About
fine-dining seafood restaurant
Rooted in the principle of sustainability, Blue Water Cafe is an approachable fine-dining seafood restaurant, located in the heart of historic Yaletown. Our innovative and West Coast inspired dishes feature a variety of local offerings, complimented with fresh ingredients and robust global flavours. Lead by Executive Chef Frank Pabst, Blue Water Cafe is regarded as Vancouver’s premier seafood restaurant, with a reputation for excellence in quality and service.
Our elegant dining room provides views of our open concept kitchen and authentic Japanese Raw Bar and sushi. We offer a heated patio for outdoor seating and private dining rooms for special occasions which are home to our diverse wine collection.
Blue Water Cafe remains committed to using certified sustainable Ocean Wise Seafood choices.
Awards
Since our inception our team has been committed to delivering exceptional hospitality experiences tor our guests who continue to inspire us on our pursuit of excellence every day. We are eternally honoured for the awards received along the way.
Wine Program Excellence Awards. Platinum
Vancouver International Wine Festival
2008-ZUZU and 2023-2024
“Best of’ Award of Excellence
Wine Spectator
2001-2014 and 2016-2024
Best Seafood Restaurant – Reader’s Choice
Best Seafood. Silver
Vancouver Magazine Restaurant Awards – 2024
See full list of awards
Best Seafood, Silver
Vancouver Magazine Restaurant Awards, 2024
Certificate of Excellence
TripAdvisor, 2013, 2017, 2023
Best Seafood, Gold
Vancouver Magazine Restaurant Awards, 2020
Best Seafood, First
Leadership Award, Frank Pabst, 2018
Best Seafood, WHERE Magazine ‘To Dine’ Awards, 2011-2015,2018, 2019
Premier Crew, Stephan Cachard
Vancouver Magazine Restaurant Awards, 2019
Best Seafood, First
Georgia Straight Golden Plates Awards, 2010-2016, 2018-2019
Best Restaurant Wine List (BC), First
Georgia Straight Golden Plates Awards, 2017-2018
Canada’s 100 Best Restaurants
Canada’s 100 Best, 2017-2018
Premier Crew, Stephan Cachard, 2019
Best Dessert, Bronze, 2019
Best Seafood, Gold, 2008-2017
Best Seafood, Silver, 2002-2007, 2018
Best Yaletown, Gold, 2014
Best Formal Restaurant, Gold, 2011
Restaurant of the Year, Gold, 2010
Chef of the Year, Frank Pabst, 2010
Vancouver Magazine Restaurant Awards
Aspiring Sommelier, Ian Wharton
Canadian Association of Professional Sommeliers (CAPS) BC, 2018
100 Best Restaurants in Canada for a Big Night Out
OpenTable, 2017
Top 100 Best Restaurants in Canada
OpenTable, 2015-2017
Four Diamond Award
AAA, 2010
Restaurant of the Year, Silver
Best Formal Japanese, Silver
Vancouver Magazine Restaurant Awards, 2009
The team
Executive Chef
Frank Pabst
One of Canada’s most accomplished chefs, Frank Pabst’s disciplined technique—earned in some of Europe’s finest kitchens—is matched to the West Coast’s abundant harvest of seafood.
Widely recognized for his creative impetus and leadership in responsible seafood practices, today Pabst leads Blue Water Cafe’s brigade of expert chefs in what has been called “one of North America’s finest seafood restaurants.”
Chef Pabst enjoyed positions in Michelin-starred restaurants throughout Germany and France, including La Becasse (Aachen), the Hotel Negresco (Cannes) and Restaurant de Bacon (Antibes).
Directing the kitchens at Blue Water Cafe since 2003, Pabst has consistently demonstrated excellence, both in the procurement of impeccably fresh, sustainable seafood (Blue Water Cafe is a founding member of the Ocean Wise program) and in the execution of its cookery, showcasing his trademark cooking ethic of “complexity without complication.”
Restaurant director
Stephan Cachard
Steeped in the culinary traditions of his native France, Stephan Cachard’s sense of true hospitality is instilled in his service team, who maintain the standard of excellence synonymous with Blue Water Cafe.
A graduate of one of France’s top catering schools, “the Osny”, Stephan’s resume travels through some of the world’s finest properties including Michelin-starred restaurants, luxury hotels and exclusive private clubs of Paris and London. At the helm of Blue Water Cafe since 2002, Stephan is dedicated to every detail, ultimately creating a memorable dining experience for each of his guests.
Vancouver Magazine recognized Stephan for his superlative leadership with a Premier Crew accolade at the 2019 Annual Restaurant Awards.
