Vancouver: Daniel Boulud and Jean-Georges Vongerichten

By JULIETTE ROSSANT What is it about Vancouver that is suddenly drawing celebrity chefs to open restaurants? Leading the pack is Daniel Boulud. The Dinex Group, Daniel's restaurant management company, has entered into a partner ship with David and Manjy Sidoo, owners of Lumière. Director of Public Relations Georgette Farkas told Super Chef Our group will work with the Sidoos to manage Lumière as well as their second more causal restaurant. The latter will be transformed and re-opened as a Vancouver version of DB Bistro Moderne. The re-opening of both restaurants is projected for Sept 2008. Dale McKay, Lumiere's current exec chef will remain in that position. Daniel will choose an Executive Chef for the new DB Bistro from within his restaurant group. The news has reverberate around the west coast of Canada, which has its own stellar restaurants and superb chefs. Now, Jean-Georges Vongerichten is reportedly negotiating to open a restaurant in the Shangri-La Hotel early next year. News sources quoted Shangri-La representative Jill Killeen: We are in discussions with Jean-Georges Vongerichten for the restaurant at Shangri-La Hotel. There is no signed agreement at this time. Jean-Georges already has a lot going on. In May 2006 he and partner Phil Suarez signed a deal with Starwood Hotel & Resorts Worldwide, Inc. and private equity firm Catterton Parnters to open, operate and manage restaurants worldwide within a new company called Culinary Concepts by Jean-Georges. He opened his first restaurant under the deal, Spice Market, in the W Atlanta-Midtown hotel and the second, Spice Market by Jean-Georges is about to open in the W Istanbul. A third and fourth – The Market by Jean-Georges and The Spice Market – are scheduled to open this year in W Doha. Does he have time for Vancouver and is it potentially a Culinary Concepts deal? The Shangri-La is not a Starwood hotel, though Culinary Concepts' press release does not stipulate that Jean-Georges' restaurants all need to be in Starwood hotels. What does this mean for Vancouver? No doubt more competition for local restaurants. What does this kind of move by super chefs mean? Cloning an established, successful concept is smart. The menus, recipe books, and concept have all been tried and tested. Front-of-the-house staff and sous chefs can be moved up to a higher position or can help train staff in the new location within a concept they already know well. Sometimes economies of scale can help cut costs and make the new restaurant more competitive - introducing group purchasing for instance. It may also be a sign that markets in the USA are getting saturated - or that deals across the border are attractive now that the Canadian dollar is stronger compared to the US dollar. And - Vancouver is a wonderful city for chefs to visit - rich with fresh ingredients and a respect for great cooking. Meanwhile, Canadian chef Susur Lee is heading to New York. Go figure. Related news: The Vancouver Sun National Post Globe and Mail Previous articles: Daniel Boulud After Hours with Daniel Boulud Daniel Boulud Settles Lawsuit Daniel Boulud Likes Colbert;s Americone Celebrity Food Fight: Daniel Boulud 2006 James Beard Awards: Note Daniel Boulud Daniel Boulud v. Todd English: Initial Branding Daniel Boulud: Making It Big on Oprah;s O Jean-Georges Vongerichten Asian Flavors of Jean-Georges Vongerichten Pichet Ong's Sweet Spot Jean-Georges Vongerichten: Miss Universe 2005 Tsunami Update 10: Jean-Georges Vongerichten Vongerichten's Gift for Trump's Third Wedding Jean-Georges Vongerichten in Minneapolis Technorati Tags: superchefblog, Juliette Rossant, super chef, celebrities, chefs, food, restaurants, cooking, branding, cuisine, blogging, food blogging --> back to Super Chef