Chef Stephen Duyzer
Fish House Executive Chef Stephen Duyzer grew up on the West Coast, originally studying as a musician. He worked at Earls Restaurants to help pay for his tuition and it was at this time that he found his true calling in the culinary world.
After graduation Steve started at The Century Grill in Vancouver (voted Vancouver’s best restaurant in the last 40 years) and then moved on to the famous Joe Fortes Restaurant where he finished his apprenticeship and received his Red Seal.
Steve was then approached by the Fairmont Hotel Chain and moved to Bermuda to work with some of the finest chefs on the island at the beautiful Southampton Princess Hotel. On his return to Canada, Steve was welcomed back at Joe Fortes and after a productive period there his talents found him in Toronto where he worked at the prestigious Auberge du Pommier and CANOE restaurants mastering the art of French cuisine.
Another stint at Joe Fortes saw him meet and marry his wife Joanna and together they moved to Costa Rica where Steve took up residence as Chef & Food Consultant of an Eco Lodge Hotel in the region. Upon the conclusion of their contract in Costa Rica, the couple decided to head back to Bermuda when Steve was recruited to be Executive Chef of a seafood bar and nightclub on the popular cruise ship route. The experience further cemented Steve’s love for finding new ways to showcase only the best and freshest seafood available. It was also in Bermuda that the first of Steve’s two young daughters was born.
When the young family returned to Canada, Steve took on the role of Regional Chef at The Boathouse in Vancouver before finding his niche in his current position as Executive Chef at the Fish House in Stanley Park.
Steve’s varied history and extensive knowledge of seafood, and, in particular, his love for and experience with local product means that the long tradition of award winning, fine dining at the Fish House carries on. Steve says of his work here:
“I surround myself with beautiful and talented people who hold me accountable, who expect me to be excellent in all that I do. I love seafood and have always gravitated towards working in award winning seafood restaurants. I love teamwork and am extremely fortunate to be part of a great team at the Fish House. We have common goals; to serve only the best product, to support sustainability, and to use local products and purveyors as much as possible.”
The Fish House in Stanley Park & Silver Birch Hotels looks forward to a long and delicious relationship with Executive Chef Duyzer! We know you will taste his love of our local product in every bite.