- Words by Joanne Peters Photography by Lia Crowe

Oysters on the half shell, snow crab, giant prawns, silky sablefish, divers91裸聊视频� scallops, king salmon sushi, ahi tuna tartare and freshly harvested uni (sea urchin, a seasonal local delicacy): these are just some of menu items at . To dine here is to take a deep dive into coastal culture.

Step past the outdoor patio aglow with glass-encased fireplaces into the Alberni Street restaurant, and you91裸聊视频檒l see the seafood and oyster bar in the centre of an O-shaped bar, a dedicated sushi bar, and the eye-catching open kitchen. The room itself dazzles, with shimmery hanging d茅cor resembling sun-dappled ocean ripples and wall art that evokes seas of swimming golden fish.

For chef Stefan Hartmann, culinary director of Glowbal Restaurant Group (of which Coast is one of nine dining establishments), the exquisite flavours of so much ocean bounty are alluring91裸聊视频攅ven after three decades working in professional kitchens, including time spent running his own Michelin-starred restaurant in his native Germany.

91裸聊视频淪omething that really excites me is when you open a case of fresh fish and see and smell this beautiful product91裸聊视频攜ou91裸聊视频檙e like, 91裸聊视频榳ow,91裸聊视频�91裸聊视频� Stefan says. 91裸聊视频淚t still inspires me.91裸聊视频�

Born in Uelzen, Stefan grew up in a small town called Rendsburg, north of Hamburg near the Danish border. As a child, he spent summer vacations with his uncle, a chef who ran a countryside inn.

91裸聊视频淗e used to make chocolate truffles with me when I was nine years old,91裸聊视频� Stefan says. 91裸聊视频淗is stories from the kitchen inspired me to follow in his footsteps.91裸聊视频�

Stefan gained experience working for acclaimed chefs in some of Europe91裸聊视频檚 top restaurants, including Michelin-rated Vau in Berlin and Jacques Maximin in Vence, France before opening the award-winning Hartmanns in Berlin in 2007. He went on to open Berlin91裸聊视频檚 Marriott Hotel before moving to Vancouver in late 2014 to launch the now-defunct Bauhaus Restaurant. Prior to joining Glowbal Restaurant Group, he was regional executive chef at Tacofino and freelanced during the pandemic.

While he brought with him to Canada the world91裸聊视频檚 very highest culinary standards, Stefan says no matter where he91裸聊视频檚 cooking, the elemental principles are the same.

91裸聊视频淎t the end of the day, your work ethic is your work ethic, whether you have a Michelin star or not,91裸聊视频� Hartmann says. 91裸聊视频淚f you91裸聊视频檙e making French fries in a burger shop or making a souffl茅 in a Michelin-star restaurant, you have to handle it the same way. You need to be persistent. Disciplined. Willing to learn. I91裸聊视频檓 still learning. When you91裸聊视频檙e always striving for the best, you can still find mistakes in your work to get better.91裸聊视频�

Specializing in fresh, seasonal seafood, Coast91裸聊视频檚 menu highlights are always changing; daily specials and chef91裸聊视频檚 oyster selections are recommended. Among Stefan91裸聊视频檚 personal favourites, however, is the restaurant91裸聊视频檚 succulent sablefish, marinated in white miso and served with maitake mushroom, baby bok choy and garlic pur茅e. Seafood towers take the dining experience to the next level, with items like scallop ceviche, mussels, clams, snow crab, Atlantic lobster, giant prawns, oysters, sashimi and nigiri.

Then there is Coast91裸聊视频檚 take-home Signature Sushi Box, for six or more people, with gems like mango California rolls with Dungeness crab and avocado; ahi tuna, hamachi, sockeye salmon, and spot prawn sashimi; nigiri featuring ika (cuttlefish), ikura (salmon roe) and more; and battera (pressed sushi), with items like anago (saltwater eel) and saba (mackerel).

Stefan, for whom the one ingredient he couldn91裸聊视频檛 live without is good salt, says that a leading food trend that91裸聊视频檚 here to last is a focus on sustainability.

91裸聊视频淚 feel that more and more owners and kitchen leaders are thinking about their environmental impact, and I think that it is an important and necessary food trend91裸聊视频攐ne that we all need to improve on and get better at,91裸聊视频� he says, noting that Coast sources Ocean Wise seafood wherever possible.

Beyond excellent fish and seafood (plus prime steak direct from sister restaurant Black+Blue), Stefan says that what makes the restaurant stand apart is the staff. He is heartened to see culinary artists so dedicated to their craft, especially amid the challenges of the pandemic.

91裸聊视频淚91裸聊视频檓 happiest at work when I see my team exceed expectations and individuals grow,91裸聊视频� he says. 91裸聊视频淲orking in a busy seafood restaurant means our ingredients are always fresh. Seafood in any presentation is our specialty. But it91裸聊视频檚 the people that work for us that make the restaurant so unique.91裸聊视频�

Story courtesy of , a Black Press Media publication
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