Born and trained in British Columbia, Chef Andrea Carlson studied organic farming and landscape design before making her mark on some of the best restaurants in Vancouver. The close connection between food and nature is a foundation of her culinary philosophy, and she has become a driving force behind the city’s locavore movement. As a Michelin-starred chef/owner at Burdock & Co, Andrea’s love for the land surfaces in organic, seasonal plates influenced by British Columbia’s diverse environments. Her signature style of cooking —delicate, earthy and vibrant— captures the essence of farm-to-table dining. Andrea was the winner of the 2024 INC Excellence in Gastronomy Award.
Burdock & Co offers what you call “modern Pacific Northwest cuisine.” How would you describe the essence of this culinary style?
The oceans, forest and mountains influence our offerings —from sustainable local seafoods to foraged goods from the Cascadian mountain range.
For the past few years, Burdock & Co has offered what you call “Moon Menus” —a rotating series of thematic culinary offerings. Could you tell us about the inspiration behind this?
I am inspired by both subtle and vibrant botanical notes that spring to life under different seasons’ moon cycles.
How would you describe the experience of dining at Burdock & Co? What’s the vibe like in the dining room?
We have a unique vibe —nearly every front-of-house team member is a sommelier, everyone is deeply passionate about food and wine, and everyone’s unique personality shines through as they share our collective vision of sustainability.
In your opinion, how can nuts and dried fruits improve a dish? What value do they bring to a recipe?
Drying fruit is a core preservation we use to preserve the harvest and keep fruit flavors evolving through menus all year long. Nuts are a staple for round and toasty flavour profiles as well as textural elements. We lean heavily on various nuts to create a “creamy” element in our vegan dishes.
What’s next for Chef Andrea Carlson? What can you share with us about your plans for the future?
I’m trying to help some friends buy a farm and am newly involved on a board for a social justice/urban agriculture organization, which is exciting work.
QUICK-FIRE ROUND!
What do you enjoy the most about being a chef?
It’s a dynamic job —things are different every day and there are always new products coming through the door to inspire.
What is your personal favorite dish with nuts or dried fruits?
Any Persian dessert with pistachio, rose and saffron. Or a sour cherry panettone.
What is the next big culinary trend?
No idea!
What nuts or dried fruits do you always have in your kitchen at home?
Cashew, almond, pistachio —always. Medjool dates.
Related Articles
13 June 2018
