One of Canada’s most accomplished chefs, Frank Pabst’s disciplined technique—earned in some of Europe’s finest kitchens—is matched to the West Coast’s abundant harvest of seafood.
Widely recognized for his creative impetus and leadership in responsible seafood practices, today Pabst leads Blue Water Cafe’s brigade of expert chefs in what has been called “one of North America’s finest seafood restaurants.”
Chef Pabst enjoyed positions in Michelin-starred restaurants throughout Germany and France, including La Becasse (Aachen), the Hotel Negresco (Cannes) and Restaurant de Bacon (Antibes).
Directing the kitchens at Blue Water Cafe since 2003, Pabst has consistently demonstrated excellence, both in the procurement of impeccably fresh, sustainable seafood (Blue Water Cafe is a founding member of the Vancouver Aquarium’s Ocean Wise program) and in the execution of its cookery, showcasing his trademark cooking ethic of “complexity without complication.”
- Culinary Arts Recipient
- City of Vancouver Mayor’s Arts Award, 2010
- Chef of the Year
- Vancouver Magazine Restaurant Awards, 2010
- BC Restaurant Hall of Fame, 2010
- Vancouver Culinary Champion
- Olympic Gold Medal Plates, 2008
- Chef of the Year
- Georgia Straight Golden Plate Awards, 2008
Jean-Pierre holds both his Professional Apprentice Certificate and Masters degree as chef de pâtisserie, accredited after many years of apprenticeship and professional development in his native France.
He held the position of pâtissier for 11 years in Le Cours Mazan and Bornes les Mimosas in France. He worked with Gerard Moyne Bressand in Nimes, and subsequently as Executive Pastry Chef in a number of world-class properties, including the Michelin-rated Chewton Glen Hotel in Hampshire and the Grosvenor House Hotel in London.
At the helm of Blue Water Cafe’s pastry kitchen since 2005, Jean-Pierre’s desserts, breads, chocolates and petits fours are all made fresh daily.
Masaaki ‘Masa’ Kudo
Masa has served two tours of duty at Blue Water Cafe’s Raw Bar, rejoining the team in 2012 after working as head chef at the critically acclaimed Lime on Vancouver’s Commercial Drive. Scrupulously trained in Kyoto for more than a decade, Masa joined Tojo’s in 2002 where he worked alongside the master for four years. After 26 years of working as one of the city’s most acclaimed sushi chefs, Masa says, “It is the happiness of my guests that drives me forward. I strive to become more creative and teach my staff how to attain perfection. I am still learning as a sushi chef.”
Steeped in the culinary traditions of his native France, Stephan Cachard’s sense of true hospitality is instilled in his service team, who maintain the standard of excellence synonymous with Blue Water Cafe.
A graduate of one of France’s top catering schools, “the Osny”, Stephan’s resume travels through some of the world’s finest properties including Michelin-starred restaurants, luxury hotels and exclusive private clubs of Paris and London. At the helm of Blue Water Cafe since 2002, Stephan is dedicated to every detail, ultimately creating a memorable dining experience for each of his guests.
Prior to joining the team at Blue Water Cafe, Benjamin worked at sister restaurant CinCin Ristorante as Restaurant Manager from 2012 through until Spring 2014. And before that, his vast experience working at leading Lower Mainland restaurants in management capacities was where he developed an infectious passion and enthusiasm for hospitality.
With a keen eye for detail, Benjamin works closely with his fellow team members to plan the evening’s service. "Our guests inspire me," he says. "They are from all over the world and I’m happiest when they are enjoying themselves—I love creating a memorable dining experience and I’m thrilled to have the opportunity to continue to exceed the expectations of guests at Blue Water Cafe.”
Adrien brings to Blue Water Cafe a formidable résumé, formed in leading restaurants in France, England, Australia and the U.S.
Beginning with his degree from CFA St. Michel Mont Mercure hospitality college, Adrien has worked at La Bastide Saint Antoine, Grasses and Hôtel du Palais, Biarritz in France, amongst others, and at Vue de Monde in Melbourne, one of Australia’s finest restaurants. He was also a service leader at Joël, the James Beard award-winning restaurant in Atlanta, Georgia, also at Morton’s Private member club in London, England.
Adrien joined the Blue Water Cafe service brigade in 2013, and has quickly made many friends among colleagues and guests. He is inspired by the art of hospitality that Blue Water espouses: “Every day is different,” he says, “and that is why it is so interesting. It’s all about sharing the moment with the people you love.”
Toronto-born William Mullholland enjoys a storied resume. He originally set out to pursue a career in Civil and Human Rights Law following study at the University of North Texas but switched paths a dozen years ago to train in the world of wine. He currently holds Court of Master Sommelier accreditation (Levels I + II).
William was further schooled at several leading restaurants in Texas before returning to Canada. He worked at Montreal’s famed Rosalie restaurant, and then at Vancouver’s Le Crocodile. He joined Blue Water Cafe five years ago. An astronomy buff, William enjoys hosting telescope parties at the beach with fellow staff members. His passion for service is inspired by “my love for food, wine, culture and history – and hospitality,” he adds. “It’s all about making memories that will last a lifetime, on birthdays, anniversaries, or just because."
Nova Scotia native Colin MacDougall’s Toptable Group tenure is a decade-long and counting. First at West Restaurant and now at Blue Water Cafe, Colin has become known for his subtle craft in modernizing cocktail classics. He holds a Certified Specialist of Spirits (CSS) and WSET accreditations from the Society of Wine Educators and the Wine & Spirit Trust, respectively.
Colin began his career in Australia before moving to Vancouver, where he worked at a number of leading restaurant bars. “The best part of my job is the people,” he says. “I truly enjoy working with my passionate colleagues and interacting with our equally passionate guests.”
Colin also holds a Geology and Mineral Exploration Technology degree and is a member of the Canadian Institute of Mining, which may explain his drink of choice — “anything on the rocks.”