MEET THE TEAM
Faizal Kassam's culinary journey began in the family kitchen at a very young age. Inspired by both his mother's and grandmother's inventive recipes, Faizal chose to follow his passion and enrolled in an intensive program at the Pacific Culinary Institute.
Over the past decade, he has honed his skills in some of Vancouver's most innovative kitchens, including stints at award-winning restaurants such as Bacchus (Wedgewood Hotel), Hawksworth (Hotel Georgia) and most recently, a six-year tenure at Cibo Trattoria & Uva Wine and Cocktail Bar, where he assumed the mantle of Executive Chef.
Fulfilling his lifelong mission to open his own restaurant, Faizal has now established Terroir Kitchen 3 years in the running. His central theme: artistry, technique, and creating lasting flavour profiles using local ingredients.
"There's a special diversity of culture in this city and I'm excited to showcase a menu that delivers a culinary escape. I'm here because of where I'm from and who I've surrounded myself with - it's all about the journey. Terroir Kitchen will always be a place where people can come to eat delicious food, executed well...harmoniously".