Two celebrated Victoria chefs and champions of farm-to-table cuisine will be inducted into the B.C. Restaurant Hall of Fame later this year.
Ken Nakano, executive chef at Aura Waterfront Restaurant + Patio at Victoria’s Inn at Laurel Point, and Robert Cassels from Saveur will be inducted at an event event set for Oct. 23 in Vancouver.
“After more than three years, this very special ceremony is back, and I cannot wait to celebrate and recognize these deserving industry superstars,” said BC Restaurant and Foodservices Association president and CEO, Ian Tostenson, in a statement.
Cassels was born and raised in Victoria, and helped transform an old boot factory into a restaurant known for its five-course tasting menus back in 2015.
“The first two (years) were spent building it from an empty shell,” Cassels told the Victoria News back in 2018. “This was a challenging time as the project – of course – came in over budget and almost plunked before it started. It was just me and a few small investors and partners, so we had to work hard to get the space done.”
When asked what he was best known for as a chef, Cassels said: “Honestly, I think my vegetarian dishes receive the most recognition. I love working with our local farmers and making vegetables the centre stage in my tasting menus. I think a lot of vegetarians are used to their meals being fairly standardized and people are pleased to see some creative options presented.”
Nakano started at Aura and the Inn in 2020, overseeing the entire food operation, after a 20-year career.
“A passionate advocate for sustainability, chef Nakano’s appointment builds on traditions and philosophies central to the award-winning Inn, set against an inspiring backdrop of Victoria’s picturesque Inner Harbour,” read a statement when Nakano was hired. “Raised in a traditional Japanese household, chef Nakano’s mother instilled in him a deep respect for honouring the seasons, nourishing the land and harvesting responsibly – teachings he has carried throughout his career. While this influence can be experienced throughout each of the culinary touch-points in the hotel, his philosophy is especially integral to Aura, where local and seasonal ingredients take centre stage – encouraging guests to experience bold and worldly flavours through globally-inspired ‘small plates.’”
Nakano was asked by the Victoria News in 2021 about what inspires his food.
“My team, for sure, and quite often it is childhood memories – the nostalgia is a dream but it guides me to flavour and garnish the products that our local producers are particularly proud of. These are my strongest memories that inspire and fuel my passion.”
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