Executive Chef, Blue Water Cafe + Raw Bar
Frank Pabst was born in Germany and apprenticed
under acclaimed chef Christo Lang at La Becasse,
Aachen before moving to France to the Cote d'Azur.
In Cannes, Antibes and Nice he worked with esteemed chefs
such as Doninique LeStanc, Hotel Negresco; Serge
Phillipin, Restaurant de Bacon; Daniel Ettlinger,
Le Diamond Rose; and Jacques Chibois, Cannes.
In 1993 Frank moved to Vancouver, to work
at Chartwell restaurant in the Four Seasons Hotel.
In 1996 he joined the brigade of Lumiere and was
quickly promoted to chef de cuisine; for three years Frank
was responsible for the day-to-day operation of the kitchen
and thus played an integral role in establishing the restaurant's
acclaimed reputation. In 1999, Frank opened Pastis
in Vancouver; the restaurant instantly received high praise
from critics and promptly collected a number of awards including
gold, Best New Restaurant and silver, Best French Restaurant,
Joining Blue Water
Cafe in November 2003 Frank applies his own spin to the seafood
menu demonstrating the flair and highly skilled technique
he has become known for. He describes his style as uncomplicated
yet interesting and insists that his “ingredients are
shown the respect they deserve. His goal is to continue to
grow Blue Water's reputation as one of the leading seafood
restaurants in Canada and to deliver an unrivalled dining
experience to its guests.