VANCOUVER — Chefs Robert Clark C.M. and Julian Bond have launched Aramé, a novel sustainable culinary consultancy. With a collective experience spanning more than six decades between them, the duo will work with both new and established hospitality clients to provide a range of services, including conceptualization and menu development, kitchen design, lease evaluation, business audits, brand strategy, staff training and more.
The chefs first met in the early ‘90s, and connected over shared interests in innovation and creativity, ethical ingredients and techniques and commitment to their craft. Their venture’s name, Aramé, draws inspiration from a variety of sea kelp native to the temperate Pacific Ocean waters, which speaks to their shared dedication to sustainable food systems.
Bond began his culinary journey in the U.K. and flourished in various Vancouver kitchens before assuming various roles as executive chef and restaurateur. His stints have included high-profile appointments, including corporate executive chef at Cactus Club Restaurants, the B.C. Restaurant Hall of Fame inductee and CEO and executive chef of Pacific Institute of Culinary Arts, where he ran day-to-day operations of the 12,000-sq.ft. culinary centre with a team of 28 staff members, 220 students on campus and multi-million-dollar annual sales.
Additionally, Clark drew acclaim and awards for his unique perspective and pioneering approach to local seafood as executive chef at upscale spots such as Vancouver’s C Restaurant, Raincity Grill and Nu. In 2005, he co-founded the Ocean Wise Seafood Program, simplifying sustainable seafood choices for diners and shoppers. In 2007, he was inducted into the B.C. Restaurant Hall of Fame, followed by the 2011 SeaWeb Sustainable Seafood Champion, and in 2020, he was named a Member of the Order of Canada, the country’s highest civilian honour recognizing individuals for outstanding achievements and contributions to the nation.
“Our industry is arguably one of the most complex to work in,” says Clark. “It calls for a delicate balance of both creativity and business acumen. Being a skilled chef doesn’t inherently translate to business prowess and not every GM or operational leader has fully mastered recipe development and menu design. Success demands a fusion of both.”
“We’re enthusiastic about elevating our clients’ endeavours and fostering enduring success and our expertise, earned through years of toil, positions us to guide businesses towards optimization,” says Bond.
