Forage Restaurant is bolstering the bona fides of its culinary and dining room teams by announcing that Craig Sung and Mark Fitzgerald have been named new Executive Chef and General Manager, respectively, at the dining destination located in The Listel Hotel at 1300 Robson Street.
Sung and Fitzgerald will continue to build on the West End locavore-focused restaurant’s reputation for showcasing the best of BC’s fisheries, farms and fields on plate and palate, and fostering a front-of-house family that provides unforgettable dining experiences for each guest.
Sung earned his stripes as a Red Seal chef from Vancouver Community College and went on to hone his skills in hotel kitchens in Vancouver and Australia, earn accolades for culinary excellence and collaborate with Michelin-starred chefs. He joined the Forage team as Executive Sous Chef in 2019 and now steps into the role of Executive Chef of Forage, Forage Catering, and Forage’s casual companion restaurant The Jervis Joint, located on the same property.
Fitzgerald brings his years of front-of-house experience as an operations manager and food and beverage consultant at fine-dining restaurants across North America, New Zealand and Ireland to the fore, and will tap into a true passion for providing unparalleled hospitality to each guest that visits the pioneering farm-to-table restaurant.
“I’m incredibly excited to add my name to a roster of truly great chefs who have helped craft Forage into a Canadian culinary destination,” says Sung. “I look forward to continuing to build on this restaurant’s award-winning focus on sustainability and showcasing the bounty of purveyors and ingredients that are available to us here in BC.”
While a number of long-time guest favourites like the cast iron cheddar corn bread with spicy honey will remain in place, Sung is affixing his own stamp on the nightly dinner menu by debuting a lineup of small plates and sharing-style dishes showcasing the best of BC’s sea, land and soil that includes:
- Wild Pie (Swiss chard & kale, phyllo pastry, Okanagan goat cheese, tahini yogurt, apple slaw);
- Cultivated Mushroom Pasta (Myca Farm mushrooms, house-made pappardelle, parsley, Golden Ear Cheesecrafters Charmisan);
- Gnocchi (Kennebec potato gnocchi, Chilliwack corn, jalapeño, tarragon, brown butter crumb, Neufchatel cheese);
- Octopus (spiced eggplant purée, salsa verde, German butter potatoes, house-made Fraser Valley pork chorizo);
- Sablefish (pan-roasted Golden Eagle sablefish, Vancouver Island mussels, leek nage);
- Duck (14-day dry aged duck breast, duck sausage spring roll, spiced sweet potato, apricot, lavender honey compote);
Other highlights of Sung’s new dinner menu include a five-course ‘Omakase’ Experience for a minimum of two people, a Chilled BC Seafood Platter that serves between 2-3 people, and Family Style feasts for 8-12 guests to share.
Forage is open for Breakfast (Monday to Thursday 7 to 10:30 a.m., Friday 7 to 11 a.m.), Dinner (daily from 5 to 10 p.m.) and Weekend Brunch (Saturday and Sunday 7 a.m. to 2 p.m.), with Happy Hour food and drink features available Fridays through Sundays from 4 to 5 p.m. For more information, go to www.foragevancouver.com.
RESERVATIONS
Reservations for Breakfast, Dinner and Weekend Brunch service at Forage Vancouver can be made via exploretock.com/forage/
