News from Scout supporter CinCin

Vancouver, BC | Jack Evrensel, proprietor of Top Table Group, is pleased to announce the appointment of Todd Howard to Executive Chef of CinCin Ristorante. “Todd has led the kitchen team at CinCin with great dedication for the past nine months as Chef de Cuisine,” Evrensel said, “and his prodigious culinary talents have not gone unnoticed by our guests.” Howard’s resume saw him earn top marks at the Southern Alberta Institute of Technology’s Culinary School before landing at two leading Calgary restaurants. But it was a two-year posting in London that saw him grow into his potential. In 2004, Todd joined Angela Hartnett’s Menu at The Connaught Hotel, a Gordon Ramsay restaurant, while also performing stages at Heston Blumenthal’s The Fat Duck and London’s iconic Le Gavroche. In 2006, Todd returned to Canada to join CinCin’s sister restaurant West, and then as head chef he opened Watermark Restaurant in the British Virgin Islands.

“Todd has developed new dishes, and updated classics that really speak elegantly to our wood-fired menu,” said Restaurant Director Ricardo Ferreira.

As just one example, and with the help of a new Bottene ‘Bigolaro’ pasta extruder, CinCin exclusively uses durum semolina, much lighter than conventional flour, for its house-made pastas. “We’re making fresh tagliatelle, pappardelle, capellini and rigatoni daily,” said Todd, “and working with whole wheat, vegetable, and gluten free pasta varieties, all cooked à la minute.”

Chef Howard’s winter menus also extol the value of patience. “Our slow-cooked braises, such as osso buco, short ribs, veal breast and rabbit are just the right antidote to the cold weather,” he said.

About CinCin

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A winding stone staircase leads upward from bustling Robson Street to this celebrated Vancouver dining room, recognized for its contemporary, Italian inspired menu and award-winning wine cellar. The elegant marble bar is a central feature, accented by stone walls hung with original artworks, and punctuated with tall arched windows that open onto a secluded terrace. Housed in the private dining room, part of CinCin’s value-driven wine collection is on display: deep and global with rare vintages, boutique finds, and an extensive half-bottle selection.

An ingredient-driven, seasonal focus sets the tone for CinCin’s menu, with distinctive dishes embracing the traditions of Italy. Outstanding desserts and baked goods demonstrate the Michelin star-studded pedigree of pastry chef Thierry Busset.

Restaurant Director Ricardo Ferreira and his service team choreograph unrivalled dining experiences, committed to their exemplary wine program and his own industry-leading service standards.

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