Rafael Gonzalez

Executive Chef
Four Seasons Hotel

Kitchen Staff:4 Sous Chefs and 33 employees
Volume Meals/Day:1200 - 2000
Industry Influences: Gerard Madani and Jean George Vongerichten
Favourite Food: Grilled Cheese Sandwich
Hobbies:Travelling, reading a great book and spending time with family and friends
Cooking Philosophy: Keep it simple and allow the flavour to stand out for itself
Indispensable Item: Vitaprep Blender

KEEPING IT FRESH, SIMPLE AND PREPARED WITH RESPECT

The newest light on Vancouver's luminous culinary scene brings a little Miami heat, a lot of New York style, and skillful respect for fresh ingredients into one of the city's most venerated kitchens.

Miami-born Rafael Gonzalez was raised by a single mother who always supported his dream of becoming a world-class chef. He began his career by studying at his hometown's Johnson and Wales University, then cut his teeth with mentor Chef Gerard Madani at Le Pavillon at the city's Hotel InterContinental. There, he was instructed in French technique and style, and his confidence grew as Madani taught him to believe in his own work. "To this day I believe that French culinary techniques will work beautifully with any cuisine and in any kitchen in the world," says Gonzalez.

From Miami, Gonzalez moved to the centre of North America's gastronomic landscape - New York City - where he embarked on his plan to soak up as much cooking knowledge as he could. "I knew that in order to get the most out of my time in New York I would need to work with as many different chefs as I possibly could. I did . . . and each of them taught me something different." Among those he trained under: David Bouley, chef of the famed four-star Bouley Bakery, where Gonzalez grew to understand New Yorkers' passion for food. He still carries those high standards with him. "They know exactly what they want and expect the best," he explains. Then it was on to Le Bernardin, the city's internationally acclaimed seafood restaurant. It was at this four-star eatery, working with Chef Eric Ripert, that Gonzalez mastered the art of cooking with simplicity, of allowing high-quality ingredients to shine. Next up: another of New York's finest restaurants, Jean George Restaurant, where Chef Jean-George Vongerichten taught Gonzalez how to utilize the dynamic herbs and spices of Asian cuisine. After a six-month sojourn spent cooking in Spain, Gonzalez returned to New York, Jean George and a sous chef position.

It was there that Gonzalez was discovered by Guy Rigby, General Manager of The Pierre New York, a Four Seasons Hotel, and was soon enlisted as Restaurant Chef. When it was time for Rigby to leave The Pierre for his new position as General Manager of Four Seasons Hotel Vancouver he couldn't say goodbye to the talented up-and-comer, who was now Executive Sous Chef at The Pierre. "Four Seasons has a strong reputation for culinary excellence," Rigby points out. "But it can be a challenge to find a hotel chef that can not only manage a large kitchen, but above all else someone who is such an outstanding cook. . . I wasn't about to let him go!"

For Gonzalez' part, the decision to move to Vancouver wasn't a difficult one. "Having the opportunity to work with Mr. Rigby and lead the culinary team at Four Seasons in one of the world's most spectacular cities, who could say no?" says Gonzalez. And what he's found here has surprised him. "The access to ingredients and what the city's top chefs are doing with it all is astonishing," he adds. "I'm so excited to get my hands on all the seafood, meats, and other products from this region and work with the city's best kitchen team . . . it just doesn't get better than this."