Chef Alex Hon
Vancouverite Alex Hon began his culinary career working as a dishwasher at Cactus Club, at the age of 15. From there, his passion and determination landed him at Pacific Institute of Culinary Arts. In three short years, Hon had moved from dishwasher to Sous Chef.
In 2008, Hon moved on to West Restaurant, in Vancouver’s vibrant South Granville area. Hon has been an integral part of the West kitchen for nearly 9 years, having started off as Garde-Manger before being promoted to Sous Chef. Hon decided to take his time in each station, as it is important to him to learn everything the right way. Hon is passionate about using sustainable products whenever it is possible, at West, and is also devoted to developing ongoing relationships with local suppliers. Currently Hon continues to hone his skills alongside Chef Quang Dang, whom he credits as his mentor. Hon strives to continue to make strides in the culinary scene, paving the way for the next generation of young talented chefs.
2016 Black Box ingredients were crab, veal, mango, carrots, shishito peppers, lemongrass
Main Dish: Carrot Butter-Poached Veal Tenderloin, Potato and Celery Root with Dungeness Crab
Dessert: Almond Cake with Fresh Mango and Lemongrass Creme Légère