Pino Posteraro To Be Inducted Into The Dirona Hall of Fame

May 20, 2010 


Cioppino's is located at 1133 Hamilton St in Yaletown | Vancouver, BC | 604-688-7466 |

News from Scout supporter Cioppino’s

Vancouver, BC | Pino Posteraro, Executive Chef/Proprietor of Cioppino’s Mediterranean Grill & Enoteca in Yaletown, has been selected to join the Distinguished Restaurants of North America (DiRoNA) Hall of Fame. He becomes the first Vancouver restaurateur, and only the third in Canada (after Jacques Landurie of Les Halles, Montreal, and John Arena of Winston’s, Toronto) to be so recognized. In its citation, DiRoNA spoke of Posteraro’s “reputation, culinary achievements, and community involvement, particularly with Chefs Table Society of BC,” and lauded his longstanding commitment to his industry. Read more

From Yaletown To New York: Posteraro At James Beard House


The week’s must read is an excellent feature on Cioppino’s owner/chef Pino Posteraro’s trip to New York’s James Beard House in the new issue of Vancouver magazine.

Twelve cases containing six different vintages of specifically sourced Antinori wines must clear Customs and arrive in New York, on time and undamaged. The same goes for thousands of dollars’ worth of B.C. sablefish, spot prawns, albacore tuna, and Qualicum Bay scallops. God (and FedEx) willing, 80 of his signature limoncello cheesecakes should be waiting for him in the walk-in cooler of Daniel Boulud’s restaurant on the Upper East Side. The fresh herbs and produce should arrive from Union Square Market just after his plane touches down. Specialty ingredients (oils, vinegars, truffles, piquillo peppers, three types of salt, and four types of olives) sourced from Roland (an American food importer) should also be waiting.

In the airplane’s cargo hold are items too delicate to be trusted to overnight shipping. Meticulously wrapped in gel packs are $1,400 worth of Peace Country lamb racks, 320 handmade ravioli stuffed with beef cheeks, 13 pounds of reduced lamb stock in double-sealed containers, two one-kilogram bags of imported chickpea flour, and Posteraro’s collection of knives. If this trip is to be a success, the timing must be perfect and the organization meticulous. Nobody said cooking dinner at the James Beard House would be easy.

Check the full story here. Hats off to the writer, Chris Gonzalez, for the superb piece.

Rob Feenie’s Great Big Comeback At The 2009 Gold Medal Plates

October 25, 2009 


L to R: Dale Mackay of Lumiere (silver); Rob Feenie of Cactus Club (gold): Pino Posteraro of Cioppino's (bronze)

“Comeback” might be a bit of a loaded word, but it fits to an arguable degree. After Rob Feenie left his eponymous Feenie’s restaurant and flagship Lumiere two years ago and landed as the Food Concept Architect for the Cactus Club chain, it could have easily been assumed that he had bought a one way ticket to the wilderness of the restaurant world. But last night, at the prestigious Vancouver Gold Medal Plates cooking competition, he bested nine of BC’s greatest chefs and reminded this town of his incredibly refined talent by taking gold. And he totally deserved it. Read more

Vancouver’s Top Toques Line Up And Sign At UBC Feast of Fields

September 18, 2009 


Chefs Table Society president Pino Posteraro signs a copy of Vancouver Cooks 2 at Feast of Fields

Attendees at last weekend’s Feast of Fields on UBC Farm were given the first opportunity to purchase the new Vancouver Cooks 2 cookbook and have it signed by a dozen of its 70 chef contributors. The book, which features 120 recipes from BC’s best restaurants, “officially” goes on sale in mid-October, but can be purchased in advance at Barbara Jo’s Books To Cooks and those participating restaurants that have sequestered cases of their own (be sure to ask when making your dinner reservations this week).

