Chef Portrait
CULINARY DIRECTOR

Chef Marcus Delacroix

Twenty years of turning local ingredients into something you'll actually remember

Look, I'm not gonna feed you the usual story about 'passion since childhood' and all that. Truth is, I stumbled into cooking because I loved eating. Started in a tiny bistro in Lyon, got yelled at by some incredible chefs, and somewhere along the way figured out that good food doesn't need to be complicated - it just needs to be honest.

Here at Jorveth Chronos, we've got access to BC's ridiculous bounty of fresh stuff - wild salmon that was swimming yesterday, mushrooms foraged from forests an hour away, vegetables that actually taste like something. My job's pretty simple: don't mess it up. Let the ingredients do their thing, add a little technique, maybe throw in something unexpected.

Every plate that leaves my kitchen tells a story - sometimes it's about tradition, sometimes it's pure experimentation. But it's always real, never pretentious.

ACCOLADES

Vancouver Magazine's Chef of the Year 2023 • Michelin Guide Recognition • Gold Medal, Culinary Olympics

AUTUMN 2025 COLLECTION

What We're Cooking Right Now

Menu changes with the seasons because that's when stuff tastes best. These dishes are what's got us excited this month.

Appetizer
STARTERS

Seared Scallops & Butternut Velvet

Local BC scallops, caramelized to perfection. That butternut puree underneath? We roast it for two hours until it's almost candy-sweet. Topped with crispy pancetta and sage oil because... well, it works.

$28

Salad
STARTERS

Heirloom Beet Carpaccio

Paper-thin beets, goat cheese from Fraser Valley, candied walnuts

$19

Risotto
STARTERS

Wild Mushroom Risotto

Foraged chanterelles, black trumpet, truffle essence

$24

Salmon
MAINS

Pacific King Salmon

Caught this morning off Haida Gwaii. Grilled over applewood, served with saffron beurre blanc and roasted fennel. This is what BC tastes like.

$44

Beef
MAINS

Alberta Beef Tenderloin

8oz of grass-fed perfection. Red wine reduction that takes three days to make, truffle potato gratin, seasonal vegetables. Yeah, it's as good as it sounds.

$58

Duck
MAINS

Maple-Glazed Duck Breast

Fraser Valley duck, done properly with crispy skin and tender meat. Cherry gastrique, sweet potato puree, Brussels sprouts with bacon. Very Canadian.

$46

Dessert
DESSERTS

Dark Chocolate Torte

Our pastry chef Amelie makes this with 72% Venezuelan chocolate. It's intense, rich, and served with vanilla bean ice cream to balance things out. The sea salt caramel on top is borderline addictive.

$16

Creme Brulee
DESSERTS
Lavender Crème Brûlée

$14

Tart
DESSERTS
Meyer Lemon Tart

$15

SOMMELIER'S SELECTIONS

Wine That Actually Matches Your Food

Our sommelier Jessica isn't one of those wine snobs who makes you feel dumb. She's spent fifteen years tasting everything from Burgundy to Okanagan, and she'll tell you straight up what works and what doesn't.

Jessica Chen, Head Sommelier

Advanced Sommelier • Court of Master Sommeliers • BC Wine Specialist

Wine Cellar
WITH SALMON $68

Chardonnay, Okanagan

2022 • Mission Hill Reserve

Listen, Pacific salmon needs something with enough body to stand up to those rich oils. This Okanagan Chard is buttery without being over-the-top, with just enough acidity to cut through. It's got notes of apple and vanilla - basically it's what BC tastes like in a glass.

JESSICA'S NOTE:

"If you prefer something lighter, try our Pinot Gris instead. Both work beautifully."

WITH BEEF $95

Cabernet Sauvignon, Napa

2019 • Stag's Leap District

Okay, so you're having that Alberta tenderloin - you need a wine with serious structure. This Napa Cab has bold tannins that mesh perfectly with the beef's fat. Dark fruit, tobacco, bit of cocoa. It's a classic pairing for a reason - because it just works.

JESSICA'S NOTE:

"Want to stay local? Our BC Meritage is stellar and $30 less."

WITH DUCK $72

Pinot Noir, Burgundy

2020 • Gevrey-Chambertin

Duck's got that gamy richness and our maple glaze adds sweetness - you need something elegant but complex. This Burgundy Pinot has earthy notes, cherry, bit of spice. It doesn't overpower the duck but enhances every bite. This is one of those "trust me" pairings that'll make you look smart.

JESSICA'S NOTE:

"Feeling adventurous? Ask about our aged Rioja - unconventional but amazing."

Wine Tasting Flights Available

Can't decide? We offer curated flights of three wines for $35. Jessica picks 'em based on what you're curious about - regions, varietals, whatever. It's basically a mini education with your meal.

The Space Itself

We've got three different dining spaces depending on your vibe - intimate booths, main dining room with those floor-to-ceiling windows, and our private chef's table if you're celebrating something special.

Main Dining Room

Main Dining Room

Floor-to-ceiling views of Vancouver's skyline. Seats 80, but somehow still feels intimate.

Private Booths
Private Booths

For when you need privacy

Chef's Table
Chef's Table

Watch the magic happen

Bar Area
The Bar

Pre-dinner cocktails

Table Setting
Every Detail Matters

From the silverware to the lighting, we've thought about it all

Terrace
Summer Terrace

Open May-September

BOOK YOUR TABLE

Reserve Your Spot