Our Chefs
| Executive Chef | Frank Pabst | |
| Raw Bar Chef | Yoshihiro Tabo | |
| Pastry Chef | Jean-Pierre Sanchez |
Frank Pabst
Executive Chef
Recognized for his creative flair, deft technique and dedication towards responsible seafood practices, Executive Chef Frank Pabst is one of Vancouver’s leading chefs. With tenures in Michelin-starred restaurants throughout Germany and France, including La Becasse (Aachen), Hotel Negresco (Cannes) and Restaurant de Bacon (Antibes), Pabst became highly skilled in the classical techniques that shape his cooking style today.
Shortly after settling in Vancouver in 1993, Pabst joined Lumiere as the Chef de Cuisine, where he played an integral role in establishing the restaurant's acclaimed reputation. A few years later, Frank opened Pastis to much critical acclaim, including a Gold award for Best New Restaurant from Vancouver magazine.
Running the kitchen at Blue Water Cafe since 2003, Pabst consistently demonstrates his talent and culinary creativity with his impeccably fresh seafood, cleverly conceived and expertly executed. Ingredients are shown the respect they deserve; be it sustainable fish, line-caught by hard-working fishermen in our regional waters or heirloom vegetables that have been nurtured in the field by a caring grower. According to Pabst "showing respect for the fruits of labour equals appreciation for those who have helped to provide them."
Yoshihiro Tabo
Raw Bar Chef
Yoshihiro Tabo was born in Tsuruga, Fuki Prefecture, Japan. He started his training in Osaka over 35 years ago. After enduring strict schooling for a period of 6 years, he received certification for his culinary expertise, including the license for Fugu preparation (poisonous blowfish).
Yoshi came to Canada in 1972 to work at Kaede Japanese Restaurant and later for the original Koji Restaurant. In 1986 he opened his first restaurant with a partner, Shijo and later the restaurant 'Yoshi' was born. Using the first Japanese character of his name as his logo, it was here that he was consecutively awarded the silver for best Japanese restaurant in the city.
Yoshi's style of Japanese cuisine whether hot foods, sushi or cool sashimi is as pure as it comes. His philosophy on food, which some insist must be 'Zen' related, is to preserve the natural tastes of the raw ingredients, and only enhance their flavours by adding delicate sauces. His presentation style is sleek, simple and uncluttered, yet appealing to the eye. All of Yoshi's dishes have the sense of the delicate pure style of the Kyoto type of cuisine. At Blue Water since Summer 2002, he currently heads up the Raw Bar operation wowing diners nightly with his unparalleled knife skills and colourful, intense seafood preparations. He follows the restaurants ethos to work only with the freshest and best local seafood, from wild and sustainable harvest.
Jean-Pierre Sanchez
Pastry Chef
Since attaining his Professional Apprentice Certificate as pastry cook, confectioner and ice cream maker in his native France in July 1979, Jean-Pierre has built up an impressive career in France, England, the US and Canada.
After qualifying, Jean-Pierre held the position of Patissier for eleven years in Le Cours Mazan and Bornes les Mimosas in France. From 1986 to 1998 he worked with Gerard Moyne Bressand (MOF), Patissier & Chocolatier in Nimes, France during which time he also earned his Masters Degree in Pastry encompassing management, technological and practical skills. Since 1988 he has held the title of Executive Pastry Chef in a number of world-class restaurants and hotels. These include the Michelin-rated Chewton Glen Hotel in Hampshire (England) and the Grosvenor House Hotel in London; in Canada he was appointed Executive Pastry Chef at the Founders? Club, a private fine dining club in Toronto, followed by the Anaheim Hilton Towers in California.
He has been a teacher of his craft as Chef Instructor at Vancouver?s Pacific Institute of Culinary Arts from 1998-99 and most recently held the Pastry Chef position at the four diamond Vancouver Marriott Pinnacle Hotel.
Jean-Pierre's culinary competition wins include Honours Diploma Charles Proust in March 1988, one of the most prestigious competitions in France; Gold Medal at the Professional Culinary Salon, Toronto, 1992; and Silver Award at the Quaddy Dessert Competition in Vancouver 2000.
Add to Jean-Pierre's international success in pastry competitions the fact that his wife is also a pastry chef, and you can see that he lives and breathes 'la patisserie'. His inspiration at Blue Water Cafe is to bring diners exceptional desserts, breads, chocolates and petits fours, made from the finest quality ingredients to create long lasting impressions.