Many thanks to Tiffany Soper for the following photographs. Click through to see who turned up… Read more

Yaletown’s Cioppino’s And Enoteca Join Scout Magazine…

Cioppino’s Mediterranean Grill is now a proud member supporter of Scout. We will be publishing their news and releases on our front page, and hosting an individual page for them on our list of recommended restaurants. Scroll below for a taste or visit their Scout page here:


1133 and 1129 Hamilton St, Vancouver, BC | MAP
Tel: 604-688-7466 for Cioppino’s | 604-685-8462 for Enoteca
Web: Read more

Chef Pino Posteraro Headed To New York’s James Beard House


Together with his staff, owner/chef Pino Posteraro (interview) of Cioppino’s Mediterranean Grill in Yaletown will be travelling to New York to cook for the James Beard Foundation on July 2nd.

Have a gander at his menu after the leap… Read more

Q&A: The Chef of the Year, Pino Posteraro

One or twice a week Scout poses 60 questions to a local who has made life in BC that much more interesting. They pick and choose which ones they’d prefer to answer, with a minimum response rate of 20. A Rorschach test, for sure…

Pino Posteraro is the current President of The Chef’s Table Society of BC, the 2008 Vancouver Magazine Chef of the Year, and the owner/chef of Cioppino’s Mediterranean Grill in Yaletown.


Scout Q&A

Three things about your neighbourhood that make you want to live there: Grand Boulevard area In North Vancouver: down to earth; friendly environment; still small reality; almost a village, like where I come from.

The thing that you eat that is bad for you that you will never stop eating: Pasta, Pasta, Pasta.

Default drink of choice: Champagne.

Drink you’ll never have again: Never say never.

The one place you’d move to without any regrets: My home town in the south of Italy.

Favourite wine varietal: Pinot Noir (old Burgundy to be more precise).

The person you can imitate: Depends on how much I had to drink (the only time I shall attempt).

One thing you’d like to change about Vancouver: The rain.

Bartender who could sell you anything: Stefano, an old school bartender from Toronto who has a “special gift”.

Cheap place for dinner: Pasparos Taverna on the North Shore, even if now the prices are up.

Book you’re reading: Cresci: The Art of Leavened Dough.

Last place traveled: New York.

Biggest fear: Dying young.

Cliche that you use too often: I do not have one.

Dead film actor you wish was still making pictures: Massimo Troisi.

Best sneaker in the world: The most comfortable ones (no particular brand).

Place in BC that you love escaping to: Ruby lake

Under what circumstances would you join the army: No circumstances.

Your paternal grandfather’s personal story: He died the same year I was born.

Best bar stool in the city: I do not have one.

Dumbest purchase ever: Must be one of my sports cars.

What are you proud of: My family.

The thing that makes you the angriest: Stupidity

Saddest thing about Vancouver: Hastings and Main.

Most challenging part of owning a business: Keeping the staff focused.

Best fine dining restaurant in the city: Tojo’s.

Your nickname growing up: Pino, which is short for Giuseppe.

Talent you wish you possessed: Be a great soccer player.

The trend you wish you never followed, but did: Fusion, when I was back from working in Asia.

Musical instrument you long to play: Guitar.

Sport you gave up: Soccer.

Foreign politician you most admire: Bill Clinton.

The game you’re best at: Cooking.

Best gallery in the city: Petley-Jones.

Somewhere within an hour of Vancouver that is worth checking out: Bearfoot Bistro (Whistler).

The number of fist fights you’ve been in: One that I can remember (his name was Pino as well).

The scariest situation you’ve ever been in: Losing my mother and my brother within 9 months of eachother.

Three things of no value that you will keep until you die: My old track pants; my old soccer shoes; my old guitar.

Local person you admire most: John Bishop; Hidekazu Tojo; Robert Clark.

The thing you’re ashamed of: Not spending enough time with my wife and kids.

Best concert experience ever: Avril Lavigne with my daughter.

Aspect of your personality you wish you could change: Being more patient.

How you waste time at work: Repeating myself.

The thing you wished people cared more about: Other people.

The dish you’re most proud of: The last one I’ve created.

The thing that makes you the most nervous: Flying and hospitals.

