International Chef’s Day is celebrated every year on October 20, the perfect opportunity to highlight the talent behind the scenes at the Stanley Park Brewing Restaurant & Brewpub. We chatted with head chef Nathan Taylor, who has been bringing us delicious eats since the first day the brewpub opened in 2019. His creativity shines throughout the menu while thoughtfully elevating SPB’s beers through his culinary creations. —Noa Nichol
Hi Nate! Please tell us a bit about yourself to start.
I’ve been cooking for 12 years now, and am a very proud graduate of Vancouver Community College. I completed their culinary program in 2011. I am currently the Head Chef of Stanley Park Brewing Restaurant and Brewpub working for Joseph Richard Group. I’m proud to say I’ve been with the Brewpub since Day 1. Prior to this I have spent time at restaurants and five-star hotels.
Happy International Chef’s Day! What do you love best about your job?
Knowing you are helping create a memory for someone by giving them a dish they are about to enjoy at a potentially special moment in their life. Food is an aspect of life and associated with comfort. Knowing I can bring comfort to people is very special to me. Also the people I get to work with daily. I have had the pleasure working with some amazing people and building those relations with fellow chefs and cooks in a high pressure environment is an experience like no other.
You once represented Team Canada in the 2012 Culinary Olympics; what was that experience like?
It was surreal, representing our country is indescribable. The year and half leading up to it getting to work with amazing chefs and mentors with thousands of hours competing and working in various kitchens around the world, you never stopped learning. It was a great step for me as it really helped me set a great foundation of skills and discipline. Travelling the world and seeing the top chefs from around the world all under the same roof showing their talents off was very eye-opening.
What is different about working in a brewpub, as opposed to a traditional restaurant? How do you feel about beer as an ingredient?
I think in a brewpub, it is different because it is beverage forward. You go to a brewpub for the beer and then the food. When coming up with a menu you don’t create a dish then pair it with a beer, it’s the opposite way around. Using what’s already been created by the brewers and figuring out how you can create harmony with it. Beer is such a complex flavour, I enjoy using it in dishes and cooking with it. With so many many varieties, it can add so much depth and flavour to a dish. I also enjoy using the by-products of brewing as well and re-using as much as I can, to try and help make our environmental footprint smaller.
Favourite dish on your menu at the moment, and fave brew to pair it with?
The Beer Brined Hot Chicken Sandwich. We brine our chicken breast in our award winning Waypoint Hazy Pale Ale. Tossed in house made hot honey sauce. Served with your choice of side. I would pair it with our Captain IPA, it’s a great beer to balance out the spice of the sandwich.
stanleyparkbrewing.com
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