The GOODS from Pidgin
Vancouver, BC | Gastown’s PiDGiN is thrilled to announce that Chef Shin Suzuki will lead the talented back-of-house team as Executive Chef. PiDGiN has gained national recognition for culinary excellence, and this Spring the restaurant is poised to launch a revamped menu with fresh new dishes from the creative mind of Chef Suzuki.
Born and raised in Toronto to a family with Japanese roots, Chef Suzuki looks to traditional flavours from his childhood and combines them with classic French techniques. His plates are highly composed and influenced by bold spices and humble ingredients from East and West, a perfect match for the ethos of PiDGiN. Honing his skills at Ferrandi Paris, the French school of culinary arts, Chef Suzuki’s resume boasts stints at many of the most acclaimed restaurants in Paris, including Alain Ducasse au Plaza Athénée, and Taillevent, where he trained under Chef Alain Solivérès. Thrilled to embrace the challenges of his new role, Executive Chef Suzuki is eager to contribute to PiDGiN’s mission to explore and push the boundaries of culinary possibility, and seeks to reward adventurous palates.
Guests can expect to see the debut of Chef Suzuki’s cutting-edge menu this month. Diners will also be able to enjoy a selection of tried-and-true favourites that will remain on offer. To learn more visit pidginvancouver.com.
350 Carrall St. | Vancouver, BC
Hours: Monday to Saturday: 5:00pm-12:00pm | Sunday: 6:00pm-12:00pm
Phone: 604-620-9400 | Email: [email protected]
Web: www.pidginvancouver.com | Facebook | Twitter
Brandon Grossutti – General Manager
Nelson Navasero – Assistant General Manager / Bar Manager
Shin Suzuki – Executive 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.
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