Connor Sperling

Chef Sperling's culinary philosophy is rooted in an elegant simplicity, a 'keep-it-simple approach' that belies profound technical mastery. He aims to create dishes that 'look effortless and simple,' believing that food should be impactful without being overly complicated. This ethos is inextricably linked to his steadfast commitment to ingredient excellence: he insists on using 'the best ingredients that I can find.' This includes meticulously sourced components like Beurre d’Isigny, a luscious French butter from Normandy for which he holds a deep personal affinity, baked German butter potatoes, and Comté cheese. His overarching vision for June on Cambie is to offer a 'Vancouver brasserie' experience. This means drawing inspiration from traditional French brasserie cuisine—classic dishes like mussels, steak frites, and fish with herbs and truffle—but infusing them with a distinct 'West Coast spin.' This blend of European tradition and Pacific Northwest sensibility defines his menu, offering sophisticated yet casual fare. Sperling’s love for the kitchen, its 'sounds, the smells, the vibes,' underscores a genuine passion for the craft, driving him to create a dining environment where guests can 'settle in, stay a while, and enjoy great company.' This philosophy emphasizes approachability and comfort, elevated by meticulous execution and superior ingredients. Chef Sperling's technical approach is characterized by rigorous precision, artistic intent, and a deep respect for individual ingredients, often cloaked in an appearance of simplicity. His mastery is evident in the painstaking perfection of dishes like the chocolate mousse, which took months to develop, involving a custom-designed silicon mold and intricate layering of crisp hazelnut base, light chocolate mousse, and hazelnut caramel ganache, finished with a chocolate spray and Frangelico creme anglaise. Similarly, his soft-serve ice cream defies conventional pre-mix methods, instead relying on a 'mad scientist math Excel spreadsheet' and extensive trials to achieve exacting textures and unique flavors like rhubarb and toasted hay. Flavor profiles are rich and indulgent, often centered around a few star ingredients. His 'Pasta for Rachel,' a tribute to his wife, features two sheets of fresh pasta forming pillowy ravioles du Dauphiné filled with baked German butter potatoes and Comté cheese, generously sauced with prized Beurre d’Isigny and a hint of pinot gris. Plating is thoughtful and elegant; for example, his fresh-shucked crab dip is artfully encircled by spiced madeleines (infused with spices like tomato powder, star anise, coriander, and cayenne), and truffle eggs are perfectly poached for 'precisely seven minutes and 30 seconds' and crowned with truffle mayo and a crispy brown butter crumble. He embraces strategic sourcing, acquiring paté en croute from master Colin Johnson, and handles delicate ingredients like spot prawns with minimalist elegance, lightly broiling them with garlic and lemon to honor their natural character. Sperling's journey, including stages at a three-Michelin star Maaemo, honed his organizational skills and the intentional use of flavors, allowing him to create complex experiences that resonate as 'simple yet impactful.'

Career

• Chef de Cuisine at Published on Main, Vancouver
• Chef at Boulevard, Vancouver
• Chef at La Belle Auberge, Vancouver
• Stagiaire at Maaemo, Oslo

Mentored by Gus Stieffenhofer-Brandson, Alex Chen, Bruno Marti.