Chef Alex Kim first fell in love with cooking in Korea on his grandmother’s farm. Then, in his teens, his decision to pursue a culinary career is partly what prompted his move to Canada. Disarmingly charming, Kim has an easy grace and humble attitude that makes the breathtaking beauty of his dishes all the more impressive. As well as being Culinary Director at Five Sails restaurant, Kim is the current winner of the Canadian Culinary Championship, and a competitor on the latest season of Top Chef Canada. We spoke with him to learn more about his culinary inspiration, his favourite local ingredients, and what makes Vancouver special.
What first inspired you to become a chef, and how has your journey led you to Vancouver?
I was inspired to become a chef during summers spent on my grandmother’s farm in Seoul, South Korea, where I learned traditional cooking, fermentation, and ingredient care firsthand.
Emigrating to Canada as a teenager, I nurtured my culinary passion through education and hands-on experience in kitchens across western Canada, eventually joining Five Sails in 2022.
Vancouver became home because of its dynamic culinary community, access to fresh Pacific Northwest ingredients, and a culinary culture that values both creativity and sustainability.
Who were some of your biggest influences, either chefs or family, in shaping your approach to cooking?
My grandmother in Korea profoundly influenced my foundation in food—her patience in cooking, thorough respect for ingredients, and traditional methods left a lasting mark.
Professionally, I was inspired for professional cooking by watching Jamie Oliver’s first show, whose approach to joyful, approachable, and ingredient-driven dishes shaped my early cooking philosophy.
Working alongside international chefs in Canada honed my technical skills and broadened my culinary perspective
What’s the story behind your restaurant — how did it come to life?
Five Sails reflects my vision of showcasing the richness of British Columbia through seasonally driven, locally sourced ingredients. From planning to menu development, the goal has always been to provide memorable dining experiences with West Coast sophistication, blending sustainability and creativity. Collaboration with a dedicated team ensures each dish balances artistry, consistency, and respect for local flavours.
How does the food culture of Vancouver influence your cooking style or menu choices?
Vancouver’s food culture, rich in multicultural influences and an emphasis on fresh, locally sourced ingredients, inspires menus that fuse Asian, European, and Indigenous culinary traditions.
There is also a strong awareness of sustainability and seasonality, which encourages adapting dishes to reflect what is in season and ethically harvested, resulting in menus that are fresh, vibrant, and locally attuned.
What’s one local ingredient you can’t live without in your kitchen?
Pacific Northwest seafood, especially wild sablefish, Pacific oysters, shrimp and sea urchin, is essential. The fresh, naturally sustainable products are versatile and allow me to create signature dishes, including those highlighted in my award-winning “Taste of Pacific Northwest” dish.
If someone was visiting Vancouver for the first time, what food experience would you insist they try?
I would suggest experiencing a seafood-driven tasting menu at a local establishment such as Five Sails or visiting a market for fresh oysters, shrimps, and locally sourced seasonal produce.
Incorporating both Indigenous culinary influences and contemporary fusion techniques provides a comprehensive introduction to Vancouver’s culinary identity.
What restaurants, cafés, or hidden gems in Vancouver do you personally love to eat at when you’re off-duty?
I enjoy exploring neighbourhood gems, including French bistros like Tableau, Au Comptoir, and Les Faux Bourgeois, Italian comfort food spots like Nook, La Quercia and Korean classics like Kook or NamSan. Dining for me is often about connection, nostalgia, and the joy of discovery.
How do you think the dining scene in Vancouver is different from other Canadian cities?
Vancouver stands out for its connection to the Pacific, strong Asian influences, emphasis on sustainability, and focus on fresh, local ingredients. Unlike some other cities, it merges international flavours with eco-conscious sourcing, producing a dining landscape that is both cosmopolitan and deeply rooted in local identity.
Where do you like to shop for ingredients locally — farmers’ markets, specialty shops, or a particular supplier?
Local sourcing is key: I frequently go to Granville Island and Main Street farmers’ markets for produce & Seafood, purchase artisanal cheeses and spices from specialty shops, and maintain relationships with small to medium local farms and fishers to ensure consistent, high-quality ingredients.
Beyond food, what makes Vancouver special to you as a place to live and work?
Beyond food, Vancouver’s natural beauty, proximity to the ocean and mountains, vibrant arts culture, and welcoming community make it special. The blend of outdoor activity, sustainability awareness, and multicultural perspectives provides constant inspiration and balance to a fast-paced culinary career.
What’s next for you and your restaurant here?
I aim to continue menu innovation with a focus on seasonal & local ingredients and sustainability. Future initiatives include culinary workshops, community-driven events, and interactive dining experiences that share the story behind each dish.
Maintaining mentorship and team development is equally important, ensuring quality, creativity, and a sense of place in everything we do at Five Sails.
