Executive Chef, Ken Nakano
Ken Nakano grew up in a
traditional Japanese household, where the garden was the driving force of his
family’s meals. Tending to the backyard garden was part of his daily chores,
and scavenging for local fiddleheads, coltsfoot, and berries were the highlight
of family camping trips with his cousins. Once the seasons changed from fishing
and foraging for fresh ingredients, to harvest time, he learned the arts of
salt curing, canning, and pickling thanks to his mother. Little did he know at
the time, Nakano’s mother was instilling the importance of practicing a
sustainable, seasonal approach to cooking.
“I remember putting seaweed
from Spanish Banks into the garden in the spring, and fallen maple leaves in
autumn, to nourish the soil and prepare it for the coming seasons,” said Nakano.
“Honouring the seasons and eating this way has always been part of my lifestyle.
As a chef, I have a great respect for our local community; when we collaborate
with farm partners and local producers we can plan and create truly regional, seasonal
Guests dining at MARKET by Jean-Georges can expect to see sophisticated yet
uncomplicated flavours, and seasonal menus showcasing the best ingredients from
coast to coast. Guest are encouraged to keep an eye on the Rooted in Nature dinner tasting menu, and dishes such as the Beef
Carpaccio, Pickled Chanterelle Mushrooms and House Made Mustard, which uses British
Columbia born and grazed, hormone, steroid and antibiotic free beef from Cache Creek Natural Beef. Another
standout dish is the House Smoked Kuterra Salmon, Osetra Caviar, Lemon Jelly, and Potato Crisp, which uses Kuterra land-raised salmon, produced by the 'Namgis First Nation.