RIPE readers, meet Quang Dang. We’ve introduced you to Robert Clark via the black & white video series already, now it’s Quang’s turn. Similarly to Robert, Quang doesn’t have a favourite anything either. Maybe this is a common theme with chefs?
Some formal biographical info for you:
Quang Dang, C Restaurant’s Chef de Cuisine, exemplifies the new breed of chef making the Pacific Northwest’s food scene avant-guard and ultramodern. He is a blend of styles mixing magician with kitchen improv in a “hold no prisoners” fashion. His inventive and resourceful nature combines with intense curiosity and high-energy to permeate this young man with a talent so distinct, he is recognized as one of Vancouver’s most ingenious hot new chefs.
Chef Dang’s apprenticeship took place over his 3½ years at the four-star Diva Restaurant at the Metropolitan Hotel in Vancouver. During this time he also actively participated in a number of international food competitions such as the 2003 Bocuse D’Or in Lyon France, and the National Chaine des Rotisseurs in Winnipeg in 2002. Chef Dang has studied the food chain. He knows where C’s food is coming from, where it was harvested, who fished it, and how it was handled.
Welcome aboard Chef Quang Dang!
