Originally hailing from the south of France, Christophe Chabre fell in love with the restaurant industry at an early age. With a cordial demeanor and a meticulous attention for detail, the gifted front-of-house manager brings more than two decades of hospitality experience to his leadership role as General Manager at Five Sails Restaurant.
Chabre’s father – a longtime restaurant professional and sommelier – enlisted his young son at age 15 to help him attend to guests on the floor and assist in the kitchen. Chabre quickly learned the ropes of the industry and continued to hone his skills by working in restaurants throughout the region while studying international business at university. After graduating, Chabre relocated to Toronto, Canada with an initial vision to pursue a career in finance but soon realized his future lay in hospitality.
In Toronto, Chabre joined the team at the prestigious Four Seasons Hotel at the property’s newly opened Café Boulud. For a year and a half, Chabre worked alongside acclaimed chef and restaurateur Daniel Boulud to polish his fine-dining skills and develop his own signature service style.
Chabre was then recruited by The Chase Hospitality Group to join the opening team at a new upscale seafood concept, The Chase. He progressed through the ranks of the organization by mentoring front-of-house teams at multiple venues. After seven years with the hospitality group, Chabre moved westward to Vancouver, B.C. for a change of scenery and a new challenge.
Today, Chabre brings years of industry experience, an outstanding knowledge of wine and an exceptional set of skills to his post as General Manager at Five Sails Restaurant, providing guests with impeccable service and a truly unforgettable dining experience.
Armed with decades of culinary training in both classic and contemporary techniques, Executive Chef Pascal Georges demonstrates a true passion for food and a reverence for simple, fresh ingredients.
Born in Normandy, France, Georges spent his youth on the French Riviera beginning his hospitality career as an apprentice at age 16. He refined his culinary talents working in esteemed hotels and restaurants throughout Nice, Cannes, Monaco and Paris. He learned from some of Europe’s top Michelin Star Chefs, including his mentor and friend Stéphane Gaborieau, winner of the Meilleur Ouvrier de France competition in 2004.
To expand his gastronomic approach and obtain a more global perspective, the young Chef travelled to Taiwan to work in five-star hotel kitchens at the prestigious Regent Taipei and The Sherwood Taipei.
From Asia, he relocated to Vancouver, B.C. in 1997 to become Executive Chef at the celebrated Smoking Dog Bistro. It was here that Georges first fell in love with the bountiful ingredients of the Pacific Northwest. Working alongside owner Jean Claude Ramond – a friend and former colleague from the esteemed Restaurant Lassere in Paris – Georges prepared regionally inspired bistro dishes executed with a European elegance.
Georges later took on the role of Executive Chef at Diva at the Met, the flagship dining room at of The Metropolitan Hotel in downtown Vancouver. Drawing on his international background, Georges developed a signature menu of sophisticated West Coast cuisine that showcased both his French and Asian influences.
In June 2020, Georges embarked on a new culinary opportunity to become Executive Chef at Five Sails Restaurant. As an integral part of the back-of-house team at the iconic dining destination, Georges delights in working with farm-fresh produce and locally sourced meat and seafood to develop a truly coastal menu that reflects the unique character of the region.
For Pasty Chef Daria Andriienko, developing and creating delicious gourmet desserts is the ultimate expression of her creativity.
An imaginative child with an artistic soul, Andriienko grew up in Ukraine singing, dancing, drawing and spending time in the kitchen preparing baked goods and sweets for her family. After initially pursuing a career in graphic design, she soon realized her passion for food was her true calling and she switched gears to follow her dreams of becoming a Pastry Chef.
Working in small regional pastry shops and patisseries throughout Kyiv, Andriienko immersed herself in the world of cakes and confections while building a foundation of knowledge that would inspire a lifelong love of French desserts.
She landed her first professional back-of-house role in the kitchen at Catch, Ukraine’s most prestigious seafood restaurant. The prominent position gave her the opportunity refine her skills alongside some of the country’s most experienced culinary professionals and opened up a new world of possibilities for the talented young Pastry Chef.
Andriienko relocated to Canada in 2018 with plans to advance her career as part of Vancouver’s renowned Glowbal Restaurant Group. She joined the team at Coast Restaurant and spent two years developing sumptuous showpiece desserts for the downtown dining room.
In summer 2020, Andriienko came on board with Five Sails Restaurant and is thrilled to apply her passion and creativity for sweets in her new role as lead Pastry Chef. Her signature menu features an array of classic cakes, seasonal tarts and elegant confections that showcase her panache for fine French desserts while offering guests a truly sweet finish to their West Coast dining experience.