I am so grateful now to be working with the team at Ancora and collaborating with Chef Ricardo Valverde.
Highlights include studying under Heiko Nieder at the Grand Hotel in Switzerland, working at the Wine Chambers Restaurant in Auckland and at Blue Water Café in Vancouver. Raimund: I have been fortunate to work at a number of acclaimed restaurants in Europe, New Zealand and North America and learn from some true global culinary talents. Little did I know I would come back again, twice! His mentorship again was key in my development as a chef. After that I went to work for Frank Pabst at Blue Water Cafe, where I spent my first three years as a young cook. That discipline and passion shaped me as a young cook. Everything they did couldn’t be less than perfect and when I did something for them–even if it was simple–it had to be the same way. Without knowing it I was already receiving mentorship. I spent about six weeks with each one of them. At the time, chefs like Quang Dang and Hamid Salimian were line cooks with a prominent future. Ricardo: As a student, I had a privilege of doing my practicum at Diva at the Met when it was in its glory days. What’s the most rewarding experience in your earlier days? Any mentors? This is also where I met my first mentor Thomas Neeser, who is now the executive chef of the Grand Hotel Du Lac in Vevey, Switzerland. It was an honour having the opportunity to study at this prestigious Hotel and University. The program was three years of hard work in a dual system with study at the Brillat Savarin Institute. Raimund: I completed an apprenticeship at the world-famous Hotel Adlon in Berlin. Ricardo: I went to Dubrulle French Culinary Institute of Canada in 2003. I took a job as a kitchenhand at a local Spanish tapas bar and instantly fell instantly in love with cooking and hospitality. The cooking part came later when I was looking for a part-time job while completing my carpenter apprenticeship. Raimund: I didn’t cook a lot at an early age but I loved to bake. When my brother and I were hungry, I was always there to save the day.
ANCORA WATERFRONT DINING AND PATIO HOW TO
I used to stand beside my mother when she made it so I could watch her and learn how to recreate it myself. My mom used to make a poor man’s Asian-style chicken dish with chicken marinated in soy and ginger and baked, served with garlic rice sliced tomatoes and French fries. When I was about eight or nine years old, I learned how to cook rice, fry an egg and make a salad so I was never hungry.
For a while it was a thing, we’d wake up early in the morning and make meringue – we were happy kids. My brothers and I learned how to make meringue when we were very young. Ancora’s False Creek locationĭid you cook at home during your childhood? She was inspired by European cuisine and cooked a lot of French and Italian dishes, and German of course.
ANCORA WATERFRONT DINING AND PATIO FULL
Everything she prepared had her full attention and care. Raimund: If I remember back to my childhood, the food my mother cooked always had one main ingredient–love. We ate everything plenty of fish, poultry and meat and even some more adventurous things like chicken blood, chicken feet, pork stomach and liver. Proper nutrition is something that was very important to my parents. Fresh vegetables were always from the farmer’s market and we ate lots of rice, potatoes, grains and legumes. Ricardo: I can honestly say we had a very balanced diet growing up in Peru. What was food like in your growing up household? When I was 10 years old, I moved to the medieval village of Bad Waldsee. Raimund: On the Rhine River in a little town named Neuwied in Germany. Raimund Hauser is the chef de cuisin at Ancora Waterfront Dining and Patio in False Creek, Vancouver. Ricardo Valverde is the executive chef at Ancora Waterfront Dining and Patio, Ambleside, Vancouver’s North Shore. We chatted with both chefs to get the goods on their own stories. Ancora Waterfront Dining and Patio in False Creek Vancouver wowed the city with it’s Peruvian-Japanese influenced seafood and now The North Shore’s Ambleside is home to the new, second location.
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