Meet the Chef: Lucais Syme keeps it simple, but satisfying

Chef Lucais Syme almost went to law school. We are all relieved that he attended the Pacific Institute of Culinary Arts on Vancouver’s Granville Island instead. From there Symes worked his way through some of Vancouver’s best kitchens at Blue Water Cafe and Cioppino’s and even trained with Chicago’s legendary Charlie Trotter. He opened La Quercia in 2008 and later La Pentola. Chef Symes currently operates the toney Cinara with Gill Book and in January opened pasta-focused