NORTH VANCOUVER, B.C. — Vancouver’s Fraîche Restaurant will soon be home to executive chef Carol Chow, who is replacing interim chef Jason Harris. Harris is joining the team at B.C.’s West Coast Fishing Club.
Chow graduated from the Dubrulle Culinary Institute in 1987 and has served as executive chef in B.C. restaurants such as Gusto di Quattro, Teahouse in Stanley Park, Hart House Restaurant and Bishop’s.
Most recently, Chow was employed as a private residence and consulting chef in London, England and Shanghai, China.
Chow has a flavour-forward food philosophy and will focus on making Fraîche’s menu more approachable.
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