Vancouver Magazine
Care to travel the world, one plate at time? Visit Kamloops.
Flaky, Fluffy and Freaking Delicious: Vancouver’s Top Fry Bread and Bannock
The Best Gelato in Canada Was Made in a Hotel Room (and You Can Get it Now in Kitsilano)
Wine Collab of the Week: The Best Bottle to Welcome a Vancouver Spring
Naked Malt Blended Malt Scotch Whisky Celebrates Versatility and Spirit
A $13 Wine You Can Age in Your Cellar
5 Things to Do in Vancouver This Week (March 20-26)
5 Things to Do in Vancouver This Week (March 13-19)
Looking for a Hobby? Here’s 8 Places in Vancouver You Can Pick Up a New Skill
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
4 Fashion Designers From African Fashion Week Vancouver to Put on Your Radar
The Future of Beauty: How One Medical Aesthetics Clinic is Changing the Game
Before Hibernation Season Ends: A Round-Up of the Coziest Shopping Picks
Food tastes better served with François Rameau’s infectious laugh, lilting accent, and zest for life. He began serving at age 11 in his family’s Pouilly-sur-Loire restaurant; stints from New Caledonia to New Orleans followed, landing him at Umberto’s in the ’80s, then Don Francesco in 2013.
Running a family business while doubling as GM at bustling Ask for Luigi doesn’t faze Matthew Morgenstern. Certified as a geomatics engineer, he stumbled upon the joys of wine education at night school. “I took a leap, started doing the restaurant stuff, and it took over my life.”
From a small Czech Republic town, Denisa Johnova worked her way up from a first gig as server’s assistant, improving her English on the job. Her knack for hospitality now shines at Hawksworth: “I make a point to slow down and be 100 percent there for every guest, even when everything is hectic and busy.”
From bussing at Toronto’s Old Spaghetti Factory in the ’70s until he opened West as GM in 2000, Brian Hopkins has been walking the “delicate balance of being warm and friendly without being too much of either.” Now at the Sutton Place Hotel, he hews to a refined and respectful professionalism that’s never loosened its grip on the maxim, Cleanliness is next to godliness.