#BrunchClub is back


It’s back — #BrunchClub is here for the Labour Day weekend on Saturday, Sunday and holiday Monday. Not sure what #BrunchClub is all about?


Post about your #BrunchClub experience on your favourite social network, show your server and your dining companion will receive a complimentary brunch dish!


Tweet us @HawksworthRest or mention the hashtag on Instagram and you’ll get this great sweet or savoury deal!


Canada, here are your top eight young chefs


Four heats, 37 competitors and the highest amount of applications we’ve ever seen… this year’s Hawksworth Young Chef Scholarship has been our busiest year yet and we’re proud to reveal the talented top eight competitors whom will be battling it out at the Vancouver Community College on September 12 to win $10,000 and an international stage.


Thanks to our all of our sponsors, including TD Aeroplan Visa Infinite Privilege, Gordon Food Service and Le Creuset, for making this year’s competition such a success and inspiring the next generation of young Canadian chefs.


We kicked off the competition at George Brown College in Toronto on May 26, where the first of our finalists Stephen Baidacoff (27, Georgetown, ON) and Marvin Palomo (22, Markham, ON) came out on top, winning the praise of the judges and a spot in the final each. Stephen used his eclectic experience – from cooking progressive Canadian cuisine in Edmonton to his current role at the Michelin starred restaurant in New York, Eleven Madison Park, to create spice roasted lamb loin with onion petals, pickled potato wedge and thyme oil. Marvin also comes from a background that includes many influences; from a five-month stage in Piedmont, Italy at the Michelin-starred La Contea Di Nieve with Chef Claudia Verro to his position at Toronto’s Dailo restaurant, where he creates new Asian cuisine under Chef Nick Lui. His dish of sous vide lamb loin with fava bean puree and balsamic lamb jus won him the second spot in the finals.


Vancouver Community College was the location for our BC heat on June 9 and Taiwanese born Kevin Tang (28, Vancouver, BC), now of the Shangri-La Hotel Vancouver, took the winning spot with his pan seared lamb loin with spiced sabayon and roasted cauliflower puree. Keith Hodgson (24, Summerland, BC) from the Four Seasons Hotel in Vancouver, took the second spot with his honey glazed lamb loin, cauliflower, roasted king oyster mushrooms, crispy garlic and cumin garlic emulsion.


Our search for the nation’s most talented chefs continued with our Calgary heat on June 13 at the Southern Alberta Institute of Technology, where our two youngest finalists impressed the judges with their dishes. Sean MacDonald (24, Calgary, AB) of Market Restaurant showed the European influences from his travels with his winning onion milk sous-vide eye of lamb short loin with celery potato puree, pickled caramelized leeks, celery salad, pickled mustard seeds and sauce espagnole. Ian MacDougall (23, Calgary, AB) also brought a continental flair, having spent four years in England – most recently a year at the award-winning Five Fields in London – and his roast loin of lamb, olive oil poached tenderloin, charred eggplant, spinach gnocchi, shallot, fava bean and jus gras showed the high level of skill developed in his Chef de Partie role at Calgary’s renowned Model Milk.


New for this year was the popular Montreal heat for eastern Canada, held on July 29 at the Quebec Institute of Tourism and Hotel Management. Cynthia Iaboni (26, Montreal, QC) blew away the judges with her lamb in brodo with gnocchi, eggplant puree, fava beans and asparagus tips, which showed off her fine dining background at Montreal’s Restaurant Le Serpent with Chef Michele Mercury and Bouillon Bilk with Chef Francois Nadon. Montréal resident Alec Fraser (23, Calgary, AB) of Toque!, previously also of Model Milk, took the final spot with his lamb short loin crusted with leek ash, spring vegetables and charred lemon emulsion.


Congratulations to our eight deserving finalists and we look forward to seeing them cook again in the black box challenge at Vancouver Community College on September 12. Judges Chef Mark McEwan (The McEwan Group), Chef Normand Laprise (Toque! and Brasserie T!), Chef Scott Jaegar (The Pear Tree), Chef Anthony Walsh (Oliver & Bonacini Restaurants), and Chefs David Hawksworth and Kristian Eligh (Hawksworth Restaurant Group) will be joined by food critics Jacob Richler (Canada’s 100 Best), Marie-Claude Lortie (La Presse) and Alexandra Gill (Globe & Mail) to choose the winner of the 2015 Hawksworth Young Chef Scholarship.



