At Cacao, Alvarez highlights flavours from places beyond his home country, including Ecuador, Colombia, Brazil, and Mexico, ingredients such as various types of Latin American maize, guava, plantain, leche de tigre, pipian verde, and all sorts of chilies. What makes his approach unique is that he incorporates them into distinctly Canadian items like bison, elk, and B.C. seafood.
— Gail Johnson, The Georgia Straight

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 Straught: 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. "

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Globe & Mail: Adventurous eats define Vancouver’s dining scene in 2016

" They’re marinating vegetables in blobby, kombucha scoby (Cacao) "

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Vancouver Sun

"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."

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Globe & Mail: Best New Restaurants 2016: Vancouver

"This uncommonly innovative restaurant is already defying expectations and breaking delicious, new ground."

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Georgia Straight

“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.”

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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"

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Scout Magazine

"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."

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