How I Cook is a Q&A series that peels back the curtains so you get a glimpse of the backgrounds and stories of some of the best chefs, pastry chefs, mixologists, and food specialists in Vancouver.
Growing up in a household that loved food is definitely one common ingredient of a chef’s origin story. And that’s the case for Executive Chef Francisco Antonio Higareda Urdapilleta of Ophelia.
We spoke with Executive Chef Higareda to hear about his culinary journey, the challenges and the rewards of the job, and his true feelings towards the Vancouver food scene.
How did you get into cooking?
[Francisco]: I come from a cooking family my mother, who was born in Spain but resides in Veracruz, cooks in a European style, while my father, who was born in a city near Guadalajara, is more Mexican style he uses more fat, salt, and chilis in his cooking, so I guess that is in my veins.
How did your career get you to where you are today?
[Francisco]: I worked in Europe, Argentina, Peru, Mexico and US, since I left home and went to cooking school and the trip start there.
And today I can call Canada my home and my last stop for now.
Where do you get your culinary inspiration from? (cultural heritage/family/mentor)
[Francisco]: Well my family play an important role in my inspiration and I’m very proud to be Mexican so I try to show my heritage to the Vancouver citizens.
What would we find you doing when you’re not in the kitchen?
[Francisco]: Mountain biking, trail running. I really enjoy being outside.
What is your favourite part of your job?
[Francisco]: The face and expression of my customers when they eat my food, and the bidirectional learning with my staff at the restaurant
What is your favourite dish to make and why?
[Francisco]: I think pulpo en mole blanco is the gathering of techniques and flavors that I accumulate on my path.
How do you balance your work time and personal time?
[Francisco]: Well as a chef there is not much personal time, but I always try to find a balance doing sports or spending some time with family.
What was the biggest challenge you faced to get to where you are today?
[Francisco]: Well never give up, always keep going, identify errors and learn from them is the key for me.
If you could give a piece of advice to your past self, what would you say?
[Francisco]: Dream big and don’t be afraid, because the worst is in your head and you never was brave enough to make it happened.
What is your under-the-radar food spot in Vancouver?
[Francisco]: Masayoshi and Kissa Tanto
What do you love and hate about Vancouver’s food scene?
[Francisco]: I love the multicultural proposals that we have in this city. So many flavors and techniques.
I hate how much the people love junk food chains instead of small restaurants with very good food and brew program.
This is only a bite into the successes of Chef Higareda.
But the next time you visit the Ophelia you will know a little bit more about the effort served into the food in front of you.
Address: 165 W 2nd Ave. Vancouver, BC
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This piece has been prepared with the help of Kameela Nash.