Town you were born in: Lago in the province of Cosenza in Calabria, Italy.

Old television shows you can tolerate re-runs of: Friends.

First memory: My mom.

Quality you admire most in yourself:

Album that first made you love music: My love for music came as a consequence of the Catholic study I attended.

Default junk food of choice: Chocolate chip cookies.

The career path you considered but never followed: Heart surgeon.

The one country that you have no interest in ever visiting: Kazakhstan.

Your top 3 films of all time: Cinema Paradiso, Il Postino, La Vita e’ Bella.

The first three things you do every morning:
Espresso; soccer news online; respond to my emails.

The thing you’re addicted to:

Biggest hope:
A healthy life for my family and for all the kids of the world.

Luckiest part of your life: Being born into a family of six children. You really learn about life and love.

Favourite book as a child:
The stories narrated by my mom. We could not afford many books.




Related Video:

Senza Frontiere at Cioppino’s


Related Photos:

Senza Frontiere at Cioppino’s


Cioppino’s Mediterranean Grill


1133 and 1129 Hamilton St, Vancouver, BC | MAP
Tel: 604-688-7466 for Cioppino’s | 604-685-8462 for Enoteca




chef/owner Pino Posteraro in his kitchen at Cioppino’s Mediterranean Grill

Giussepe (Pino) Posteraro was born in Lago, Italy March 22, 1964. At the age of twelve he came to Canada to visit his brother not realizing at the time that later in his life he would be making Canada his permanent home. After beginning training as a medical student, Pino changed track and decided to come to Canada to work for his brother in his restaurant. Pino later returned to Europe to study with Armando Zanetti, who became his mentor. Before returning to Canada he worked in several well known restaurants in Europe and Singapore.

In 1999, Pino decided it was time to venture out on his own. He opened Cioppino’s Mediterranean Grill in Yaletown in September of that year, providing Vancouver with an outstanding Italian-Mediterranean restaurant which has gained many awards for its food and wine. Year after year, it is classed as one of Vancouver’s top fine dining restaurants.

In addition to his duties at the restaurant, Pino sits on the Board of Directors of the Chef’s Table Society of BC, a non-profit group of Vancouver’s top chefs who are working to foster the development of new talent through scholarships and bursaries.

About Cioppino’s


The Restaurant

Cioppino’s Mediterranean Grill & Enoteca are pleased to give you a fresh perspective on Mediterranean cooking with chef/owner Giuseppe “Pino” Posteraro, the 2008 winner of Vancouver Magazine’s Chef of the Year and gold medal winner at the BC Gold Medal Plates (2007).

The critically-acclaimed restaurants, favourites of celebrities, oenophiles, and food lovers, are consistent award-winners that are always looking ahead and staying fresh. Widely acknowledged as the best expression of Mediterranean cooking in British Columbia, Cioppino’s and its sister restaurant next door, Enoteca, offer two large patios, two open show kitchens, two full-service dining rooms, as well as several private rooms for corporate and special functions. Both meet the high expectations of thousands of diners every week.

The Cuisine

Let Pino surprise and refresh your palate with “Cucina Naturale”, a classical style of cooking that emphasizes the use of only the freshest of ingredients. Its lightness of taste is derived from minimizing animal fats and creams in favour of low cholesterol olive oils. To make sauces without flour he uses vegetable purees and reductions of seafood stocks. Wine sauces are kept in the fridge overnight to eliminate the fat layer formed on top. Pino believes in balance in all dishes, and strives to achieve the cleanest of flavours by letting his ingredients do most of the work. “I respect the nature of my ingredients, and I try to bring out their natural taste,” says Pino.

Pino is perhaps best known famous for his exceptionally light pasta dishes. Much attention is paid to the pasta itself, made in house from traditional recipes. But both the lunch and dinner menus are exceptionally versatile, featuring a wide variety of both large and small meat and seafood dishes that represent the very best of Pino’s extensive repertoire, always reflecting the seasonal availability of fish, game, fruits and vegetables.

