Paul Kamon recently caught up with Harry Kambolis, owner of Raincity Grill, Nu, and “C” Restaurant.
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Urban Diner: How did you start in the restaurant business?
Harry Kambolis: I grew up in the family restaurant, a small diner in New York. When we moved to Vancouver we got into the catering business. During high school, I would work my summers in my uncle’s souvlaki place in English Bay. My uncle was meticulous and he taught me a lot about the restaurant business. I always found myself in the middle of it, so it only seemed natural to continue.
UD: Any advice for an aspiring restauranteur?
HK: A lot of people start in this business and plan for the best, but the reality is that you need to also plan for the worst. You have to take care of the bottom line or nothing will survive. Also, I feel it is important to stay true to your vision and be passionate about what you do.
UD: What is an important detail that should always be remembered, but is often forgotten?
HK: The guests. It sounds funny, but they are the main event and many restaurants get caught up in their own operations that they forget about the people that come to dine in their place.
UD: From your perspective, what was the turning point that put Vancouver on the culinary map?
HK: I think we took a bunch of turns over the years. Umberto Menghi was one of a few who put fine dining on the map in Vancouver. PR was another major step. Getting the word out has proven vital to representing us internationally. Rob Feenie has also done a great job promoting Canadian cuisine and Vancouver as a dining destination. And finally, our local products have come a long way in regards to quality and consistency. Now we have the people, the techniques and the product.
UD: Where do you see Vancouver’s dining culture going?
HK: For me that’s an easy one. I think sustainability is an important issue we are just beginning to address. As we become more exposed internationally with the upcoming Olympics and more people realize that we are a world–class culinary city, I feel that we will attract more talented people (staff and diners) from around the world to our industry.
UD: How can we improve or mature to advance to an even higher level?
HK: I look at other major cities in the US and around the world, and they really get behind their industry and support each other. I think we need to do the same.
UD: There is a shortage of food and beverage talent in this town. What is your strategy for dealing with this challenge?
HK: In the past, and we’ll maintain this, we’ve always tried to make sure that we are passionate about what we do. And we try to make sure all our people are also passionate. This is an important part of our company’s culture and we are going to do some planning to create more opportunities to grow and learn within the organization, both as an incentive to keep our people and to attract new talent.
UD: Dining-wise, what is Vancouver’s greatest strength?
HK: Our diversity. I don’t think there is another city you can get so many incredible choices of cuisine in virtually every price point.
UD: Our greatest weakness?
HK: Our small population. But we are still growing.
UD: What does the future hold for Harry Kambolis? Any new restaurants on the horizon?
HK: We are working on a new space close to Nu for an upscale bakery and cafe. I may go back to my roots and try to open a Greek restaurant. We’ve always got our eyes open. Maybe even across the border. Could be interesting to check out.
UD: Other than your own, what 5 restaurants you would recommend for a cross-section of BC dining?
HK: Vij’s, Go Fish, West, Phnom Penh, Tojos.
UD: Final question, it is your fantasy retirement dinner with friends and family, where is it, who’s cooking, who’s serving, and what are you eating?
HK: In Vancouver, Rob Clarke, Sean Cousins, Greg Walsh, Andrea Carlson , Robert Belcham, Scott Kid, Soren Fakstorp, Chris Johns are all cooking, Peter Bodner-Rod, Brent Hayman, Leonard Nakonechny, Annette Rawlinson, Cate Simpson and Tom Doughty are serving. I would put a massive platter of BC Best products and let them create an incredible feast. I would also have squirreled away some great wines in preparation for this to put out an extraordinary wine table. It would be one of the most exciting dinners I could imagine.
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