Dinner With A View will open its domes at Ambleside Beach, West Vancouver, from January 15th – February 16th 2020, with tickets available to purchase now, and already 60% sold out. Highly acclaimed Chef Paul Moran is being officially announced as the pop-up restaurant’s Head Chef, set to prepare a delicious three-course blind menu, with meat, fish or vegan options.
“Paul truly understood what he was doing with all these international ingredients but managed to make them very uniquely Canadian,” declared Top Chef Canada judge Mijune Pak during the finale.
Outstanding young Chef Paul Moran, the winner of the inaugural Hawksworth Young Chef Scholarship competition in 2013. Paul Moran’s journey to award winning chef started with humble beginnings as a dishwasher in a small Italian restaurant in West Kelowna.
1909 Kitchen’s Chef Paul Moran competes in Canada’s most prestigious culinary competition against the best and brightest professional chefs across Canada on Top Chef Canada
Excerpt of an interview with Chef Paul Moran from 2014 and an update of his accomplishments since. Currently Executive Chef at The Hatch and 1909 Kitchen at Tofino Resort and Marina. I first met Chef Paul Moran the day of the inaugural Hawksworth Young Chef Scholarship competition, held in 2013 at the Pacific Institute of … Read more
The rest of Canada will now have a chance to witness Moran’s talents in the kitchen as he will appear as a competitor on Food Network Canada’s Top Chef Canada.
Two Chefs Reunite at Tofino Resort & Marina’s 1909 Kitchen on May 19, 2018 Chef David Hawksworth travels to Tofino on Saturday, May 19, to cook at 1909 Kitchen with Chef Paul Moran at Tofino Resort and Marina, where the two chefs and friends are excited to reunite under the roof of 1909 Kitchen … Read more
OCEAN WISE YELLOW FIN TUNA TOSTADA Serves 10 people as an appetizer Preparation time is 3hr Ingredients 500g fresh single origin, organic, non GMO corn, masa 1.5 litre grape seed oil 500g yellow fin tuna “ocean wise” 2 avocados 250g chipotle paste 1 egg yolk 100 ml lime juice 1 leek 10g charcoal … Read more
Celery Root Tortellini with Morel Emulsion and Parmesan – Chef Paul Moran For the pasta dough 600 g “oo” Italian flour 6 free range egg yolks 4 free range eggs 30 ml E.V.O.O. Combine all ingredients in a food processor and mix until a fine crumb forms Remove and knead on a cool surface … Read more
CURED SPRING SALMON SALAD Serves six people as an appetizer Ingredients: 600g fillet of spring salmon, skin on 6 small fingerling potatoes ½ a red onion 500 ml vegetable oil 50 ml apple cider vinegar 100 g Kosher salt 75 g brown sugar 1 bunch watercress 3 baby candy cane beets 50 ml … Read more