The culinary team that will launch the new Jean-Georges Vongerichten restaurant, MARKET, in the brand-new Vancouver Shangri-La Hotel has been announced. Some of our top local talent has cracked the coveted JG roster and are busy preparing themselves at Coach Vongerichten’s secret training camp for what is sure to be a truly ‘grand opening’ in Vancouver this coming January.
- Executive Chef/Goaltender ~ David Foot
- Executive Sous Chef/Defenseman ~ Wayne Harris
(formerly of Fairmount, Sutton Place, Lumière)
- General Manager/Centre ~ Paul Grunberg
(formerly of Chambar, Nu, Lumiere)
- Assistant Manager/Left Wing ~ Bruno Valentino
- Sommelier/Right Wing ~ Robert Stelmachuk
(formerly of Le Crocodile)
From the press release:
MARKET by Jean-Georges will serve lunch and dinner and have four distinct areas: the dining room with seating for 84, including two private dining rooms, one with a table for ten and the other for 12; the more casual bistro accommodating 36; the 60-seat outdoor terrace which will be open spring through fall; and the bar with ‘musical chair’ seating for 29.
We look forward to the opening face off, gentlemen. Congratulations and good luck. ~ PK
{ 12 comments… read them below or add one }
Most certainly a rock star line up. Can’t wait for this one.
Love the guy but …
When did Paul work at Lumiere?
at Feenie’s yes.
The only concern I`d have is that with the number of restaurants in Vancouver, and the difficulty large places have finding/retaining staff, how will a hotel of this size do? It sounds HUGE!
Well, maybe as all the small restaurants close this will become less of an issue.
Sounds like a stellar line up though, and maybe that will make the difference.
Best of luck!
S.
Yes, let’s all look forward to small private restaurants closing so global empires can expand. Awesome.
Yeah, I guess the sarcasm didn`t really come through, eh.
S.
So just curious will their allstar lineup be cooking sous-vide as well? I know almost all chefs in Vancouver do it but why should I pay $30 or more to have my food cooked in plastic. Anyone else concerned about that? It’s illegal in New York, but that doesn’t seem to stop those chefs using that technique here. Hopefully this one won’t and that really will make him above his competition.
so just curious corporate lust, when and where do you do your research? It was illegal in NYC and then the heath borad determined a minimum safe temperature to use. It is used by 90% of any of the high end restaurants in NYC currently. Sous Vide is an amazing technique, that if used properly yields better results then any other cooking technique…you should be excited to experience food that is using technology to better itself insead of being so ignorant!
So plastic baby bottles are ok too. Oh wait a minute haven’t most stores taken plastic nalgene bottles off their shelves? technology? Yes let’s not learn how to cook properly and heat our food up in petrochemicals.
In regards to cooking sous vide it’s very important to understand that yes there are dangers but with attention to detail this technique is far safer to a chef or custom than carcenagenic burnt oil used by many garbage pubs and restaurants around…we use specific bag that are safe to 100 C so that the actual plastic will of course never melt or breakdown in anywayn(although we rarely exceed 75 C)…also this technique facilitates perfect internal tempurature control of all meat, fish and vegetables that are cooked sous vide (or in the jacuzzi as I prefer)…anyone who is so ignorant to assume that a restaurant would put it’s customers in jeopardy with a modern technique should think again because that is our number one focus…happy healthy customers means happy restaurant…do your research before you post bro…cuz sous vide is very useful when used properly in a safe affective way….
Have you researched polyethylene then? You’ve obviously never worked in a restaurant. Making a dollar is what most restaurants are about. And you think some guy who works for $10 an hour cares whether he washes his hands after going to the toilet? Or that piece of bread that fell on the floor wont make it to the table? But I’m just trying to raise questions about sous vide. I think their should be more discussion on this method. But I see we have a lot of sheep in this so progressive city?
Dude…I’m not even gonna bother defending the fact I have worked in restaurants…you’re obviously more interested in insulting people…And obviously don’t know many people in the industry because we care more than you could ever even imagine….P.S. I cared when I was making less than that…
Some people that make $10/hr care, some that make $20/hr don’t care.
Your posts sound like paranoid ramblings. Any restaurant that boasts progressive styles and ingredients also hires progressive and serious staff that know what they are doing and care.
That’s not to say that the occassional poo finger won’t be testing the doneness of your filet. but unless you want to live in a bubble, get over it.