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west

Recognized as the ‘jewel in Vancouver's culinary crown’, West's outstanding contemporary regional cuisine and seamless service has earned much critical acclaim. Pristine seasonal ingredients are sourced to deliver superbly conceived dishes offering modern interpretations of classics.

For those keen to observe ‘behind the scenes’ action and experience West from a unique perspective, the two ‘chef's tables’ can be found directly adjacent to the presentation kitchen. One of the highlights of the dining room is a temperature-controlled wall of wine, and under it, the long cherry wood bar that gracefully anchors the conversation—where martinis and cocktails are composed of fresh herbs, juices and creative infusions.

the chef

bobby milheron

Bobby Milheron first discovered his passion for the culinary arts on the East Coast, where he graduated from The Culinary Institute of Canada, in Charlottetown, Prince Edward Island — which would lead to joining established kitchen brigades at restaurants in New England and Nova Scotia. Bobby then headed west and joined the team under Executive Chef Quang Dang at Vancouver’s Diva at the Met in 2008.

After stops on the line at Nu Restaurant and La Brasserie, he was reunited with Chef Dang as Sous Chef at West Restaurant in 2012, where he spent two more years honing his craft before joining the opening team at Boulevard Kitchen & Oyster Bar as Senior Sous Chef. During this time, Bobby went on to assist Executive Chef Alex Chen’s climb to the top of the podium at the 10th annual Gold Medal Plates regional culinary competition in Victoria in 2015.

A highly driven and creative talent, Bobby is an ardent supporter of local and peak-of-season ingredients and cultivates lasting relationships with farmers, ranchers, foragers and fishermen in his own backyard. He loves to provide his guests with fare that is both informed and defined by the bounty of fresh ingredients available to chefs working in the Pacific Northwest.