Recipe File: Watermelon & Tomato Salad



Watermelon & tomato salad  jalapeño, goat cheese, black pepper vinaigrette
Serving size: 4


400gr sungold tomato
200gr watermelon (cubed 2cm x 2cm)
200gr goat cheese
40gr jalapeno (sliced as thin as possible)
8 large leaves of basil
1T maldon sea salt
1T course cracked black pepper
3T Black pepper vinaigrette

Black pepper vinaigrette
100ml chinese black vinegar
50ml balsamic
75ml mirin
30gr black pepper (crushed coarsely)
100ml olive oil
1T salt



Black pepper vinaigrette
– Combine all ingredients, shake vigorously, chill

Watermelon salad
– Slice all sungold tomatoes with serrated tomato knife in half and
– Dice watermelon into 2cm cubes
– Season all tomatoes and watermelon with salt and pepper
– Arrange on plate or bowl with torn chunks of goat cheese
– Drizzle with vinaigrette
– Scatter with fresh torn basil and jalapeno slices
– Serve chilled


Hawksworth Scholarship in Montreal

Chef Hawksworth and the Hawksworth Young Chef Scholarship team are on the last leg of their trip across the county to find the best young Canadian culinary talent. After hosting regional heat competitions in Vancouver, Calgary and Toronto earlier this summer, the team is thrilled to see what Montreal can bring to the table. The first ever Montreal heat will be hosted at Institut de tourisme et d’hôtellerie du Québec on July 29th. Two competitors from this heat will advance to the finals, in the hopes that they will come out on top with the $10,000 prize and an international stage. The two competitors that reside in Eastern Canada will be in high calibre company at the finals competing alongside;

Ian MacDougall, Model Milk, Calgary

Keith Hodgson, Four Seasons Hotel, Vancouver

Kevin Tang, Shangri-La Hotel, Vancouver

Marvin Palomo, Dailo, Toronto

Sean MacDonald, Market Restaurant, Calgary

Stephen Baidacoff, Eleven Madison Park, New York


For updates follow the competition on Twitter as we prepare for Montreal and the finals this September at Vancouver Community College.


Hawksworth Scholarship Fundraising Dinners

Working alongside presenting sponsor TD the Hawksworth Young Chef Scholarship Foundation is excited to announce the Foundation’s 2015 fundraising dinner series taking place across Canada.

The fundraising dining series features Chef Hawksworth collaborating with the Foundation’s chef judges on multi course dinners. On June 11 Chefs Hawksworth and Eligh will host with Chefs Lee Cooper, J-C Poirier and Lucais Syme in Hawksworth Restaurant’s heritage York Room. Quickly following on June 14, Chef Justin Leboe of Calgary’s Model Milk welcomes Chefs Hawksworth and Eligh. To round out the regional heats Chef Hawksworth joins legendary Montreal Chef Normand Laprise at his famed restaurant Toque! in Monteal on July 28.

Tickets for these memorable fundraising dinners can be purchased by contacting Brody Jones directly at brody@hawksworthrestaurant.com.

Hawksworth - Chris Bolin

Hawksworth – Chris Bolin

Grab ‘n’ go at Bel Café

Rushing through the city on your way to the beach? Bel Café now offers a selection of grab ‘n’ go options to help you get back in the sun faster. Chef Emry’s new salad selections include the refreshing watermelon with feta and green chili, and a hearty bulgar wheat salad with corn, cauliflower and piquillo pepper. Chef Kozinko has also included a new selection of desserts to satisfy your sweet tooth. Tempt yourself with spiced date bars, 70% dark chocolate brownies or decadent gluten-free brownies. In addition to the cafe’s current sandwiches, soups, and salads the new grab ‘n’ go menu is available for online ordering at www.belcafe.com.

Bel Café’s Online Menu


Hawksworth Young Chef Scholarship Toronto Recap



A panel of Canada’s top chef’s have spoken and two talented culinary finalists from Toronto will now head to Vancouver as part of the national Hawksworth Young Chef Scholarship presented by TD Aeroplan Visa Infinite Privilege. The competition was extremely fierce during the Toronto heat last week with only two young chefs making it through to the final round taking place on September 12. Heats will also be taking place in Calgary, Vancouver and Montreal.

Each competitor was given identical ingredients, provided by Gordon Food Service Canada and two hours in the kitchen to wow the taste buds of the judges. The Toronto heat the finalists are: Stephen Baidacoff (from Eleven Madison Park) and Marvin Palomo (from DaiLo) who stood out ahead of the competition to win over the judges.

“As we enter our third year and this contest grows larger, we are see more and more top caliber applicants from cities across Canada causing the talent pool to become increasingly more impressive and the competition tougher”, says Chef Hawksworth. He also noted, “there was a wide range of techniques used in the preparation of the dishes we saw yesterday in Toronto but the judges found there to be a certain elevated level of sophistication from the two who progressed through to the finals”.

Stephen Baidacoff was first overall in the Toronto heat impressing the panel of chefs, which included: Rob Gentile, David Lee, Damon Campbell, Grant van Gameren, Kristian Eligh & David Hawksworth. The bold simplicity of his outstanding lamb dish showed a confidence that translated into an impressive first place showing. As a reward for his hard work in the kitchen, Le Creuset provided the winner with Stainless Steel – Chef’s Pan (Saucier) as well as round-trip airfare to Vancouver.

Taking place at Vancouver Community College in September, the final round of this national competition will see the finalists use mystery ingredients from a black box, revealed only moments before the competition clock begins. The winner, chosen by a prominent panel of Canadian chefs and food critics, will be awarded a $10,000 scholarship along with an international stage.


