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

UPDATE: One dead after crash on Highway 97A near Armstrong

Police have confirmed that one person is dead following an accident on Highway 97A Friday

Multi-vehicle collision slows traffic on Highway 1

Trans-Canada Highway reduced to single lane between Salmon Arm and Sicamous

Music program discord attributed to lack of oversight

North-Okanagan-Shuswap schools struggle to retain musical excellence amidst many challenges

School district facing capacity challenges

Rising enrolment, outdated data and classroom changes prompt discussions

Seatbelts on school buses would come with safety, cost concerns

Retrofitting belts would cost approximately $240,000 for 24 buses

National Energy Board approves Trans Mountain pipeline again

Next step includes cabinet voting on the controversial expansion

Developer makes an effort to help Okanagan students left homeless after flood

U-Two developer is making an effort to help university students who were left in a lurch

Alleged Okanagan sex offender arrested in P.E.I.

Offences occurred while Ivan Glen Winchester was living in Summerland between 2006 and 2010

B.C. Special Olympics officially underway in Vernon

Athlete’s Oath: “Let me win. But if I cannot win, let me be brave in the attempt.”

Vancouver Aquarium wants your help to name a baby killer whale

The public helped name Springer’s first calf, Spirit, and is being asked to help with the second

Kelowna subdivision slope erosion fuels landslide fears

City says up to $1.2 million in slope remedial work is required this spring

Senior Golds enter Okanagan Valley Championships as top-ranked team

Salmon Arm basketball team heads straight to semifinals after stellar season

Guards protest firing of fellow officers charged with assault at B.C. prison

Corrections officers demonstrated in Maple Ridge on Friday afternoon

Parole angers parents of Okanagan manslaughter victim

Tal Kalum LaRiviere was arrested in Alberta Feb. 18. He had previously been granted day parole

Most Read