Our Team
| Restaurant Director | Stephan Cachard | |
| Restaurant Manager | Danielle Abrams | |
| Wine Director + Restaurant Manager |
Andrea Vescovi | |
| Assistant Wine Director |
Chris Van Nus | |
| Bar Manager | Keith Trusler |
Stephan Cachard
Restaurant Director
Steeped in the culinary traditions of his native France, Stephan Cachard's pursuit of perfection is instilled in his service team, who maintain 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', Stephan’s prestigious resumé 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, the 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, Stephan thrives on the fast pace and daily challenges that the dynamic environment brings to the table. Vibrant and charismatic, he is dedicated to every detail of the dining experience and strives towards creating "magical experiences for our guests".
Danielle Abrams
Restaurant Manager
Vancouverite Danielle Abrams realized her passion for the hospitality industry, while working her first service position by night, and earning a degree in Criminology from Simon Fraser University by day. A passion for food, wine, and most of all, her guests, saw her change course and pursue a career in hospitality.
A world traveler, Danielle completed her post-graduate education in a number of restaurants in Australia and the U.K. She returned to BC in 2005, joining Blue Water Cafe's sister restaurant Araxi in Whistler Village. After two years at the mountain with Araxi's front-of-house team, Danielle was drawn back to Vancouver as Blue Water Cafe's restaurant manager.
Leading the elegant seafood house with grace and style, Danielle reaches out to both out-of-town visitors and local regulars alike, creating individual dining experiences via knowledgeable commentary on the restaurant's famed preparations or raw bar items, and the perfect wine or artisanal sake to complete.
Andrea Vescovi
Wine Director + Restaurant Manager
Born in Rome, Italy into a family of chefs and vintners, Andrea realized at an early age that the celebration of food and wine brings joy and goodwill to the dinner table.
Naturally gravitating to a career in hospitality, Andrea brought his experience to Blue Water Cafe in 2001 after working at several leading restaurants in Vancouver and Whistler. He has worked since then to build the restaurant’s diverse, value-driven cellar, which is widely recognized as one of Canada’s finest. He strives to convey to each table both a sense of taste and occasion, ensuring that guest experiences are optimized.
"Wine is an integral part of the dining experience," notes Vescovi. "We search to include lesser-known boutique wines alongside the most sought-after labels and collectable finds. We strive to have something for everyone."
Sommelier of the Year, Vancouver Playhouse International Wine Festival, 2009
Top 40 Foodies Under 40, Western Living magazine, 2009
Chris Van Nus
Assistant Wine Director
Currently assistant wine director at Blue Water Cafe, Chris Van Nus has been an integral part of the TopTable team—Araxi, CinCin, Blue Water Cafe, and West—since 1993.
Chris began his restaurant career nearly 30 years ago, apprenticing in a variety of cooks’ positions in the UK, 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.
Chris is extremely skilled with marrying plate to bottle. That talent, and his approachable tableside manner, translate into an exceptional and educational guest experience.
Sommelier of the Year, Vancouver Playhouse International Wine Festival, 2007
Keith Trusler
Bar Manager
Intrigued by a craft steeped in history and imbued with a character that defied prohibition, years of experience ‘behind the stick’ have earned Keith Trusler a reputation for quenching the palates—and thirsts—of his many regulars as well as the out-of-town visitors.
The bar manager at Blue Water Cafe, Keith’s relentless devotion to sourcing the finest premium spirits and ingredients has led to a neatly-balanced cocktail list that pays homage to the classics of the past while showcasing newer innovations.
Keith also oversees one of the country’s most impressive collections of scotch whiskies with over 170 labels—including 125 aged and rare single malts—and is up-the-minute on new artisanal releases of elusive gin, vodka, sake and bourbon offerings.
