GUS STIEFFENHOFER - BRANDSON

Born and raised in Winnipeg, Manitoba, Gus spent a big part of his time growing up either in the garden at home, or out at his grandparents farm. He’s always had an incredibly close connection with food, and from an early age, felt most at home in the kitchen.

After a number of years working through many busy Winnipeg restaurants, Gus decided to get out of his comfort zone, and cook abroad. After a contract at the Hotel Atrium in Germany, he completed several stages at Michelin Star restaurants, and realized where he wanted to be.

Back in Canada, the logical next step was to find a kitchen at that level. Starting at the bottom again at The Pear Tree Restaurant in Vancouver, led by Chef/Owner Scott Jaeger, Gus quickly climbed to the role of Sous-Chef/Saucier.

Taking the next step after almost 6 years, to lead his own kitchen, Gus was the opening chef of Perch, a 300 seat restaurant with a focus on using seasonal and local ingredients. Shortly before the opening of Perch, Gus returned to Germany to complete stages at Michelin Starred Restaurants. After Perch closed, Gus spent a summer at restaurant Noma in Copenhagen, an experience that further shaped his food philosophies and broadened his knowledge.

Upon returning to Vancouver, Gus remained busy, whether it be cooking at an elite heli-ski lodge, on a frozen river for RAW:almond, or a one night restaurant takeover with friends.

After a year stint as a Sous-Chef at Hawksworth Restaurant, the opportunity to helm the kitchen at Published presented itself, and he has been working since then to build this restaurant. 

When he’s not on the stove, Gus is most likely in the mountains somewhere, foraging for mushrooms, huckleberries, elderflowers, or whatever other wild edible is at their prime.