Chef Dino Renaerts Takes Over At Fraîche And Crave Beachside

March 8, 2010.
Chef Dino Renaerts has left his executive role at Diva at the Met to helm Fraiche and Crave Beachside
Chef Dino Renaerts has left his executive role at Diva at the Met to helm Fraiche and Crave Beachside

News From Scout supporters Fraîche and Crave Beachside

West Vancouver, BC | Local top chef Dino Renaerts makes an exciting move to replace chef Wayne Martin at the helm of Fraîche Restaurant and Crave Beachside. The acclaimed hilltop restaurant and seaside eatery, loved by locals and critics alike, are now in the hands of Renaerts – one of the few born, raised, trained and celebrated Vancouver chefs.

“I’m really looking forward to doing something new, somewhere new,” says Renaerts. “The food at Fraîche has been impeccable since Wayne Martin opened its doors in 2007 and it’s going to be fun and challenging to add my own twist to the menu and wine program.” Dino Renaerts comes to West Vancouver from his latest post as Executive Chef for Diva at the Met in the Metropolitan Hotel. A certified sommelier, Renaerts believes that a well-designed pairing of food and wine is much greater than the sum of their parts.

Recognition for his distinct approach to cooking has followed him throughout his career. Accolades for numerous regional and international competitions led to higher profile at home – Renaerts was named as a culinary talent to watch by Vancouver Magazine, the Province newspaper and City Food Magazine. Devoted to his province and his craft, Renaerts is actively involved in British Columbia’s culinary scene. He was president of the BC Chef’s Association from 2006 – 2009 and has made contributions with his food and wine expertise to “Get it Canada.”

New challenges to learn, grow and innovate keep the gregarious chef inspired. Renaerts’ latest opportunities at Fraîche and Crave Beachside will have him working in two of the most beautiful locales in all of Greater Vancouver. He is thrilled to bring the culmination of his professional experience to established restaurants in a new community and offer his own brand of “west coast cuisine” to their menus.

Stay tuned, there are bound to be some exciting twists around the corner with Renaerts at the helm.

Accolades have followed Fraîche from its opening in 2007; the restaurant’s panoramic cityscape views complement the cuisine as does the impressive service and top notch wine list.

Crave Beachside offers a comfortable, coveted setting overlooking beach, ocean, mountains, Stanley Park and the Vancouver skyline. Long a favourite neighbourhood location, it’s an ideal spot for a romantic cocktail, lunch, family gatheringts and, to watch the summer sunset from the patio.

About Fraiche

  • Fraiche Restaurant
  • Fraiche Restaurant
  • Fraiche Restaurant
  • Fraiche Restaurant
  • Fraiche Restaurant
  • Fraiche Restaurant
  • Fraiche Restaurant

The team behind Fraîche strives to create an exceptional dining experience of both calibre and comfort – their mission is to create memorable, interesting cuisine that is seasonal and regional in a welcoming setting. Fraîche’s subtle elegance makes it versatile for every occasion – from brunch to business lunches and after work drinks to romantic dinners and celebrations of all sorts. Fraîche was named one of Canada’s Top Ten Best New Restaurants of 2008 by enRoute Magazine, received a silver for Best North Shore in the 20th Annual Vancouver Magazine Restaurant Awards and has achieved numerous glowing reviews from Greater Vancouver food media. The restaurant’s panoramic cityscape views complement Chef Dino Renaerts’s inspired cooking, as does the impressive service, top notch wine list and lovely little extras.

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  • David J Cooper

    The paragraph telling us what Wayne Martin will be doing seems to be missing.

  • David J Cooper

    I guess I should have scrolled down the page.

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Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was .