Chef Quang Dang
Chef Quang Dang began his culinary career at West, where he worked as junior sous chef. Over the next five years, while honing his technique in some of Vancouver’ s finest kitchens, Quang quickly established himself as an advocate of sustainability and a champion of West Coast cuisine, a role that he continues to undertake in defining his approach to modern cookery.
Raised in Calgary, Alberta, with family roots that stretch back to Scotland and the orchards and rice fields of Vietnam, Chef Dang originally moved to Vancouver in 1998 to finish his engineering degree and fulfill a dream to train for the Olympics with Canada’s national field hockey team. Part-time positions in the hospitality industry soon won him over, though, and his culinary career began in earnest. Quang went on to compete in a number of international food competitions such as the Bocuse D’Or in Lyon France, the National Chaîne des Rôtisseurs in Winnipeg and as a Canadian representative at the European Seafood Exposition in Brussels, the largest of its kind. Quang returned ‘ home’ to West as Executive Chef in September 2011. “Every day brings a new adventure,” he says, “defined by the seasons and the extraordinary ingredients available to us in Vancouver. It is my privilege to work alongside one of the finest culinary and service brigades in the country.”