We’re turning (RED) this June


The Vancouver culinary community lead by Chef David Hawksworth will be turning (RED) this June to raise money and awareness for the fight against AIDS. Food and drink businesses from around the world – from London to Hong Kong and now Vancouver, will serve-up delicious (RED) culinary experiences during the month of June to raise money for the Global Fund to fight AIDS, and awareness that the war against AIDS is winnable.

“I am honoured to lead the charge for the ‘EAT (RED) DRINK (RED) SAVE LIVES’ campaign here in Vancouver this year”, says Chef David Hawksworth. “(RED)’s impact on globally motivating others to join the fight against AIDS has been monumental and our team hopes that we can make a small difference in the fight against this deadly virus.”

EAT (RED) DRINK (RED) SAVE LIVES calls on restaurants, food trucks and bars to come to the table in the fight to #86AIDS. This month we’ll be serving up a (RED) spirit Belvedere Vodka cocktail ‘The Rizzo’ to help promote AIDS awareness with 100% of proceeds supporting (RED).

Each participating food and drink business will make a donation to the Global Fund to fight AIDS, to support (RED)’s fight for an AIDS-free generation. Chef Ambassadors from across the globe, including Chef David Hawksworth who will actively participate in the campaign include: Mario Batali, Paul Qui, April Bloomfield, Dominique Ansel, Sanjeev Kapoor and Enrique Olvera.





26th Annual Vancouver Magazine Restaurant Awards

Photo credit: Allison Kuhl


For the fourth year running, Vancouver Magazine honoured our team with ‘Gold’ for Best Upscale Restaurant at the annual Restaurant Awards. Also recognized was our Wine Director, Bryant Mao, who was presented with the 2015 Sommelier of the Year Award.

The Vancouver Magazine judging panel this year acknowledged that at Hawksworth Restaurant “the man and the room are now, quite simply, institutions in the best sense, which is why Hawksworth has topped this category in all four years of its existence”. “It never disappoints,” says one judge and it’s “top of its game, David is one of North America’s best chefs”.

Bryant Mao was also bestowed the accolade of Sommelier of the Year. Bryant acknowledged that winning this award is a team effort and thanked the Chef Hawksworth and General Manager, Chad Clark, for allowing him the freedom and platform to create a world-class wine program. Bryant adds, “we will keep working hard, pushing boundaries and upping the standard of wine service at Hawksworth going forward into the future”. Vancouver Magazine called Mao’s wine cellar “awe-inspiring” and his tableside demeanor “gracious”.

Our General Manager Chad Clark accepted the award on behalf of Hawksworth Restaurant and acknowledged that “our over 100 staff members and their exceptional hard work is what allows us to continue to achieve success at our restaurant year after year and I extend my personal thanks to the entire team”.


Chef Hawksworth’s Squash & Coppa Salad



Cache creek beef coppa, roasted heirloom squash, burrata, cranberry, mustard, mache

Serves 4



280gr    Cache Creek beef coppa
240gr    Roast Heirloom squash
160gr     Burrata cheese
30gr       Pickled mustard seeds
40gr       Mache
180gr     Confit cranberry (recipe below)
200gr     Marjoram sunflower seed vinaigrette (recipe below)
40ml      Extra virgin olive oil
10gr       Dry chilli flakes
TT           Maldon salt
TT           Fresh cracked black pepper


Confit Cranberry

200gr   Cranberries
250ml   Red wine vinegar
150ml   Granulated white sugar
2            Sprigs of thyme
1T          Black peppercorns


  • In sauce pot bring vinegar, sugar , thyme and whole peppercorns to the boil
  • Pour over fresh cranberries and allow to sit over night
  • Next day remove cranberries from liquid and reduce liquid to a light syrup consistency (approx. volume of 150mL)



Marjoram sunflower seed vinaigrette

150 ml   Red wine vinegar reduction from cranberries
300ml   Olive oil
60gr       Shallot (minced)
100gr     Toasted sunflower seeds
50gr       Marjoram (chopped)
TT           Salt and Pepper


  • Combine all in mixing bowl and season to taste
  • This can be made a few days in advance




  1. Using an electronic slicer, slice coppa very thin (can substitute your favorite charcuterie i.e speck, prosciutto etc)
  2. Cut heirloom squash into your desired shape and roast in a 375F oven on a sheet tray lined with parchment paper with a touch of olive oil ,salt and pepper until tender
  3. Allow squash to cool down to room temp
  4. Pull burrata from fridge 30 mins before serving and allow to temper to room service aswell
  5. Arrange squash and burrata on serving plates in artistic manner and drizzle liberally with marjoram vinaigrette
  6. Scatter pickled mustard seeds, cranberry, and mache over top of the salad
  7. Drizzle with a touch of olive oil, sprinkling of chilli flakes and then a pinch of maldon and a couple turns of the pepper mill per plate
  8. Enjoy