Vancouver’s Top 10 Restaurants
Lumiere
Blue Water
West
Fuel
Simply Thai
Raincity
Boneta
Aurora Bistro
La Terrazza
Chambar
Lumiere
Blue Water
West
Fuel
Simply Thai
Raincity
Boneta
Aurora Bistro
La Terrazza
Chambar
Lumiere= Chef Dale MacKay
Chef Dale MacKay has just recently joined Lumiere restaurant. Previously to working at Lumiere Dale acquired a position with Chef Gordon Ramsey at the London Restaurant, which is located in the NYC hotel. Dale was considered to be a very influential and essential part of the team. Their team was awarded 2 Michelin Stars and Best New Restaurant in the Zagat Guide. Dale built his resume by perfecting his skills with restaurants in London, Tokyo, Rome and New York. He has nothing but the highest expectations for Lumiere, as he wants to bring its food reputation to the next level and make this restaurant his own. In April 2008, Lumiere was recognized for Best Service In Dine Out Magazine. At Lumiere, the menu offers 4 categories: Vegetarian, Chefs, Cheese and Signature. Each section offers around 5 choices, from appetizers to desserts. Every menu has a set price and you have the ability to choose any of the selections. They feature wine selections from both local and international vineyards. There is an extensive wine list which offers a variety of wines ranging from red wines to dessert wines. All menus, including the wine list are available online giving the consumer the ability to browse prior to visiting the restaurant.
Blue Water= Frank PabstChef Frank Pabst is considered to be one of Vancouver’s leading chefs. Known for is creativity and dedication towards seafood, he has established himself as the Executive Chef at Blue Water Cafe. Frank was the Chef de Cuisine when he first came to Vancouver at Lumiere back in 1993 . This is where he helped build that restaurants reputation to where it is today. Frank is always showcasing his talent as a Chef with fresh seafood and impeccable service. They have nothing but the best quality food and they strive to achieve customer satisfaction by obtaining their seafood from fisherman who catch in their regional waters. Frank has said that showing respect for the fruits of labour equals appreciation for those who have helped provide them. At Blue Water Café, they offer 5 different options on their menu. First plates, Principle Plates, Raw Bar, Oysters, Seafood on Ice and finally, dessert. Each menu has their own selections but Blue Water prides themselves in the freshest Seafood on the west coast. Prices vary from dish to dish.
West= Warren Geraghty
Chef Warren Geraghty Came to the West in 2008. He was previously residing in London, England, where he had established a well recognized resume. His most recent accomplishment was the appointment of Executive Chef at Marco Pierre White’s L`Escargot restaurant in Soho. What drives Warren in coming to Western Canada is its diversity. Warren has a vision and that vision is always expanding. Its like any job really, everyday you accomplish or discover something new and that’s how Warren approaches the kitchen, room to improve, room to expand. Now, the West restaurant itself has gained much praise from the local community, often being referred to as the ‘jewel’ of Vancouver’s culinary crown. They have won four consecutive years for Restaurant of the year by Vancouver Magazine Restaurant awards. It was also given the title of being in the worlds Top 10 by UK`s Sunday independent. Warren is in the process of getting to know his staff as he wants to transform West and make it his own by adding his own trends to the already prestige menu. A unique feature about West is that they offer a tasting menu for the different dishes that they offer. Prices are high but not for the quality you are receiving. The menu that is offered has dishes from Duck to Seafood. They also offer a Prix Fixe menu where the menu has a set price and the dishes are pre determined by the chef.
While completing this research, we have put forth a major emphasis on restaurants strictly in the Vancouver area. Due to the large array of restaurants and talented Chefs in the surrounding regions, we feel giving a few honourable mentions is important. First, when discussing British Columbia as a whole, it is important to note that with the eyes of the world on British Columbia with the up and coming 2010 Olympics , world renowned chefs are being able to make there mark in the culinary field before the opening ceremonies. With this event approaching quickly, there is a lot of excitement and a lot of great talent to be seen. First, located in Whistler B.C is the Rimrock Café. Chef/Owner Rolf Gunther has established is his resume with extensive formal training around the world. Chef Rolf has worked in many locations ranging from Hotel Euler in Basel Switzerland to The Banff Springs Hotel in Banff Alberta. This Restaurant is known for is emphasis on the finest fish and game.
Second, Quails Gate Estate Winery is located in Kelowna, British Columbia . Chef Roger Sleiman dishes reflect the light, fresh and fruitful style of there wines. At Quail, they put a main focus on serving the best ands freshest of the valleys local attisans and the west coast markets
Third, Aerie Resort Restaurant is located in Malahat, British Columbia. Chef Castro Boateng blends the seasonal, regional and organic flare in to his cooking style. He has a vast amount of experience and built his resume by working at resorts from Scotland to Bermuda. He has also gained exceptional experience by working at the Rimrock which was mentioned before. He has now established himself as the Executive chef by approaching slow food philosophies and respecting the heritage of food.
Chef Warren Geraghty Came to the West in 2008. He was previously residing in London, England, where he had established a well recognized resume. His most recent accomplishment was the appointment of Executive Chef at Marco Pierre White’s L`Escargot restaurant in Soho. What drives Warren in coming to Western Canada is its diversity. Warren has a vision and that vision is always expanding. Its like any job really, everyday you accomplish or discover something new and that’s how Warren approaches the kitchen, room to improve, room to expand. Now, the West restaurant itself has gained much praise from the local community, often being referred to as the ‘jewel’ of Vancouver’s culinary crown. They have won four consecutive years for Restaurant of the year by Vancouver Magazine Restaurant awards. It was also given the title of being in the worlds Top 10 by UK`s Sunday independent. Warren is in the process of getting to know his staff as he wants to transform West and make it his own by adding his own trends to the already prestige menu. A unique feature about West is that they offer a tasting menu for the different dishes that they offer. Prices are high but not for the quality you are receiving. The menu that is offered has dishes from Duck to Seafood. They also offer a Prix Fixe menu where the menu has a set price and the dishes are pre determined by the chef.
While completing this research, we have put forth a major emphasis on restaurants strictly in the Vancouver area. Due to the large array of restaurants and talented Chefs in the surrounding regions, we feel giving a few honourable mentions is important. First, when discussing British Columbia as a whole, it is important to note that with the eyes of the world on British Columbia with the up and coming 2010 Olympics , world renowned chefs are being able to make there mark in the culinary field before the opening ceremonies. With this event approaching quickly, there is a lot of excitement and a lot of great talent to be seen. First, located in Whistler B.C is the Rimrock Café. Chef/Owner Rolf Gunther has established is his resume with extensive formal training around the world. Chef Rolf has worked in many locations ranging from Hotel Euler in Basel Switzerland to The Banff Springs Hotel in Banff Alberta. This Restaurant is known for is emphasis on the finest fish and game.
Second, Quails Gate Estate Winery is located in Kelowna, British Columbia . Chef Roger Sleiman dishes reflect the light, fresh and fruitful style of there wines. At Quail, they put a main focus on serving the best ands freshest of the valleys local attisans and the west coast markets
Third, Aerie Resort Restaurant is located in Malahat, British Columbia. Chef Castro Boateng blends the seasonal, regional and organic flare in to his cooking style. He has a vast amount of experience and built his resume by working at resorts from Scotland to Bermuda. He has also gained exceptional experience by working at the Rimrock which was mentioned before. He has now established himself as the Executive chef by approaching slow food philosophies and respecting the heritage of food.
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