On the Grill

With over ten years of culinary experience under his belt, Kristian Eligh has continued to excel since finishing as the top apprentice of his graduating year. To date, his impressive resume includes recent tenures as opening Chef de Cuisine at Market by Jean-Georges, at the Shangri-La Hotel and also as Chef de Cuisine at Diva at the Metropolitan Hotel.

In further pursuit of his passion, Kristian Eligh has completed stages in an impressive collection of leading North American restaurants that include Blackbird Restaurant and L₂O in Chicago; Spice Market, Perry St and Jean Georges in New York; and McCrady’s in Charleston, South Carolina, all of which continue to influence his cooking style today.

As Chef de Cuisine of Vancouver’s highly anticipated Hawksworth Restaurant, Eligh’s goal is to lead a strong kitchen brigade in producing consistently amazing food and to implement sound systems in the back of house that will help Hawksworth become a landmark restaurant in Vancouver.

“Contemporary in technique and presentation, a showcase of Canadian ingredients, and all encompassing of the ethnic diversity of our region” says Eligh of the menus at Hawksworth Restaurant

Three words to describe your cuisine:
Addictive, Vibrant, Light

Your signature dish:
Maple Bacon Glazed Sweetbreads, garbanzo bean, black truffle, kohlrabi, kumquat

The dish customers must try during Dine Out?
The Grilled Sturgeon, chorizo, crunchy rice, winter squash. We will also have a winter black truffle risotto as a supplement course that is over the top!

Best thing about Dine Out Vancouver?
Sculling a Kronenburg with the brigade on February 5th!

What is one thing in your kitchen you could not live without?
The Excalibur Dehydrator

One ingredient you could not cook without?
Salt

Who is the unsung hero in your kitchen?
Tough to pick just one, from my sous chefs to all of the stewards, I am surrounded everyday by an amazing driven group of individuals all of whom work very hard to create a memorable culinary experience for our guests.

What is like to work with David Hawksworth?
David is a welcomed challenge. Everyday he is pushing forward with new ideas. We have a great working relationship where we will have creative collaboration sessions either food or non-food related, and then he empowers me to implement and train staff accordingly.

Something about David most people do not know?
His cocktail of choice: Caipirinha

Who inspired you to become a chef?
I’ve asked myself this over and over. I think I equate my interest to food and cooking through childhood experiences shared with family and friend. My mom and dad, both amazing cooks always had interesting food at home and introduced me to new things while traveling.

What was your first job in the industry?
I worked at Chez ‘Earls’

If you could give just one cooking tip, what would it be?
Persistence. You will almost never nail a recipe or a dish, the first time!

A talent you possess that many are unaware of?
My Bourbon tolerance is sky high…I guess some people know this.

Your favourite activities/hobbies, when not in the kitchen?
Skiing

What is your all-time favourite dish?
Right now our Tuna Ceviche, avocado, amaranth, pecan, cilantro

One dish you never care to see on the menu again?
It’s actually one of our most popular dishes on the menu and is fantastic but I must plate 50 -60 of them a day…Pan Roasted Sablefish, crunchy rice, chayote, tom yum broth

Last restaurant you visited?
Kiyo Sushi in Richmond, amazing!

Favourite farmer’s market:
Trout Lake. Though we have mainly been forming relationships with local farmers like Walter Bergen for specialty meat and eggs, and Sappo Bravo and North Arm Farms for vegetables.

Favourite foodie?
My wife, she puts up with most of our vacations being based around food

A person you most admire?
My father

Your biggest indulgence:
Chicken Wings, salt and pepper or dry rubbed, random spicy condiment and lime on the side

Biggest regret?
Never going to Europe to work

Best place for a steak?
My patio

Best bar/lounge?
Elk Room and Lolitas

Best breakfast place?
Bons...can you think of a better way to spend 4.99?

Biggest celebrity you have cooked for?
The Dalai Lama

If you could pick anyone, who would you’d like to sit down and have a meal with?
I’ve said it before and I will say it again…Howard Stern

A restaurant you’d recommend to a tourist who only had one day in Vancouver?
Bias answer Hawksworth; non-bias answer, L’Abattoir in Gastown

Hawksworth Restaurant
801 West Georgia St., Vancouver
604-673-7000
www.hawksworthrestaurant.com