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| True to our
region, True to the seasons Pristine local ingredients are sourced by Executive Chef Warren Geraghty to deliver superbly conceived dishes offering modern interpretations of classics. Pastry Chef Rhonda Viani conjures equally compelling desserts. Exuding energy and action, the kitchen offers two ‘chef's tables’ that render an up–close culinary theatre experience.. Maitre 'D, Brian Hopkins gracefully choreographs West's prized service team in the elegant dining room highlighted by a magnificent, temperature-controlled wall of wine. West's extensive wine collection is an ever-evolving list of acclaimed Old World producers, rare finds and exciting New World vintners. At the gleaming cherrywood bar, martinis and cocktails are composed of pressed-to-order juices, fresh herbs and creative infusions by award-winning mixologist David Wolowidnyk. West is located in Vancouver's chic South Granville neighborhood (just five minutes from the downtown core). BRIAN HOPKINS Restaurant Director & Sommelier  Having launched West Restaurant in December 2000 to much media fanfare, Brian Hopkins led his brigade to win a steady stream of accolades and high praise from critics, before transferring to head up operations at sister property, CinCin Ristorante in 2002. Resuming his position at West in June 2004 he says “I always took a great deal of pride in everything we had accomplished, but I always believed West hadn’t reached its full potential; I’m very proud to be back and thrilled to have a hand in shaping the restaurant’s future and continued growth”With a wealth of valuable industry experience from high profile establishments – Black & Blue in Toronto, 72 Market Street in LA, as well as TopTable’s acclaimed Araxi in Whistler and the aforementioned CinCin Ristorante in Vancouver – Hopkins is also an accredited sommelier, since graduating from Toronto's George Brown College in 1996. He currently attends regular industry wine tastings keeping his knowledge and palate primed to present interesting and informed wine suggestions to enhance his guests dining pleasure. “Ensuring the absolute satisfaction of all that come through our doors” is his number one priority, he says whilst motivating, managing and training his team “to deliver the highest levels of service resulting in exceptional unparalleled dining experiences.”
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