The GOODS from Wildebeest
Vancouver, BC | Gastown’s popular Wildebeest, which burst onto the Vancouver restaurant scene in August 2012, is pleased to formally announce that Chef Wesley Young will lead the restaurant’s open kitchen come February 1st, 2013. A member of the opening team, Young has worked directly with Executive Chef David Gunawan and the talented crew, which combined have a dozen Michelin stars among them.
The announcement heralds the departure of David Gunawan from the Wildebeest kitchen at the end of January. Gunawan was a key player for the restaurant in the opening months but has decided to pursue his own entrepreneurial spirit as a partner at Che Baba Cantina and Yoga Studio. “It has definitely been an amazing journey opening Wildebeest and working with such a talented group of chefs,” explains Gunawan. “I leave the restaurant in good hands with Wesley and look forward to visiting and enjoying the food as a guest in the future.”
Before joining Wildebeest, Young’s impressive resume included C restaurant, West, 357c in Montreal, and Tom Aikens in London. Alongside him will be the senior kitchen team, consisting of Josh Blumenthal, almunus of Windows, La Chappelle, and Viajante; Brigitte Guerin, previously of Le Meurice and Maison ‘Pic’; Ashley Kurtz, alumnus of Viajante and Maze; and Jordan Clay, previously of Tom Aikens and L’Abattoir.
120 West Hastings Street | Vancouver, BC
Web: www.wildebeest.ca | Twitter | Facebook
Open for dinner service from 5pm to midnight, Tuesday to Sunday evenings
Josh Pape: Owner/Operator
James Iranzad: Owner/Operator
Wildebeest invites you to experience unabashedly adventurous, yet simple cooking at its finest set against the history of the Vancouver neighbourhood of Gastown. Explore whole-animal cookery paired with a diverse selection of Old and New World wines and a carefully crafted cocktail list. Set in a refurbished 19th century building, the multi-level space offers a front house cocktail bar & lounge, open-concept kitchen complete with large kitchen tables, an inviting dining room with banquette seating, and an intimately-set underground wine bar.
The gastronomically daring menu focuses on whole-animal cookery prepared with the utmost integrity. Each and every component has been thoughtfully nurtured by the restaurant’s executive chef, David Gunawan, from field to finish. Working closely with surrounding farms and farmers to raise animals and grow custom produce, the team at Wildebeest has crafted a menu unlike anything yet explored in Vancouver.