Dining: The Observatory

Born and raised in Vancouver, Chef Dino L. Gazzola has been offering his Italian based, west coast inspired cuisine at well know locations throughout Vancouver.

Inspired by his Grandmother Eleonora, Dino seemed destined for a career in the culinary arts. “As a child, my grandmother or some other family member always seemed to be cooking.”  These meals were the focal point and provided the basis of family and food. It was not uncommon to have 30 people at the table on special occasions. Everything was made from scratch, the vegetables more often than not came from his Grandfather’s garden, and everyone participated in its preparation.

Chef Gazzola eventually attended the British Columbia Institute of Technology Culinary Program and upon its completion was offered an apprenticeship at the renowned William Tell Restaurant in Vancouver. During his apprenticeship he had the privilege to work under Executive Chefs Kurt Koun and Lars Trolle Jorgenson. Of even greater significance was the guidance provided to him by master restaurateur Erwin Doebeli. To have worked for what Chef Gazzola considered the last bastion of true French cuisine and service in Vancouver was an experience without rival.

Upon completion of a 3 ½ year apprenticeship, Chef Gazzola spent a year gaining experience in regional Northern Italian cuisine in the town of his father birth. Ristorante Alla Torre, in the town of San Zenone Degli Ezzelini, provided him with the foundation which forms an integral part of his philosophy and approach to food. All ingredients were local, indigenous and seasonal.

He returned to Vancouver and accepted a Sous-Chef position under Chef Scott Kidd at Cheyna Restaurant in Gastown. Chef Gazzola would again work with Chef Kidd at Lolas which won restaurant of the year. A position as Executive Sous-Chef at Seasons in the Park Restaurant (later to return as Executive Chef) would follow, leading to a promotion as Executive Chef at the Teahouse Restaurant. He would later assume the position of Executive Chef at Bridges Restaurant for the next 7 ½ years.

Now at Grouse Mountain, Chef Dino L. Gazzola is dedicated to sourcing the finest and freshest regional ingredients available, creating memorable dining experiences for the discerning palate.