Chef Fowke

This is my third restaurant - and I have enjoyed each and every project. This is a project that is based squarely in a positive fun factor!

I am pleased to announce that we have just completed two weeks of ‘soft openings’ and training. The official opening day of KITS DAILY KITCHEN was May 1st 2010 with a sold out room.

The new business is very simple – I have opened a fresh, airy room in the heart of Kitsilano – two blocks from the beach and Granville Island with easy access to downtown. The room is open, clean and minimalist; while still showing a Kitsilano charm.

The food is fine, but the room is not fine dining, rather comfortable and simple elegance. Quintessential West Coast Cuisine. The same can be said for the service – details are important, but never stuffy or unapproachable.

But the Life to the project are the menus. They will be created daily...

I will be purchasing, prepping and cooking every dish DAILY. No Sous chef, line cook or pastry cook – I will be preparing a dining experience for 30 people each night. My wife and two of my favourite servers will be hosting the tables. The food will be supported with a Daily wine list of 12 – 20 labels that support the food.

All my food is sourced locally – with an international flavouring of accoutrements. The menu is very personal, passion driven and I plan to have fun.

I might be 6 – 12 months ahead of the economy, but I cannot open a ‘recession driven’ restaurant. My food, service and wine are all leading edge and top quality with strong traditional roots – I will never discount the experience or the quality and will always stand behind my pricing. I can pass on great value in the fine food segment, while still delivering a room that is fun and lively.

For more information about the restaurant please visit www.kitsdaily.com