Tastemakers in Vancouver, BC

Au Comptoir

Au Comptoir

Au Comptoir delivers an authentic Parisian experience.

Contact: 604.569.2278

Daniel McGee

Chef Daniel McGee

The former Sous Chef at Pidgin, now Executive Chef at Au Comptoir. Daniel 'Speaks the culinary language of France fluently' according to Gail Johnson of straight.com.


The Blackbird

The Blackbird

The two-floor Venue takes the city a step further in modern pub culture, featuring fresh daily oysters, creative pizzas and daily lunch & dinner offerings.

Contact: 604.899.4456

Nitzan Cohen

Chef Nitzan Cohen

Nitzan studied at the Israeli school of Gastronomy. He prepared one of the best savoury dishes of 2013 according to Vancouver Foodster.



Café Medina

Café Medina

Café Medina doesn't simply serve food. Medina is known for feeding the soul of each and every guest and providing them with sustenance in every way, shape and form.

Contact: 604.879.3114

Jonathan Chovancek

Chef Jonathan Chovancek

Jonathan led the Culinary teams to 2006 and 2008 Winter and Summer Olympic Games, while during 2010 Olympics he captured the top prize for food-and-wine-pairing skills. Jonathan is also a contributor to the OceanWise Cookbook.



Canucks Sports and Entertainment

Canucks Sports and Entertainment

Focusing on fresh and local ingredients, Canucks Sports and Entertainment look to use the freshest ingredients, celebrating the local agriculture while creating recipes that speak to the locals.

Contact: 604.899.4625

Robert Bartley

Chef Robert Bartley

Robert was awarded the 2013 Pinnacle Awards Corporate Chef of the Year. He previously worked for Maple Leaf Sports Entertainment overseeing four Executive Chefs and thirteen Sous Chefs.



Chicha Restaurant

Chicha Restaurant

Modern small share plates inspired by Peruvian flavours.

Contact: 604.620.3963

Shelome Bouvette & Allison Flook

Shelome Bouvette & Allison Flook

Shelome has worked in the industry for 20 years as an Executive and Sous Chef. The two chefs, Shelome and Allison have worked together at two restaurants as a team with incredible success.



Cinara

Cinara

It is our goal to serve some of the finest food Vancouver has to offer while still being approachable and in a comfortable setting for our guests.

Contact: 604.428.9694

Lucais Syme

Chef Lucais Syme

Lucais two operates successful restaurants including the award-winning La Quercia. He previously worked at Blue Water Café and Cioppino's before opening his own restaurants.



CinCin

CinCin

Contemporary, yet timeless - the dining room offers views of the lively kitchen and a striking heated terrace, while the private wine room delivers the perfect atmosphere for any group event.

Contact: 604.688.7338

ANDREW RICHARDSON

Chef Andrew Richardson

One of Canada’s finest chefs, Andrew is a native of Newcastle, England, and graduated from Manchester Metropolitan University with a Bachelor of Science with honours in Hotel and Catering Management.


Cioppino's Mediterranean Grill & Enoteca

Cioppino's Mediterranean Grill & Enoteca

Listed among the Top 50 Restaurants in Canada.

Cioppino’s Mediterranean Grill and its sister restaurant next door, Enoteca, combine Italian with Mediterranean cuisine. It boasts one of the largest wine cellars in Vancouver with thousands of bottles available.

Contact: 604.688.7466

Pino Posteraro

Chef Pino Posteraro

In 2007 Pino won a Vancouver Gold Medal Plate in the Canadian Culinary Championship. Pino was then awarded the 2008 Chef of the Year in the Vancouver Restaurant Awards.



Edible Canada Bistro

Edible Canada Bistro

Lively bistro serving Canadian cuisine using local products, plus a patio & gourmet retail store.

Contact: 604.682.6681

Eric Pateman

Executive Chef Eric Pateman

A Vancouver native with a lifelong passion for food and wine, Eric has worked in the hospitality industry for over 15 years both as a chef and hotel consultant and has rated restaurants for the Mobil Travel Guide.



The Fish Counter

The Fish Counter

We want you to feel comfortable coming in, whether you are buying a small piece of fish, grabbing a chowder to go, or just want to amble in and learn more about sustainable seafood.

Contact: 604.876.3474

Robert Clarke

Chef Robert Clarke

Winner of the Murray A. Newman Award for lifetime achievement in aquatic conservation. He was a Competitor on Iron Chef America and is one of the original members of the Oceanwise program.



The Fairmont Waterfront ARC

The Fairmont Waterfront ARC

ARC offers simply inspired, handcrafted fare in a relaxed setting. With its beautiful West Coast views, it's the perfect place to partake of urban artisanal food created by our Executive Chef, Dana Hauser.

Contact: 604.691.1991

Dana Hauser

Chef Dana Hauser

Dana trained at Candore College in Ontario before receiving her Red Seal certificate from SAIT in Alberta. She is the first female executive chef for Fairmont Hotels & Resorts.



Forage

Forage

Casual, comfortable and affordable, Forage celebrates all things BC. The menu is locally focused in both food and beverage; service is attentive yet never fussy, and its approachable West End location makes Forage a "local's local".

Contact: 604.661.1400

Chris Whittaker

Chef Chris Whittaker

Chris was the 2012 OceanWise Vancouver Chowder Chowdown champion. He is a board Member of the Chef's Table Society of BC. Chris and Forage were awarded a Sustainable Seafood Where to Dine Award in 2008.



