Vancouver Magazine
Beijing Mansion Hosts Chinese Restaurant Awards New Wave 2023 Dinner
A Guide to the City’s Best Omakase
5 Croissants to Try at the 2023 Vancouver Croissant Crawl
The Best Drinks to Bring to a Holiday Party (and Their Zero-Proof Alternatives)
The Wine List: 6 Wines for Every Holiday Wine Drinker on Your List
Nightcap: Spiked Horchata
PHOTOS: Dr. Peter Centre’s Passions Gala and the BC Children’s Hospital’s Crystal Ball
Gift Idea: Buy Everyone You Know Tickets to the Circus
5 Things to Do in Vancouver This Week (December 4-10)
Escape to Osoyoos: Your Winter Wonderland Awaits
Your 2023/2024 Ultimate Local Winter Getaway Guide
Kamloops Unscripted: The Most Intriguing Fall Destination of 2023
2023 Gift Guide: 7 Gifts for People Who Need to Chill the Hell Out
2023 Gift Guide: 8 Gorgeous Gifts from Vancouver Jewellery Designers
Local Gift Guide 2023: For Everyone on Your Holiday Shopping List
The world is finally catching up to Harry Kambolis. His restaurants—Raincity Grill (founded in 1992), C Restaurant (1997), and Nu (2005)—have long championed local ingredients and, especially, sustainable seafood. Working with the Vancouver Aquarium, he cofounded OceanWise, the sustainability program now adopted by most restaurants in B.C. Along with his executive chef Robert Clark, he’s been a tireless campaigner for eco-awareness and ethical seafood. To raise funds for the School of Fish Foundation last year, he installed in False Creek a floating restaurant, made of 17,000 plastic bottles retrieved from the ocean. No wonder that both Kambolis and Clark were named winners of the 2011 Seafood Champions Awards at the International Boston Seafood Show in March, an international honour celebrating those who have not merely talked the green talk, but put it into practice. In an industry that pays plenty of lip service to sustainability, Kambolis is a trailblazer.
