The GOODS from Bambudda

Vancouver, BC | Bambudda is pleased to announce the appointment of Scott Korzack as their new Executive Chef. Diners can expect a fresh new element being added to the menu. Scott left his position as Sous Chef at L’ Abattoir to take on this new role. “We’re all very excited to have Scott join us. With his talent, imagination, creativity and penchant for using unique, local ingredients, no doubt he will inspire his kitchen team to strive for excellence,” says owner Ray Loy. Scott has been working with food since the age of 15. He grew up in Georgetown, Ontario, where he worked at his parents butcher shop. He joined the opening team at Mark McEwan’s “One” restaurant in Toronto, and worked in Grand Cayman before coming out to Vancouver to join the team at L’Abattoir. “Scott has a palate for Asian flavours and I’m very excited to work with him to create dishes that I grew up eating and loving while also adding his own flavours and influences. He loves exploring Chinatown seeking out new ingredients,” says Loy. “With his calm and composed demeanour and focused energy, he will elevate the menu to new heights. Reservations can be made at bambudda.ca. Learn more about the restaurant after the jump…

DETAILS

99 Powell Street | Vancouver, BC | V6A1E9
Telephone: 604 428 0301
Web: www.bambudda.ca | Twitter | Facebook
Hours: Tuesday through Sunday, 5:30pm until late (closed Monday)

GALLERY

The People

Owner & GM – Ray Loy
Chef – Scott Korzack
Bar Manager – “Buck” Friend

About Bambudda

Bambudda has been a dream of mine ever since early adulthood. I grew up in Strathcona in the 70’s (five blocks from Bambudda), and I’m still living in the same neighborhood. Chinatown and Gastown were a big part of my childhood. I still remember $1.49 Tuesdays at Woodward’s, the original Save On Meats, and Golden Harvest Chinese Theatre at Main & Hastings, where my Mom used to take me for movies.

The cuisine at Bambudda combines elements of the food I grew up eating (either Mom’s cooking or restaurants in 1970’s-1980’s Chinatown) with modern French influences and interpretations in a contemporary setting. Bambudda has a private room for up to 20 people, a corner patio and bar seating with sliding doors that open up in the summer. The menu includes family-style share plates paired with an innovative, Asian-inspired cocktail list.

Chef Scott Korzack uses local, seasonal, sustainable and msg free ingredients to create unique and imaginative dishes. Our menu and cocktail list brings freshness and innovation to you every season of the year. – Ray Loy, Owner/GM

PRESS

Vancouver Sun | The Georgia Straight