From the heart of Vancouver’s rainforest oasis, Teahouse in Stanley Park serves an elevated, elegant menu designed by Executive Chef Regan D’Silva. With a childhood love for cooking and a wealth of international travel experiences informing his flavours, D’Silva returned to the Teahouse in Stanley Park. Now, he leads the kitchen where he first began his culinary career in Vancouver. We chatted with D’Silva to learn more about cooking on cruise ships, West Coast seafood, and his favourite brunch spot in Vancouver.
What first inspired you to become a chef, and how has your journey led you to Vancouver?
When I was young, I loved cooking for my family whenever my mother was not around. Everyone enjoyed my food, and that encouraged me to become more interested in cooking. Later, I worked on cruise ships, which gave me the opportunity to travel to many places around the world. During that time, our ship visited Vancouver several times. I was immediately drawn to the city because of its beautiful scenery, multicultural atmosphere, and vibrant food culture. Over time, I felt a strong connection to Vancouver and decided I wanted to continue my culinary journey here.
Who were some of your biggest influences, either chefs or family, in shaping your approach to cooking?
My biggest influence was my father, whose cooking inspired me from a young age. I also learned a great deal while working on cruise ships, where I had the opportunity to work alongside chefs from many different cultures. Those experiences helped shape my cooking style and expand my understanding of global cuisine.
What’s the story behind your restaurant — how did it come to life?
After immigrating to Vancouver, I began my culinary journey at The Teahouse Restaurant, where I developed a strong connection to West Coast cuisine and hospitality. Following years of experience with several well-known Vancouver restaurants, I returned to The Teahouse as Head Chef, bringing a broader perspective and globally inspired approach to the kitchen
How does the food culture of Vancouver influence your cooking style or menu choices?
Vancouver’s food culture is incredibly multicultural, which inspires me to combine different flavours and cooking techniques from around the world. I focus on fresh, local ingredients and create dishes that balance global influences with the freshness and simplicity of West Coast cuisine.
What’s one local ingredient you can’t live without in your kitchen?
Fresh seafood is one ingredient I could never live without. Vancouver has access to some of the highest-quality seafood, and it brings incredible freshness and flavour to my dishes.
If someone was visiting Vancouver for the first time, what food experience would you insist they try?
I would recommend trying fresh West Coast seafood, especially local salmon or halibut. It truly reflects the freshness, quality, and natural flavours that make Vancouver’s food scene so special.
What restaurants, cafés, or hidden gems in Vancouver do you personally love to eat at when you’re off-duty?
One of my favourite places for brunch is Jam Cafe. It has a cozy atmosphere and comforting brunch dishes, and it’s a place I enjoy visiting with my family on my days off.
How do you think the dining scene in Vancouver is different from other Canadian cities?
Vancouver’s dining scene stands out because it is heavily influenced by Asian cuisine, fresh seafood, and locally sourced ingredients. The city is very open to fusion cuisine and creative flavours, while still maintaining a relaxed West Coast style that feels unique compared to other Canadian cities.
Beyond food, what makes Vancouver special to you as a place to live and work?
Vancouver is special because of its beautiful natural surroundings, mild climate, outdoor lifestyle, and multicultural community. It’s an inspiring and enjoyable place to both live and work.
What’s next for you and the restaurant?
What’s next for me and the restaurant is continuing to honour the legacy that’s been built over the past 48 years while finding thoughtful ways to keep evolving. This restaurant has always been about creating a warm, memorable experience for guests, and I want to carry that tradition forward with the same care and consistency people have come to expect over the decades.
At the same time, I’m excited to keep refining the menu, celebrating seasonal Canadian ingredients, and sharing the flavours that make Vancouver’s dining scene so special.
