Hello Vancity Profile: Chef Alvin Pillay, Research & Development Chef of the Donnelly Group
In his new role as Development Chef for the Donnelly Group, Alvin Pillay is working in partnership with their roster of chefs on menu development as well as conducting cook and chef training. He intends to move towards a more seasonal & healthy approach to pub fare. His motto is ‘less is more’ with a strong focus on fresh, local ingredients.
Food is and always has been a central part of his home life, but it was when Pillay started cooking in high school that he says he “fell in love with kitchens”. After completing his training at Vancouver Community College in 2004, Pillay honed his skills as Chef de Partie at C Restaurant and Fuel Restaurant. 2008 was a year of travel, seeing Pillay complete stages in the kitchens of the renowned Le Bernardin, Aquavit and Gordon Ramsay in New York. He also spent time as a stagiare in Verduno, Italy where he learned traditional piedmontese cooking at the historic Castello Di Verduno.
The ambitious young chef brought his passion for Italian food to Campagnolo Restaurant as Chef de Cuisine, where he assisted in the building of the establishment from the ground up. During his tenure Campagnolo won a place in the Conde Nast Top 50 New Restaurants for 2009 and took Vancouver Magazine’s Best New Restaurant in 2010. More recently Pillay moved on to be Chef de Cuisine for the Heather Hospitality Group, where he oversaw the kitchens at the popular Irish Heather Gastropub as well as their other locations in Gastown. Under Pillay, the Irish Heather’s tasty, authentic pub food won rave reviews and garnered the top spot in the Golden Plate Awards.
Chef Alvin demoed Killjoy’s Cheese and Charcuterie Tasting plate
Killjoy Cocktail Tavern
1120 Hamilton Street, Vancouver, BC V6B 5P6