Frank Pabst

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, Vancouver magazine.

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.