New Chef Jeff Koop Starts Making An Impression At Mamie Taylor’s In Chinatown

The GOODS from Mamie Taylor’s

Vancouver, BC | Mamie Taylor’s is pleased to announce the appointment of Jeff Koop as its new Head Chef. “When I heard about the position opening at Mamie Taylor’s, I jumped at the chance,” Jeff says.

That chance will see him heading up a new menu featuring many of Mamie Taylor’s regional American favourites like Fried Chicken and Shrimp & Grits, as well as such novel items as the Pig Mac pulled-pork sandwich, the smoked pork hock and green chilli Mac & Cheese and the Blackened Fish Po’boy.

Those with a sweet tooth will appreciate the launch of the Pie of the Week, showcasing a rotating roster of Southern-themed pies (pecan, coconut chiffon, key lime, etc…) every Friday.

A West Coast native, Jeff has enjoyed a 12-year career in professional kitchens, including stints at White Rock’s Washington Ave. Grill, the Yaletown Brewing Company and Quattro on Fourth.

In 2015, Jeff travelled to Sydney, Australia, where he joined the award-winning opening team at Deadringer Restaurant and Bar as sous chef and staged at renowned eateries such as Quay Restaurant, Est. and Oscillate Wildly. While there, he perfected his philosophy of bringing together old and new techniques to create thoughtfully delicious menus with wholesome ingredients.

Upon his return, Jeff founded a small catering company that achieved great success with private and corporate clients. No less a brand than Kit and Ace asked Jeff to represent the next generation of Vancouver’s culinary stars at a private dinner for a dozen high-profile, international magazine editors from publications such as Harper’s Bazaar, W Magazine, and Elle US.

When he’s not cooking, Jeff’s playing beer league softball, dancing awkwardly at concerts with his fiancée or pretending he knows how to garden in his backyard.

DETAILS

GALLERY

THE PEOPLE

Owners: Ron Oliver and Simon Kaulback
Chef: Jeff Koop

ABOUT MAMIE TAYLOR’S

Named after its signature cocktail—a Golden Age concoction of scotch, fresh lime juice, ginger beer and Angustora bitters— Mamie Taylor’s is an 85-seat regional American restaurant specializing in Southern comfort food with a contemporary twist.

At the vanguard of Chinatown’s new culinary scene, the relaxed and casual ambiance of exposed brick walls and kitschy Canadiana play into the neighbourhood’s up-and-coming charm.

We also have taxidermy. Lots of taxidermy.

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