Chef David Hawksworth realises his culinary vision at his first eponymous restaurant, in the very heart of downtown Vancouver. At Hawksworth Restaurant he has created the ideal setting to deliver compelling contemporary Canadian cuisine; a demonstration of his European-trained technical ability, deep appreciation for local ingredients and an absolute insistence on only the very best quality.
A native Vancouverite who spent a decade honing his talents in Europe working in Michelin-starred kitchens such as Le Manoir aux Qaut’ Saisons, L’Escargot and The Square, David Hawksworth soon emerged as one of Canada’s leading culinary talents upon his return in summer 2000. With Hawksworth at the helm, Vancouver’s West restaurant became a perennial winner at the Vancouver Magazine Restaurant Awards and drew attention from international media who immediately recognized his talents.
In 2005, Hawksworth was named Vancouver’s Chef of the Year and in 2008 he was named to Western Living’s ‘Top 40 under 40’ and became the youngest chef inductee in to the BC Restaurant Hall of Fame. Hawksworth has travelled extensively as a guest chef, most notably to the James Beard House, in New York City , Masters of Food & Wine, in Carmel as well as Sevva in Hong Kong. Hawksworth has donated his time to a number of charitable causes and continues his long-standing commitment to Fishing For Kids the West Coast Fishing Club’s annual charity tournament benefiting the Canucks Autism Network and BC Children’s Hospital.