ST. PAUL’S SUPPER CLUB

On June 14, 2011, philanthropists across Vancouver are opening up their homes and restaurants to show their support for St. Paul’s Hospital during the first annual St. Paul’s Supper Club. On this special night, private dinner parties will connect guests with the hospital’s world-leading physicians and researchers for an intimate night of conversation and a gourmet meal prepared by a premier chef from one of Vancouver top restaurants.

Participating chefs and restaurants

St. Paul’s Hospital Foundation would like to thank the following chefs and restaurants for supporting the St. Paul’s Supper Club.

Fleuri Restaurant

Fleuri Restaurant is a premier dining experience in downtown Vancouver. Fresh Pacific Northwest produce, game, seafood and a vast selection of both imported and domestic wines are highlighted on Fleuri’s ever-changing menu, along with special Tasting Menus offering the best of the season every Thursday, Friday and Saturday. Their Progressive Northwest cuisine is unique in style lovingly created by Chef Michael Deutsch and the rest of his culinary brigade. An award-winning restaurant, Fleuri’s style is comfortable yet elegant. The spacious surroundings provide a relaxed atmosphere to enjoy fine, local cuisine. Other dining highlights at Fleuri include a 20-item “Chocoholic Buffet”, daily Afternoon Tea and the ever-popular “Sunday Jazz Brunch” event.

Executive Chef Michael Deutsch

Michael Deutsch was born in British Columbia and is a graduate of Vancouver’s prestigious Dubrulle French Culinary School. Michael has worked at a number of prominent Vancouver area restaurants as well as several Michelin star restaurants and hotels in the Champagne region of France. In his current role as Executive Chef at The Sutton Place Hotel, Michael oversees the culinary operations of the award-winning Fleuri Restaurant and Gerard Lounge, the full-service banquet facility and the other food & beverage outlets within the Hotel.

Visit the Fleuri Restaurant website.

Hawksworth Restaurant

The personal dream of one of Canada’s foremost masters of cuisine, Hawksworth Restaurant, located at the legendary Rosewood Hotel Georgia, in the heart of downtown Vancouver fuses together a illustrious past with a radiant future. Embracing contemporary Canadian cuisine, the goal is to set forth a culinary legacy rooted in regional produce while celebrating the cultural diversity of Vancouver.

Open for breakfast, lunch and dinner approachable menus reflect seasonality and spontaneity while demonstrating the highly skilled technique and relentless drive for perfection that has become Hawksworth’s trademark. Grown up and glamorous, yet relaxed and welcoming, Hawksworth Restaurant is poised to deliver an array of memorable dining experiences in their four distinctive dining rooms designed to reflect the vibrancy and quality of the cuisine.

Chef David Hawksworth

David Hawksworth emerged as one of Canada’s leading culinary talents during his seven-year tenure as Executive Chef of Vancouver’s West restaurant. Following a decade spent in Europe honing his talents at esteemed Michelin-starred restaurants including Le Manoir aux Qaut’ Saisons, critics immediately recognized the depth of his technical skills and his innate ability to conjure inspired combinations. Hawksworth is poised to open his eagerly anticipated restaurant at the newly renovated Rosewood Hotel Georgia in the spring of 2011.

Visit the Hawksworth Restaurant website.

Tojo’s Restaurant

Chef Hidekazu Tojo

Chef Hidekazu Tojo is the Owner/Chef at Tojo’s Restaurant in Vancouver, Canada. He was born in Southern Kagoshima, Japan. He moved to Osaka to become a chef in 1968 and entered the culinary world at Ohonoya, a famed Ryotei (or classic Japanese fine dining restaurant). He had a humble start as an apprentice and quickly moved up the ranks. In 1971, he moved to Vancouver and was a chef at the restaurants, Maneki and Jinya. In 1988 he opened Tojo’s Restaurant at 777 West Broadway in Vancouver, which later moved to its current location (1133 West Broadway) in January 2007. In July 2009, Chef Tojo served Their Majesties, the Emperor and Empress of Japan.

During his career, Chef Tojo has received acclaim and accolades for his restaurant and has received a number of awards including:

  • Peoples Choice Award, Food and Wine, 2010
  • Mayor’s Arts Awards, 2009
  • Vancouver Magazine’s Lifetime Achievement Award, 2009
  • Vancouver Magazine’s Best Japanese Award, each year from 1988
  • Zagat Extraordinary Award, 2007 and 2008
  • British Columbia Restaurants Hall of Fame, 2006

Visit the Tojo’s Restaurant website.

West Restaurant

Recognized as the “jewel in Vancouver’s culinary crown,” West’s outstanding contemporary regional cuisine and seamless service has garnered much critical acclaim, including four consecutive wins as Restaurant of the Year by the Vancouver Magazine Restaurant Awards, and a prestigious four star rating by Mobil Travel Guide.

Pristine local ingredients are sourced to deliver superbly conceived dishes offering modern interpretations of classics. Exuding energy and action, the kitchen offers two ‘chef’s tables’ that render an up–close culinary theatre experience.

The elegant dining room is highlighted by a magnificent, temperature-controlled wall of wine housing West’s extensive wine collection, an ever-evolving list of acclaimed Old World producers, rare finds and exciting New World vintners. At the gleaming cherrywood bar, martinis and cocktails are composed of fresh herbs, juices and creative infusions.

Chef David Gunawan

As the dynamic force behind the stoves at South Granville’s acclaimed West Restaurant, Singapore-born David Gunawan has quickly established himself as one of Vancouver’s leading culinary talents. Unusually for an aspiring chef, he first earned a degree in civil engineering before graduating from leading culinary schools in Chicago (Kendall College) and Vancouver (VCC). Fascinated by the collusion of classic techniques and west coast ingredients, David cooked his way westward from Chicago to Seattle, before landing in Vancouver in 2006.

Visit the West Restaurant website.

YEW restaurant + bar

Sexy, Sophisticated West Coast Dining

YEW restaurant + bar leads Vancouver’s vibrant food scene, with seasonal food at reasonable prices. Perched at treetop level in Four Seasons Hotel Vancouver, YEW’s chic space, communal table and bar make it the perfect place to bring your social network. Let our bartenders mix you a classic cocktail or sip one of our 300 wines by the glass. And peruse our menus for the freshest fare in the city.

Chef Grant Macdonald

Grant Macdonald is thrilled to be back in Vancouver. “The food scene here is incredible,” says the chef of YEW restaurant + bar, who spent 14 years working in Montreal’s Le Club Des Pins and in three of David Bouley’s New York restaurants.He’s revelling in the quality of the local, seasonal ingredients at his disposal, creating dishes like Qualicum Beach Scallop Crudo and House-cured Coho Salmon for his unique menus.

MacDonald’s goal for both the restaurant and its dynamic bar scene is to create simple food that is never simplistic. One of his signature dishes involves pairing local tuna with charmoula, a Moroccan sauce rich in lemon, herbs and spices. “There is so much local bounty,” he says, “from the Qualicum Bay scallops to the Sidney Island venison. The quality of ingredients here is amazing.”

Visit the YEW restaurant + bar website.