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Warren Geraghty
Executive Chef

Warren Geraghty joined West from London, England with a distinguished resume spanning one, two and three star Michelin establishments, including his most recent appointment as Executive Chef at Marco Pierre White’s illustrious L’Escargot restaurant in Soho.

Prior to L’Escargot, Geraghty ascended the culinary ladder at Aurora, The Orrery, Chez Nico, Restaurant Stefano Cavallini and Pied à Terre. In Cannes, he worked alongside master chef Richard Neat as Head Chef of Restaurant Neat, where during his tenure, the London Evening Standard noted that he was “instrumental in obtaining the Michelin star.”

Drawn to Vancouver for its rising status on the world’s culinary stage, Geraghty is energized by the region’s unparalleled diversity. According to Geraghty, “It is entirely about using the ingredient at its natural peak; working with trusted purveyors and thoughtful preparation.”

Geraghty’s culinary vision and execution is an ever-evolving process: “The fact that I can learn as much tomorrow as I did on the first day I walked into a kitchen, inspires me to keep questioning, discovering and improving.”





Rhonda Viani
Pastry Chef

Born and raised in Vancouver, accomplished Pastry Chef Rhonda Viani has over 15 years of professional cooking experience. An inspirational teacher in high school first sparked her enthusiasm for cooking, baking and pastry and encouraged her to pursue a career in the kitchen.

Following an apprenticeship at Michel Jacob’s Le Crocodile, Viani’s career has progressed to include time spent in many prestigious kitchens, including notably, four years at Chocolate Arts, under chocolatier-patissier Gregg Hook, two years as Pastry Chef at Lumiere and most recently stints as Pastry Chef at both Marque Restaurant in Sydney, Australia and at Sooke Harbour House on Vancouver Island.
Viani has developed a style she describes as “simple and fun; dishes are not overloaded with ingredients, but focused on allowing natural flavours to stand out and speak for themselves.”

This approach, combined with Viani’s creative talent, ensured that she was delivered first place in the Quady Essencia Dessert Competition in 2000. She was also the Patissier for Team BC, placing gold at the International Apprentice Competition in Toronto in 1993.

At West, akin to the restaurant’s mantra, Viani’s dessert menu changes with the seasons, featuring fresh fruits and chocolate desserts combined with local herbs for regional flavour. The finest selection of local and international cheese is complimented with walnut and raisin bread, made daily along with a variety of sorbets, ice creams, chocolates and petits fours.