Four Seasons Yew

Four Seasons Yew

Discover one of Vancouver's premier seafood restaurants, delivering exceptional cuisine, great wines, innovative cocktails and a fun, welcoming dining environment.

Contact: 604.692.4939

Ned Bell

Chef Ned Bell

Ned was given a best Overall and Rising Star from Where magazine. He was also named a Top 40 Foodie under 40. In 2014 he was a Chefs for Oceans rider, riding across Canada to raise awareness for sustainable seafood.



Go Fish

Go Fish

A tasty, non-fussy meal is guaranteed at Go Fish, a fish lover’s haven located at the False Creek Fishermen’s Wharf in Vancouver.

Contact: 604.733.3625

Matt Christie

Chef Matt and Chef Andrew Christie

Winners Chef Matt and Chef Andrew Christie of Go Fish, the BC Ocean Wise Seafood Chowder Champions 2009.



Hawksworth

Hawksworth

Listed among the Top 50 Restaurants in Canada.

A celebration of Vancouver's cultural diversity and natural environment Hawksworth Restaurant showcases ingredient led, contemporary cuisine that demonstrates the highly skilled technique and relentless drive for perfection.

Contact: 604.673.7000

David Hawksworth

Chef David Hawksworth

David was the youngest chef inducted into the BC Restaurant Hall of Fame. In 2008 he was named as one of Western Livings Top 40 under 40. In the 2012 & 2013 Vancouver Restaurant awards David and Hawsthworth were awarded Chef of the year and Restaurant of the year.



L'Abattoir

L'Abattoir

Listed among the Top 50 Restaurants in Canada.

Industrial-chic setting for Pacific Northwest fare with a French touch plus original cocktails.

Contact: 604.568.1701

Lee Cooper

Chef Lee Cooper

Lee was awarded one of Western Livings Top 40 Foodies under 40. He was also a Northern Chefs Alliance & FarmOn! Foundation dinner chef, alongside 9 celebrity chefs.



La Pentola della Quercia

La Pentola della Quercia

Simple, handmade pasta and traditional nose-to-tail meat and fish dishes served family style are the focus of this award-winning Vancouver restaurant.

Contact: 604.642.0557

Travis McCord

Chef Travis McCord

Creating new dishes & concepts will always be my priority when it comes to catering any event. Nothing is too big or too small.



Oru

Oru

Overlooking the water in downtown Vancouver, the Pan-Asian bistro serves traditional and authentic dishes from around the Pacific Rim. 

Contact: 604.695.5500

Nathan Brown

Chef Nathan Brown

The Ontario native has spent much of his career abroad at high-profile hotel restaurants around the globe, including stints in the kitchens at the Fairmont Dubai, the Wynn Resort and Casino in Macau (China), the Fairmont Singapore, and the Fairmont Southampton (Bermuda).“My food is about where I am,” says Brown.



The RawBar

The RawBar

The RawBar features signature oishii items from the newly enhanced menu bringing complete four-course lunches, donburi bowls, bento boxes and RawBar’s own sushi rolls to the table.  

Contact: 604-695-5502

CHEF TAKAYUKI (TAKA) OMI

CHEF TAKAYUKI (TAKA) OMI

Chef Taka’s authentic touches, modern flare and passion for sourcing and rolling only the best make him a force to be reckoned with in Vancouver’s sushi scene.



Pacific Institute Of Culinary Arts

Pacific Institute Of Culinary Arts

We prepare culinary and baking & pastry professionals for the career of their lives. Success comes through outstanding instruction, personal attention and our commitment to excellence.

Contact: 604.734.4488

Julian Bond

Chef Julian Bond

Julian was awarded Gourmet Magazine's Top Table Award. He is one of the Globe and Mails Young Chef's of the Millennium. In 1998 he was awarded one of Maclean's top young entrepreneurs in Canada.



Sunset Bay Yacht Charters

Sunset Bay Yacht Charters

The menu is designed with a focus on local and sustainable ingredients. It is created with the finest in local free range and grass fed proteins, organic produce and sustainable seafood.

Contact: 604.689.1227

Darren Brown

Chef Darren Brown

Darren has worked at the Beverly Hilton, which has famously hosted Golden Globe Award after-parties. He has cooked for celebrities from James Bond to the Princess of Spain. He previously was the Executive Assistant Chef to the 28+ dining areas of the Mandalay Bay Resort & Casino.



The Vancouver Club

The Vancouver Club

The Club is a place to dine, play, relax and connect with other professionals who are shaping the very fabric and creative energy of the West Coast.

Contact: 604.685.9321

Sean Cousins

Chef Sean Cousins

Sean attended the esteemed Dubrulle Culinary Institute. He has prepared food for royalty and heads of state at The Vancouver Club during the 2010 Olympic Games.



The Vancouver Fish Company

The Vancouver Fish Company

We have assembled an amazing team of kitchen and service staff and are excited to have the opportunity to be at your service while presenting a fresh take on seafood in Vancouver.

Contact: 604.559.3474

Steve Duyzer

Chef Steve Duyzer

Chef Steve’s travels and extensive knowledge of seafood, and in particular his love for and experience with local products means that the long tradition of award winning, fine dining at the Fish Company will carry on.



West

West

Recognized as the 'jewel in Vancouver's culinary crown', West's outstanding contemporary regional cuisine and seamless service has earned much critical acclaim.

Contact: 604.738.8938

Quang Dang

Chef Quang Dang

Quang represented Canadian cuisine at the 2011 European Seafood Exposition in Brussels. He competed at the Bocuse D'Or and the National Chaine des Rotisseurs.



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