viernes, abril 19, 2024

TADD CHAMPAN Executive Chef and Restauranteur


taddchapman Executive Chef F. Tadd Chapman hails from Vancouver Island, on the beautiful west coast of Canada, where he began his culinary studies at the age of 15 years. Through high school Tadd work at the Winchelsea House restaurant under Swiss Chef Gerd Voight and graduated with honors while enjoying a class load consisting of 50% culinary classes in Dover Bay Secondary’s professional kitchen. After High School Tadd choose the culinary arts program at VIU (Malispina) under Master Chef Hubert Scheck, and Chef Alex Rennie among others, excelling once again graduating at the top of his class. After working for CP Hotels and Resort for a year, Tadd was convinced to come down to Mexico by his father in 1998. Quickly falling in love with Los Cabos and the Mexican Culture, Tadd moved down a month later to open his first of many restaurants, The Tulip Tree in April of 1998. Later opening Habaneros in 2004, Tadd coined the term «Mexican Fusion» cuisine to best describe his imaginative use of local ingredients and concepts with international flavors. Fourteen years and many restaurants later, Chef F. Tadd Chapman and his restaurants (Habanero’s Gastro Grill, Don Sanchez) have become an important piece in the Los Cabos dining and social scene, as well as a constant contributor to the community and local charities. Bellow Tadd shares his experience on the Holiday season: «As a chef, I have always prided myself on providing the best food from scratch, and in today’s factory-made world something has to be said about those who take the time to create food from scratch. However, there comes a point when even that isn’t enough and one feels the need to do more. This year, as I reflect back on 38 years, I realize that for many years, I felt that something wasn’t finished, that I wasn’t doing enough, I pondered what I am leaving behind, what my legacy will be and what I am leaving my kids and the world! When growing up in Canada, the holidays always revolved around family gatherings, big feasts and traditional recipes. Whether it was mom cooking a traditional turkey feast with homemade cranberries or my grandma’s apple sour cream cake, all the food had something in common: fresh ingredients and lots of love. Back then we didn’t consider whether or not our ingredients were organic or conventionally grown. Of course, back then it didn’t really matter, as most food still came from the farm. Since then, the fast pace of our daily lives has left us often reaching for what is quick and convenient, but the holidays give us an opportunity to slow down and give both our meals and our family the time and attention they deserve. When the entire family comes together to celebrate such occasions, the true beauty is found in crowded kitchens and long meaningful conversations around a full table. It’s a time to make up for busy schedules and homes that are thousands of miles apart, and every bite of food deserves to be just as memorable as every inside joke or childhood story. I attempt to get the family together for a home-cooked meal weekly, but the holidays are when favorite recipes take center stage. I dig deep into the family cookbooks and use the freshest ingredients I can get my hands on for that timeless flavor that always feels like home. This holiday season, I invite you to take a little extra time to go that extra mile. Take the whole family to a local organic market to help them gather ingredients, and get little and big hands together to stir up something magical in the kitchen. Nothing returns the love like an empty plate and a full stomach.»  ]]>

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