and designed with food friendly flavours in mind. Our rotation of carefully sourced wines and interesting craft beers, offer an array of accents to accompany the bar dining menu in a lively and laid back setting.
Art & Design
Created by Alessandro Munge, from the multi award winning Canadian interior design firm Munge & Leung, Hawksworth’s four distinct dining rooms include the leather-paneled Bar & Lounge, clubby and intimate; the glamorous Pearl Room, elegant and iridescent with pearl banquettes and a magnificent chandelier; the compelling and vibrant Art Room featuring a custom installation by internationally acclaimed local artist Rodney Graham, and the first floor York Room inspired by its 1920’s heritage where original features meet modern technology and huge arc windows overlook the Vancouver Art Gallery. This veritable chameleon of a restaurant delivers a range dining experiences suited to a variety of moods or occasions.
“Each design element, in addition to being functional, adds beauty, depth and appeals the senses, we really want people to experience the space on more then just a visual level, to appreciate its touch and feel and to really connect with it” – Alessndro Munge
The completely renovated Hotel Georgia will play host to former West chef David Hawksworth’s 6,000 sq ft. restaurant, complete with 1400 sq ft. kitchen.
According to Hawksworth, the spacious dining room should seat “at least 100?, and there are plans for a 1000 sq. foot private room to boot. The project, called “Hawksworth”, should be ready by the Fall of 2009.
From the Hotel:
Not content with just any restaurant, we’ve asked David Hawksworth, formerly of West, (davidhawksworth.ca) to open his signature dining room here. Your home will be adjoined to the best restaurant in Vancouver. Want room service? No problem. And think how delicious it will be.
The design of the restaurant must take into account that the Georgia is a heritage building (built in 1927), but a breeze through of the design portfolio of Alessandro Munge and Sei Leung at Munge/Leung suggests we’ll see a modern room.