Wine Director
Calen Macdonald
Originally from Alberta, Canada, Calen Macdonald, graduated from UBC’s Sauder School of Business with a degree in Marketing and Finance before starting his career in hospitality over a decade ago. He now holds a Diploma from the Wine and Spirits Education Trust and is a Certified Sommelier with the Court of Master Sommeliers.
Since joining the Blue Water Cafe team in 2013, Calen has worked in a variety of Front of House roles before becoming the Assistant Wine Director in 2015. As Wine Director, Calen oversees our impressive cellar of over 8000 bottles and 1400 labels, curated to highlight Executive Chef Frank Pabst’s menu.
With a passion for travel, Calen loves exploring wine regions around the world, always finding something new to offer. “I love introducing guests to a wine that they never knew they always wanted”.
Chef de Cuisine
Raimund Heuser
Raimund discovered his passion for the culinary arts at the age of 16. He realized that food was the only substance that activated all of our senses at once, and from there, he was captivated by the art of hospitality. After graduating from his apprenticeship at the world-renowned Hotel Adlon and Culinary University, Berlin, in 2007, his passion for creating memorable dishes fueled his commitment and desire to strive for excellence. Raimund started as our Chef de Cuisine at Blue Water Cafe in 2014 for four years, and then returned in 2019 working alongside Executive Chef Frank Pabst.
“To become what I am today took hard work, discipline, and perseverance. However, that alone would not have sufficed. There was also luck and, above all, people who trusted me and believed in me, and this is what I hope to do for our next generation of culinary talent. I couldn’t imagine myself being a part of anything outside of this beautiful culinary community. Cooking brings me closer to the universe.”
Pastry Chef
JEAN-PIERRE SANCHEZ
Jean-Pierre holds both his Professional Apprentice Certificate and Masters degree as chef de pâtisserie, accredited after many years of apprenticeship and professional development in his native France.
He held the position of pâtissier for 11 years in Le Cours Mazan and Bornes les Mimosas in France. He worked with Gerard Moyne Bressand in Nimes, and subsequently as Executive Pastry Chef in a number of world-class properties, including the Michelin-rated Chewton Glen Hotel in Hampshire and the Grosvenor House Hotel in London.
At the helm of Blue Water Cafe’s pastry kitchen since 2005, Jean-Pierre’s desserts, breads, chocolates and petits fours are all made fresh daily.
Sushi Chef
MASAAKI ‘MASA’ KUDO
Masa has served two tours of duty at Blue Water Cafe’s Raw Bar, rejoining the team in 2012 after working as head chef at the critically acclaimed Lime on Vancouver’s Commercial Drive. Scrupulously trained in Kyoto for more than a decade, Masa joined Tojo’s in 2002 where he worked alongside the master for four years. After 26 years of working as one of the city’s most acclaimed sushi chefs, Masa says, “It is the happiness of my guests that drives me forward. I strive to become more creative and teach my staff how to attain perfection. I am still learning as a sushi chef.”
Restaurant Manager
ADRIEN BOUTET
Adrien brings to Blue Water Cafe a formidable résumé, formed in leading restaurants in France, England, Australia and the U.S.
Beginning with his degree from CFA St. Michel Mont Mercure hospitality college, Adrien has worked at La Bastide Saint Antoine, Grasses and Hôtel du Palais, Biarritz in France, amongst others, and at Vue de Monde in Melbourne, one of Australia’s finest restaurants. He was also a service leader at Joël, the James Beard award-winning restaurant in Atlanta, Georgia, also at Morton’s Private member club in London, England.
Adrien joined the Blue Water Cafe service brigade in 2013, and has quickly made many friends among colleagues and guests. He is inspired by the art of hospitality that Blue Water espouses: “Every day is different,” he says, “and that is why it is so interesting. It’s all about sharing the moment with the people you love.”
Bar Manager
BEN MCNAMARA
Born in Australia, Ben brings global inspiration to the signature Blue Water Cafe experience. Ben earned his diploma in Frontline Management and hosted VIP guests as a Virgin Airlines Club Ambassador in Melbourne before studying bartending and spirits in Phuket, Thailand.
Upon moving to Canada, Ben honed his bartending skills at the RimRock Hotel
in Banff before joining the Blue Water Cafe team in 2016 as Head Bartender.
Ben’s love of hospitality began as a child witnessing his mother’s dedication to
the guest experience as a server. As Blue Water Cafe’s Bar Manager, Ben is delighted to be playing a key part in creating memorable moments each and every day by introducing guests to new flavours and offering exceptional service. His cocktail philosophy is refreshingly simple – let the flavour of each incredible ingredient shine!
