S 6.jpg

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.

Provoke_Ancora_Headshots_Print-0125.jpg

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.

Photo Dec 10, 3 31 56 PM.jpg

Steven Kett

GENERAL MANAGER & SOMMOLIER

England born, Steven Kett first arrived in Canada as a student in 1994 while completing his European Hospitality Management HND. Having spent 20 years in Alberta, he decided to leave the harsh winters behind and make the move to Vancouver.

 

Steven first started in the hospitality industry at 16 years old working in hotels in the U.K., specifically The Cotswolds & De. After moving to Banff, he found his love for French cuisine where he was a first-time restaurant manager. He is enthusiastic about the West Coasts notable wine making region and has a great passion in exploring that world. Ask Steven for a wine recommendation, he is sure to make an exquisite suggestion.

His Level 3 WSET in European Hospitality Management along with impressive work experience in the industry makes Steven the perfect fit as General Manager & Sommelier at Ancora. His appreciation for the views outside of the restaurant and creating memorable experiences for guests motivates Steven to show up at his best each day.