BC’s Mission Restaurant, Chef Curtis Luk, grew up in a big Chinese-Canadian family whose culture was to celebrate food at every gathering. His appreciation for seasonal foods, well seasoned dishes, and a wide variety of foods on the table at every celebration was developed from an early age.
He honed that appreciation in his culinary training which projected him to Canada’s top chef status.
BC’s foods is the medium to his culinary creations. Without local foods and the local food culture there would be a lot less chef-owned restaurants in Vancouver. These entrepreneurs are an important factor in creating a thriving economy.
BC’s gas is what fuels the flames of the fire that burns within these chefs to create their unique menus.