“MOSAIC changed my life. The English language classes helped me to go on and see many of my dreams come true.”

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Chef Eugene Dong

Chef/Owner, Cottage Bistro

Chef Eugene Dong has spent close to four decades honing his skills in the business.

Originally from China he brought with him a deep respect for seasonal foods and his sense of adventure.

When he first arrived in Canada he remembers adjusting to the local products, which really consisted of products for two seasons. As someone that was used to cooking his comfort food according to the seasons, this presented him with a bit of a struggle to try and recreate the food he loved.

“Now we have all types of fresh seafood jumping in tanks and nets, and we have hothouses growing summer greens and vegetables all year long.”

From hired chef to outright owner, and finally proprietor of the best blues venue in Vancouver, Chef Dong said the long and winding journey has been filled with music, great food, and making friends.

Chef Dong’s heart-healthy dishes are influenced by his Chinese heritage, his Canadian home, and his travels. Most importantly, they’re always fresh and seasonal, jazzed up with soft fruits and sharp herbs, humming with the soft melodies of sesame and olive oils, and the sweet dark surprise of black garlic.

“Local food makes it tastes like home food.  I had never heard blues before, but when I did I fell in love. It’s the same with local food, once I tried it I embraced it with my heart.”

 

Recipes:
Salmon Chinese Way

嫩煎天平干貝明蝦

ਟਿਆਨਪਿੰਗ ਝੀਂਗੇ ਅਤੇ ਪੱਕੇ ਹੋਏ ਆਲੂ

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