Christopher Krogh was recently appointed Executive Chef at Tapestry at Victoria Harbour. Christopher brings a wealth of experience and enthusiasm to his new position. In this blog, we meet Christopher and learn more about his culinary passion and experiences.
Q. Christopher, can you tell us a little about yourself?
My passion for food and cooking was nurtured at a young age growing up in Western Canada and Denmark. At 13, I worked in a local Calgary butcher shop learning about different cuts of meat and butchering techniques. A job at Moxie’s followed where I had the opportunity to work in my first industrial kitchen and contribute to a hard-working team that prepared everything from scratch.
Q. Where did you develop your culinary skill?
When my quest to pursue a professional soccer career in Denmark ended due to serious knee injuries, I enrolled in culinary school. It was a wonderful experience as I had the opportunity to develop my technique and fuel my passion by travelling in Europe and learning more about tastes and cooking methods in exciting gastronomic countries like Hungary and Germany.
Q. Can you tell us a little about your initial culinary experiences?
Upon graduation, I apprenticed in London under the tutelage of Alexis Pascal Gauthier, an award-wining French chef and London restauranteur, who eventually became a mentor and professional inspiration. I would follow him to Roussillon, a Michelin-star eaterie where I eventually became Sous Chef. At Roussillon, I sharpened my French cooking skills while being called on to develop multi-course tasting menus (up to 24!) that delighted our loyal patrons. It was intense, arduous work – but provided an unparalleled culinary experience that served me well when I returned to Canada.
Q. Where did you work before joining Tapestry at Victoria Harbour?
My training and experiences opened the doors at many well-established eateries, such as Sage, Chambar, Raincity Grill, the Teahouse in Stanley Park and the Beach Club Resort in Parksville. I held a number of progressively senior roles, including Head Chef at Sage located at the University of British Columbia. I was thrilled to have the opportunity to join Tapestry at Victoria Harbour as Sous Chef in 2021 and bring my experience and enthusiasm to our unique model of community dining, where our cooks are responsible for our full-service dining experience. In addition to creating our healthy and delicious menu options, our cooks take your order and serve your meals, bringing their passion and creativity to every aspect of your dining experience.
Q. Why do you appreciate this innovative approach?
For our valued residents, you benefit from our cooks’ knowledge and their intimacy with how each menu item was inspired and prepared, right down to the last ingredient. For our cooks, they can answer your questions, make informed recommendations and ultimately enjoy the professional validation that comes with seeing a first-hand reaction to their inspired work. The relationships we develop ensure our culinary offerings meet individual expectations not only today, but as tastes and preferences evolve over time.
Q. What are you most excited about in your role as Executive Chef?
With my promotion to Executive Chef, I am beyond excited to lead a culinary team that is comprised of a very diverse and committed group. We are culinarians of different ages, cultures and levels of experience and training, but together we mix deliciously. We support each other, welcome new ideas and ultimately, are unified in our commitment to serve residents to the best of our collective abilities.
Q. What can diners expect from you and the team?
Well, nothing makes me happier than seeing “empty” plates returned to the kitchen so you can certainly anticipate that we will strive to create menu offerings that are “Bonne Bouche” or simply delightful to the taste every time you take a bite! At Tapestry, my focus is to balance great taste with nutrition, fully invested in our community’s shared belief that eating well is critically important to helping individuals live longer, healthier and happier lives.
Q. What do you love to cook?
As a chef that loves to prepare seafood, I enjoy preparing my specialty creamy saffron risotto with succulent fresh ocean delicacies.
Q. What differentiates your menu at Tapestry at Victoria Harbour?
We are authentically local. I look forward to building on the local partnerships we have established with regional producers. It is important to me that we source fresh and high-quality ingredients, while also reducing our environmental footprint and at the same time strengthening our economy and supporting small businesses.
Q. How would you describe your leadership style?
Although trained by some who modeled the culinary approach of sharp rebukes and harsh words, I absolutely model a kinder and gentler approach. The team and I are excited to exceed resident and guest expectations and create a consistently memorable dining experience.
Interested to get a taste of Tapestry at Victoria Harbour? Contact us for a private tour and complimentary lunch. It would be our pleasure to host you and introduce you to Christopher and our other culinary professionals!