Vorwerk Authorized Distributor

Angus always had a strong passion for food, art and science. Restaurants were the only known work place for him since the age of 15, but it wasn’t until his second year at UBC he decided to make it a career. After graduating from UBC with a degree in Fine Arts, Angus traveled to New York to attended The French Culinary Institute.

At the FCI, under the guidance of culinary legends such as Jacques Pépin, Alain Sailhac, and André Soltner, Angus flourished and graduated first in his class.

During his time in New York, Angus apprenticed in restaurant Jo-Jo, Jean George’s first restaurant in New York. Shortly after graduation, Angus was granted a job at the prestigious restaurant Toqué in Montréal. At Toqué, under Chef Normand Laprise, Angus was able to open up and allow his imagination run free when creating dishes. After serveral years in Toqué Angus was ready to fulfill his dream of traveling to Europe to eat and work at Michelin starred restaurants. In London Angus worked with Chef Bret Graham during the opening months of The Ledbury, which was awarded one Michelin star after one year of operation.

After stages at The Fat Duck and Le Manoir aux Quat’Saisons, Michelin three stars and two stars respectively, Angus joined Nahm, the only Michelin starred Thai restaurant in the world. At Nahm, Angus was able to learn exotic flavors and techniques that put Chef David Thompson on the top of Thai culinary world.