I have just returned to Vancouver after spending 20 years in London (UK), where I managed to visit most Michelin *, ** and *** restaurants.

I am a passionate home cook. Dinner parties feature 7 - 8 courses with amuse gueule/amuse bouche and wine pairing. Everything is home-made, organic and locally sourced (where possible),

Sebastian and Co Organic Meats in Dundarave is a particular favourite, with beef aged anything up to 42 days.

I also try to play as much golf as possible.