About Chef
↓Jefferson Alvarez knew he wanted to be a chef from a young age. Born in Venezuela and later raised in Canada he spent much of his time experimenting with international cuisines.
Like many young chefs he trained in some of the world’s best kitchens: Central Peru, El Poblet Quique Dacosta and Arzak in Spain, Morimoto in Philadelphia and Canoe in Toronto. He credits El Poblet Quique Dacosta and Arzak for teaching him to think outside the box and Anthony Walsh of Canoe for introducing him to fine dining and encouraging him to travel to gain international experience. Through this journey he learned that food can appeal to all the senses, and that aromas and scents can help create an extraordinary culinary experience.
After years of harvesting knowledge and experience from renowned restaurants, he decided it was time to get back to his roots and create something of his own. While in Europe he had learned of the emerging food scene in Vancouver and took a chance to embrace yet another new challenge and create his own identity.
Jefferson has been named one of the most daring and innovative chefs in Vancouver by the top food critics. He is driven by the challenge to use seasonal ingredients that he harmoniously merges with Latin cuisine that gives him this edge. Every detail is meticulously and artistically prepared from the ingredients and colours to shapes and plate selections. It is the combination of these details and the belief that every experience should be unique
Chef Jefferson Alvarez — Bio
Chef Jefferson Alvarez’s culinary journey began in Toronto at just sixteen, when he started as a dishwasher and prep cook under Susur Lee at Lotus. His determination and passion quickly carried him to the 64th floor of the TD Tower—home to Canoe Restaurant—where he refined his technique under Chef Anthony Walsh, one of Canada’s most respected culinary leaders.
Eager to push his limits, Jefferson packed his knives and moved to Spain, where he spent his first formative year knocking on the doors of the world’s most renowned chefs—long before social media made such opportunities possible. He trained under masters including Juan Mari and Elena Arzak, Andoni Luis Aduriz at Mugaritz, Quique Dacosta, and the Roca Brothers of El Celler de Can Roca. Those early experiences defined his understanding of creativity, discipline, and the artistry behind fine cuisine.
Upon returning to Toronto, Jefferson joined Claudio Aprile at Senses Restaurant, one of the most innovative and experimental kitchens in Canada at the time. There, he embraced a new level of culinary innovation that blended technique with imagination—a philosophy that continues to guide his cooking today.
His curiosity later brought him to New York City, where he staged at acclaimed institutions including Aquavit, Patria, and the legendary Gramercy Tavern. Along the way, Jefferson built lasting connections with culinary pioneers such as Albert and Ferran Adrià, Massimo Bottura, and Virgilio Martínez of Central. Those relationships opened the door in 2017 for Jefferson and his team to spend several weeks working and learning at Central in Lima, now recognized as one of the best restaurants in the world.