Executive Chef Aron Zipursky prepares cuisine typical of northern Italy, including his specialty veal osso buco over a chick pea puree. Some of his favourite ingredients include truffle oil, wild arugula, extra virgin olive oil and veal jus. Aron has an unwavering commitment to quality. Whether he’s preparing a foie gras terrine with pear sauterne puree or a light hand-peeled shrimp and papaya salad, he uses only the freshest and best quality ingredients. A graduate of the Culinary Arts program at Vancouver Community College, Aron has worked in a number of the city’s most renowned establishments, including the Sutton Place, Quattro on Fourth, the Hart House Restaurant on Deer Lake, and 900 West at the Hotel Vancouver.