Our Team

Marcel Pheiffer

Executive Chef and Proprietor

I originated from Victoria. My extensive food and beverage experience began over twenty years ago in hotels in Victoria, where I established a passion for working with food and people. To further my experience career in the restaurant business, I moved to Vancouver in 1989. Early experience with menu development occurred while being the Chef with Mark James and later with the Rattlesnake Grill in Kitsalano. My experience enriched during my eleven-year tenure with the Cactus Club Café. During this time, I was integral in menu testing and development as well as kitchen planning and design. In my role as Quality Leader, I had gained invaluable experience in the planning and execution of multiple restaurant openings.

My experience to date has included operating restaurants with sales volumes ranging from 1.5 million per year to 4.5 million per year. The significance of this experience is the experience of having to run a very efficient operation with limited resources, to managing the complexities of a large volume operation. At this time is where I challenged my Red Seal to become a Chef. My reputation as a leader and creative chef resulted in my recruitment by the Rugby Beach Club, a very popular restaurant on West Broadway. As the Executive Chef I had developed an innovative menu consisting of healthy `a la carte' choices. With all these great experiences in my life I was able to make my life long dream of opening and designing my own concept# blustone Restaurant where I have my creative and innovated ideas finally come true.