Wayne Sych has two rules when it comes to cooking: keep it simple and use quality ingredients.
With the experience he gained from working at some of Vancouver's iconic restaurants such as The Cannery and the Fish House in Stanley Park, Wayne has continued the tradition of serving up a variety of regional seafood, blending his vibrant West Coast style with the freshest local ingredients.
At the young age of 15, Wayne started working in restaurants and is now in charge of a 70 person crew at Joe Fortes. Even with all the chaos that comes with working at some of Vancouver's busiest restaurants, Wayne couldn't imagine being anywhere else.
Keep an eye out for the June edition of Flavours Magazine featuring our very own Wayne Sych and his Fried Oysters with Jalapeno Slaw recipe.