Vancouver chef Jean-Francis Quaglia of Provence Marinaside named a Knight by the French Government
Now a Chevalier, the Marseille native joins just three other food and wine experts in B.C. to earn the honour from France
Provence Marinaside executive chef and owner Jean-Francis Quaglia.
PROVENCE MARINASIDE OWNER and executive chef Jean-Francis Quaglia has been appointed a Chevalier (Knight) of the Ordre du Mérite Agricole by the Government of France.
French Consul General in Vancouver, Philippe Sutter, honoured the chef at a ceremony at the Yaletown restaurant on August 18.
Chevalier is one of three ranks within the Order (Commander and Officer are the other two). The honour carries the same status in France as a Knighthood does in Great Britain.
The Order recognizes people who have made a significant contribution to the field of French food and France’s culinary culture. Sutter explained that Quaglia had been recommended for the high honour by France’s Ambassador to Canada, describing the chef as a “culinary giant who is an incredible ambassador for French cuisine and mentor to young chefs”.
The Consul General also commended Quaglia for his support of French culinary initiatives such as Gout de France and how he integrates local B.C. ingredients into traditional French dishes.
Chef Suzanne Quaglia, Jean-Francis Quaglia’s mother, was one of the first female professional chefs in France.
Sutter also recognized the important influence of Quaglia's mother, chef Suzanne Quaglia, who was one of the first female professional chefs in France.
In his acceptance speech, Quaglia acknowledged the important role his family and his team at Provence have played in his success.
“My mother, chef Suzanne Quaglia [of Le Patalain], inspired me to become the chef I am today,” he said, “along with other mentors such as Chef Dominic Le Stanc at the Hotel Negresco [two Michelin stars] in Nice and chef Bruno Born here in Vancouver.”
A native of Marseille, Quaglia made his first Tarte au Citron, using his mother’s recipe, when he was eight. This same dessert is now featured on Provence’s menu. After studying at École Hôteliere de Marseilles, he worked throughout France. He met his future wife, Canadian chef Alessandra Mossa, at Le Stanc at Hôtel Negresco. they moved to Canada in 1992.
In Vancouver, Quaglia was sous chef at Born’s Le Coq D’Or then went on to become executive chef of Sheraton Wall Centre Hotel’s Indigo Bistro Moderne.
He and Mossa opened Provence Mediterranean Grill in Point Grey in 1997 then launched Provence Marinaside in 2002. Later came the latter’s adjoining TWB-The Wine Bar, which has one of the largest selections of wines-by-the-glass in North America. (The Point Grey restaurant was sold in 2016 to a former employee.)
In the face of the pandemic, Provence pivoted swiftly, being among the first restaurants to open a new curb-side patio space and offer takeout, among other measures. Quaglia made several French Food Made Easy cook-at-home and heat-and-eat meal kits complete with video instructions.
The seawall-side restaurant supports The Downtown Eastside Women’s Centre with the donation of meals and funds and has a donation option on its website.
The Ordre du Mérite Agricole was created in 1883 to initially reward exceptional service to agriculture and its related culinary arts. It is notable that it was not replaced by the National Order of Merit in 1963 as other awards were, owing to its history and to the unique place that agriculture, food, and the culinary arts play in the history, economy, and culture of France.
There are only three other Members of the Order in B.C.: restaurateurs Michel Jacob of Le Crocodile, John Blakely of the former Bistro Pastis, and wine expert Sid Cross.
For more information, see Provence Marinaside.
French Consul General Philippe Sutter toasting chef Jean-Francis Quaglia at Provence Marinaside.
Related Articles
