RESTAURANT ROUNDUP
/Forage executive chef Welbert Choi.
RESTAURANT SPOTLIGHT
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FORAGE
This fall marks the eighth anniversary for Forage, at 1300 Robson, where Chef Welbert Choi continues to demonstrate his culinary creativity and deepen his connections with local sources.
He strongly believes that it is the responsibility of all Vancouver chefs to help build long-term farming, fishing and foraging legacies in BC for future generations. To that end he works closely with local producers, who have come to trust him to honour their hard work on the plate.
Now the head chef at Forage, Forage Catering, and the recently opened BesideForage, Welbert was born in Hong Kong. He and his family moved to North Burnaby during his teen years, and he trained at Dubrulle Culinary Institute. His resume includes catering at the Hilton Burnaby, working in the kitchen at Opus’ former restaurant Elixir, and helping open Forage in 2012 as pastry chef. After two years, he was given the title of Forage’s Chef de Cuisine and has run daily operations in Forage ever since.
BesideForage, right next door to Forage (you guessed?) is a relaxed counter-style service spot where you can grab and go, or hang out and listen to some music. Tasty baskets of BBQ pork ribs, fried chicken wings, french fries, frothy beers, and ice cream sandwiches, all prepared to the same high standards as everything coming out of Welbert’s kitchen.
Welbert believes that food should bring people and families together, build communities, and be a flavourful part of gatherings and celebrations. He chooses his ingredients with respect, considers the environmental impact of what he brings into the kitchen, and approaches food in a way that celebrates the whole ingredient. His main motivation as a Chef is to have his food be a part of memorable moments.
