Morgan McDonald is the Executive Chef of Provisions Italiana, where he and his team craft dishes inspired by the kitchens of the Italian countryside. You’ll find Provisions Italiana inside the boutique Seaside Hotel in North Vancouver’s Lower Lonsdale Shipyards District waterfront. The simplicity of the menu lets the fresh, bold flavours of seasonal ingredients shine. We spoke with McDonald to learn more about garlic, what makes Vancouver remarkable, and why he cooks to nourish people.
What first inspired you to become a chef, and how has your journey led you to Vancouver?
Humble beginnings – Growing up, My mother and I struggled with finances. Zero waste cooking and making cheap dishes tasty gave me a skill I later learned was hard to come by with most. We would eat out at a restaurant maybe once every 3 months. I fell in love with the hospitality and atmosphere of everything the restaurant has to offer.
Who were some of your biggest influences, either chefs or family, in shaping your approach to cooking?
Thomas Keller: “We cook to nourish people”. The restaurant is about providing an emotional experience rather than just serving food. He was the first chef who inspired me to hone the foundations of recipes to understand them in full. Only once I cooked the same dish many times, I could cook it my own way – bringing a soul to the recipe- without making it confusing. Simple, beautiful and wonderfully different. His outlook on the sense of urgency to push for organization, focus and efficiency every day drove me to be a successful leader.
Early on in my career, I had a chance to cook as a private chef and finally put to the plate what I had created on my own time. I had excelled in high-end, past paced kitchens until then, but this was the highlight of where I am today. I had a chance to breathe and focus on my own canvas. Afterwards, I was back into the kitchen cooking all over Vancouver Island with intentions on becoming an Executive Chef and learning under experienced chefs. Inevitably, I was offered the position in Vancouver under the mentorship of very talented culinary directors Mark Greenfield and Peter Kim.
What’s the story behind your restaurant — how did it come to life?
We wanted to focus on a concept that showed passion for local demand that was approachable, innovative and familiar. We are a sister restaurant to the highly regarded Estiatorio Hydra and Allouette Bistro in downtown Vancouver, brought to life by the same team at Executive Table Group, so keeping the same high standards. Rebranded recently from Seaside Provisions, we were striving for bigger and bolder. Inspired by simplicity, seasonality, and respect for ingredients of the Italian countryside, where the energy is warm, relaxed, and unmistakably North Shore. Roman-style pizza, and of course the centrepiece, vibrant vegetables that celebrate old-country recipes.
How does the food culture of Vancouver influence your cooking style or menu choices?
The food in Vancouver is in short amazing. With the extended growing seasons, it emphasizes farm-to-table. In my opinion, this is what makes Vancouver remarkably different from other cities when it comes to dining in Canada. I am always looking for new vegetables to feature plant-led dishes. The proximity to the ocean means delicious and easy-to-access delicacies like spot prawns, halibut and oysters. I have introduced a rotating chefs’ feature a la carte menu every weekend, showcasing seasonal and sustainable local products.
What’s one local ingredient you can’t live without in your kitchen?
Garlic. The foundation to most recipes like the classic Italian soffritto. I use it in every kitchen I’m in. I tend to use stock to replace water for more depth and zero waste, and I use a lot of garlic. Vinaigrettes, dressings, sauces, confit, it is a very versatile ingredient used in most cuisines that adds so much complimenting flavour and umami.
If someone were visiting Vancouver for the first time, what food experience would you insist they try?
I will always recommend to anyone visiting to give my recipes a try at the restaurant or more exclusively at home. It’s a bold answer, but a lot of love and West Coast influence goes into each recipe. Another great option is heading out to the beautiful beaches, laying a picnic and eating cuisines most notably from Asia.
Authentic dim sum, ramen, pho and sushi are readily delicious, especially with fresh Pacific seafood in the backyard. Unfortunately, I don’t have much extra time on my hands. Most of my time is spent at the restaurant, but when I do have a rare chance to eat out go to’s for are Botanist, Annalena and my local hidden gem, Scratch Kitchen Deep Cove.
What restaurants, cafés, or hidden gems in Vancouver do you personally love to eat at when you’re off-duty?
On Saturdays, I like to take the SeaBus and wander around the West End Farmers Market. Some great speciality shops I like for myself and for the restaurant -especially with Italian in mind- is Cioffi’s Meat Market & Deli and Bosa Foods.
How do you think the dining scene in Vancouver is different from other Canadian cities?
What makes Vancouver special to me is the way it blends world class urban energy with immediate access to nature. I grew up visiting family in Whistler and from an early age I knew this was the place where I wanted to eventually build a life, start a family and retire. As someone who’s very outgoing and loves the outdoors, Vancouver feels like a natural fit, whether it’s snowboarding, hiking, or simply enjoying the city’s incredibly diverse culture.
What’s next for you and your restaurant here?
Continuing to push ourselves creatively and raise the standard of what we do every day. The ultimate goal is to become the first Michelin-recommended restaurant in North Vancouver. Not simply for recognition, but because of what that level of consistency, hospitality, and attention to detail represents. I’m fortunate to work alongside an incredibly talented, young, and ambitious group of chefs who genuinely care about the craft. They absorb the high standards and discipline that go into all my recipes, every plate, every guest experience, and they continuously challenge themselves to improve. There’s an unspoken feeling within our team that we’re building something special together.
