After years of working abroad, Chef James Yang‘s journey led him to House of Dawn Steakhouse in Richmond. Drawing on his diverse experiences, Yang brings a fresh and thoughtful approach to this modern steakhouse that is also so deeply rooted in history. He built House of Dawn out of deep respect and admiration for the steakhouse greats like Peter Luger. However, Yang is inspired by BC’s local bounty as well. We talked with him to learn more about what inspired him to become a chef, the mentors who shaped him, and how Vancouver’s produce sparks his culinary imagination.
What first inspired you to become a chef, and how has your journey led you to Vancouver?
For me, cooking was never just about feeding people — it was a form of expression, a way to translate who I am and how I see the world onto a plate. Early on, I realized that food could carry memory, culture, and identity all at once, and that realization became the spark that led me into the kitchen.
Vancouver was the first city that welcomed me when I came to Canada. After years of working abroad, my journey eventually circled back here. It’s a city that values diversity, authenticity, and story — the same things I want my food to represent.
That’s why I chose to build House of Dawn Steakhouse here. It brings together everything I’ve learned — the curiosity of Noma, the precision of Robuchon, the fire of New York steakhouses — all fused with my own vision of what a steakhouse can be.
Who were some of your biggest influences in shaping your approach to cooking?
My earliest influence came from home. In my family, cooking wasn’t just a task — it was an act of care and connection. Watching how food brought people together taught me that a meal is more than flavour; it’s memory and meaning. That foundation has never left me.
Professionally, chefs like René Redzepi and Joël Robuchon shaped my approach to technique and creativity. But if I had to name one person who truly changed me, it would be Marco Pierre White. He taught me how to find my own voice and trust myself in the kitchen.
What’s the story behind House of Dawn? How did it come to life?
House of Dawn was born from a simple idea — that steak could be more than a meal. It could be an experience that respects the animal, the craft of the butcher, and the fire of the chef.
After years in Michelin-starred kitchens and steakhouses around the world, I wanted to bring that knowledge and passion together under one roof. Vancouver felt like the natural place to do it. It’s where my Canadian journey began back in 2008, and it’s a city that embraces authenticity and quality. With access to world-class wagyu and Canada’s own prime beef heritage, it became the perfect stage to create something special.
How does Vancouver’s food culture influence your cooking?
Vancouver is one of the few cities where you can walk down a single street and taste flavours from all over the world. That diversity inspires me to think beyond borders. Guests here are open-minded — they appreciate tradition but are excited by new ideas. It gives me the freedom to take classic steakhouse techniques and layer in global influences that reflect the city’s multicultural identity.
What’s one local ingredient you can’t live without in your kitchen?
If I had to pick one, it would be Pacific Northwest wild salmon. It captures everything I love about cooking here — purity, seasonality, and a deep connection to the land and sea. Whether it’s King, Sockeye, or Coho, each variety tells its own story.
For me, salmon isn’t just an ingredient — it’s a reminder of what Vancouver cuisine stands for: respect for nature and letting the ingredient speak for itself.
If someone was visiting Vancouver for the first time, what food experience would you insist they try?
I’d tell them to start with the sea. Try the Pacific seafood — fresh oysters, wild spot prawns in season, or simply grilled salmon over fire. That connection between the city and the ocean tells you more about Vancouver than any map or tour guide could.
What restaurants or hidden gems do you love to visit when you’re off-duty?
When I’m off the clock, I like to explore Vancouver’s heart and soul. Phnom Penh is my go-to for comfort — their wings and butter beef are unbeatable. Kissa Tanto beautifully blends different culinary traditions without losing authenticity.
For a quiet moment, I’ll head to Revolver or 49th Parallel for coffee and a pastry. And since this city is built around the ocean, I love ducking into small oyster bars or izakayas to enjoy seafood in its simplest, purest form.
How do you think Vancouver’s dining scene stands out from other Canadian cities?
Vancouver’s strength is its diversity and its geography. It’s a true crossroads of cultures, and diners here are open to exploring. At the same time, the proximity to the Pacific gives us incredible access to seafood and fresh produce. The food here tends to be lighter, cleaner, and more fluid — it reflects the landscape and the people who live here.
Where do you like to shop for ingredients locally?
It depends on what I need. For seasonal ingredients, I’ll go to farmers’ markets — you can’t beat that direct connection to the growers. For consistency and specialty items, I work with trusted local suppliers who understand our quality standards. It’s always about finding balance between freshness and reliability.
Beyond food, what makes Vancouver special to you?
The ocean and mountains keep me grounded. They remind me to respect the seasons and stay connected to nature. And the city’s diversity constantly fuels my creativity. Vancouver allows me to grow — as a chef and as a person — surrounded by community and beauty.
What’s next for you and House of Dawn?
We’ve built a strong foundation with our beef program, dry-aging, and fire techniques — now it’s about refining every detail to make the experience unforgettable.
I’m also excited to open our doors to more collaborations and community events that connect us with Vancouver’s food scene.
