Our Team
| Richard Goodine |
Richard’s experience in food and wine spans more than 20 years in all aspects of the business, from restaurant staff and management to directing the marketing efforts of a national premium wine company in Canada. For nearly a decade he held the position of Export Director – Asia Pacific for Banfi, Tuscany’s foremost wine estate. In that role, Richard travelled extensively throughout Asia and Europe teaching food and wine and working in conjunction with a plethora of Michelin-rated chefs and 5 star hotels.
Richard has lived on 3 continents which has given him a very broad view of food and what makes it great. He has held numerous events conducted in conjunction with great chefs from places like Citrus in LA, La Cirque in NY, and 2 starred Michelin Acquamatta in Arezzo, Italy. In Vancouver, he managed several of the city's iconic restaurants including Black & Blue, The Cannery and Joe Forte's. The driving force behind Richard’s philosophy is a mix of celebrating classic culinary skills and maintaining an unpretentious attitude. Food and wine should be celebrated at the table with great friends and family. Use quality ingredients, make the most of those ingredients and care about what you do, and you will have a great meal is his mantra. |
| Josh Wolfe |
Chef Josh Wolfe cooks the same way he lives: with a passion and desire to think outside of the box. He is not your average Gourmet Chef as he’s not afraid to get a little adventurous. Wolfe is a self-proclaimed “avid outdoorsman” with a passion for the wild, who believes that the cooking process doesn’t just start in the kitchen.
Wolfe was traditionally trained extensively in Toronto. He began a four-year apprenticeship at the Centro Grill and Wine Bar in Toronto, where he acquired the skills necessary to (cater fine dining to upwards of 300 guests). One of his mentors was the accomplished European Chef Marc Thuet. Lured to Vancouver to take over Coast restaurant, with its seafood-heavy menu, allowed Wolfe to work with the types of food he loves Fresh Local Wild. His training in fine French cuisine and having Chef Marc Thuet as his mentor helped him develop his skills but it’s his experience and exposure to the wild that have played the biggest role in shaping him into the chef, and businessman, he is today. Today, Wolfe enjoys foraging and harvesting seasonal and regional delicacies. He brings fresh, locally sourced food to the streets with cooking skills that stem from classical training practices combined with contemporary beliefs. Although his background plays a role in his cooking style, it is the products and seasons that mainly inspire the style of Wolfe’s cooking. |
