Asian influence inspires

Photo: Contributed

The Canadian Culinary Championships return to Kelowna Feb. 2-3.

Eleven of the best chefs from across the country have competed to represent their regions, with the Gold Medal Plates grand finale at the Delta Grand Hotel.

Proceeds from the event benefit the Canadian Olympic Foundation. 

Castanet is featuring an exclusive series of bios on the competing chefs leading up the event.

BLAKE FLANN – BLAKE, CANMORE, ALTA.

Blake Flann was born in Prince Rupert and raised between B.C. and Alberta. His culinary career started at an early age washing dishes in Canmore, before quickly climbing up the ladder at multiple restaurants in the Bow Valley, inlcuding Rustica, Sage Bistro and The Trough.

At the age of 23, he relocated to Vancouver to attend culinary school, graduating as valedictorian from the Pacific Institute of Culinary Arts. He continued his growth working at noted Vancouver restaurants, such as Crime Lab and Black & Blue Steak.

Deciding his heart was still in the Rockies, Flann moved back to Canmore, reclaiming his position at Sage Bistro before spending several months travelling across Japan, Malaysia, Singapore and Vietnam. His experiences there inspired the strong Asian influences in his cuisine today.

Upon returning to Canada, he and his father, Norm Flann, teamed up to create a trio of Alberta food trucks.

After two years of operation, and a long list of accolades, it was time for a bricks-and-mortar restaurant. The flagship BLAKE restaurant was opened on November 2016, and he's currently working on his own line of take-home food products.