Jefferson Alvarez talks about the struggles, his curiosity and his creative insight on the creative food he creates.
Studying at Le Cordon Bleu culinary school to pursue his passion of creating delicious works of edible art. He came to a crossroads in his life and chose to explore the world of the cuisine in different cultures and expand his pallet of flavours. Jefferson has worked under some of Canada’s Top Chefs and restaurants become head Chef in Divino Wine Bar, Fraîche and Secret Location in Gastown. Where he created 300 exotic dishes in 30 days, pushing his talents to their limits. Now he talks at Creative Mornings Vancouver about his humble beginnings to his strong work ethic to get where he is and share a few stories from this creative genius’s plate.