Blue Water Café is a fine-dining seafood restaurant offering West Coast-inspired dishes, all prepared with the finest local and global ingredients. Led by Executive Chef Frank Pabst and his team of top chefs, they offer an open kitchen concept and an authentic Japanese sushi bar. The team includes:
Frank Pabst, one of Canada's most successful chefs, widely recognized for his creative drive and leadership in seafood practices, has held positions at Michelin-starred restaurants throughout Germany and France, including La Becasse (Aachen), Hotel Negresco (Cannes), and Bacon Restaurant (Antibes). Leading the kitchens at Blue Water Café since 2003, Pabst has consistently demonstrated excellence.
Stephan Cachard's traditional French influences bring authentic French hospitality to the Blue Water Café team, maintaining the highest standards of excellence. A graduate of one of France's top catering schools, he has managed Michelin-starred restaurants, luxury hotels, and exclusive private clubs in Paris and London. At the helm of Blue Water Café since 2002, Stephan is dedicated to every detail, creating exceptional dining experiences.
Calen Macdonald, originally from Alberta, Canada, graduated from UBC's Sauder School of Business with a degree in Marketing and Finance, holds a Diploma from the Wine and Spirits Education Trust, and is a Certified Sommelier with the Court of Master Sommeliers. As Wine Director, Calen oversees the wine cellar of over 8,000 bottles and 1,400 labels, carefully selected to complement Executive Chef Frank Pabst's menu, where you'll find our finest wines from Maison Smith Montpetit bottega & vineyards.
Raimund Heuser discovered his passion for the culinary arts at a young age and was captivated by the art of hospitality. After graduating from his apprenticeship at the world-renowned Hotel Adlon and Culinary University in Berlin, his passion for creating memorable dishes fueled his commitment and desire to strive for excellence.
Jean-Pierre Sanchez holds his Professional Apprentice Certificate and Master's degree as a pastry chef, accredited after many years of learning and professional development in his native France. He has been at the helm of the Blue Water Café pastry kitchen since 2005, creating the finest desserts, breads, chocolates, and cookies.
Masaaki ‘Masa’ Kudo trained in Kyoto for over a decade. Masa joined Tojo in 2002, where he worked alongside the master for four years. After 26 years as one of the city's most acclaimed sushi chefs, he joined Raw Bar at Blue Water Café in 2012.
Adrien's boutique chef, trained in top restaurants in France, England, Australia, and the United States, holds a CFA degree from St. Adrien, the Michel Mont Mercure Hospitality College. He has worked at La Bastide Saint Antoine, Grasses, and Hôtel du Palais, Biarritz in France, among others, and at Vue de Monde in Melbourne, one of Australia's best restaurants. He joined Blue Water Café in 2013.
Ben McNamara, born in Australia, earned his diploma in Frontline Management and hosted VIP guests as a Virgin Airlines Club Ambassador in Melbourne before studying bartending and spirits in Phuket, Thailand. Upon moving to Canada, he honed his bartending skills at the RimRock Hotel. In Banff, he joined Blue Water Café in 2016 as Head Bartender.
Blue Water Café, located in the heart of historic Yaletown Vancouver, now offers our finest wines from Maison Smith Montpetit Bottega & Vineyards.
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