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A Chat With Vancouver Restaurateur Paul Grunberg

Tell me about the concept for No. 1 Gaoler’s Mews private dinner. How did you come up with the idea? What inspired it? No 1. Gaoler’s Mews is a monthly dining event hosted in the open kitchen below the private dining space at L’Abattoir.
Paul Grunberg

Tell me about the concept for No. 1 Gaoler’s Mews private dinner. How did you come up with the idea? What inspired it?

No 1. Gaoler’s Mews is a monthly dining event hosted in the open kitchen below the private dining space at L’Abattoir. Tickets are sold in advance and there are just eight seats per dinner, making it a very intimate chef’s-table-style experience. The evening features multiple courses with wine pairings and includes elegant extras such as hand-mailed invitations and take-home gifts.Gaoler’s Mews is a one-of-a-kind concept that no one else is really doing in Vancouver—a sort of hats-off to L’Abattoir after eight incredible years of service. It’s a true passion project for myself and L’Abattoir chef and co-owner Lee Cooper.

Not only is it fun for our team to host, it’s also good for the L’Abattoir brand and sets us apart from other high-end restaurants in Vancouver.

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How do you feel about the experience hosting diners in such an intimate setting?

It has been an incredible experience that brings me back to my roots as a maître d'. Working the floor keeps me sharp and gives me an opportunity to connect with guests on a one-on-one basis.

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You seem to be constantly at the forefront of Vancouver’s restaurant scene. What’s your strategy? Do you look to any particular chefs/food scenes in other cities for inspiration?

It’s definitely fun to be inspired by chefs and restaurants in other cities but at the end of the day, it’s not easy to replicate someone else’s vision. I think it’s important not to get too focused on other people and what they are doing, important to trust your instinct on what you think is going to work. I shoot from my gut not my hip.

Gaolers Mews

What’s the most important lesson you learned early in your career that you think contributed to your success in this very competitive industry?

Be humble and pay it forward. I take it upon myself to develop young talent, seek out stars and give them as much of my knowledge as possible. I think it’s important to empower young people and those who are just starting out in the industry—take a chance on someone inexperienced, give them a task, let them fall down and serve as a mentor.

Most importantly, always remember to do your homework first then you can watch TV.

Scallop

What’s next for you? Any plans to open new restaurants/any new developments at your current establishments?

For sure. I’m always thinking about potential growth opportunities. That said, any new projects always start with a methodical plan that is vision oriented and well structured. I only want to roll out a new restaurant every three or four years. For anyone who’s doing it faster, I have to question their resources.

What personal projects are you most looking forward to in 2018?

I just bought a house in North Vancouver so I’m really looking forward to settling into my new home and neighbourhood, and spending more time with my wife and children.

You get home from work at 7p.m. on a Tuesday and are hungry and exhausted. What do you make (or order)?

Working in the restaurant industry, my work days usually end long after 7 p.m. After a long day, I make eggs, cheese and tomatoes and toast—the perfect comfort food. Or I’ll have an omelette with a beer or a glass of wine.

Paul Grunberg

Fast Five:

Favourite way to spend a day off in Vancouver

Spending time with my family. Simple things really; going for good coffee, grocery shopping, preparing dinner and watching a movie together. Any free time that I have is all about my kids.

Go-to dinner spot(s)

In Vancouver, Bao Bei is one of my all-time favourites. Internationally, L’Atelier de Joel Robuchon in Paris delivers an absolutely unforgettable meal.

De-stressor of choice
A hike or walk with my dogs does the trick. Being on the mountains in the forest in the quiet is a great way to destress and clear my head.

Bottle of wine you will have on your table at home this fall/winter?
Châteauneuf-du-Pape—it reminds me of my dad.

Book(s) on your fall reading list/T.V. series you’re watching
Anthony Bourdain: Parts Unknown is a favourite TV show of mine. I’m also really into podcasts these days. I’m currently listening to Evolutionaries, Real Time with Bill Maher and 60 Minutes.

Tickets for this season's No. 1 Gaoler Mews dinners can be booked via gaolersmews.com