Team
| Executive Chef: | François Gagnon |
| Chef Patissier: | Thierry Busset |
| Restaurant Director: | Ricardo Ferreira |
| Wine Director: | Michael Mameli |
| Restaurant Manager: | Chris Gonzalez |
| Bar Manager: | Colin Turner |
François Gagnon
Executive Chef
François Gagnon brings over 15 years of professional cooking experience to the helm of CinCin's wood-fired kitchen. With a culinary mantra of "simplicity is the hallmark of genius," he believes that "fresh ingredients should speak for themselves in order to allow natural flavours to stand out on the plate."
Setting his sights on a career in the kitchen, Gagnon graduated from Quebec's distinguished Centre Integer en Alimentation et Tourisme (CIAT) program in Culinary Arts. He continued his training by working under world-renowned chefs in France, including Roger Verger at the acclaimed Relais & Chateau property Le Moulin de Mougins and Joel Garault at Monte Carlo’s Hotel l'Hermitage. Following those appointments, Gagnon made a brief stop in his native Quebec before arriving in Vancouver at Lumière Restaurant.
With the opportunity to work alongside celebrated Executive Chef Frank Pabst beckoning, Gagnon joined Blue Water Cafe in 2003 as Executive Sous Chef. There, he applied his appreciation for regional seafood and devotion to local and sustainable products. During his tenure, Gagnon was a key factor in establishing the restaurant as one of Vancouver’s finest.
Continual learning and the conception of new ideas are aspects that Gagnon loves about being a chef. “It’s a journey, not a destination,” says Gagnon. “Everything is constantly changing and evolving – products, methods, technologies – so we push until we reach that next level.”
Thierry Busset
Chef Patissier
Born in Auvergne, France, Thierry Busset refined the art of classic pastry making in some of the world's best restaurants, including successfully defending 3 Michelin Stars with renowned chef Albert Roux at London's Le Gavroche and France's two-star Michelin L'Auberge du Pere Bise.
For nearly nine years, he worked with super-star chef Marco Pierre White in London, including his role as pastry chef of The Restaurant in the Hyde Park Hotel, which was awarded its third Michelin Star during his tenure.
Before opening West restaurant in 2000 and making Vancouver his home, Busset cooked in other top venues in his native France, Holland and the Caribbean.
Now the Chef Patissier at CinCin, Busset is known as the "angel of the kitchen" for his all-white apparel and simply heavenly desserts. He continues to impress both patrons and critics alike with his hand-crafted chocolates and innovative approach.
Ricardo Ferreira
Restaurant Director
Ricardo Ferreira brings over 15 years of hospitality experience amassed in leading restaurants throughout Vancouver and the UK to CinCin.
Previously, Ferreira was the Restaurant Manager of CinCin’s celebrated sister restaurant Blue Water Cafe, where he was an integral member of the front-of-house team since 2002. For three-and-a-half years prior, he worked for Vancouver's Relais & Chateau designated Wedgewood Hotel.
Early in life, Ferreira developed a passion for food and wine from the defining kitchen of his childhood home. Part of a traditional Portuguese family, dinner was, and is, always an event, with many people and vibrant conversation. Cooking and enjoying food remains a central vehicle for communication and entertainment.
"The culture of food and wine is incredibly gratifying," says Ferreira. "Few environments are as dynamic and rewarding to be a part of."
Together with Executive Chef François Gagnon and his highly professional service brigade, Ferreira strives to deliver unrivalled experiences afforded by a combination of exceptional cuisine, commitment towards an exemplary wine program and his own insistence on industry-leading service standards.
Michael Mameli
Wine Director
Michael Mameli is an accomplished restaurant veteran and wine expert with over 20 years experience. Mameli hails from some of the city’s top Italian restaurants, each achieving critical acclaim during his tenure. Mameli’s talent, experience and commitment to service have earned him much respect as a venerable hospitality authority.
A passion for food and wine runs deep, growing up, Mameli's mother cooked at Vancouver's Italian Kitchen while aunts and uncles continue to grow grapes for both Okanagan and Italian wineries. Mameli's early childhood memories include making wine with relatives and regular gatherings with neighbours, friends and family where good food, wine and conversation were constant companions.
A sommelier with nearly 15 years experience, Mameli has also shared his extensive knowledge as a wine educator for the renowned Dubrulle Culinary School. His wine philosophy blends old world traditions and new world style. Mameli’s enthusiasm lies in creating excitement and enjoyment for wine. "I hope to foster the passion for wine amongst staff through education and enthusiasm. I also strive to make enjoying wine simple and approachable for guests and create an inviting experience for all tastes."
Chris González
Restaurant Manager
Drawn by CinCin's rich culinary values, Chris González joins the team with over a decade of experience in BC's food and wine industry. Most recently at Yaletown's Villa del Lupo Restaurant for the past five years, González has also worked at the Okanagan's Summerhill Estate Winery and White Rock's La Folie Restaurant.
At CinCin, González has ably stepped into his role as Restaurant Manager. With a keen eye for detail, gracious demeanour and intuitive tableside manner, he continually strives to create truly memorable experiences for his guests. According to González, "so often, it is the little touches that make the dining experience both unique and unforgettable."
Fiercely passionate about the fine dining experience, González is always looking for opportunities to exceed expectations, inspire staff and expand his culinary repertoire. An avid traveler and literary enthusiast, he has studied food and travel writing at the University of British Columbia and has been known to pen a few articles of his own.
Colin Turner
Bar Manager
Colin Turner brings nearly two decades of hospitality experience to CinCin having managed restaurants and bars throughout the Lower Mainland, Ontario and beyond. Turner is also a professionally trained actor and director and brings significant performing and production skills to the role.
Turner views the bar as the gateway to the restaurant where a guest’s first impression is often made. As a result, Turner likes to think of himself as both restaurant host and liquid chef, where his challenge is to exceed expectations of both palate and personality.
He is energized by the fact that guests at the bar are often active participants in his day - watching drinks being made, asking questions, and sharing details of their lives. An industry pro, Turner is excited to be working with the talented lineup of chefs, sommeliers and service staff at CinCin. He is inspired by the strong sense of professionalism, commitment and pride amongst the CinCin team and notes that "people work here because they are fulfilling their passion, creating a collective thirst for learning, growth and the pursuit for excellence." His own passion and persona promises to keep the bar welcoming and the cocktails fresh and fun.