Having worked in the restaurant industry for decades, Holistic Hospitality Solutions’ founder Trish Hudson has built relationships with many of Vancouver’s leading chefs and restaurateurs. Trish recently polled the chefs who own several of her favourite restaurants to find out where they like to eat when they aren’t cooking in their own kitchens. Read on to discover their top picks!

DAVID HAWKSWORTH
As one of the most visible faces on the Canadian restaurant scene, Chef David Hawksworth needs no introduction. But we feel it’s only proper to give him one anyway! While David’s claim to fame is his duo of perpetually popular Vancouver restaurants (Hawksworth and Nightingale), he is also the founder of the Hawksworth Young Chef Scholarship Foundation and has a culinary partnership with Air Canada, designing signature dishes for the airline’s International Business Class.

Favourite Restaurant: “I would say Yuji’s. I just get him to send us dinner.”

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Yuji’s From Japan: 2083 Alma Street, Vancouver, BC

MEERU DHALWALA + VIKRAM VIJ
As chefs and co-owners of Vij’s and Rangoli restaurants, Meeru and Vikram are singlehandedly responsible for introducing Vancouverites to contemporary Indian cuisine more than 20 years ago. Fast forward two decades and both restaurants are as busy as ever, with perpetual lineups and consistently stellar food. No wonder the New York Times has proclaimed that Vij’s is “easily among the finest Indian restaurants in the world”!

Favourite Restaurant: Meeru says, “I love Nomad on Main Street. I really enjoy their farro salad with a glass of wine, but we happily eat everything there.” Vikram enjoys dining at Annalena in Kitsilano, which was named one of Canada’s Best New Restaurants by enRoute Magazine in 2015.

Nomad:

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Annalena:

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Nomad: 3950 Main Street, Vancouver, BC
Annalena: 1809 W. 1st Avenue, Vancouver, BC

NED BELL

ned-bell

Holistic Hospitality Solutions’ founder Trish Hudson with Chef Ned Bell and Chicha Restaurant’s Chef Shelome Bouvette at the Vancouver Aquarium’s Fin to Tail event.

Chef Ned Bell’s Ocean Wise dish featured at the Aquarium’s Fin to Tail event.

As the founder of Chefs for Oceans, Chef Ned Bell is a passionate advocate for sustainable seafood — so passionate, in fact, that he biked 8,700 km across Canada in 2014 to raise awareness about the perils of overfishing. Ned joined the Vancouver Aquarium last year to continue furthering the cause of sustainable aquaculture as the Ocean Wise Executive Chef, and next month he will be releasing a new cookbook titled Lure: Sustainable Seafood Recipes from the West Coast.

TREVOR BIRD
From his first appearance on Season 2 of Top Chef Canada to his current success as a chef and co-owner of two hot Vancouver restaurants, Trevor Bird has come a long way in a few short years. As a staunch advocate of farm to table dining, Trevor actually named his first restaurant Fable — a combination of the words “farm” and “table” — for this very reason. With its emphasis on local products, Fable and its sister restaurant Fable Diner both offer creative takes on Canadian dishes, including Trevor’s famous “canned” tuna cooked sous vide and served in mason jars. Yum!

Favourite Restaurant: “I am going to have to say Kissa Tanto in Chinatown. The pastas they have are pretty incredible.”

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Kissa Tanto: 263 E. Pender Street, Vancouver, BC

KAREN BARNABY
A best-selling author and longtime figure in the Vancouver restaurant scene, Karen Barnaby has worked at some of the city’s top restaurants, including a 17-year stint as the executive chef at The Fish House in Stanley Park. Currently she is doing great work as the Product Development Chef for Albion Farms & Fisheries and Fresh Start Foods.

Favourite Restaurant: “When I’m too busy or uninspired to make dinner, we like to walk over to Juke Fried Chicken. I always have the fried chicken, plain, and the charred greens with kimchi mayo. We’re in and out in an hour.”

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Juke Fried Chicken: 182 Keefer Street, Vancouver, BC

Author Trish Hudson

Trish is the owner and principal at Holistic Hospitality Solutions. She aims to help assess her clients operations from top to bottom in order to gain efficiencies, save money, and increase their bottom line.

More posts by Trish Hudson