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Comeback: Legendary Vancouver chef Rob Feeney is preparing to open a new restaurant

Fifteen years after losing his famous restaurant Lumiere, Rob Feeney plans to open another restaurant.

Rob Feenie's new restaurant opens sometime next year, but he doesn’t have a name for it yet.
Rob Feeney's New Restaurant Will Open Next Year, Still Open I don't have a name yet. jpg

After the spectacular loss of the restaurant he founded in 1995 at the age of 29, in 2007, Rob Feenie is ready to open another restaurant. I'm here.

The vanished but not forgotten Lumiere His restaurant and its casual sidekick Feeney's cooking caught the eye of anyone, business his partner will recall his dramatic expulsion by He says he's over it. past it. he tries not to talk about it.

Lumiere redefines fine dining in Vancouver, unparalleled in breathtaking aesthetics and controlled flavors. In 2011, it closed despite the involvement of New York heavy hitter Daniel Boulud.

It's time to catch up with Feeney in the midst of taking another step towards running his own show.

As time went by, he worked as the 'architect of his food his concept' for his chain of Cactus clubs, and he and his team created Vancouver's competitive casual fine dining establishment. It pushed cooking to the top of his scene. He said it was hard to leave his "family," but he left in June. From a macro perspective, his previous crashes and burns had a silver lining. The 2008 recession hit shortly after he left, ruining the experience of expense account diners and destination dining. He has earned respect for the business purpose of things. And he's mature.

"The years I thought I was in the Cactus Club turned into 15," he says. "He worked for a company with 4,000 employees, so it was a quick pick up."

It seems to be about humility and perspective, not just about business.

"I have learned that it is important to be humble, hungry, smart, to recognize and respect people. However, I still insist, but I want to make sure they don't feel like they're being watched all the time, and that they're treating people with the utmost respect in a fun environment they enjoy," he said. says. "I know perfection is impossible. But excellence."

His new restaurant will open next year, but has no name yet.

"Be part of my name. Feenies 1.0. Rob Feeney's." he asks rhetorically.

And he doesn't know where it will land.

``Million dollar question.

No matter where you are, there is a clean, spare line of Lumiere in the dining room. The cuisine will be similarly simple, clean and bright with French, Japanese, Italian and Southeast Asian influences.

“I do a few different things, some are friendly with people, and I listen to what my customers want, but my philosophy hasn't changed. I don't want to. Branzino filet with chanterelles, cauliflower puree and sauce verde, chilliwak rack of lamb with his fondant, spinach mousse, sippolini onions and lamb juice, green peas and mascarpone with grilled scallops Includes ravioli, truffle his beurre blanc.

Pea and mascarpone ravioli with grilled scallops, truffled beurre blanc.
Pea and mascarpone ravioli, scallops with grilled truffle beurre blanc. jpg

"I do this all the time. I know it's hard for relationships to spend long hours," he said. say.

After two marriages, he is currently dating "foodie" Amber his Rainier.

"You don't have to work 14, 15 hours. You have to find balance and take care of yourself and your mental health. You need someone who feels good," he says.

He also learned to listen. In a business like Cactus Club, “the more opinions you have, the more opinions you have, and it makes you a better chef.”

Add to that employee shortages, supply chain disruptions, It's a disturbing time for restaurants, including a bear market that is putting the brakes on dining at . And of course there are some pretty hot chefs from the Lumiere era who make great food. Among them is his J., who once cooked for Feeney. C. Poirier is also included.

To avoid the mistakes of the past, Feeney has his back, including partners at accounting firm DMCL and restaurant industry veterans Bob Matheson and Jim Stewart. I trusted my advisor. Former vice president and current advisor to The Cactus Club, son of former Vancouver Police Chief Bob Stewart.

Branzini with chanterelles, cauliflower purée and sauce verde.
Chanterelles, cauliflower puree, sauce he verde branzini. jpg

He pays close attention to his investors, whether they are groups or individuals.

"I want to make sure it's the right choice after the David Sidhu scenario. I want people to support me," he said of his misery. talks about their early partnerships.

"We are currently looking for a good front desk general manager and a solid co-chef to work with. Restaurant business is no easy feat these days."

His children The guys, 18-year-old Devon, 17-year-old Jordan, and 14-year-old Brooklyn, are definitely the supporting force. Devon is now the Cactus Club's cook.

"They all cook and are food savvy," he says. “They want to be involved in some way. , added that they are rooting for a Michelin star. Or two, depending on where he takes it.

"If that happens to me, I will be forever grateful. I have dreamed of being a part of it, but I am the first to congratulate someone else." I'm thrilled that Canada has been recognized.It's a show of talent and good for all of us.Many restaurants have long deserved this.  But certainly the kitchen It'll tighten you up, and people will want to do it more consistently."

Feeney is grateful that his passion hasn't abated, and he seems motivated. As a child, he spent his life pursuing his dream of becoming a professional hockey player.

"I played with [ex-Vancouver he Canuck] Cliffroning in Burnaby. I tried over and over again and I just couldn't do it," he says.

Then he recalls his mother's cooking, his aunt's cherry orchard, childhood memories of eating in the neighborhood's Japanese kitchen, and when he visited Sweden when he was sixteen. I fell in love with cooking thanks to the alchemy of

"I love the cooking part, but what I love even more is the satisfaction that makes people happy," he sums up.

Judging by the number of strangers who approach him excitedly to support him on his next adventure when he is out, a man waiting for a "happy" moment Not a few.

Side dishes

August 21, Les Dames His B of d'Escoffier. C. Chapter is fundraising for women in the hospitality industry and food banks BC and receives her 50% of the proceeds.

Purchase her picnic for two from participating restaurants in Vancouver, Penticton and Kelowna, in the sun with entree, two sides and dessert, depending on venue. wine, beer, or cider.

"Our industry has worked hard to stay strong over the last few years, so we want to show our support," said Escoffier's board member. Liaison Stephanie Yeager says. "Raise a glass and a picnic for the cause to support scholarships for women, precarious food, and the hospitality industry we can't live without."

Tickets are lesdames.Pre-purchase at ca/picnic-and-bubblesPickup between 3pm and 3pm. and 5pm. at a restaurant.

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