Chef Angus An began his culinary training shortly after completing a fine arts degree at the University of British Columbia. He then enrolled in New York’s French Culinary Institute (FCI), and was given the opportunity to work under several of the world’s culinary greats, including Chefs Jacques Pépin, Alain Sailhac and Andre Soltner while apprenticing at Jean-Georges Vongerichten’s legendary Jo-Jo.
After graduating from the FCI, An moved to Montreal to work for Chef Normand Laprise at Toqué. Under Laprise’s careful watch, An learned to create dishes that boast both complexity and simplicity, now a hallmark of his culinary style. After several years at Toqué, An moved to London where he continued to train in Michelin-starred restaurants, including The Ledbury, The Fat Duck, and Le Manoir aux Qaut’Saisons, before taking a position working under Chef David Thompson at Michelin-starred Thai restaurant Nahm. Thompson mentored An in layering and balancing intense flavors while respecting centuries-old recipes and traditions. It was also where An met his wife and now business partner, Kate.
The couple returned to Vancouver to open their first restaurant, the west coast contemporary Gastropod. Within its first year of business, Gastropod was celebrated by both critics and diners, and received awards for its cuisine and atmosphere.
When the economy took a turn for the worse, An saw an opportunity to rebuild and re-brand. In May of 2009, Maenam was born. Serving authentic Thai dishes, the kitchen is directed by Chef An and Kate, a native of Thailand, who brings a well-developed palate and traditional know-how. The couple travels each year to Thailand, to walk its streets in discovery of new dishes and to gain new inspiration and direction for Maenam.