Chef Chris Lam

Fourth-generation restaurateur Chris Lam is the chef and owner of Straight and Marrow. After graduating from the Culinary Program at Vancouver Community College, he went on to hone his gastronomic talents at the original Provence Mediterranean Grill in Point Grey, quickly working his way up the ranks to become executive sous chef at the award-winning restaurant. The talented young chef also worked in the kitchen at the Westin Bayshore during the 2010 Winter Olympics and more recently served as a sous chef at Gastown favourite Nuba. At Straight and Marrow, Lam pays homage to his Asian heritage while championing a sustainable, nose-to-tail dining philosophy that reduces food waste by highlighting unique and unusual cuts of meat and offal.

Recent Posts

Food & Drink
Chinese Pork Belly With Green Papaya Salad

Celebrate Asian Heritage Month with this melt-in-your-mouth dish from Straight and Marrow. The pork itself takes a little bit of...

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