#9 Tivoli’s Restaurant Lounge
Menu for Healthy Chef Competition:
Entree: CAB Beef Tenderloin – roasted, grain-fed, 9 vegetable ragout, applewood smoked Yukon gold gratin potatoes.
Dessert: Port Poached Bartlett Pear – White chocolate cherry parfait with fruit salsa
Chef Jason Brezynskie
Jason Brezynskie is currently the Executive Sous Chef at the Executive Hotel and Conference Center in Burnaby. Born in Kitchener-Waterloo in 1972, Jason found enjoyment in cooking even taking YMCA culinary classes while very young. A stint as a restaurant dishwasher at 19 convinced him that he liked the rush of the business. Soon after high school graduation in 1992 he moved to British Columbia. Working his way through restaurants like Earl’s, Lone Star and Mavericks on the Waterfront, Jason got serious about getting his Red Seal and making this his profession. After enrolling in VCC Culinary Program he continued to hone his skills. Working under Chef John Garrett at Horizons Restaurant he enrolled in the apprenticeship program and finished his Red Seal in 2003. Overseas he worked in England at a country-style hotel with a stop in Old Montreal at Hotel Nelligan’s Verses Restaurant, returning to take the Sous Chef position at the Edgewater Casino where he was promoted to Chef after a few months later. A stay at a fishing resort on the Central Coast of BC gave him valuable first-hand experience with West Coast fresh seafood.
Tivoli’s restaurant
The menus pay tribute to West Coast fusion cuisine and feature many locally sourced ingredients.
Tivoli’s Restaurant & Lounge
4201 Lougheed Highway
Burnaby, BC V5C 3Y6
www.tivolisrestaurants.ca
http://www.facebook.com/TivolisRestaurant
604-297-2118
BCPMA 14th Annual Healthy Chef Competition 2013 