Italian fine-dining restaurant Acquafarina is pleased to announce that Chef Jefferson Alvarez is now Culinary Director. Acquafarina is already known for its inventive approach to Italian cuisine, and was recently recognized by the Michelin Guide for its modernist dishes and decadent dining room. Chef Alvarez will drive the creative direction for the culinary team at the downtown Vancouver restaurant and Acquafarina will continue to offer culinary delights that push the boundaries of modernist Italian food. Beginning Tuesday, March 7, guests will have the opportunity to taste new and inventive creations from Chef Alvarez and the Acquafarina team with the launch of Chef’s Lab, a monthly menu of new and experimental creations.
“I am thrilled to join the team at Acquafarina in a full time capacity,” said Chef Alvarez. “It is an honour to work alongside such a dedicated group of hospitality veterans and I look forward to bringing the cuisine at Acquafarina to new heights.” Chef Alvarez was born in Venezuela, grew up in Canada, and then made his way around the world, working in some of the most notable high-end kitchens including El Poblet Quique Dacosta and Arzak in Spain, Philadelphia’s Morimoto, and Canoe in Toronto. In Vancouver he is perhaps most well known for his restaurant Cacao, where he offered inventive cuisine based on his Latin roots, or for his culinary achievements at Secret Location where he once cooked 300 different dishes in 30 days. At Cacao, Chef Alvarez was the first restaurateur and chef to request a booking fee for reservations, now a common practice in the industry in Vancouver. At Acquafarina, Chef Alvarez will continue to push the boundaries of what is possible with his cuisine, focusing on creating dishes that are works of art, offering guests the opportunity to experience flavours and techniques they may not have previously seen or tasted.
Chef’s Lab is the reinvention of a popular weekly event Chef Alvarez hosted at Cacao where guests would trial and taste new creations and have a say in which dishes would be featured on future menus. At Acquafarina, every Tuesday beginning March 7, Chef Alvarez will work with the culinary team to develop a new experimental menu each month, highlighting local and seasonal ingredients, with the goal of developing future a la carte items. Chef Alvarez will combine his highly skilled techniques with unexpected flavour combinations to create remarkable dishes that just may pass the test: the restaurant will be encouraging guest involvement and will ask guests to assist with the kitchen team’s decision making on which dish to permanently feature.
Chef’s Lab tasting menus will be six courses and will be priced at $95 per person and dishes changing each month. Limited quantities will be available and reservations for the first Chef’s Lab are now open and can be booked via Tock.
Acquafarina is located at 425 West Georgia Street and is open for dinner Tuesday through Saturday from 3pm – 11pm. The restaurant is also open for lunch from 11:30am on Thursday and Friday. For more information visit acquafarina.com.
