The GOODS from Pidgin
Vancouver, BC | Pidgin’s skilled team is welcome Alain Canuel as the new General Manager. A certified Sommelier, Alain brings a passion for food and wine, and years of experience in hospitality to lead the Gastown restaurant’s front-of-house.
Alain is known for creating noteworthy wine lists, and for his impeccable reputation as a gracious host. He earned this knowledge through years of hard work at vineyards and restaurants, and through world travels. Originally from Quebec City, Alain traveled through South America and France before moving to BC. He discovered he had a passion for wine, which led him to earn a Sommelier diploma from the International Sommelier Guild in 2005. Alain’s knowledge and experience continued to build during his time at award-winning establishments including Diva at the Met, Burrowing Owl Winery, Whistler’s Araxi Restaurant and Bar, and most recently, Tableau Bar Bistro. Pidgin is thrilled to have Alain on board, welcoming his skills and talents as a fresh and inspiring addition to the team.
Brandon Grossutti – Owner/Operator
Alain Canuel – 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.