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