Vancouver World Chef Exchange - Slow Burn & Published On Main

Tickets

Cost: $300.00
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Produced by Destination Vancouver and supported by Air Canada and The Westin Bayshore Hotel Vancouver.

* includes multi-course, multi-sensory tasting journey with pairings, that explores our relationship with local farmers and producers. Tax and Gratuity are included! Due to the nature of this event, please note that dietary restrictions or substitutions cannot be accommodated. Tickets are prepaid reservations for 2 to 4 people.

Our sixth annual Vancouver World Chef Exchange! We’ve reached out to our friends in the global culinary community and have invited them to Vancouver. The result? The world’s culinary best join us for a series of delicious collaborations with our own city’s top talent. And, with the arrival of the MICHELIN Guide to Vancouver, we dive into the world of MICHELIN Star culinary teams.

Chefs Gus, Andy, and Tiffani share a love for sustainable cooking and foraging - this is evidenced by the copious amounts of preserves, pickles, and condiments the team at Published create every season. Andy and Tiffani’s Slow Burn is a closed loop zero waste residency and tour.

During this special collaboration dinner, guests will enjoy a multi-course, multi-sensory tasting journey that explores our relationship with local farmers, producers, and the seasonality of food.

Beverage pairings are by Published on Main’s award-winning wine director Jayton James and bar manager Dylan Riches.

About Executive Chef Gus Stieffenhofer-Brandson:

At Published on Main, Gus brings his passion for locally-farmed, foraged and fermented foods to the table, celebrating the bounty of British Columbia, while being globally inspired. Under his leadership, Published on Main has received several accolades, including #1 on Canada’s 100 Best Restaurants in 2022 and attaining one of Vancouver’s first Michelin stars.

Born and raised in Winnipeg, Manitoba, Gus spent a big part of his time growing up either in the garden at home, or out at his grandparents farm. He’s always had an incredibly close connection with food, and from an early age, felt most at home in the kitchen.

After a number of years working through many busy Winnipeg restaurants, Gus decided to get out of his comfort zone, and cook abroad. He completed several stages at Michelin-starred restaurants in Germany, before returning to Canada to work with well-respected chef Scott Jaeger at The Pear Tree Restaurant in Vancouver. He then spent a summer at Copenhagen’s famed Noma, an experience that further shaped his food philosophies and broadened his knowledge.

Upon returning to Vancouver, Gus further cultivated his diverse culinary experience by joining an elite heli-ski lodge and cooking on a frozen river for RAW:almond.

When he’s not on the stove, Gus is most likely in the mountains somewhere, foraging for mushrooms, huckleberries, elderflowers, or whatever other wild edible is at their prime.

About Chefs Andy Doubrava & Tiffani Ortiz and Slow Burn:

Roaming restaurant, Slow Burn, practices as an experiment in closed loop cooking. Led by chef team Andy Doubrava and Tiffani Ortiz, Slow Burn exists in the tension of their combined talents ranging from biodynamic farming, to food preservation, and fine dining. Offering broad experiences from sustainable fast food concepts to 18 course tasting menus, these nomadic restaurateurs can be found making use of their long term misos, vinegars, charcuterie and much more from california to new zealand in various venues. After years working in Michelin-starred restaurants, while still managing to exist in obscurity, Doubrava and Ortiz offer sustainable dining alternatives on the outskirts of the hospitality industry for the masses while maintaining a punk rock/diy flair.
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