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.
When it comes to classy, award-winning European restaurants in Vancouver, Bacchus in Wedgewood Hotel is one that comes to mind. And at the helm is Executive Chef Montgomery Lau, whom grew up in food paradise Hong Kong and previously worked his magic at Diva at the Met, MARKET, and Secret Location.
We spoke with Chef Montgomery Lau 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?
[Montgomery] Every weekend, as a child, my mom and dad would take the family to grandma’s house for dinner on Saturday’s and Sunday’s. Grandma would put so much love and care preparing our meals, and eventually she let me assist her. I moved up to the ‘wok station’ which was seen as a real milestone and important part of the household.
How did your career get you to where you are today?
[Montgomery] I started my career at Pacific Institute of Culinary Arts here in Vancouver, and landed my first job working with a former 1-star Michelin Chef from Provence.
Much blood, sweat, and tears later, working my way through kitchens in Vancouver, I find myself in the coveted role of Executive Chef at the Wedgewood Hotel & Spa.
Where do you get your culinary inspiration from? (cultural heritage/family/mentor)
[Montgomery] I was definitely inspired by techniques and the foundation of French cooking which I found fascinating. Also, as I mentioned previously, my family played a big role in my decision to pursue a career in the kitchen.
What would we find you doing when you’re not in the kitchen?
[Montgomery] Well, funnily enough, I like to relax in my backyard with my bbq when I am not in the kitchen at the hotel. I enjoy experimenting with my smoker which I have nicknamed the rocket because of it’s appearance!
What is your favourite part of your job?
[Montgomery] Truly it’s working with my talented Brigade each and every day, and watching them grow and shine through their own culinary journey.
It is also incredibly rewarding when hotel guests pop their head into the Kitchen on a busy Saturday evening and express just how much they enjoyed their meals.
What is your favourite dish to make and why?
[Montgomery] I’ve been making alkaline or better known as ramen noodles from scratch lately. Lot’s of fun and tasty too!
How do you balance your work time and personal time?
[Montgomery] I’m fully committed to my role here and free time is highly valued. Family, friends, my backyard garden are my escape these days!
What was the biggest challenge you faced to get to where you are today?
[Montgomery] Well, that’s an easy one. Covid-19. Hands down.
If you could give a piece of advice to your past self, what would you say?
[Montgomery] Take it one day at a time. Keep focused on your goals. Enjoy the journey.
What is your under-the-radar food spot in Vancouver?
[Montgomery] Aberdeen Food court! The BEST Hong Kong style chicken wings and Schezuan spicey noodles you can find under one roof.
What do you love and hate about Vancouver’s food scene?
[Montgomery] Well, I love the diversity, casualness, and quality of even the smallest operation. Modern Gastro-pubs; Japanese restaurants and Pho noodle stores all add a vibrant food and beverage scene.
This is only a bite into the successes of Executive Chef Montgomery Lau.
But the next time you visit Bacchus you will know a little bit more about the man behind your plate and the effort served into the food in front of you.
Bacchus Restaurant
Address: 845 Hornby Street, Vancouver, BC
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This piece has been prepared with the help of Kameela Nash and the Bacchus team.