Village

Curtis Demyon is a Saskatoon native. He grew up playing hockey, fishing and spending time at his uncle's farm...you can’t get more Prairie boy than that. He became obsessed with food at an early age, especially when it came to experimenting with it.

“I can remember around the age of 10 making escargots and serving them to my family,” he says. “I used to prepare recipes from numerous cook books and made my family try each and every one...they were my guinea pigs.” His dad later taught him how to make sausage from the deer he'd hunted. “I was curing meats in my teens,” adds Curtis.

Curtis went on to attend the Dubrulle French Culinary School in Vancouver.  After graduation he was hired by Joe Fortes Restaurant as Chef de par tie before moving on to the Langara Fishing Lodge. He ended up landing at another Vancouver landmark, Stanley Park’s Fish House, as its executive chef.

In the summer of 2016, Curtis branched out again, re-branding Davie Street’s Lips Resto as Village. Classically trained in French, Italian and Pacific Northwest cuisine, Curtis wanted to go back to his Prairie roots at his new venture, offering inventive casual fare. “We are a technique-driven kitchen producing bold flavours of the Pacific Northwest,” he explains.