Cru

Vancouver’s Cru Restaurant has earned a sterling reputation for fine wine, great food, and top service.  Opened in 2003, Cru has earned numerous Gold and Silver medals from the Vancouver International Wine Festival Wine List Awards, as well as a special award for Most Innovative Wine List.  It came in at number three in EnRoute’s Top Ten New Restaurants in Canada (2004) and was “Recognized for Excellence” by Zagat in 2008, 2009 and 2010.  Its success is no small accomplishment, especially considering the extremely competitive Vancouver culinary scene in which it participates.

CRU is the manifestation of a dream held by Mark Taylor, who is the restaurant’s Sommelier as well as its proprietor.  Certified by both the U.K. Guild of Sommeliers and the International Sommelier Guild,  Mark has extensive knowledge and experience in the pleasures of fine food and wine.  His resume includes time spent working at various top-end establishments in both Vancouver and Whistler, including the William Tell; the Mandarin Hotel; Raincity Grill; Blackcomb Mountain; and the Val d’Isere.  He was named British Columbia Sommelier of the Year in 2004.  In opening CRU, Mark’s goal was to create a restaurant where the focus would be on the enjoyment of pairing the right wine with the right cuisine, which ultimately would serve to enhance diners’ experience of both elements.  His easygoing personal style means that guests and staff alike are not afraid to ask questions, but are free to learn and explore without feeling intimidated.

To further this goal, Mark has recruited and developed a quality team of staff both in the kitchen and the front of house.  Vancouver-born Executive Chef Alana Peckham studied at the Dubrulle International Culinary Arts Institute, earning her Culinary Certificate in 2002 and Pastry Certificate in 2003.  She worked at Feenie’s and Lumière before joining the staff at CRU.  She is known for her innovative Pacific Northwest cuisine, a cooking style influenced both by her training in traditional French culinary techniques and by her cultural heritage as a Chinese Canadian.  Her culinary goal is to achieve a balance of flavours in every dish she prepares.  The food she prepares is served in an intimate setting, with personalized service, giving CRU’s guests a uniquely satisfying experience that keeps them coming back for more!