For Chef Keith Pears, learning every facet of the kitchen during his childhood would be the foundation for his culinary acclaim.

At Glass Kitchen, they go beyond dining: they prepare you for a gastronomic journey, a symphony of flavours that transcend the ordinary, crafted by a culinary champion who has tasted victory and savoured success. Chef Keith Pears, born and raised in Vancouver, dreamed as a teenager of culinary artistry at the highest level and has now achieved that dream. He has competed in several food competitions including Best of the West; City TV’s MasterChef, B.C. Chef of the Year and Garland Canada International Shellfish Chef Challenge, and he has won Chopped Canada, the National Selection for the “Bocuse d’Or,” and won gold at Canada’s Great Kitchen Party in Toronto.

Q: How would you describe your childhood? And how did cooking play a role in it?
A: It was a culinary adventure right from the start. I grew up in Vancouver. Both my parents are chefs, and my grandparents had their Chinese Western café. I practically grew up in the kitchen. Large family gatherings were always a thing, surrounded by the hustle and bustle as we whipped up delicious dishes.

Q: What piece of advice would you give to aspiring young chefs today?
A: I would surround myself with food. Be around like-minded people. You must love food and the industry. Cook and try new things as much as you can fit into your schedule. Don’t be afraid of failure.

Q: From your perspective, is there a rite of passage that a person must go through to truly become a chef?
A: It depends on what kind of chef you want to be. Nowadays, you can have many kinds of chefs; it’s not just being a chef of a restaurant or a hotel now. If you were to ask me about that, then I would say yes. I feel it’s important to start at the bottom by washing dishes and doing simple prep work. Go to culinary school and move up the ranks over the years, being sure not to rush it. Many different elements of food and cooking take years to master. Each role in the kitchen is important, and being a chef means you must orchestrate your team to success.

Q: Can you describe the defining moment that made you devote your life to the culinary arts?
A: I was in my early 20s. My mom recently got back from a trip to France and brought home a book and DVD by a chef named Michel Bras. I saw what he was doing with food, and no one else was doing anything like it. I saw that food was art. After being in the industry since I was 14, I thought to myself, “OK, this is it.” I will take this more seriously and devote my life to it.

Q: What are some of the most common traits shared among chefs that many people do not know about?
A: We work all the holidays and are away from our friends and families, cooking for our guests.

Q: How would you describe your style?
A: It’s a mix of contemporary flair with a nod to tradition. I love taking classic dishes and putting my spin on them, infusing them with fresh, unexpected flavours. It’s all about balance for me – balancing boldness with subtlety, complexity with simplicity. At the end of the day, I aim to create dishes that are not only visually stunning but also delight the palate and leave a lasting impression.

Q: What inspires you every day?
A: I try to be better than yesterday. I wake up each morning with a purpose to attack my day.

Q: Tell me about Glass Kitchen’s philosophy.
A: To pioneer a culinary journey where traditional brunch and dinner experiences intertwine with innovative fusion cuisine, crafting unforgettable dining moments that captivate the senses and redefine gastronomic exploration.

Q: Describe what went into creating the menu. Was the process difficult?
A: Creating the menu involved drawing inspiration from seasonal ingredients, culinary trends and dishes that my parents and grandma taught along with my personal experiences. Though challenging, balancing flavours and ensuring cohesion made it a rewarding process thanks to the collaborative effort of the team.

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