The New Breed

The New Breed / Strathcona

Who is Neil Hillbrandt?

Over a bowl of Phở, Chef Hillbrandt talks to Rhys Amber about life on the line and how he's managed to build such a strong food program out of what feels like a kitchenette.

The New Breed / Gastown

From Side-Hustling Wedding Cakes to Solo-Dining Desserts, with Pastry Chef Oliver Bernardino

When your dinner menu is as precisely executed and beautifully plated as those of Chef Lee Cooper’s, at award-winning L'Abattoir Restaurant, your desserts had better be equally spectacular. Pastry chef Oliver Bernardino understands this, and he’s up to the task.
The New Breed / Main Street

Rhys Amber Sits Down With Chef Stieffenhofer-Brandson of Published

Rhys Amber sits down (on a milk crate) with Gus Stieffenhofer-Brandson of Published on Main.

The New Breed / Main Street

The New School: Talking Burnout, Balance, Sourcing and Spoons, With Chef Devon Latte of The Acorn

Rhys sat down with “Dev” a few weeks ago to talk about his dedication and embrace for change in both the profession and on the plate.
The New Breed

An Interview With Winemaker Jordan Kubek

If you've been dining out at small restaurants and bars around town lately, you may have encountered Pamplemousse Jus on the wine list. Where did it come from? What is so exciting about it? And how can you get your hands on some? We caught up with the winemaker to find out...
The New Breed / Commercial Drive

The Commercial Drive Restaurateur Who Once Kept a Bottle of Wine as a Pet

Van Doren Chan is a veteran of Vancouver's hospitality scene and the FOH force behind the critically acclaimed Ugly Dumpling restaurant.
The New Breed / Downtown

The Award-Winning Vancouver Bartender Who Once Dreamed of Being an Astronaut

In this New Breed interview, Jamie Mah asks a rapid fire series of questions to Botanist bar manager Jeff Savage.
The New Breed / Commercial Drive

The GM of Pepino’s Spaghetti House Dishes on Hospitality, Broken Bones and More

Scout recently met with the industry veteran to pick his brain about his life in restaurants and how he got to where he is now.
The New Breed / Railtown Japantown

The GM at One of Canada’s Best Restaurants Dishes on Ambition, Mentors and More

Scout recently met with the dancer at heart to pick her brain on the trajectory of her career and all things hospitality.
The New Breed / Chinatown

The Making of an Indispensable GM, From Aussie Rules to Running Vancouver’s Top Restaurants

In this edition of The New Breed, we chat with the busy GM of Bao Bei and Kissa Tanto about how he came to live among us.
The New Breed / Downtown

Talking Dreams, Lessons and Weird Ingredients With Botanist Barman Max Curzon-Price

Our 'New Breed' hospitality interview series continues with a young and dedicated bartender imported from the United Kingdom.
The New Breed / Chinatown

Juke’s Cassandra Darmanovic on Creamed Corn Cocktails and Underwater Bars

Busier than ever (with a second location on the horizon), the young and talented Chinatown bartender pours us a deep dive Q & A.

The New Breed / Gastown

Wilson Rhodes of Tempranillo Dishes on Dream Kitchens and Shucking Beans

The New Breed series continues with an interview with a young cook who plates Spanish tapas with a side of conversation in Gastown.
The New Breed / West Side

In Pursuit of Holy Grails with Vij’s Award-Winning Sommelier, Sean Nelson

Local boy Sean Nelson just won the title of BC’s Best Sommelier for 2018. Now he sets his sights on an even bigger prize.
The New Breed / Downtown

Lobby Lounge Barman Sean McGuigan on Fine Rum and Heavenly Scented Distilleries

There’s no other way to put it but this: Sean McGuigan loves to tend bar. Get to know the Lobby Lounge fixture in this Q & A.
The New Breed / Gastown

The Diamond’s Adam Domet on Good Cheekies and Making You a Damn Fine Drink

Are you a Bartender or a Mixologist? "I'm a Bartender. I haven't lived at my Mom's house for 25 years."
The New Breed / Gastown

L’Abattoir Somm Lisa Haley On Making Wine Lists, Lunatic Cats And More
The New Breed / Gastown

Mosquito Bartender Olivia Povarchook On Scary Fish & The Joy Of Cider
The New Breed / Downtown East Side

The Mackenzie Room’s Mathew Bishop On Dumplings And Why Poke Must Die
The New Breed / Railtown Japantown

‘St. Lawrence’ Chef Ashley Kurtz On Mangling Hands & Loving Old Diners
The New Breed / Main Street

Torafuku Sous Chef Sandy Chen On Chasing Dreams & Clock-Out Beers
The New Breed / Main Street

The Hard Work And Smiles Of ‘Nomad’ Barman Matthew ‘Benny’ Benevoli
The New Breed / Downtown

Chambar’s Phil Grandbois On What It Takes To Make A New Cocktail List
The New Breed / Downtown East Side

On Holding Down The Bar With Giancarlo Quiroz Jesus Of The Diamond
The New Breed / Downtown

Eight Minutes With Micky Valens, A Natural Talent Toiling At Wildebeest
The New Breed / South Granville

Five Minutes With Satoshi Yonemori Of South Granville’s Grapes & Soda
The New Breed / Chinatown

20 Questions And A Drink With Torafuku Bar Manager Max Borrowman
The New Breed / Chinatown

20 Questions And A Proper Cocktail With Amber Bruce Of The Keefer Bar