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Chef Roy Flemming

Featured Chef

Since launching his career in the kitchen more than two decades ago, Roy Flemming’s approach comprises equal parts dedication to his craft, classical techniques and loving tribute to both family tradition and the flavours of far-flung locales in which he has lived.

Born in the UK and raised in the Caribbean, New York City and Montreal, Flemming started climbing the culinary ladder at a number of popular Montreal restaurants including Dorval’s Le Vieux Pecheur, where he served as Executive Chef for four years before heading west in 1999. After turns as Chef De Partie at several large hotels and restaurants in Vancouver, he took on the role of Regional Executive Chef for Milestones’ Western Canada operations, where he first met Tuc co-owners Colin Ross and James MacFarlane.

At Tuc, Flemming has created a menu that is seasonally informed, locally sourced and showcases his signature brand of rustic, nourishing comfort food that is artfully prepared and plated. While his approach and influences are not constrained by geography, his dishes celebrate the abundance of the Pacific Northwest region and the relationships he has forged with local partners and providers who place a premium on sustainability.

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Featured Recipe

New York Steak Diane

Looking for a recipe featuring local ingredients? How about a fresh take on this New York Steak Diane with Roasted King Oyster Mushrooms, and Roasted BC Nugget Potatoes by Executive Chef Roy Flemming of Tuc Craft Kitchen.

Method

Sauce Diane

1. Add ‘A’ ingredients to stock pot. Cook for 15 minutes on medium heat, brown mushrooms and shallots. Deglaze with red wine, reduce until dry.
2. Add brandy and flame for 30 seconds. Add the rest of ‘B’ ingredients, simmer on medium heat for 1 hour.
3. Add ‘C’ ingredients and simmer on low heat for 20 minutes. Remove and cool to 70 degrees within 2 hours and 40 degrees within 4 hours.

Gremolata

1. Combine all ingredients and blend using a hand blender for 3-5 minutes until combined but not a purée. Rustic is definitely the look.

Crème Fraiche

1. Combine ingredients in a 2-litre insert and leave out at room temperature for 2 days.
2. Stir and refrigerate, leave to chill overnight

Roasted BC Nugget Potatoes

1. Combine cut potatoes with olive oil, salt and pepper.
2. Place on a baking sheet lined with parchment paper and roast in a pre-heated 400-degree oven for 35-40 minutes until golden brown.

Roasted King Oyster Mushrooms

1. Slice fresh king oyster mushroom into ¼-inch pieces from head to toe.
2. Toss with olive oil, salt and pepper and place on a baking sheet lined with parchment paper.
3. Roast mushrooms for 12-15 minutes in a pre-heated 450-degree oven until golden.

New York Steak Diane — Main recipe

1. Pull New York striploin from the fridge 15-20 minutes before cooking. Season with kosher salt and pepper. Set aside.
2. Heat grill to 450-500 degrees F or if using stove top, use stainless steel frying pan on medium high heat, add olive oil and allow to start to smoke.
3. Place seasoned steak on the hot surface and allow each side to cook about 4-5 minutes until dark brown and properly seared on both sides. If using a grill use 4-touch method for even cooking and nice grill marks. Best served medium rare. Remove from heat once cooked, tent steak with foil and allow to rest for 6-7 minutes. Save juices to add to sauce Diane when reheating.
4. Heat sauce Diane, place steak on a plate, top tail side with roasted mini nugget potatoes (stack as high as you can) before topping potatoes with crème fraiche and then gremolata.
5. Pour warm Sauce Diane over the other half of the steak. Add roasted king oyster mushrooms over the sauce.