The GOODS from Pidgin
Vancouver, BC | Gastown’s PiDGiN, named one of Canada’s best new restaurants by enRoute Magazine is currently looking for an experienced and enthusiastic sous chef and expo to join their team. Candidates have big shoes to fill, and must be as hardworking, driven and charismatic as previous expo Michelle da Silva, who always goes above and beyond her role. PiDGiN only hires the best and is looking for industry professionals that want to make an impact on Vancouver’s thriving restaurant scene. Think you have what it takes to work at PiDGiN? Submit your applications to resumes [at] pidginyvr.com.
Brandon Grossutti – General Manager
Nelson Navasero – Assistant General Manager / Bar Manager
Shin Suzuki – Head Chef
Common cuts rendered sublime. Deceptively simple staples skewed and polished with Asian elegance. Large format family-style ssäm with the attention to detail and flavour usually reserved for highly composed dishes. These are the cornerstones of PiDGiN’s food. Rarely predictable, never overwrought and fussy, always thoughtful, cared for, and prepared with the utmost integrity.
At PiDGiN, there is no need for distinctions between casual and fine dining. A restaurant can be both beautiful and comfortable; cuisine can be at once delicate and approachable. As dining perspectives have changed, so too has the line between east and west. Pidgin’s chefs and owners draw inspiration from their travels and work experience on different continents which is reflected in the restaurant’s design, drinks list and cuisine.
The bar pays its respects to classic cocktails with fresh interpretations that make good use of our region’s fine local bounty. For the more adventurous the taps pour local sake. By the glass and bottle is a tight wine list, bolstered by a well-curated reserve list for those seeking something truly special. Perhaps most exciting is the harmony between kitchen and bar, a collaboration that ensures equal attention to detail and creativity with the ladies and gentlemen behind the wood and stoves.
Craig Stanghetta of Ste. Marie based PiDGiN’s design around the food. Much like the namesake, the design borrows liberally from different schools of thought. Curated ephemera, inverted subway tile and contemporary lighting stand against clean Japanese joinery, simple panel moulding and an intentionally sparse and functional layout. The mandate was to be disparate and somehow achieve balance, much like each dish that leaves the kitchen.