Chef Jasmine Thoo

Chef At Home In Vancouver

Born and raised in Vancouver, Jasmine began her culinary journey at the age of 14. She worked in kitchens throughout her teenagehood until venturing into the world to learn more about her roots and global cuisine.

She spent the next few years traveling to 30 countries and living in Japan. Upon her return to Canada, Jasmine moved into restaurant management where she accumulated experience in event coordination, fine wine and mixology.

After several years of working in other departments of the hospitality industry, Jasmine graduated from the Professional Culinary program at the Northwest Culinary Academy of Vancouver, where afterwards she worked at a variety of kitchens including The Mackenzie Room, Langara Fishing Lodge in Haida Gwaii, the film industry, private luxury fishing charters, and most recently as Head Chef at Vancouver Private Dining. She now is Executive Chef and Owner of Coastal Kitchen Catering & Events. ***

She is also an avid forager and fisherman, and has a deep understanding of what British Columbia has to offer. Jasmine is a multi-faceted Chef with a wide breadth of knowledge in all aspects of the hospitality industry and her exposure to numerous cuisines, restaurants and hundreds of private home kitchens, gives her the edge you are looking for.

For me, cooking is...

A love language. My way of bringing folks together, sparking meaningful conversation, inspiration and connection.

I learned to cook at...

Professionally trained at Northwest Academy of Vancouver, and fortunate to haved worked at numerous kitchens in Vancouver, Japan and Haida Gwaii.

A cooking secret...

I have a big focus on using ingredients that as local as I can get, as well as in-season. I'll even gather them myself!

My menus

5 Course Meal

STARTER

Choose 2 dishes

Charred Carrot Salad: Pepian Verde, Sunflower Seed Gremolata, Sweet Chili Conserva, Castelvetrano

Caramelized Beet Salad: Shaved Fennel, Orange, Ginger Yogurt, Mint

Ploughman's Tartine: Porcini Ganache, Date Ketchup, Whipped Gorgonzola, House Ferments, Tommy's Whole Grain

Scallop Crudo: Kiwi Verjus, Creme Fraiche, Lime Leaf Oil Smoked Maldon

FIRST COURSE

Choose 1 dish

Tagliatelle Bolognese: Beef, Veal and Pork Ragout, Grana Padano

Cacio e Pepe: Bucatini, Pecorino Romano, Toasted Black Pepper

Rigatoni all'Amatriciana: Guanciale, San Marzano, Chile, Pecorino Romano

Wild Garlic Tortellini: Wild Garlic and Ricotta Filling, Parmigiano Fonduta, Preserved Lemon

MAIN COURSE

Choose 1 dish

Beef Tenderloin: Pomme Fondant, Lacto-Fermented Carrot Mustard, 36 Hour Demi Glace

Hunter's Chicken: Smoked Artichoke, Green Olive Granola, Pan Jus

Braised Pork Belly: Gochujang Carrot Puree, Black Sesame Crumb, Asian Greens

Line-Caught Salmon: Edamame Puree, Sake Kasu Babeurre, Ikura

DESSERT

Choose 1 dish

"S'Mores": Fir Tip Meringue, Dark Chocolate Ganache, Brown Butter Graham

Apricot Semifreddo: Amaretti Crisp, Sancho Pepper, Olive Oil

Black Cherry Tartlet: Whipped Vanilla Ganache, Sumac & Espresso Syrup

3 Course Meal

STARTER

Choose 1 dish

Scallop Crudo: Kiwi Verjus, Creme Fraiche, Lime Leaf Oil Smoked Maldon

Ploughman's Tartine: Porcini Ganache, Date Ketchup, Whipped Gorgonzola, House Ferments, Tommy's Whole Grain

Caramelized Beet Salad: Shaved Fennel, Orange, Ginger Yogurt, Mint

Charred Carrot Salad: Pepian Verde, Sunflower Seed Gremolata, Sweet Chili Conserva, Castelvetrano

FIRST COURSE

All inclusive