Our Team
| Restaurant Director | Stephan Cachard | |
| Restaurant Manager & Wine Director |
Andrea Vescovi | |
| Assistant Wine Director |
Chris Van Nus | |
| Bar Manager | Ron Oliver |
Stephan Cachard
Restaurant Director
Steeped in the culinary traditions of his native France, Stephan Cachard's pursuit of perfection is instilled into his front-of-house team, maintaining the standard of excellence that has become synonymous with Blue Water Cafe.
A hospitality graduate at one of France's top catering schools 'the Osny', Cachard's prestigious resume travels through some of the world’s finest properties including the Michelin-starred restaurants, luxury hotels and exclusive private clubs of Paris and London: Les Saveurs, Hyde Park Hotel, master chef Nico Ladenis's Simply Nico, the Savoy's Simpsons in the Strand, and the Rags Club in Mayfair.
At helm of Yaletown's Blue Water Cafe since 2002, Cachard thrives on the fast pace and daily challenges that the dynamic environment brings. Vibrant and charismatic, Cachard is dedicated to every detail of the dining experience and strives towards creating "magical experiences for guests".
Andrea Vescovi
Restaurant Manager & Wine Director
Andrea’s passion for food and wine was passed down from his mother, an accomplished Chef, and great grandparents, vintners in northern Italy. Born In Rome-Italy, Andrea understood at an early age that food and wine bring joy and goodwill to the dinner table. With many friends and relatives in the industry Andrea naturally gravitated to a career in Hospitality working for several leading restaurants in Vancouver and Whistler.
He joined Blue Water Cafe in June 2001 and in a short time has injected his strong belief that enjoying wine creates memories and celebrates life. “A good wine maker places his heart and soul into developing a great wine, knowing the masses will remember it”. Andrea is continually attending seminars, tastings and collecting exceptional wines.
Chris Van Nus
Assistant Wine Director
Currently the Assistant Wine Director at Blue Water Cafe, Van Nus has been an integral part of the TopTable team – Araxi, CinCin, Blue Water Cafe, West – since 1993.
Named the 2007 “Sommelier of the Year” by the British Columbian Restaurant and Food Services Association (BCFRA) and the International Sommelier Guild of Canada (ISG), Chris Van Nus has become widely known as one of Vancouver’s top service professionals.
In 1981, Van Nus began his restaurant career, apprenticing with Hilton Hotels, UK in a variety of cooks’ positions including five years as a pastry chef. His growing interest in wine led to the successful completion of the sommelier program at Toronto’s George Brown College and an advanced sommelier degree at London's Academy of Wine Service.
Van Nus has twice traveled to Vinexpo in Bordeaux, France to purchase wine for TopTable, which proved to be an unparalleled learning experience for the wine-aficionado. With a tuned palate and an astounding level of wine knowledge, Van Nus is extremely skilled with pairing food and wine. “My passion for food and wine has led to a great understanding of how the two elements compare and contrast to their best advantage,” says Van Nus. This and his approachable tableside manner, translates into an exceptional and educational guest experience.
Awarded Sommelier of the Year, Vancouver Magazine 2007
Ron Oliver
Bar Manager
Ron Oliver is the newest addition to Blue Water Cafe’s bar management team. Ron joins the restaurant from his most recent post as Bar Manager and Wine Director for Century and Lucy Mae Brown. He brings a wealth of international experience to the role having spent several years expanding his vast knowledge of spirits, mixology and customer service in fine dining rooms and hot cocktail lounges in London, Sydney and Atlanta.
Ron's passion for learning and the prospect of discovering something new keeps his enthusiasm bubbling and however progressive; he’s a fan of the classics. He believes “using knowledge of the history of spirits, wine and cocktails allows a greater ability to develop new, exciting and inspiring flavours.”
Embracing Blue Water Cafe’s philosophy of only using the freshest premium ingredients as part of his own, Ron is thrilled to be part of a team where quality and excellence is paramount. Ron cites the ability to work at one of the city’s most exciting and progressive bars as a career highlight. “Creating, discussing and serving spirits, wine and cocktails with and for people who are interested in learning and discovering more is the best thing about my job. I love what I do.”