The GOODS from The Parker
Vancouver, BC | Executive Chef Curtis Luk is on the hunt for an assistant. The right candidate would have two to four years of experience cooking as well as knowledge of Entremet & Garde Manger. Are you looking to make the next step toward a Sous position? We can offer a competitive salary, a great team and atmosphere, and the classic cocktail of your choice at the end of your shift. Please drop us a line with your resumé via our website theparkervancouver.com.
Chef: Curtis Luk
Owner/Bar & GM: Steve Da Cruz
Owner/Design: Martin Warren
ABOUT THE PARKER
The Parker was built with the intent to achieve zero waste and the desire to become a sexy destination for the discerning diner, The Parker is quickly becoming known for in-the-box thinking. Two seats at the bar will deliver a ringside view of Curtis Luk delivering his almost daily changing menu (usually by himself) in a 60 sqft kitchen whilst Steve delivers dynamite cocktails and expounds on his wine program based on the Columbia Watershed Basin. Open for Lunch, Brunch and of course Dinner, the little room seeks to accommodate all dietary restrictions with aplomb.
Most recently, as we forlornly said goodbye to the amazing late-summer Tomatoes that SOLE Foods provided via The Astoria, we welcomed the arrival of Kohlrabi Carpaccio, Hand-made Carrot Agnolotti and Rainbow Chard. We also regularly feature vegetables grown in the our SBIA garden ‘just behind the Mister Lube’ on Hastings & Clark by the Waldorf. From the bar, Steve has created some unique destination-worthy potions, most potable being the current New Strathcona made with Bourbon & Candied Calamata Olive Syrup. Of course, off-the-cuff requests are always encouraged.
The Parker serves Dinner Tuesday through Saturday starting at 530PM, Brunch/Lunch Tuesdays through Fridays 11am – 2pm and on the weekends beginning at 10AM. Reservations and walk-ins are both welcome. Reservations can be made via theparkervancouver.com or by calling 604 779 3804.