Owner and chef Rob Cassels in his restaurant Saveur. Don Denton photography

Inspired Chef with Rob Cassels

Saveur chef is best known for his vegetarian dishes

  • Sep. 13, 2018 10:30 a.m.

Where were you born and where did you grow up?

I was born and raised in Victoria.

Where did you train?

I started at age 12 in my godparents’ French restaurant, Antoine’s. I worked in small restaurants and bakeries throughout high school and was running a kitchen by age 18. After I graduated, I decided to visit Paris to stage and learn classic French styles. Back home I eventually worked my way up to sous chef at Feyes and Hobbs Catering under Chef David Feyes before branching out on my own.

How long at your current restaurant?

I’ve had Saveur for five years. The first two were spent building it from an empty shell. This was a challenging time as the project—of course—came in over budget and almost plunked before it started! It was just me and a few small investors and partners, so we had to work hard to get the space done. Saveur recently celebrated three years of being open for business though, and each year we do a little more to improve our space.

What are you best known for as a chef?

Honestly, I think my vegetarian dishes receive the most recognition. I love working with our local farmers and making vegetables the centre stage in my Tasting Menus. I think a lot of vegetarians are used to their meals being fairly standardized and people are pleased to see some creative options presented.

What are the 10 or so most important ingredients in your pantry?

There’s always the basics in the pantry, but I try to get out to the farms at least three times a week to see what’s fresh on the stands, and draw my inspiration from there.

What’s your favourite dish to cook and eat on a warm summer day?

Chilled soups are one of my favourites. Summer desserts are always fun to play with as well. Last year we did a play on s’mores with loganberry marshmallows, house-made graham crackers and white chocolate “Aero bars.”

What’s your go-to item when sampling other chefs’ fare?

I definitely like to let the chef get creative if that’s an option and choose for me.

Hobbies?

It’s a high demand industry, especially balancing being both the chef and the owner. On my days off I spend time with my family, walk my dog, take my son to the beach. I love home projects and doing renovations. If possible, a glass of wine on the deck with a cookbook is nice!

Anything else we should know?

Well, Saveur is a bit off the beaten track on Herald Street, so if you’re local and haven’t been in, we’d love to see you! We do specialize in Chef’s Tasting Menus in the evening, but also feature a more casual à la carte menu every night, and we recently opened for brunch.

Can you share an easy, seasonal recipe for a quick bite this summer?

My wife would say I’m not capable of doing anything simple for meals! Here’s a great sauce that can be used for anything from fish to beef to chicken, and even as a tomato salad dressing.

RECIPE:

SALSA VERDE

2 cups fresh mint

1 cup fresh basil leaves

1 cup fresh parsley

2 ounces of canola oil

Juice of 2 limes

½ clove microplaned garlic

Sea salt

Blend all ingredients except basil.

Once blended, add basil and blend again until smooth.

Salt to taste

Use the same day, or freeze to use later. Delicious on fish, chicken, steak, on tacos, or as a salad dressing!

-Story by Angela Cowan

Story courtesy of Boulevard Magazine, a Black Press Media publication

Like Boulevard Magazine on Facebook and follow them on Instagram

Just Posted

Todd Doherty was recognized today for his life-saving actions during a flight home

Todd Doherty, Member of Parliament for Cariboo-Prince George, was recognized today for… Continue reading

Convicted animal abuser Catherine Adams faces breach of probation charge in Quesnel

Adams is scheduled to consult counsel in Quesnel Oct. 9, after breaching ban from owning animals

Council set to allow sale of recreational cannabis in Quesnel

A provincial recreational marijuana retailer could come to city’s downtown

Local business owner Mitch Vik one of 12 City Council candidates

Vik owns K-Max and volunteers with Lions Club, QDA and Community Futures

VIDEO: Messages of hope, encouragement line bars of B.C. bridge

WARNING: This story contains references to suicide and may not be appropriate for all audiences.

Trans Mountain completes Burrard Inlet spill exercise

Training required, some work continues on pipeline expansion

First court date for B.C. man accused of murdering Belgian tourist

Family and friends of Sean McKenzie, 27, filled the gallery for brief court appearance in Chilliwack

Pot, cash, mansions: Judge divvies up illegal estate of divorcing B.C. couple

The Smiths ran a multi-million marijuana operation that spanned three counties

Around the BCHL: Nanaimo Clippers acquire defenceman from Langley Rivermen

Around the BCHL is a look at goings on around the BCHL and the junior A world.

B.C. co-op develops tech to help prevent ODs, especially for alone users

Brave Technology has been awarded $200,000 in the Ohio Opioid Technology Challenge

Recent jump in U.S. butter imports? All smooth, says Canadian dairy farmers

U.S. farmers recently enjoyed extra access to the Canadian market

Potential replacements for Phoenix pay system to start testing soon: Brison

Testing of prototypes to replace troubled federal pay system will begin within weeks

Nanaimo’s Tilray Inc. briefly the world’s largest cannabis company

The company, only listed in the US, nearly reached $300 in afternoon trading on Wednesday

Most Read