While there is undoubtedly strength in numbers, sometimes just the power of two is enough to work magical things. From front/back of house pairings and designer duos to sibling set-ups and mom & pop alliances, this series of interviews looks to gain insight into what makes some of British Columbia’s more interesting partnerships tick.

Chefs and restaurateurs, Colin Uyeda and Pricilla Deo, opened doors to Folke (2585 West Broadway) in the Kitsilano neighbourhood on June 2nd, 2022. The cutting edge restaurant’s intimate vibe, vegetable-centric and seasonally dialled-in menu, championing of local farmers, and community-minded ethos immediately clicked with us – obviously only good folks could be behind Folke. We were compelled to know more about the special chemistry between the co-owners, that produced such a positive addition to the Vancouver dining scene. Fortunately, Pricilla and Colin were more than happy to fill us in. Aspiring restaurateurs, take note!

Take us back to the beginning: where/how did you two meet?

Pricilla + Colin: We met each other on Instagram just from working in the industry. We both travelled, lived and worked in many different countries and cities, but always connected via social media. It just so happened that we both moved back to Vancouver within a few months of each other and began hanging out again! That was in Fall 2016.

What was it that told you that partnering up to open a restaurant would work?

P: We both just understand each other well. We also both had always wanted to have our own space for such a long time. I had always envisioned a little bakery or cafe, and Colin had wanted a restaurant. But we both realized that doing one project together with someone you work well with and trust is easier than doing it alone. We both of course love cooking and hospitality, but have different skill sets and really could not do it without each other.

C: I knew how to open a restaurant from scratch; I also had a menu development background, connections with farmers, and knew what to do to run a smooth service.

P: After pastry school I went to school for entrepreneurship, and then I finished my BBA while I was in Newfoundland – so I had the business knowledge. I also had experience with web design, social media marketing, and bookkeeping, so it made sense to do it together.

How did Folke begin?

P: During Covid, I ended up being laid off. I was doing pastry at a golf course and Colin was still working at Kissa Tanto, helping with their takeout program. We had started talking about the industry and some things that didn’t settle well with us anymore. We weren’t the only ones who felt that way, and we noticed so many people leaving the industry, looking to do something else and find a career that felt more stable. It was a big topic of discussion in the industry during that time. We both had always had careers in hospitality and wanted to do something different that helped it feel more like a stable career for people, and to just have a space that was our own.

That’s when we started talking about having a restaurant that showcased vegetable focused food, and really paid homage to our local producers here in BC. It was also when we started discussing our ‘hospitality included’ pricing model [where tips are rolled into menu prices], so it could be a more stable work environment for our team. Meanwhile, while we were deciding all of this, I had made the decision to go back to school and pursue a degree in teaching. I was a week into classes when I asked Colin if he was really serious about opening a restaurant. When he said he was if I was, I immediately dropped all of my classes to focus on the restaurant. I decided to take a remote job working in tech so I could focus on our business plan and all of the background stuff we needed before we could find a space; and Colin decided to go to Galiano and work at Pilgrimme for a little bit. We found our space in 2021, and put in an offer in January 2022. Somehow, everything aligned, and in March 2022, we were given keys to what we now know as Folke.

In terms of the partnership, what are your official roles?

C: I am the Chef; I handle everything that has to do with the kitchen, ordering, and invoicing.

P: I do Pastry during the day and manage Front of House during the evening.

How about “unofficial” roles?

C: I am the handyman, the plumber, the electrician, and the one who does the Costco runs (mostly because Pricilla can get carried away in there).

P: I handle all of the administrative behind the scenes stuff such as our bookkeeping, social media, and managing reservations. I currently am also the one who curates the wine list, which became a newfound passion of mine when we opened the restaurant. There are always a million-and-one projects that need to get done, and between the two of us, we manage to get them done.

What was the hardest thing about being in business last year?

P + C: As we came across new accolades last year, we also got a lot busier overnight. One of the biggest challenges was definitely finding staff that were the right fit for our team. It was really about finding people who wanted to grow with the restaurant, share new ideas, and really help curate something special. We also were in the media a lot regarding our no-tipping business model, and there were challenges when it came to navigating that, as well. Of course, it is something that we are so passionate about, and we would never do it differently, but we did want to be known for our exceptional service and food – not just as the no-tipping restaurant in Vancouver.

What was your biggest “win”?

P + C: We got an early Michelin nod in July 2023, and that was huge! We were not expecting that at all, and it just made things really take off for us. We then were included in the Top 10 Best New Restaurants in Canada through Enroute, and were also named as one of the Trailblazers of the Year for our sustainability practices and hospitality model. It was so special to have received two big accolades just after celebrating our first birthday as a restaurant.

And our guests. We have the most wonderful regulars who visit us often, and we also just love meeting so many new people. We often get told that people feel like they’re just hanging out at our house for dinner, and we absolutely love hearing that. It was the atmosphere we were really hoping to create, so hearing from guests first-hand that that is how they feel is a huge “win”.

