Premier Crew winners of Vancouver Magazine's 26th Annual Restaurant Awards
When Rose Nguyen arrived in Vancouver from Vietnam, she noticed a lack of Northern Vietnamese cuisine. For 10 years, she and her husband, chef Hong, “worked hard and saved every dollar possible,” finally opening the instantly acclaimed Mr. Red Cafe (see Best Vietnamese) in 2014. There, she charms all comers with her gracious service. In her role as food and beverage director for Edible Canada, at Granville Island Public Market, Courtney Buryta excels at service and food-and-wine pairing. “People never remember the things you said or did, but they remember how you made them feel,” she says. “The best part of my job is the people.” Originally aspiring to be a professional cyclist, Marc Morrison says that restaurant jobs during university not only allowed him to earn extra income, they led him back to his roots: “Restaurant work was one of the first options growing up in Jasper.” In 2001, he opened Brasserie L’École (Best Victoria), where diners savour classic French dishes. Starting as a waiter, Wallace Chan climbed the industry ladder. His flair for leadership now flourishes in his role as general manager at Chef Tony Seafood (Best Chinese Upscale; Best Dim Sum), where he focuses on “honesty, observing, respecting, understanding, sincerity, and effort” in all matters.