Restaurant 62 has been impressing local foodies and connaisseurs for years with its haute cuisine.
“One of the many perks of reporting for Abbotsford Today is every now and then I am sent on plum assignments. Thanks, boss. Recently, a friend and I dined at Restaurant 62, which offers a relaxed yet high dining experience that simply delights the palate.” – Shaheen Shivji
“Established in 2004, co-owner, Alicia Bodaly shared an engaging story about how the restaurant got its’ name. In the RCMP, code 62 stands for meal break, Restaurant 62’s previous co-owner is a police officer.
“It was also the original number of seats at the restaurant and when co-owner, Eric Ferris, met his wife, he was surfing on a 6ft 2” surfboard.”
Chef Massey
Chef Jeff Massey has been cooking and creating original recipes for as long as he can remember. His passion for food started in his early childhood at home with his mother. Chef Jeff recounts that as early as 5 years old his mother would hoist him up onto a stool in the kitchen where together they would cook their way through countless family dinners. He admired his mother’s innovation and creativity with ingredients then, and to this date, he has been influenced by her culinary creativity.
At fourteen years old, his passion for cuisine led him to his first job as a dishwasher at a golf course in Ontario. It was there, elbows deep in dish water, that he decided to pursue a career in the culinary arts.
After finishing high school he spent the next several years working at such establishments as the White Crystal Inn and The Falls Golf and Country Club before receiving formal training at Vancouver’s Dubrulles Hotel and Culinary Institute (now the Art Institute of Vancouver).
Immediately upon finishing his degree, Chef Jeff began working under Executive Chef Pino Posteraro at Cioppino’s. Two years later he left Ciopinno’s to work with Executive Chef Sean Riley at Glowbal Grill and Satay Bar, and then later he became the restaurant chef of the Glowbal Group’s second location, Coast in the spring of 2004.
In the mid-summer of 2006, he relocated to the Fraser Valley and soon became the Executive Chef and part owner of restaurant 62. Since joining forces with restaurant 62, he has worked hard to create seasonal, regionally inspired menus that showcase Fraser Valley ingredients and appeal to his restaurant’s sophisticated and loyal patrons. His culinary philosophy has always been to create and maintain a menu where the food is locally inspired, ingredient driven, and above all else – simple, clean and delicious.
Chef Jeff’s exquisite menus have earned restaurant 62 many awards and accolades, and much respect within the industry. He has appeared on numerous TV and radio programs and is a regular in local newspapers and magazines. In 2011, he was even named one of Western Canada’s “Top 40 Foodies Under 40” by Western Living Magazine.
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