Vancouver Magazine
Opening Soon: A Japanese-Style Bagel Shop in Downtown Vancouver
The Broadway/Cambie Corridor Has Become a Hub for Excellent Chinese Restaurants
Flaky, Fluffy and Freaking Delicious: Vancouver’s Top Fry Bread and Bannock
Protected: The Wick is Lit for This Fraser Valley Winery
Wine Collab of the Week: The Best Bottle to Welcome a Vancouver Spring
Naked Malt Blended Malt Scotch Whisky Celebrates Versatility and Spirit
Coyotes, Crows and Flying Ants: All of Your Vancouver Wildlife Questions, Answered
The Orpheum to Launch ‘Silent Movie Mondays’ This Spring
5 Things to Do in Vancouver This Week (March 27-April 2)
What It’s Like to Get Lost on a Run With a Pro Trail Runner
8 Things to Do in Abbotsford (Even If It’s Pouring Rain)
Explore the Rockies by Rail with Rocky Mountaineer
The Future of Beauty: How One Medical Aesthetics Clinic is Changing the Game
4 Fashion Designers From African Fashion Week Vancouver to Put on Your Radar
Before Hibernation Season Ends: A Round-Up of the Coziest Shopping Picks
Having skied since he was a “wee boy,” Whistler seemed the perfect spot for Neil Henderson to complete a hospitality business school internship, and when he arrived from Edinburgh in 1992 to bus at Araxi, he never looked back. Today he runs the show as restaurant director. Terry Threlfall, our Sommelier of the Year, kick-started his career at West alongside David Hawksworth before decamping for London. He returned to oversee the wine program at Hawksworth, where he offers a changing fresh sheet of wines (including “taster” sizes) and the chance for his customers to experiment. Iori Kataoka of Zest and ShuRaku modestly describes her job as being “the middleman between the chef’s creation and the customer. I just happen to offer a drink to go along with it.” We know her expertise (especially with sake) goes well beyond that. Brooke Delves, GM at Maenam, and Corey Bauldry, manager of Diva at the Met, have both been in the industry since they were kids; she busing tables at her parents’ restaurant (“They made me go to film school, but it didn’t stick”) and he as a 15-year-old dishwasher in Mississauga (“I talked too much, so the chef kicked me out of the kitchen. I’ve been front of house ever since”).
RETURN TO ALL RESTAURANT AWARDS 2012 RESULTS