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

Get local stories you won't find anywhere else right to your inbox.
Sign up here

Just Posted

Trust delivers social grants, several in Trail and Rossland

Columbia Basin Trust supports 31 projects with $680,000 in social grants

FedEx distribution centre coming to Castlegar

Development permit for ground facility before council next week.

Kootenay teams heading for curling provincials

Team Buchy and Team Nichols won the senior playdowns.

Big White to host snowboard World Cup event

Professional snowboarders will race at Big White Ski resort at the end of January

Kids across Canada more at risk of hospitalization from flu this season: doctor

Dr. Theresa Tam said influenza B does not usually peak until February or later

Closed mills, housing surge support a positive forecast for lumber industries

B.C. lumber producers have closed mills accounting for 18% of province’s capacity, RBC report says

Good Samaritan pays part of rent for B.C. woman facing eviction in can-collecting dispute

Zora Hlevnjak, 76, supplements her pension by collecting cans and receiving public donations

Kelowna’s ‘Baby Mary’ finds biological parents after more than 30 years

Geneologist and DNA test helped her connect with her biological parents

Kelowna hotel to award couples for baby-making with Nooner deal

The deal includes a free stay every Valentine’s Day for the next 18 years

On the job hunt with Nelson’s Make A Change Canada

The employment charity is organizing next week’s Kootenay Patricks, Montreal Canadiens game

‘Scariest boat ride of my life’: Passengers trapped by ice on rocky B.C. ferry sailing

The Nimpkish docked in Bella Coola on Jan.12 coated in a thick layer of ice

B.C. pair ordered to pay $55,000 for oil tank discovered four years after selling home

Judge says defendants breached contract, despite being unaware of tank until basement flooded

Canada to give $25,000 to families of each Canadian who died in Iran plane crash

Prime Minister Justin Trudeau also made it clear that Canada still expects Iran to compensate victims

Most Read