Chefs Table Society

Poised to launch his eponymous restaurant at the newly renovated Hotel Georgia late in 2009, David Hawksworth firmly established himself as one of Canada’s leading chefs during his seven-year tenure at the helm of Vancouver’s West restaurant (2000-2007). Upon opening the restaurant he immediately garnered rave reviews from the city’s top food critics and has since been recognized internationally with endorsements from leading publications such as Food Arts, Bon Appetit, Food & Wine magazine and the London Independent. He has cooked many notable dinners as a guest chef including twice at New York’s celebrated James Beard House as well as at the Masters of Food and Wine in California.

A native Vancouverite, Hawksworth’s career catapulted after returning home from a decade spent in Europe working with revered Michelin-starred chefs, including four years with Raymond Blanc at Le Manoir aux Qaut Saisons (rising through the ranks to become junior sous and opening chef of Le Petit Blanc) also with Marco Pierre White (as head chef of L’Escargot) and with Philip Howard at The Square. His cooking style emerged as classically grounded and ingredient driven. He maintains a relentless drive for perfection while demonstrating an innate ability to excite the senses his with brilliantly conceived combinations and exquisite presentations.

David Hawksworth is currently consumed with travel, research and planning for his highly anticipated restaurant opening. He is an active board member of the Chefs Table Society of BC and was recently honoured to be inducted in to the BC Restaurant Hall of Fame.