ABOUT
The name ‘Monarca’ connects to Chef Francisco’s restaurant concept in many ways.
The name refers to the ancient Mexican monarchy honouring the influence both his parents made on his culinary style. While his mother inspired our sister restaurant Ophelia, the familial tradition has continued here at Monarca where you’ll find playful dishes and a lively atmosphere inspired by Chef Higareda’s father.
Francisco’s father lived near the famous Monarch Butterfly Biosphere Reserve in central Mexico’s Michoacán region. Chef Higareda spent several summers here with his family enjoying the local Tlahualiles (defeated warriors) Festival. The festival celebrates the feast of Santiago Apóstol, patron saint of Sahuayo. The battle depicted in the festival is still debated today in Mexico and refers to military conflicts before, during, and after the arrival of the Spanish. It’s a memory he cherishes from his childhood.
The monarch butterfly also plays an important role in Mexican culture and history. The meaning can vary but typically the butterflies represent the spirits of ancestors returning to visit their families.
Monarca will also offer a fully licensed bar serving handcrafted cocktails made with premium tequilas and mezcals, along with local and imported craft beers, and wines.
El nombre “Monarca” esta conectado al concepto del Chef Francisco de muchas maneras.
El nombre hace referencia a la Monarquía Mexicana ancestral, haciendo honor al estilo culinario que ambos de sus padres influyeron en él.
Mientras que su madre inspiró a nuestro restaurante hermano “Ophelia”, la tradición familiar continúa aquí en Monarca donde encontrarán platillos y una atmósfera alegre inspirada por su padre.
La mariposa Monarca también juega un papel importante en la cultura e historia mexicana.
El significado puede variar, pero típicamente las mariposas representan a los espíritus de nuestros ancestros que regresan a visitar a sus familias.
El padre del chef Francisco vivió cerca de la famosa área de migración de la mariposa Monarca dejando a Francisco recuerdos imborrables de su niñez.
Monarca ofrece también un servicio completo de bar que incluyen cocteles elaborados con tequilas y mezcales de gran calidad, así como cerveza artesanal local e importada y una increíble lista de vinos.
FRANCISCO HIGAREDA
CHEF
Chef Higareda grew up in a household that loved food and ate with passion. His mother, who’s from Bilbao, Spain, and his father, who’s from Michoacán, Mexico, were both fantastic cooks.
He trained at Ambrosía Centro Culinario in Mexico City before earning a diploma in High Cuisine & Gastronomic Management at Mariano Moreno Institute in Buenos Aires, Argentina.
From there, he worked at Michelin-star restaurants in Spain and France.
An avid outdoorsman, Francisco ran his own restaurant in Chihuahua before moving to Vancouver in 2016, first to work at The Flying Pig and later taking the helm at WildTale.
In 2019, Francisco brought his first Vancouver concept to life named Ophelia after his Mother with fare inspired by her cooking. Three years later, he opened his second location Monarca, inspired by his father and their shared connection to the famous Monarc Butterfly.
DAVID SANDOVAL CASTILLO
GENERAL MANAGER
David has more than 10 years of experience in the restaurant and hospitality industry.
David began his hospitality career 13 years ago, working for famed luxury resort One&Only Palmilla in Los Cabos, Mexico. Starting as a server in the famous Agua by Larbi Restaurant, his eagerness to learn more lead him to move up the ranks, first to a Supervisor position in the private dining department and then as an Assistant Manager for pool and beach services. Following this, he was invited to manage Seared and Suviche Restaurants, both under the signature of Michelin star awarded chef Jean-Georges Vongerichten.
In early 2017 he made the move to Paradise Island, Nassau, Bahamas to lead the team at Dune by Jean-Georges, situated in the famous Ocean Club Resort (famous for the 007 James Bond Casino Royal movie scene). It was later this year that David found out he was going to be a father and decided to take a break to spend more time with his family. In 2018, he joined The Flying Pig family.
The greatest lesson David has learned in his professional career has been to treat others as you would want to be treated and to confide in your team. He also believes that the greatest successes have come from learning and growing with his team. We are so lucky to have him at Ophelia!
TIM COLE
BEVERAGE MANAGER
Tim’s relationship with wine began at age 19 when he started at The Witch’s Cauldron restaurant in Perth, Australia. From here he dove deep into French wine at the acclaimed Must Winebar before falling in love with Italian wine at Il Lido Italian Canteen. Piedmont remains his favourite region. Upon completion of his Finance and Economics degree, a move East saw him take on a role as a specialty coffee ‘sommelier’ in Melbourne.
Prior to moving to British Columbia he lived, studied and worked in Eastern Europe, China and India. He credits these experiences with opening his mind beyond western cuisine and culture.
Tim takes a free-spirit approach with his beverage programs. His drinks are grounded in classic cocktail technique, intertwined with influences from Mexican culture and Chef Francisco’s food — utilising the best products from local producers. He believes in honouring farmers and supporting producer owned and local products. He sees it as a restaurants responsibility to provide intriguing and surprising experiences and provide access to products not seen on the shelves every day.
Tim has spent the last few years leading the bar team at The Flying Pig in Yaletown with a focus on building his knowledge of spirits and cocktails. When not behind the bar he can be found in the mountains snowboarding, climbing and fly fishing, or in the vineyards of the Okanagan. He can’t wait to welcome you to Ophelia.
FRANCISCO HIGAREDA
CHEF
Chef Higareda grew up in a household that loved food and ate with passion. His mother, who’s from Bilbao, Spain, and his father, who’s from Michoacán, Mexico, were both fantastic cooks.
He trained at Ambrosía Centro Culinario in Mexico City before earning a diploma in High Cuisine & Gastronomic Management at Mariano Moreno Institute in Buenos Aires, Argentina.
From there, he worked at Michelin-star restaurants in Spain and France.
An avid outdoorsman, Francisco ran his own restaurant in Chihuahua before moving to Vancouver in 2016, first to work at The Flying Pig and later taking the helm at WildTale.
In 2019, Francisco brought his first Vancouver concept to life named Ophelia after his Mother with fare inspired by her cooking. Three years later, he opened his second location Monarca, inspired by his father and their shared connection to the famous Monarc Butterfly.