Presented By: Aeroplan
- YEW seafood + bar
- January 23, 2019
- 6:30 PM
Buy your tickets HERE
Join YEW seafood + bar at Four Seasons Hotel Vancouver’s Executive Chef, Edgar Kano in welcoming Sydney’s Francesco Mannelli of Mode Kitchen & Bar at Four Seasons Hotel Sydney.
Mode Kitchen & Bar @ YEW seafood + bar
Presented by Aeroplan
Produced by Tourism Vancouver and sponsored by Air Canada, Four Seasons Hotel Vancouver and YEW seafood + bar.
*ALL Inclusive – includes welcome beverage, multi-course dinner, welcome beverage, wine pairings, tax, gratuity and ticketing fees. No minors can attend this dinner. Please arrive early for your reservation.
We are going global again! We’ve reached out to our friends in the global culinary community and have invited them to Vancouver. The result? Five of the world’s culinary best join us for a series of delicious collaborations with our own city’s top talent.
Though they live and cook oceans apart, Executive Chef Edgar Kano and Head Chef Francesco Mannelli share a passion for seafood and fishing, and a desire to create memorable dishes that stay true to their roots.
This culinary collaboration will see local ingredients transformed by Chef Francesco’s Mediterranean influence, combined with a kick of Chef Kano’s Latin inspiration. True to YEW’s sustainable seafood concept, guests can expect simple dishes, executed exceptionally to highlight the quality of fresh Vancouver seafood.
About Chef Edgar Kano
Chef Edgar joins the Hotel from Four Seasons Bora Bora where he oversaw all culinary operations as Executive Chef for the past two years. He loves all things edible, particularly seafood, and names fishing as a personal passion second only to cooking. He has already started exploring Greater Vancouver’s markets, docks and fishing boats – which make him a great fit for YEW’s sustainable seafood focus.
Chef Edgar is most looking forward to exploring the richness of seafood and produce in British Columbia while adding a little kick of Latin inspiration here and there. Guests can look forward to some delicious salsas and sauces thanks to Edgar’s vast knowledge of chilies and spices.
Edgar’s Four Seasons career has spanned more than two decades and he’s ascended the culinary ranks through roles at Four Seasons Newport Beach, Four Seasons Hotel Mexico City, Four Seasons Hotel Singapore, Four Seasons Hotel Berlin, Four Seasons Resort Punta Mita, Four Seasons Resort and Club Dallas at Las Colinas, back to Four Seasons Hotel Mexico City and most recently with Four Seasons Resort Bora Bora.
About Chef Francesco Mannelli
Chef Francesvo Mannelli stays true to his Florentine roots no matter where and what he cooks around the globe: specializing in simple dishes executed exceptionally, and always with the best seasonal produce.
Francesco was fortunate to land a Demi Chef role at famed Villa San Michele, under the guidance of one of Italy’s great chefs, Executive Chef Attilio Di Fabrizio. It was here Francesco honed his skills, learning tips from Attilio, including how to make the perfect risotto, and making everything from scratch, from salumi and cheese to croissants baked fresh at 5am each morning.
In 2004, Francesco made the leap to fulfil his dream of living in Australia, moving to Sydney and joining the kitchen brigade at hatted Mosaic restaurant at Westin Hotel Sydney as Chef de Partie. This was his first taste of contemporary Italian cuisine, a departure from the traditional old school rustic Italian, utilizing local Australian produce and modern techniques.
Basing himself in at the centre of Sydney in Pyrmont, Francesco landed a Sous Chef role at the just-opened restaurant Uccello – a hatted Italian restaurant, part of Sydney’s successful merivale hospitality group. He was soon after handpicked to support celebrated Australian Executive Chef Peter Doyle at the jewel in the group’s crown, Est. – then three-hatted (now two) with an uncluttered, seasonally driven modern Australian menu with a French twist.
Even now when Francesco returns to Florence, he spends time cooking and fishing with his family and friends, and visiting local producers and growers, always in search of the best, freshest ingredients and the history and stories behind them.