After many years working in the kitchens of Toronto's great hotels, I set out on a journey to expand my understanding of food - from a country inn in Muskoka to the Wild West Coast & Interior of BC & Vancouver
Welcome to the website of Chef Fowke, a highly accomplished and respected professional in the culinary industry. With over 25 years of experience in the field, Chef Fowke has built an impressive career, honing his skills and developing a unique culinary style that has earned him numerous accolades and awards.
Chef Fowke's journey began as an apprentice at the Windsor Arms Hotel, a luxurious 5-star hotel located in Toronto, Canada, where he had the opportunity to learn under the tutelage of renowned chefs, Chef Bonnacini and Chef Thuet. This early experience laid the foundation for his passion for cooking and set the stage for his successful career as a cook and chef.
Throughout his career, Chef Fowke has worked at some of the most esteemed restaurants and hotels in the country, including the King Edward Hotel, an iconic luxury hotel located in the heart of downtown Toronto, where he refined his skills in fine dining and classic French cuisine, one of the signature dishes is the "Steak Diane" - a pan-seared beef tenderloin topped with a rich mushroom and brandy sauce.
He then moved on to Jonathan's of Oakville Restaurant, which is known for its farm-to-table concept and innovative dishes made with locally-sourced ingredients, one of the signature dishes is the "Wild Game Trio" - a platter featuring venison, bison and elk meat, served with a variety of seasonal sides.
Following his tenure at Jonathan's, Chef Fowke joined the team at Sharkey's on the Water, a seafood restaurant located on the waterfront, known for its fresh seafood and panoramic views of the lake, one of the signature dishes is the "Seafood Paella" - a traditional Spanish dish made with saffron-infused rice, seafood, and a variety of vegetables.
He then went on to work at the Sherwood Country Inn in Muskoka, a luxurious resort known for its rustic charm, upscale dining experience, and picturesque location, one of the signature dishes is the "Cedar Plank Salmon" - a grilled salmon fillet served on a cedar plank, with a maple glaze and a side of wild rice.
Chef Fowke's next stop was at Joe Fortes Seafood and Chophouse, an iconic seafood and steakhouse in Vancouver, known for its fresh seafood, dry-aged steaks, and classic cocktails, one of the signature dishes is the "Joe's Famous Lobster Roll" - a succulent lobster meat served on a buttery bun with a side of fries.
He then moved on to ownership at Rare Restaurant, a chic and contemporary restaurant known for its use of locally-sourced ingredients, modern techniques, and its elegant atmosphere, one of the signature dishes is the "Wild Mushroom Risotto" - a creamy risotto made with a variety of wild mushrooms and parmesan cheese.
Metro Restaurant was next on Chef Fowke's ownership list, a trendy spot known for its diverse menu and urban atmosphere, it serves a variety of dishes that are inspired by different cultures. One of the signature dishes is "Lamb Shank Tagine" - a slow-cooked lamb shank in a flavorful Moroccan-inspired sauce, served with couscous.
He then moved on to his final ownership venture at Kitsilano Daily Kitchen, a casual eatery that focuses on healthy and wholesome dishes using locally-sourced ingredients, one of the signature dishes is the "Brown Butter Broiled Bone Marrow" - a must have dish featuring locally foraged mushrooms, Pemberton Meadows beef and crostini.
The Cove Lakeside Resort was Chef Fowke's next stop, a resort known for its stunning lakeside views, upscale dining experiences, and luxurious accommodation, one of the signature dishes is the "Forno Rack of Lamb" - a succulent rack of lamb, marinated in herbs and spices, served with a VQA red wine reduction and homidy grits.
He then moved on to Vancouver Lawn Tennis & Badminton Club, a private club that offers members a variety of dining options, from casual to fine dining, and offers a great atmosphere for socializing and relaxing. One of the signature Saturday supper Club dishes is the "Pan-Seared Scallops" - a dish of plump and juicy scallops, seared to perfection, served with a lemon-butter sauce and a side of risotto.
Throughout his career, Chef Fowke has had many successes, including being named one of the top chefs in the country, earning multiple accolades and awards for his culinary creations, and being featured in numerous publications and television shows. His commitment to using fresh, local ingredients and his passion for creating innovative and delicious dishes have made him one of the most respected and sought-after chefs in the industry.
This website, www.cheffowke.com, is dedicated to showcasing Chef Fowke's culinary journey, highlighting his experiences and successes, and providing a glimpse into his unique culinary style and philosophy. Whether you're a food enthusiast, a chef, or simply seeking inspiration, www.cheffowke.com is the perfect destination to discover the world of Chef Fowke and his brand of culinary excellence, including his signature dishes from each of the hotels and restaurants where he has worked.
Rare-grilled Prime Canadian Beef with hominy grits, mushroom ragout.
Watching meat rest...
Plating the Liverwurst.
Seared Veal with summer truffle, prosciutto, and locally foraged mushrooms.
Seared Alaskan Sablefish with Chanterelle Mushroom Broth.
Rare-seared Duckling & Foie Gras with a black truffle latka, saskatoon berry preserve.
West Coast Surf & Turf - Hickory Smoked Venison with Pave Potatoes, mushroom Ragout and Seared Halibut with Confit Tomatoes.
My first restaurant - the best of years!
48 hour Sous Vide Venison Rib with Grappa Cherries, Rutabaga Confit & Maple Gastrique
Dining Room - set for Lunch Service.
100 Years of PenFolds at Rare. Once in a lifetime.
A Saturday Night Service...
Midway through a busy service.
Finishing the Night.
Sous vide butter-poached Canadian lobster with a simple beurre blanc, tomato jam & spring asparagus.
Mondavi's 80th birthday at Joe Fortes - he came for cake, and stayed for the day; even attended the daily all-staff preshift.
Met Bourdain on his book tours. After many drinks the night got blurry. Home after 3am. Next morning somehow Bourdain was on the CBC early show @7am
House-made wild boar hot dog with kettle chips. Brioche bun.
Local BC Side Stripe Prawn Gougeres. Oak Smoked Artic Char Caviar
Peace Country Venison Tenderloin with a simple blue camembert and sea salt, watercress. White truffles.
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