Track and Food 61: Doug Stephen Of Downlow Chicken Shack And Phil Scarfone Of Savio Volpe/Pepino's On Life As Chefs During COVID-19, Collaborations And Loving The Industry
Now here’s a fun one. Two Chef heavyweights talking collaboration, life during the pandemic, staying upbeat, frustrations with third-party delivery apps and why they both love Chef Peter Ho.
First, let’s just call it what it is, Chef and entrepreneur Doug Stephen has been killing it these past few years with his Downlow Chicken brand. Don’t believe me? Just drive on up to Commercial Drive at any time of the day and look for the massive crowd waiting outside for their orders.
They’re always busy!!!
Al Pacino said it best in the movie Heat when he screamed, “GIVE ME ALL YOU GOT!”
Doug has been doing just so for years now with his love for this city and the food he wants to provide. Downlow Chicken and Downlow Burgers at The Americanare gems of the highest order. We’re really stoked he jumped on for this episode. He doesn’t disappoint.
Then there’s Chef and Culinary Director Phil Scarfone of Osteria Savio Volpe, Pepino’s Spaghetti House and Cafe La Tana. Don’t sleep on this man and his talent. Jamie has tasted his food numerous times in the past, back when he was at Hawksworth and then at Nightingale and lately at his new homes. The man can cook and from what we learned today, he’s a calm leader who wants to do right by his profession and team. You’d be remiss to think he’d have an ego the size of a three Michelin star chef after coming in second in Top Chef Canada a few years back, but as you’ll quickly see during this interview, he’s laidback and chill. Our kind of guy. Plus he’s a big forager. What’s not to like about that?
This episode is great and the boys deliver. We hope you enjoy.
**Technical note: When the boys jump on, we had a bit of sound difficulty at the beginning, so the conversation jumps about 30 seconds to Doug explaining his basketball shoe collection after having just purchased a home basketball net. We apologize for this. Life via Zoom? Not ideal but it’ll have to do for now.