Canada’s 100 Best: Under The Radar Restaurants
"And in Vancouver’s Kitsilano district, a new Latin restaurant named Cacao was singled out by many a West Coaster in the know. We will be watching all of them..."
Easy What Dare
"Cacao "diagonally across the oyster must not just be a raw oyster. The Venezuelan Jefferson Alvarez, who was already at the kitchen with figures like Massimo Bottura from Italy and the Basque Juan Mari Arzak steams them and make them disappear under chopped cucumber and a deep green foam of seaweed and oyster juice.'"
FOOD & WINE MAGAZINE: Being a Chef’s Guinea Pig Is the Ultimate Insider Dining Experience
"He feels that the concept, with its lack of menu and expectations, encourages diners to be more open-minded about food than they might otherwise be...'I asked people if they wanted the ants before I served it,” he says. “One hundred percent of people said yes.'"
VANCOUVER SUN: Peruvian road trip: Cacao’s team learns about Latin American food right from the source
"Even before they opened Cacao, Alvarez was planning the trip to Peru. In the end, a dozen of them travelled to Lima in February to work at the Michelin-starred Central (No.5 on San Pellegrino list of World’s 50 Best Restaurants 2017)"
FORBES MAGAZINE : Vancouver's Best New Restaurants
"Cooking in one of the world’s biggest foodie areas, the Basque country in Northern Spain, home of more than 40 Michelin starred restaurants was great training for Jefferson Alvarez. He worked in some of the world’s best kitchens including Arzak in Spain, Morimoto in Philadelphia and Canoe in Toronto before settling in Vancouver and becoming one of the city’s most highly praised chefs."
DELTA SKY MAGAZINE: At Cacao, Vancouver Chef Jefferson Alvarez takes dinner on a tour of South and Central America
"Vancouver is a global city, but I've spent weekends there mistakenly tuning out everything but Asian cuisine. Do that and you can miss some truly remarkable developments, I don't know who flies to Vancouver for Latin food, but Jefferson Alvarez is changing that. "– Andre Zimmern
CREATIVE MORNING: Jefferson Alvarez Creative Genius behind Creative Food.
"Jefferson Alvarez talks about the struggles, his curiosity and his creative insight on the creative food he creates."
EN ROUTE MAGAZINE by Air Canada: Discover the Contenders for Canada's Best New Restaurants
"Progressive Latin” sounds like a bookish tag line, but there’s plenty of playfulness at this humble Kitsilano neo-bistro."
FOOD REPUBLIC: Where to Eat and Drink Now in Vancouver, BC
"Jefferson Alvarez and Marcela Ramirez entertain guests on the daily with lunch, dinner and drinks steeped in south-of-the-border flavors met with progressive techniques. Opt for the Journey Tasting menu, a seven-course steal at $75..."
WESTENDER: Cacao delivers a five-star dining experience
"Well, this is nice: My first review of 2017 is about a restaurant where I had one of the best meals of the past year. Twice."
GEORGIA STRAIGHT: Dine Out Vancouver Festival’s World Chef Exchange brings together top culinary talents
“The chefs come in and showcase their cuisine and their style, and we can be really playful with that,” he says. “It’s also a great opportunity to learn, for me and for the diners.
EAT MAGAZINE: Vancouver Buzz: January
"Chef Jefferson Alvarez is finally in charge of his own kitchen where he can show his passion for latin flavours and dishes. Brunch is more traditional with breakfast selections and some risottos and pasta dishes. Dinners have a fusion of latin flavours and ingredients. "
GLOBE & MAIL: Adventurous eats define Vancouver’s dining scene in 2016
" They’re marinating vegetables in blobby, kombucha scoby (Cacao) "
"Jefferson Alvarez is one of the more innovative and daring chefs in this city, and his cooking is more in line with the world’s edgier cuisine."
GLOBE & MAILl: Best New Restaurants 2016: Vancouver
"This uncommonly innovative restaurant is already defying expectations and breaking delicious, new ground."
“Progressive Latin means we are always developing... We are rying to do as many Latin flavours as we can…one dish can have three different continents.”
GLOBE & MAIL 2016 Review
"Mr. Alvarez is returning to his South America roots while incorporating the modernist twists and more holistic local trends he has accumulated along the way"
"Chef Jefferson Alvarez explore(s) his penchant for “Progressive Latin” fare, which is to say modern takes on pabellon, toasted arepas, Brazilian BBQ, grilled octopus, ceviche and more with beer, cider, wine and cocktails to drink."