Chef of Chef Works – Chef Dana Friis

by Chef Works Canada,

Each month we feature a Chef of Chef Works®. If you’re a fan of Chef Works gear and are interested in being featured, email marketing@chefworks.ca. Pictured above is our May Chef of Chef Works®, Chef Dana Friis, Executive Chef at The Windsor Club, photographed in his Valencia Chef Coat and Corvallis Chef Bib Apron.

 

Chef Works: Give us your “a-ha” moment when you wanted to be a chef?

Dana Friis: I would always cook as a child and even worked at a pizza joint throughout high school, but I never had any desire to be a chef growing up. I never thought it to be a profession for me. I went away for business school in Toronto and hated that. Being in Toronto, I had the opportunity to try out some pretty unique spots. My friends and I would always stop in at these random holes in the wall and have some great dishes. Being from a small town, I didn’t know anything about the different varieties of flavours I was experiencing. Those experiences kick started everything. I came home and made pizza at a new Italian spot in town – on my first day, the chef pulled me aside and said, “you’re working with me”. He taught me how to make Sicilian arancini, osso buco, Pomodoro sauce, and Bolognese. The building of flavours, the little tricks, and then obviously trying the finished product. That’s when I got behind the idea of being a chef, I could do this forever.

 

Chef Works: Who was your greatest culinary influence?

DF: I ventured back out to Vancouver where I was born. I was very fortunate to get the opportunity to work under Chef Pino Posteraro or “the master”, I couldn’t pick a more accurate nickname for him. Watching him work with such ease with some of the most expensive and tricky products was inspiring… I was experiencing and learning things you barely saw on TV. The amount of dedication, knowledge, and hard work Pino has put into his restaurant is admirable. To top everything off, the man is so kind, and caring. He took me under his wing and showed me things I still use to this day. I would not have lasted a day in his kitchen, or even in any other if it wasn’t for his support and teachings.

 

Chef Works: What’s the most rewarding part about your job?

DF: I always do my best to speak with every table I can before the night is done. The interaction with the guests, the smiles, laughter, and of course the praise keeps me motivated and wanting to keep pushing myself to achieve more. If it wasn’t for the interaction with guests every night, this career wouldn’t be half as enjoyable as it is.

 

Beef Wellington by Chef Dana Friis

 

Chef Works: Best anecdote from the kitchen?

DF: My first few weeks working under Chef Pino was pretty intense, so intense that I wanted to quit. There was a specific day that I almost did – I was being taught how to make lobster bisque, I started straining the soup to get the shells out, cooled it off and vacuum sealed the product. I proceeded to tell Chef I was finished and was ready to learn the next thing. Little did I know, I was having a horrible reaction. I had hives all over and was blowing up like a balloon. I learned I have a full-blown seafood allergy.

 

Chef Works: What’s something about you that would surprise people?

DF: Most people don’t know I was born in North Vancouver! I grew up eating shrimp by the platter and crab legs by the dozen, now I have an extreme seafood allergy; all thanks to some poorly executed dishes. In all honesty, I shouldn’t even be touching and working with the product. To top that all off, I do the majority of the butchering when seafood comes in, and is honestly one of my favourite things to work with. It’s very delicate, and fragile. It’s always a “fun” challenge.

 

Chef Works: If you could cook for one person, who would it be and what would you make for them?

DF: Unfortunately, growing up I lost the majority of my grandparents. I never had the chance to show them the passion and love I found for food and hospitality in these past 10 years.

Being part Danish, I was always curious about the culture and cuisine. Over the years, I’ve read so many Nordic cookbooks from various chefs. I wish I could’ve cooked all these recipes for my Grandpa who always spoke so highly and proudly of the country. A lot of Nordic chefs inspire what I do day today. He’d really enjoy a taste of the homeland.

 

Learn more about Chef Dana Friis from his social profiles:

LinkedIn: Dana Friis

Facebook: Dana Friis

Instagram: @danafriischef @the_windsor_club

Meet other Chefs of Chef Works:

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Year 2018

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