the GOODS from Annalena
Vancouver, BC | AnnaLena welcomes aboard the newest member of the management team, Scott Mitchell.
Scott’s career in Hospitality began 10 years ago in Western Australia’s Margaret River wine country; since then he’s pulled many pints in various Edinburgh pubs throughout his time at University and poured from one of the World’s largest whisky collections at Scotland’s famous Gleneagles Hotel.
Before moving to Vancouver in Summer 2016, he left his post as General Manager of Edinburgh’s The Bon Vivant – during which time they won a coveted ‘Tales of the Cocktail’ award, for ‘Best International Restaurant Bar’.
With a tremendous passion for everything surrounding the world of food and beverage service, alongside studying for his WSET Diploma in Wine & Spirits, Scott is relishing his time spent in the AnnaLena room; whether that be running a busy section, slinging cocktails behind the bar or helping the front of house team. Scott will also be working alongside GM Jeff Parr in developing the AnnaLena wine program.
Named to honour Chef Michael Robbins’ two grandmothers for what they represent in his life, AnnaLena is about imagination, creativity and possibility. An artist, designer and fashion-lover, Robbins has created his own vision and artistic expression for the restaurant near Kits beach, and plans to stay true to his favorite food genre: modern Canadian cuisine. Described by Robbins as “food influenced by a melting-pot of cultures, flavour profiles and techniques, and one that uses largely Canadian ingredients.”
For the front of house Robbins has re-joined forces with former Oakwood colleague Jeff Parr, an industry veteran adept at overseeing the floor in some of Vancouver’s busiest and best-known rooms.
Plates range from $5 to $36 inviting diners to mix and match creative dishes like: local kushi oysters, shaved foie gras, compressed apple, jalapeño mignonette; buttermilk fried chicken, dijon maple aioli, dill powder; lamb neck, chimmicurri, charred yogurt, asparagus, tomato, anchovy; and wagyu short rib, roasted mushrooms, broccoli puree, potato chip, natural jus. A tightly curated selection of desserts will also be on offer, featuring plates like: chocolate custard, honeycomb and salted caramel ice cream.
Robbins and Parr took over the restaurant in early February 2015 and have renovated the West 1st space to align with the artistic and culinary vision of Chef Robbins. Don’t miss original art by Robbins including “Bear Bricks,” LEGO lamps and designs, the “Tetris” bar, and works from local photographer, Allison Kuhl. Personal touches are found throughout the thoughtful dining room and kitchen that provide insight into Robbins’s passions and vast imagination.
“Mike Robbins is a serious chef with great potential. He is going to be a star, mark my words” – Alexandra Gill, Globe & Mail – June 2015