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Search - List of Books by Harry Kambolis
Harry Kambolis (born June 30, 1968) is a restaurateur and entrepreneur who owns and operates three independent restaurants in Vancouver, Raincity Grill (est. 1992), C Restaurant (est. 1997) and Nu (est. 2005).
In the early 1990s, Kambolis built relationships with local farmers and producers of quality ingredients and served and promoted what later became known as Pacific Northwest cuisine. He also supported British Columbian wines, a burgeoning industry at the time, long before it was in vogue. By offering wines only from B.C. and the American Northwest, and by having a formidable "wines by the glass" program, Kambolis developed a successful business model that later was emulated.
The opening of C Restaurant, in 1997, created another opportunity for Kambolis to demonstrate his commitment to regional bounty. The restaurant's mandate was to look beyond the typically homogenized selection of seafood available on menus around the world. Kambolis, in tandem with his chefs Soren Fakstorp and Robert Clark, sourced and introduced about 60 local varieties of the highest quality seafoods, all of which were locally harvested. C Restaurant is credited with introducing and popularizing several B.C. seafoods (some back from extinction, some unfamiliar to the market), including geoduck, sablefish, pink salmon, and B.C. abalone.
Nu Restaurant + Lounge, which stands on stilts in the water of False Creek, close to C Restaurant, opened in 2005. It is a modern French bistro which embraces the sustainable, "farm to table" philosophies of both Raincity Grill and C. Enroute magazine voted it the Best New Restaurant in Canada not long after it opened.
Kambolis is the co-author, with Chef Robert Clark, of the cookbook "C Food". He also publishes an e-newsletter titled Ethical Luxury, which features people, fashion, food and lifestyle that are committed to quality, luxury, and sustainability. He is also the partner in Greenscape Capital Group (TSX-V: GRN), a strategic capital, eco-friendly company.
In the early 1990s, Kambolis built relationships with local farmers and producers of quality ingredients and served and promoted what later became known as Pacific Northwest cuisine. He also supported British Columbian wines, a burgeoning industry at the time, long before it was in vogue. By offering wines only from B.C. and the American Northwest, and by having a formidable "wines by the glass" program, Kambolis developed a successful business model that later was emulated.
The opening of C Restaurant, in 1997, created another opportunity for Kambolis to demonstrate his commitment to regional bounty. The restaurant's mandate was to look beyond the typically homogenized selection of seafood available on menus around the world. Kambolis, in tandem with his chefs Soren Fakstorp and Robert Clark, sourced and introduced about 60 local varieties of the highest quality seafoods, all of which were locally harvested. C Restaurant is credited with introducing and popularizing several B.C. seafoods (some back from extinction, some unfamiliar to the market), including geoduck, sablefish, pink salmon, and B.C. abalone.
Nu Restaurant + Lounge, which stands on stilts in the water of False Creek, close to C Restaurant, opened in 2005. It is a modern French bistro which embraces the sustainable, "farm to table" philosophies of both Raincity Grill and C. Enroute magazine voted it the Best New Restaurant in Canada not long after it opened.
Kambolis is the co-author, with Chef Robert Clark, of the cookbook "C Food". He also publishes an e-newsletter titled Ethical Luxury, which features people, fashion, food and lifestyle that are committed to quality, luxury, and sustainability. He is also the partner in Greenscape Capital Group (TSX-V: GRN), a strategic capital, eco-friendly company.
This author page uses material from the Wikipedia article "Harry Kambolis", which is released under the Creative Commons Attribution-Share-Alike License 3.0
Total Books: 1
