Pala Lago - Chef Warren Dean

Exec Chef Proud To Tell His Customers Their Dinner Was Caught Sustainably

In January, 2009, Wild Salmon Supporter’s Tiffany Hilman got to know Warren Dean, executive chef of Pala Lago in British Columbia’s lush Fraser Valley.

TH: When did you start cooking? How long have you been a chef with Pala Lago?
WD: I have been a chef for nearly 30 years both in the UK and Canada. I first started my profession in London, back in 1980. After having worked and trained under numerous famous chefs, in 1989, my wife and I opened our own restaurant/hotel in North Wales. We immigrated to Canada in 1998.  

I have worked at Pala Lago as executive chef for approximately a year. Before that I was executive chef at the Metropolitan Grill, and a chef instructor at the Pacific Institute of Culinary Art, on Granville Island.

TH: Does Pala Lago have a philosophy around sustainability? If so, how has that focus shaped the dining options?
WD: At Pala Lago, all our fish that is served is from sustainable sources. We are part of the Vancouver Aquarium’s Ocean Wise program. I check regularly with both Albion fisheries and my suppliers as to the origin of the seafood we purchase. BC is famous for its salmon and halibut. Therefore, we put a lot of emphasis on the correct fishing techniques.

TH: How does being in the Fraser Valley influence the supply of foods for the restaurant?
WD: Being in the Fraser Valley means we are always surrounded by fresh vegetables, fresh salmon, and BC wines. We're fortunate that my main supplier is always in touch and looking for both organic and sustainable supplies.

TH: What or who got you interested in seafood sustainability?
WD: My interest in seafood sustainability became very prominent when I taught at Pacific Institute. And I have a lot of connections within Vancouver, especially at the aquarium, so I’m kept up to date on events and new techniques. I pass this knowledge on to my staff and I have sent them to the aquarium to learn more.

TH: Because of your location at Cultis Lake, I imagine you serve a lot of tourists from outside BC. Are these customers aware of the differences between farmed and wild salmon?
WD: Customers from both within BC and beyond are becoming more aware of seafood sustainability. We are asked a lot as to whether our salmon is wild or farmed, and about fishing techniques. We can now let people know we are both part of the Wild Salmon Supporters and Ocean Wise.

TH: What are the issues – perhaps organics, local food, or sustainable seafood -- that your customers seem to care and ask about?
WD: Quite a number of items are already on our menu –- organic, vegetarian, sustainable seafood, locally produced corned beef –- and the front of house staff are more than happy to explain to customers where it comes from and who supplies us.

TH: With the profile of chefs increasing, how do you see your role as an educator?
WD: With many years of knowledge and experience I find it is very important to keep up with new ideas, techniques and trends. I would like to think that people around the Fraser Valley and beyond know me -- and my techniques and beliefs. That is important.

TH: What is the most rewarding part of being a chef for you?
WD: The most rewarding part of my job as executive chef is seeing the young chefs of today learning and asking questions like why. Vast knowledge and experience is worth its weight in gold.

TH: Thank you!