Garett Blundell is the executive chef at The Victor, notable for its steak program and other extravagant offerings. (Photo courtesy of The Victor)
Nine years ago, Las Vegas restaurateurs Elizabeth Blau and Kim Canteenwalla had a vision to develop an all-inclusive, luxurious resort in downtown Vancouver. Their vision came to life with the opening of Parq Vancouver, an entertainment complex in the heart of the city that includes the JW Marriott and Douglas Autograph hotels, a casino, a spa, several bars and casual restaurants. And The Victor, the modern, stylish steakhouse perched on the sixth floor rooftop with a spectacular floor-to-ceiling view of downtown. With its beautiful adjacent patio overlooking False Creek and BC Place, The Victor is more of a vibrant, high-quality food escape than you would expect to find at a hotel restaurant. Vacay.ca recently spoke with executive chef Garett Blundell to find out why its food program and hospitality offerings are such a winner.
Vacay.ca: What, for you, makes The Victor a one-of-a-kind restaurant?
Garett Blundell: It’s an integral part of this all-inclusive Vancouver resort, modelled after a Las Vegas strip resort. We have a great food-and-beverage program but it’s part of a bigger package with a fun, lively vibe where you can spend a Friday evening without ever leaving the building. Our outdoor patio can accommodate up to 1,000 people.
Vacay.ca: Where does it fit within the Vancouver food scene?
GB: Vancouver is a world-class, diversified dining city. B.C. and the Pacific Northwest have a bounty of fresh seafood and forage. The Victor has really established itself here where the culinary diversity is outstanding.
The Victor features a variety of steak cuts, including Wagyu, and an excellent sushi selection. (Photo courtesy of The Victor)
Vacay.ca: How would you describe the food at the The Victor?
GB: It’s a classic North American steak house with an extensive list of beef cuts. Popular cuts include a 55-ounce bone-in Tomahawk steak to share and a nice selection of Australian and Japanese Wagyu. All this beef is alongside an awesome sushi menu. Together they create an elevated dining experience for guests. The sushi menu also ties in Vancouver’s great diversity and multiculturalism.
Vacay.ca: You are a big fan of Wagyu. Tell us about it.
GB: Wagyu offers a really tender, juicy taste that the average person might not get to try otherwise. It’s not a cut you would normally pick up at the supermarket, but a one-of-a-kind with a signature flavour and texture. Dishes like this give our guests a special experience.
Vacay.ca: How long have you been cooking? And where did the interest begin?
GB: I have been cooking for 25 years. I was just a regular kid who got a job at Boston Pizza. I fell in love with the energy and the pace and the team camaraderie of the kitchen. I found I had a knack for cooking. I was inspired by my grandmother and her home-cooked meals and decided to try cooking school at the College of New Caledonia in Prince George. My chef instructor felt he saw something in me he didn’t often see. He pushed me, saying the only way you will make a career for yourself is to get out of Prince George. I was really lucky to have a mentor like this.
Located next to BC Place and inside the Parq Vancouver entertainment complex, The Victor features a stunning patio for al fresco dining. (Photo courtesy of The Victor)
Vacay.ca: Where was your first job after leaving Prince George?
GB: I left Prince George for the Cascade Kitchen in Langley. I was a cook, carving beef on the buffet line. I didn’t like it at all. But I had a good connection at Brentwood Bay Lodge in Victoria. I got a job at Arbutus, their fine-dining restaurant. It really fuelled my fire. A couple of years in, I realized if I wanted to keep moving forward, I needed to transition back to Vancouver. This is where I found my roots.
Vacay.ca: What came next?
GB: I got to Vancouver and began my career on a serious note. Bistro Pastis was an old-school, 40-seat, classic French bistro whose chef came from France. It was a great place to learn all the fundamentals of classic French cuisine. I got to understand the techniques and felt really lucky. But I wanted to work at a large, hot restaurant. So I moved on.
Vacay.ca: Describe an average day for you at work.
GB: My role has revolved substantially. I spent years cooking on the line and working my way up the ladder. Now my job is more operational. It’s a different aspect. I oversee a team of 50. It’s like being the coach on the bench rather than the player on the ice. It involves recipe development, budgeting, coming up with a dish that is not only great but works for a large-scale operation like The Victor. It’s making all this work from a business perspective.
Executive chef Garett Blundell of The Victor proudly showcases the flavours and ingredients of his native British Columbia. (Adrian Brijbassi file photo for Vacay.ca)
Vacay.ca: What do you like to cook at home?
GB: I love cooking really simple, healthy food. Health and wellbeing are a big aspect, especially now that my wife and I are expecting our first baby. I love simple Asian food like Chinese stir fry or Mexican cuisine and firing up the BBQ. I like to make sure food is energizing rather than so heavy that it will drag you down.
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Vacay.ca: Now that you have reached this pinnacle, where would you like to be in 10 years?
GB: I want to see how a baby will change my perspective on things. One day, I would love to take a chance opening my own business. It would have to be a natural progression.
Vacay.ca: Where do you go for inspiration? Or to whom?
GB: I love online. I follow a lot of chefs on YouTube. Short one-to-three minute clips. There are so many different chefs with new and different techniques. It’s a great place to see different trends and different cookbooks.
Prime cuts are a main attraction on The Victor menu. (Photo courtesy of The Victor)
Vacay.ca: Do you collect cookbooks?
GB: Yes! I love cookbooks. I draw inspiration from a lot them. The most influential one for me is ‘The French Laundry Cookbook’ by Thomas Keller. It goes into such detail .
Vacay.ca: What are you most proud of?
GB: The team I have built here. We develop and grow and challenge each other.
Vacay.ca: What do you look for in a new hire?
GB: I look for someone who can be here long term rather than a flash in the pan. I stress the importance of building, first on the fundamentals; then slowly build layer by layer to keep going forward.
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Vacay.ca: What advice do you have for home cooks?
GB: With the exception of baking where you have to be precise, you have more freedom than you think. Build from a couple of basics from which you can experiment and have fun.
Vacay.ca: Where have your travels taken you?
GB: To London, to work in a Michelin-starred restaurant, to the Caribbean, and on Disney cruises. I’ve been to many parts of B.C. and Canada, and love travelling to Mexico.
Vacay.ca: At the end of the day what is important to you, the chef?
GB: The importance of staying humble. At the end of the day, we are just cooking food. Things don’t have to be so serious. The level of competition in this business can be cut-throat. For me, keeping humble, keeping the ego out of it and being a mentor is really important.
