Sebastián Delgado Sánchez

EXECUTIVE CHEF

Sebastián Delgado Sánchez’s culinary journey comes full circle at Ancora False Creek. The Peruvian-born chef pays homage to his roots by using the exotic flavours and time-honoured techniques of his homeland as inspiration for each dish.

 

Sebastián first began sharpening his blade in kitchens across Lima while attending culinary school at the Paul Bocuse Institute at San Ignacio de Loyola. Post-graduation, he hopped the pond to continue his training under the tutelage of celebrated Spanish chef and restaurateur, Juan Mari Arzak at his eponymous Michelin-starred establishment, Arzak in San Sebastián. After a year at Arzak, Sebastián returned to Lima and bolstered his resume with a four-year turn as Executive Chef at Olé Bar Restaurante before venturing back to Spain and anchoring a number of kitchens in Barcelona, Santander, Guadalajara and Madrid.

 

In 2018, Sebastián joined the Ancora family at the original False Creek location adding a dash of discipline, panache and enthusiasm to the team. With his love for Peruvian and Asian cuisine, great organizational skills and fastidiousness, it allows him to optimize his talents and create unforgettable dining experiences for Ancora’s guests. When he is not cooking in the Ancora kitchen, he can be found flipping through cook books from around the world for inspiration.

Yoshihiro Tabo

SUSHI CHEF

This Japan native brings some serious culinary chops (and matching knife skills) to Ancora’s kitchen. Originally from the port city of Tsururga, Yoshi is a born-and-bred seafood lover. He brought his passion with him when he moved to Vancouver at the tender age of 19, where he began building his reputation and CV as a masterful sushi chef. The certified Fugu (blowfish) and Japanese-specialty chef co-owned and served as head of various local kitchens, including Shijo (from 1987 to 1996), and Yoshi (1996 to 2002).

 

In addition to running kitchens at his own establishments, he was responsible for building the raw bar and exceptional sushi offerings during his tenure at the renowned Blue Water Cafe, and during his time as Master Sushi Chef at Ki Modern Japanese.

 

Yoshi’s dishes are marked by their beauty and immaculate execution. Lauded as one of the best cut-men and sushi chefs in Western Canada, Yoshi’s expert sushi and sashimi creations have earned him his own cult following.

 

When this self-proclaimed sushi purist isn’t serving up his artistic flare to Ancora’s guests, you can find him on a nearby golf course, creating pottery or travelling to select sunny destinations with wife Teresa.

Kam Tabarraee

BAR MANAGER & LEAD BARTENDER

Kam values the importance of making lasting memories by enjoying parties and sparking happiness in those who surround his bubbly presence. As a natural socializer who loves to tell a good story, he makes the most out of being a professional bartender and mixologist at Ancora False Creek.


Kam was born in Iran, but at the age of 22, an enthusiastic drive to better his life and begin his journey as a bartender brought him to move to Vancouver where he attended the University of British Columbia. His original passion laid in 10 years of professional engineering, but was delightfully introduced to the world of bartending started when he started a part time job at Koerner’s Pub while attending University. Currently as the bar manager and lead bartender at Ancora False Creek, Kam’s personal goal is to pursue his hospitality passion with his own start-up, “The Volatile Project”. Plans with this project will bring an alternative hospitality experience by leveraging art and entertainment.


As someone who seeks adventure and culture in traveling to over 30 countries and over 50 cities, Kam adores the broad diverse background that comes with the hospitality industry. He finds great awe in having the opportunity to work with people from all around the globe.