While it may not have been the original plan, destiny brought Daniel Kenney to his current Executive Chef role for not just the exquisite Lavantine Rooftop Restaurant but also Skybar and Dahlia. All of these restaurants can be found at the outstanding Azur Legacy Collection Hotel in downtown Vancouver. We chatted with Chef Kenney to learn more about who inspired him to become a chef, why he’s always pushing boundaries, and how chefs in Toronto view BC ingredients.
What first inspired you to become a chef, and how has your journey led you to Vancouver?
My grandmothers inspired me to become a chef. From watching Emril Lagasee and Bobby Flay, food was always a popular topic in our household. Growing up, family meals were always very important. My mother would always experiment with new dishes or follow my grandmothers’ recipes.
A change in lifestyle led me to Vancouver. Toronto I will always consider a very important time in my career, but ultimately, I needed a change.
Who were some of your biggest influences, either chefs or family, in shaping your approach to cooking?
My biggest influences were my grandmothers, Ferran Adria, and Anthony Bourdain. I don’t believe in rules when it comes to cooking, but rather if the food is good. Ultimately the guest will dictate that, but pushing boundaries and taking old ideas and creating something new is very important.
What’s the story behind your restaurant — how did it come to life?
Originally, I was not going to be the Chef for Lavantin,e but the world works in mysterious ways. Faryida Sayani started with a concept, and we built on that idea. We continue to grow and push Lavantine’s boundaries to create the ultimate dining experience.
How does the food culture of Vancouver influence your cooking style or menu choices?
Vancouver’s food culture will always be in the back of my mind when creating a new dish. It’s pretty easy considering that Vancouver is very bountiful when it comes to ingredients. I believe that staying local and true to our terroir can help create something unique but also stay within our limits.
What’s one local ingredient you can’t live without in your kitchen?
Our Lamb, using Sungold Lamb, will remain a staple in Lavantine’s kitchen.
If someone was visiting Vancouver for the first time, what food experience would you insist they try?
Maybe I’m a little biased, but Lavantine creates a unique dining experience on a rooftop like no other, from the great cocktail program and service to food.
What restaurants, cafés, or hidden gems in Vancouver do you personally love to eat at when you’re off-duty?
A hidden gem that I boast about is Braziliant Café, and for a unique experience, I would recommend Suyo. As of recently, you can probably find me eating at Autostrada because I love the simplicity.
How do you think the dining scene in Vancouver is different from other Canadian cities?
Vancouver is unique because I think this city is very small, and you need to capture the hearts of the locals. Furthermore, we have an excellent selection of seafood, produce, and cattle. When I was in Toronto, if we sourced ingredients from BC, we treated them as if they were gold.
Beyond food, what makes Vancouver special to you as a place to live and work?
This is where I met the love of my life and really started to build a life for myself. I’ve been in Vancouver for the past 8 years and will continue to grow.
What’s next for you and your restaurant here?
We will continue to grow Lavantine and really make it something special. Unfortunately, I’m never satisfied, but that helps me to continue pushing forward. This restaurant will be here for a very long time, and I’m happy with the direction we’re headed.
