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Sebastián Delgado Sánchez


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


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.