The more I’ve gotten to know about the Century Hospitality Group, the more I’ve learned about its differences. With more than a handful of restaurants around town, the biggest, and most noticeably presence, is from the team at LUX Steakhouse+Bar. Whether it’s running into them at the City Market downtown, or engaging in conversation on Twitter, the friendly team of culinary ninja’s is always willing to help feed you a good meal.
It wasn’t until my first epic meal at LUX, courtesy of Chef Andrew Cowan that I really breached the comfort gap; something I haven’t looked back from. His personality is always warm (his mom would be proud), while his ambitions for food are only held back by the variety and availability of goods. Hoping to spend a few moments with him, Chef Cowan sat down and shared a little of his life. Something I guarantee he’d do with you if you gave him a minute of your time, or an empty stomach to be filled.
Sous Chef LUX Steakhouse+Bar
How would you classify your cooking style?
Unorthodox, I use a little bit of everything. If I had to say one I’d probably say I lean towards Asian fusion.
Who taught you how to cook?
Mostly self taught but all the people I’ve worked with over the years have helped influence me
What are 5 kitchen ingredients/tools you can’t live without?
My knife, butter, onions, pork (especially bacon), all kinds’ mushrooms; all of those ingredients are super versatile. I can make anything with them
When did you realize that this was your passion? And do you have any passions outside of cooking?
I started in the kitchen when I was still in high school but it took me a few years to figure out that I really loved it.
What is your biggest culinary guilty pleasure, something the foodies would maybe frown upon?
After working all day with fantastic ingredients I go home and order pizza. I also hit up fast food places way too often.
When feeling below the weather, what comfort food do you create?
Soups and Stews
Besides your own kitchen, where would you mostly like be sitting for a meal in Edmonton?
The Hat or Delux Burger Bar. Gotta love a good burger, fries and an ice cold beer
Is there anywhere you would like to live and work for additional culinary influence?
I always said I’d love to move back to Toronto. It’s a world city with lots of global influence
Are there any food trends on the horizon you would like to work with?
I want to work with local producers more. I think creating a better food community within Edmonton is important and I want to work harder over the next year to be a bigger part of it.
Anything you want your customers to know, that they may never hear?
I wish customers would reach out to me more, we pride ourselves in being more approachable than other types of corporate restaurants. Off menu or special dinners isn’t something a lot of restaurants in the Edmonton area will do, and I think we do it well at LUX. People don’t be afraid to contact me if there is something special that you need.