Published on Main*

About the Ambassade

Led by Executive Chef, Gus Stieffenhofer-Brandson, Published on Main invites guests to experience cuisine that excites, intrigues, and surprises - telling the story of British Columbia’s much-loved farms, foragers and producers through great food, while being inspired by its Canadian roots and global culinary playground. The space is Inspired by traditional English coffeehouses from the 18^th century, which acted as the primary centre for communication of news in local communities at the time. These public houses were spaces where publications could be distributed, communicating with 
the masses. 

Can you describe your first sip of Krug?

My first sip was in 2014, when I cooked at a special wine catering event alongside a fellow chef, Quang Dang. I knew the champagne was special, as soon as I tried it.

How did you become a Krug Lover?

After becoming a Krug Ambassade, the opportunity allowed me to taste different expressions of Krug — different cuvées and vintages. I really enjoy and appreciate the level of finesse and nuance that goes into each bottle.

As someone who genuinely loves champagne, it's been wonderful learning more about how they build and layer flavours through a vast library spanning years of fruit production from multiple plots. What strikes me most is the intention and commitment to the craft, and ultimately the flavour. 

How would you describe your culinary philosophy?

Local and seasonal ingredients, cooked nicely, flavoured with ferments of preserves made from last season.

What is your current culinary obsession?

Two things. First, cooking meats, vegetables or seafood over fire is just unparalleled in terms of flavour. Second, I am increasingly infatuated with Southeast Asian food, mostly Vietnamese and Thai. The fresh herbs, acid, umami, heat, high level of seasoning – it is most exciting to my palate.

How would you define your cooking style?

Contemporary West Coast Cuisine. Local ingredients, backed by a deep pantry, cooked with reverence.

What is the most inspiring experience you had on your journey to becoming a chef?

Working at Noma and realizing all the ingredients that were foraged in Denmark that defined their cuisine also grow here in Canada. It was amazing to see so many parallels and made me excited to deep dive into our terroir when I returned.

What is the greatest lesson you have learnt in or outside the kitchen?

Set yourself up for success. Try to see the finish line and think about what steps you are going to take to get there. Consideration in everything you do, always look at the big picture.

How has the way you cook evolved as your career has progressed?

Way less on the plate. Today, the ingredients I am most excited about are the simplest, and also the ones that take the greatest degree of finesse to really dial in.

Where are you when you feel the happiest?

I would say on the pass on a Busy night at Published, when service is going well, everyone is having a good time, and the food is coming out perfectly. That, or in the bush picking mushrooms, well out of cell phone range.