Whatever your pleasure, come let us please you as never before.

The Wines

Cioppino’s & Enoteca boast one of the largest wine cellars in Vancouver, with thousands of bottles available, among them many of the best ever created. For the experienced wine lover, the full list is a wonder to explore, while casual sippers will appreciate the many well-chosen labels available by the glass. We are proud that our wine list has been acknowledged by the Vancouver Playhouse International Wine Festival with a Gold Glass Award for the last four years in a row, and either given a “Best of Award of Excellence” or an “Award of Excellence” designation from Wine Spectator every year since 2001. Wine is an integral part of the Mediterranean dining experience, and we take it just as seriously as we do our cuisine. To view the entire list in .pdf format, click here.



Mia Stainsby – Vancouver Sun | At Cioppino’s Enoteca, you can heap adjectives upon chicken that it usually doesn’t deserve. Succulent. Melodiously flavourful. (In this case, with rosemary butter, lemon and garlic notes.) It’s erudite comfort food. Enoteca is the “casual” option to Pino Posteraro’s more formal Cioppino’s Mediterranean Grill, just as some of New York’s hot restaurants have down-market “next-door” siblings, Enoteca is also right next door. It’s scaled down, but still elegant with light woods a gallery of oil paintings and a lovely wine room for private parties.

Gary Faessler, Vancouver Lifestyles | For close to two years now he has been skilfully turning out beautiful plates of classic Mediterranean food with an emphasis on local and seasonal fresh ingredients. Classic yes, but Pino has the experience, the heart and the creativity to reinvent these dishes into contemporary versions which have a spirit and style all their own.

Andrew Morrison, Westender | One of the hardest things about reviewing a restaurant is understanding the standard it aspires to. Cioppino’s in Yaletown leaves little room for doubt about this. It has won “Best Italian” at the Vancouver Magazine Restaurant Awards four years in a row and been recognised for its excellent wine cellar with even more accolades. Everyone knows it’s good. Not long ago I jumped into a cab in front of the restaurant and the driver said “Cioppino‘s. Nice.” I asked him if he’d ever dined there before and he said no, but insisted he knew all the best restaurants from years of tuning in to post-dinner conversations. “West, Vij‘s, Lumiere, and Cioppino’s. I never hear a complaint.”

Steven A. Shaw, Weekend Post | Perhaps most humiliating for me as a New Yorker was the slow realization that the general level of Italian cuisine in Vancouver is now higher than in New York City. Leading the charge is the dynamic Pino Posteraro, who used to cook for Frank Sinatra. I can’t recall a better Italian meal than the one I enjoyed at Cioppino’s (which everybody calls Pino’s)…

The New York Times | Cioppino’s, is a bustling Italian restaurant in Yaletown with brick walls and an open kitchen…the spring risotto with peas and crab was warm and comforting…

James Barber, Vancouver Sun | The food is terrific, the service is not only bright and well-informed but (that wonderful rarity) unobtrusive. Nobody flat out asked us how we were enjoying our dinner or how things were, but there was the occasional fleeting smile from a passing server, a smile of confident complicity that said “pretty good, eh?”

Jamie Maw, Vancouver Magazine | On any given night, one of the city’s top two restaurants. The results are often most astounding in classic dishes: a casarecce with duck ragout and oranges that just goes on and on; a perfectly cooked Dover sole served off the bone; an understated spaghetti Bolognese. Wine list is extensive but can get pricey. Long Friday lunches here are becoming a welcome salon of good food and conversation.”

Zagat | “As good as Italian gets in Vancouver” is how partisans praise this “sexy”, “happening” Yaletown magnet where “sublime”, “imaginative” creations are served in an “elegant” room graced by an open kitchen; a few claim that service “depends on whether or not you’re recognised”, and ornery oenophiles would like lower prices, but those “on expense accounts” agree that this “high-end” spot is “worth it”; N.B. wallet-watchers may want to consider the adjacent, less formal Enoteca.