Au Comptoir delivers an authentic Parisian experience.
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 two-floor Venue takes the city a step further in modern pub culture, featuring fresh daily oysters, creative pizzas and daily lunch & dinner offerings.
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 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.
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.
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.
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.
Modern small share plates inspired by Peruvian flavours.
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.
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.
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.
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.
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 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.
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.
Lively bistro serving Canadian cuisine using local products, plus a patio & gourmet retail store.
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.
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.
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.
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.
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.
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".
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.
Discover one of Vancouver's premier seafood restaurants, delivering exceptional cuisine, great wines, innovative cocktails and a fun, welcoming dining environment.
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.
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.
Chef Matt and Chef Andrew Christie
Winners Chef Matt and Chef Andrew Christie of Go Fish, the BC Ocean Wise Seafood Chowder Champions 2009.
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.
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.
Industrial-chic setting for Pacific Northwest fare with a French touch plus original cocktails.
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.
Simple, handmade pasta and traditional nose-to-tail meat and fish dishes served family style are the focus of this award-winning Vancouver restaurant.
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.
Overlooking the water in downtown Vancouver, the Pan-Asian bistro serves traditional and authentic dishes from around the Pacific Rim.
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 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.
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.
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.
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.
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.
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 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.
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.
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.
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.
Recognized as the 'jewel in Vancouver's culinary crown', West's outstanding contemporary regional cuisine and seamless service has earned much critical acclaim.
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.