inthekitchen
a competitive spirit , there comes a time to break away and try something new . A growing desire to become a restaurateur prompted the decision to leave the Four Seasons franchise in 2006 to open his first restaurant , Crave .
Aiming to fashion “ a place where you could come in for a good bottle of wine and a burger ,” Wayne secured an ideal location in Vancouver ’ s trendy Mount Pleasant . Positioned on Main Street amongst the hipster haunts , brewpubs , coffee houses and health-conscious joints , the venture allowed Wayne to make his mark with his own creations , fasttracking his popularity and piquing the interest of some of the best culinary talent in the food industry .
By the Fall of 2007 , the capable chef had
“ and I can identify with how genuine Manitobans are . They have an energy I just love .”
In 2015 , he opened Capital Grill and Bar in Charleswood , a location he felt was under-serviced . Three years later , Winnipeggers have come from all corners of the city to experience his unique blend of haute technique and unfussy comfort food .
Part of Capital Grill ’ s appeal is the menu of tantalizing ingredients that anyone can understand and pronounce . The self-professed “ chef of the every man ” embraces the prairies and serves beloved favourites like bucatini with pesto while elevating basil sauce with the luxe creaminess of ground cashews . Hints of his west coast tenure are sprinkled
When it comes to food and people , image and style are great , but both must have authenticity and substance .
partnered with a private investor to open two West Vancouver restaurants : Fraiche in West Vancouver ’ s British Properties , and Crave Beachside in 2008 . The new spots catered to an affluent clientele , stamping his mark on high-end cuisine while garnering accolades during the Vancouver Magazine Restaurant Awards .
Though praised as one of Vancouver ’ s finest executive chefs , the hectic pace of managing multiple businesses conflicted with his down-to-earth approach . Questioning the direction he was heading , Wayne faced the heartwrenching decision to leave his beloved rain city - his “ longest breakup ever .”
The call of Canada ’ s heartland had Wayne thinking back on his time in Ontario , and after much deliberation , he closed Crave on Main Street in 2013 and headed to Manitoba the following year .
Winnipeg offered an opportunity to do what he loved outside of the rat race ’ s break-neck pace .
“ I could sense there was something great happening here ,” says Wayne . throughout his menu , but no dish is more closely associated with the beloved Pacific ocean than Wayne ’ s all-star delight - the generously-sized Dungeness crab cake . Diners dunk and dollop crispy , golden shells with beauteous centres into perfectly roasted garlic aioli , accented by the tartness of apple slaw . His love of seafood , especially salmon and halibut , demonstrates his precise and delicate touch in the kitchen .
Driven by a practical sensibility while delivering profound flavour and meticulous application , Wayne chooses to rest on the strength of his character rather than his laurels .
“ When it comes to food and people , image and style are great , but both must have authenticity and substance ,” Wayne says , winking and tipping his Winnipeg Jets cap .
With a second Capital Grill and Bar location scheduled to open downtown in 2018 , Wayne continues to deliver elegant dishes that are comfortable and accessible to everyone .
16 ciao ! / jun / jul / two thousand eighteen