What are you looking forward to as a business this year?

P: It feels like we’re in a place now where we have found our footing a little bit. We’re both really excited to just take Folke to the next level to the best of our abilities. We’re always looking for ways to bring some new excitement for our guests – whether that be through our wine and cocktail list and our menu, or through our fun menu takeovers that we do. I think one thing that we’re really excited about is collaborating with more chefs from around the city for some of our menu takeovers. And just growth; we’re looking forward to seeing the team grow and bring new ideas to the restaurant and how we approach service.

Now that you are looking back from a place of having grown into your identity and found your rhythm as working partners, has your early idea of what a partnership would be ‘rung true’?

P: I think that it really has. We both knew each other so well going into this, and knew what each other’s strengths and weaknesses were. There were things that I knew I would naturally gravitate towards, such as the back end of things. I didn’t see myself being as involved in Front of House managing as I now am, and I definitely did not see myself being so passionate about wine, but I am glad that it worked out that way.

C: I have always said that if Pricilla showed me what needed to be done, I would always help (and I think I have).

What aspects have solidified most over time?

P + C: We both agree that what’s solidified over time is how well we communicate with each other. It’s gotten a lot easier to ask for help, to communicate what we need from one another, and just easier to discuss things, in general. We also have gotten better at picking up on when the other person needs space or a little extra support.

What changes have you seen in the restaurant industry over the past few years? How have you adapted your business model and partnership in response?

P + C: It almost feels like we pre-adapted to what we’re seeing now. Of course, tip culture is a huge discussion that circulates, and we really started off Folke with a no-tipping business model. That was something that we were both always so aligned on and so it feels easy to stay committed to that. Neither of us would ever want to change our business model. There is also a huge shift towards supporting local and vegetable focused dining, which we also had already known we wanted to do. We get asked often about the changes in BC VQA when it comes to wine, and if we’ll start adding wines from other regions to our list, and we both agree that we still want to keep our wine list from BC! It’s going to be a tough couple of years for our wineries and winemakers, and we really want to support them no matter what!

What is one thing you can never agree on?

P: Honestly, we are both pretty similar and agree on almost everything. I guess that tends to happen when you spend as much time with each other as we do. We’re really aligned in our views on restaurant-related things and also a lot of life-related things. If one of us does disagree with the other, we’re really good at hearing each other out and compromising.

C: Pricilla never wants to believe what I say, and she always needs to ask her friends for validation before she believes me.

How do you make each other laugh?

P: Really just everything we do. Neither one of us takes things too seriously. We’re always joking around and goofing off with each other.

The last meal you shared together somewhere (other than your own restaurant)?

P + C: We recently Elio Volpe for weekend brunch! Funny enough, we haven’t ever eaten a meal at our own restaurant besides staff meal. We do like to go out every couple of weeks and visit our restaurant friends around town and try new places; and we frequent Sula on Davie Street – Bal’s doing some really cool things over there!

Obviously, it isn’t JUST the two of you: you have a strong team. Are you able to articulate what it is about your shared vision for a positive working environment that makes Folke somewhere you hope people want to work?

P + C: We wouldn’t be able to do any of this without our team. We have always wanted them to feel appreciated for the work that they do. We didn’t open a restaurant so that we would benefit the most. Any time the restaurant grows, we put that money back into the team, their salaries, and what they need in order to grow and develop. We pay our team a salary, offer a four-day work week for our kitchen team, and everyone has benefits and a lifestyle spending account that are at no cost to them. We also really encourage them to have input and creative freedom when it comes to coming up with menu and cocktail ideas and the wine list. We never want it to just be us making every decision – we’re always open to how we can change things and implement new ideas.

Do you have advice for anyone looking to go into business together?

P + C: Do it with someone you can trust and that you genuinely enjoy spending time with. You have to have a lot of tough conversations, you make a lot of really big decisions and it can be uncomfortable sometimes. You’ve really got to be able to get through the uncomfortable parts of it. We’re really lucky in the sense that we’re so aligned with our goals, our values, and what we want in the future. We both knew that this would take an immense amount of work, and are both so dedicated to the business and seeing it grow.

Heads Up: Fresh off a two-week trip to Japan, Folke’s co-owners Colin Uyeda and Priscilla Deo are bringing the energy of their trip back to Kits with a one-night-only izakaya-inspired dinner on Monday, April 7th, from 5pm–late. Expect a casual, flavour-packed evening filled with new ideas, playful combinations, and plenty of stories from the road — all served up in Folke’s welcoming, art-filled space. Reservations are strongly recommended; walk-ins will be limited. Find out more.

Folke

Neighbourhood: Kitsilano

2585 West Broadway, Vancouver, BC,

236-455-6556

WEBSITE