EXECUTIVE CHEF, TIMBER VANCOUVER & FORAGE
Chef Welbert Choi is quietly driven. Everything he does is imbued with his innate creativity. From food to photography to car engines and computers, he brings fresh eyes and ideas to everything he touches. Welbert was born in Hong Kong. His grandfather helped spark his interest in all things culinary. He and his family moved to North Burnaby while he was in high school, and he studied computer science at Capilano University and SFU. He is also an accomplished mechanic and photographer. Turning back to his culinary roots, he attended Dubrulle Culinary Institute. He has worked in catering at the Hilton Burnaby, in the kitchen at Opus’s Elixir, and he helped open Forage in 2012 as Pastry Chef. After 2 years he was given the title of Chef de Cuisine. Now he’s the Executive Chef of Forage, Timber and Forage Catering.
While running the kitchens at Forage and Timber he’s developed his experience in this industry. He chooses his ingredients with respect, and considers the environmental impact of what he brings onto the menu. He believes that it is the responsibility of all Vancouver chefs to champion farming, fishing and foraging legacies in BC for generations to come and is proud to support local producers. He makes it a priority to work alongside them whenever he can get away from the restaurants.
What do you love most about Your City?
The diversity of this city’s culture brings many cooking traditions together into one town.
Favorite breakfast meal & restaurant?
Double fried Pork cutlet sandwich, avocado (lots!), smoked jalapeno aioli, fried egg on multigrain bread
What are you doing at:
6:00 AM – my standard alarm…… snoozing it for a few times
10:00 AM – having my iced americano, snacking on breakfast line
12:00 PM – Favorite Power Lunch spot/meal?
Big bowl of pho with lots of chili across the street
7:00 PM – overlooking dinner service of both restaurants. (Forage & Timber)
11:00 PM – browsing on IG, mostly unrelated to work.
What drink do you need to get through the day and at the end (and how many)?
An ounce (or a few) of 18-year-old Glenlivet or similar.
Most used App/Favorite Instagram Account?
What should everyone try at least once?
Uni (Sea urchin roe)
Where do you enjoy getting lost?
Third Beach in Downtown Vancouver where I can see the sky meet the Pacific Ocean.