Executive Chef Johann Caner combines classic comfort with relaxed sophistication at Honey Salt in the Parq Casino. There, he represents the vision of Chef Kim Canteenwalla and Canteenwalla’s wife, Elizabeth Blau. With a career that has taken him around the world, and in and out of the kitchen, Caner brings a thoughtful, ingredient-driven approach to the many menus he creates. As Honey Salt serves hotel guests all day long, Caner is responsible for crafting special menus for Happy Hour, Yappy Hour (for pups), or Après Ski, as well as the usual (and challenging in and of themselves) Breakfast, Lunch, and Dinner. Inspired by Vancouver’s diverse food culture and our access to local fishers, farmers, and producers, Caner crafts menus that celebrate seasonality as well as sustainability. We talked with Caner to learn more.
What first inspired you to become a chef, and how has your journey led you to Vancouver?
From a young age, I was drawn to the kitchen, not just for the food, but for the way it brought people together. After spending 15 years working front-of-house as a server, barman, and director, I decided to return to my roots and step back into the kitchen. I wanted to reconnect with the essence of what a restaurant truly is for me: a place of crafting art, care, and sharing my emotion into my dishes
The birth of my son nine years ago was a major turning point. He inspired me to get back to cooking with intention, passion and create something meaningful, not just for guests, but for my family and future. That decision reignited my love for the culinary world.
Vancouver became the next natural step. The city’s diverse food scene, access to incredible ingredients, and strong culinary community continue to inspire me and push my creativity every day.
Who were some of your biggest influences, either chefs or family, in shaping your approach to cooking?
My biggest influence was my family, especially my aunt.
She cooked honest, soulful meals made with love, and her food always had the power to bring people together. That sense of connection and warmth left a deep impression on me.
Professionally, my travels have been a huge source of inspiration. Experiencing different cultures, cuisines, and ingredients helped me develop a strong sense of taste, memory, and curiosity. I consider myself largely self-taught, and my cooking style reflects that intuitive, deeply personal, and always evolving.
Above all, I believe every dish should be an experience, a representation of the land of where we are cooking, who we are cooking for, and the story we want to tell through our food.
What’s the story behind your restaurant — how did it come to life?
Honey Salt is a beautiful and special place, not just in design or food, but in its spirit.
For me, being part of this restaurant has been both an honour and a personal journey. Representing the vision of Chef Kim Canteenwalla and Elizabeth Blau is something I take great pride in. Their philosophy is rooted in genuine hospitality, seasonal ingredients, a sense of community, creating a warm and welcoming experience where guests feel at home, and where the food tells a story.
We work closely with local producers and farmers to highlight the best of what the region has to offer, because for us, knowing where our food comes from matters.
How does the food culture of Vancouver influence your cooking style or menu choices?
Vancouver’s food culture is incredibly diverse, seasonal, ingredient driven, and that has had a strong influence on my cooking. The access we have to fresh local ingredients from the ocean, the mountains, and nearby farms is a true gift for any chef.
It constantly inspires me to stay connected to the seasons, to our local producers, and to the land itself.
Vancouver pushes me creatively; it’s a city where guests are open to discovery, where tradition and innovation can live on the same plate.
That spirit has inspired many menu experiences, but one that truly stands out is the Art Dinner Series at Honey Salt. For the past two years, it has been a great success and one of Vancouver’s most memorable culinary experiences. It allows us to push boundaries, collaborate with artists and producers, and create evenings where food, art, and storytelling come together in a unique way.
What’s one local ingredient you can’t live without in your kitchen?
It’s hard to name just one, because for me, the ingredient is only part of the story. It’s also about the people and the passion behind it. Two local suppliers I would never take off the menu are Brian Thomas from Myca Farm and Organic Ocean.
Brian’s mushrooms from Myca Farm are truly exceptional, grown with care, respect for nature and an incredible attention to detail. His varieties bring depth, umami, and character to so many of our dishes.
Organic Ocean is another partner I deeply value. Their wild fish and sustainable practices are unmatched, and I love working with them, especially when it comes to showcasing the best of B.C.’s coastal waters. Even more meaningful is their collaboration with First Nations communities. It brings authenticity, respect, and a deeper connection to the land and sea we rely on.
If someone was visiting Vancouver for the first time, what food experience would you insist they try?
For anyone visiting Vancouver for the first time, I would insist they dive into the city’s incredible local seafood experience. There’s something truly special about tasting fresh, wild Pacific salmon or spot prawns, ingredients that you just can’t get anywhere else with that same level of freshness and flavour.
But beyond just the seafood, I would encourage them to seek out meals that tell a story of the land and the people, from Indigenous-inspired dishes that honour the First Nations’ heritage, to farm-to-table experiences that celebrate the bounty of British Columbia’s forests and farms.
What restaurants, cafés, or hidden gems in Vancouver do you personally love to eat at when you’re off-duty?
When I’m off-duty, I love exploring Vancouver’s diverse food scenes and supporting local spots that inspire me. One place I always return to is my morning breakfast when I’m off, Kim’s café on the north shore, their Korean dish is incredible and reminds me of the importance of simple and honest cooking.
I also enjoy finding hidden gems, those little neighbourhood spots where the food feels authentic, and the atmosphere relaxed. Vancouver has so many fantastic cafés and restaurants that celebrate local ingredients and creativity, it’s impossible to pick just one!
How do you think the dining scene in Vancouver is different from other Canadian cities?
Vancouver is a multicultural city, and its food scene reflects that beautifully. You’ll find an amazing variety of authentic cuisines from around the world, and this encourages creativity and fusion in the kitchen. People here are adventurous and appreciative of both tradition and innovation.
Compared to other Canadian cities, I’d say Vancouver’s dining scene feels more intimately connected to nature and community, with a strong emphasis on sustainability and collaboration with local producers. It’s a vibrant, evolving landscape that continues to surprise and inspire.
Where do you like to shop for ingredients locally — farmers’ markets, specialty shops, or a particular supplier?
I value working with local artisans and producers whenever possible. For me, shopping locally isn’t just about ingredients, it’s about community, respect, and a shared commitment to excellence. Farmers’ markets are a great way to connect directly with growers and find the freshest seasonal produce.
One place I often visit is Les Amis du Fromage. It’s a special spot where I can reconnect with my French roots and source exceptional cheeses.
Beyond food, what makes Vancouver special to you as a place to live and work?
Beyond the incredible food scene, Vancouver is special because of its stunning natural beauty and the lifestyle it offers. Living here means being surrounded by mountains, ocean, and forests, places that inspire creativity, calm the mind, and remind me of the importance of balance.
What’s next for you and your restaurant here?
Looking ahead, I’m excited to continue evolving both personally and with the restaurant. For me, it’s about deepening our connection to local producers and the community, pushing the boundaries of what we can create with seasonal, sustainable ingredients.
We want to keep innovating with experiences like the Art Dinner Series, creating unique moments that bring together food, culture, and storytelling in new ways. At the same time, I’m passionate about mentoring the next generation of chefs and sharing what I’ve learned through my journey.
My goal is to keep Honey Salt as a place where people feel welcomed, inspired, and connected.
