Gastronomy Gastown on 62 East Cordova street has been a work in progress since August 2022, opening in the iconic location of the once bustling and well known Nicli Antica.
Gastronomy Gastown has soft launched this week, opening its doors to friends, family and the neighborhood.
They will be showcasing their new menu and trying out some interesting features to get feedback.
Gastronomy Gastown fuses a modern-day Vancouver with Italian influence, which gives the opportunity to create an entirely new culinary experience.
The restaurant serves elevated contemporary twists on classic dishes like Crazy Oysters, Roasted Bone Marrow, Primo Marge Pizza and some exciting new plates like 24 Carrot Gold Pizza and a Wen Lambo? created and led by Chef Alessandro Vianello.
At only 39 seats, Gastronomy Gastown is an intimate but invigorating destination.
With a full bar and custom cocktail program included.
They promise the ultimate unique dining experience while open for dinner six days a week from 5 pm.
The vision is for Gastronomy Gastown to be one of the central hubs for creative dining in Downtown Vancouver.
Not only in the aspect of food but also cocktails, you will find some innovative libations by Bar Manager Stephen Sherry; some of his favorites from the menu are Dark Nights, The Nitro Goose and In the Eye Of The Old Gods.
The Mission
They embody a contemporary-style restaurant with an Italian flair.
Their main focus is on handmade wood-fired oven pizza, utilizing fresh and local ingredients.
Their dishes aim to be innovative and thought-provoking. We pair our menu with fine wines, curated beers and craft cocktails.
Meet the Team
Owner – Sahand Bigloo got a taste for business at an early age when he helped manage a company called Plus.
They started with one location in Gastown and were able to expand into many of the major malls across Canada.
Then in 2021, he decided to turn his attention to his true passion, hospitality.
He opened Kingpins Bowling which offers bowling lanes, pool tables as well as a restaurant and bar at the heart of North Vancouver.
Kingpins was opened during the peak of the pandemic lockdowns which had its challenges.
Regardless of this, Kingpins has been successfully running for over two years. Sahand plans to take a hands-on approach at Gastronomy by taking on the role of Operations Director.
Owner – Kiarash Tarikhi has been inspired by culture, history, and poetry since his childhood.
Painting got his attention when he was eight years old and he started experimenting with street art and graffiti in 2009.
He later pursued his education in architecture and got his bachelor’s degree from the University of Tehran.
Soon after his graduation, he started a career in interior design. In 2016, he decided to move to Canada to build a career in the fashion industry.
Chasing a second diploma, he started studying fashion design at the Art Institute of Vancouver and since then, his designs have been getting him attention, this led him to start his first label, King & Reign.
His innovative fashion designs have been showcased at London and Vancouver Fashion Week and Cannes Film Festival.
In 2021, Kiarash steered his creative forces towards digital art and entertainment while releasing his first two NFT art collections hosting the first physical NFT Art Gallery on the West Coast of Canada.
He plans to take his creative influence and submerge it in Gastronomy by taking on the role of Creative Director.
Bar Manager – Stephen Sherry is an enthusiastic individual holding ample experience and passion in the bartending and hospitality industry.
Having lived in Australia and traveled around the globe, the refined palate of his talented chef of a mother and his creative mindset is a huge part of his upbringing.
Stephen was the Head Bartender for Polly’s Absinthe Bar in Australia and has held positions at Bar 1806.
Once Stephen moved to Vancouver he established himself as bar manager at Uva Wine and Cocktail bar while also curating the bar menu and opening Greta in Gastown.
Until acquiring the role of floor and bar manager at Gastronomy Gastown.
He has curated a stimulating cocktail menu and looks forward to sharing it along with some of his favorite wines from Italy, and B.C. on the menu.
Sous Chef – Selim Louis Dehmane started cooking at the age of 20 causally for his friends and that’s when he realized it was his passion.
So decided it was time to make it a career, which lead him to in-role in culinary school in Paris for 3 years.
During that time he had an incredible opportunity to work at the restaurant of one of the most famous chefs, Alain Ducasse at le Meurice 2* Michelin Star.
He rapidly understood that being in the kitchen was the best way to express himself every day. In April 2018, Selim decided to move to Montreal, Canada.
He worked as Chef de Partie at Toqué with chef Normand Laprise, also known as one of the godfathers of Canadian cuisine. When he then moved to Vancouver, he worked for the Hawksworth Group for more than 3 years.
He started as Chef de Partie, then Sous Chef in the catering section then took on the role “Chef of the Nightingale Frozen Pizza Production”.
All of this contributes to Selim’s experience to take on the role of sous chef for Gastronomy.
He looks forward to offering his guests a part of who he is and showcasing the best pizza experience in town.
Chef Consultant – Alessandro Vianello was born in North Vancouver.
Alessandro is a seasoned culinary expert in the city and started cooking at a very young age, his family is from Venice, Italy, and food was always a huge part of his upbringing.
The award-winning chef has taken on the role of chef consultant for Gastronomy Gastown.
Chef Vianello brings with him a wealth of experience and knowledge of the city’s culinary scene from his days spearheading Vancouver’s food truck industry in 2012 to his time in the kitchens at restaurants like ARC Restaurant and Wildebeest, to serving as the executive chef of Kitchen Table Restaurants since 2019.
Some of his accomplishments include placing second in the Gold Medal Plates and being voted as one of the Best Chefs in Vancouver for the Georgia Straight’s annual Golden Plates issue.
He now operates his own consulting and high-end private event company.
He is most looking forward to creating an exciting and diverse menu for the guests at gastronomy.