Celebrated and well-known chef Jefferson Alvarez spent more than two decades building his reputation at a number of North American and European restaurants before taking on the role of Head Chef at Papi’s Seafood and Oyster Bar in 2019.
Born and raised in Venezuela, Jefferson’s South American heritage and love of experimenting with an array of international cuisines served as his inspiration and he embarked on his kitchen career in earnest when he immigrated to Canada at the age of 16 to attend culinary school in Ottawa. From there he continued to stoke his sense of exploration at restaurants in Toronto, working with acclaimed chefs such as Anthony Walsh at Canoe and Claudio Aprile at Senses Restaurant and Bar.
In 2009 Jefferson set down roots in Vancouver, where he took on the role of Executive Chef at DiVino Wine Bar, during which time the establishment earned accolades from The Globe & Mail as ‘the best wine bar in Canada’. From there he went on to lead local kitchens at Fraîche, Lift Bar and Grill and Secret Location before launching his own ‘Latin progressive’ restaurant, Cacao, in Kitsilano in 2016.
At Papi’s Seafood and Oyster Bar, Jefferson continually reinvigorates the menu with an array of dishes that marry seasonal ingredients with Latin flavours and inspiration and fully express his long-simmering sense of culinary creativity and signature flair.
While he might be a relatively new arrival to the restaurant scene in Vancouver, Alessandro De Pieri has amassed more than three decades of experience in various roles in the hospitality industry and at luxury hotel properties across the globe.
Born in Italy, Alessandro graduated from hospitality school in Castel franco Veneto and began his front-of-house career at the Soho House Restaurant Group’s flagship Cecchoni’s in London, England in 1986, spending more than a decade there as Restaurant Supervisor. After graduating from Sommelier School in Paris, he moved to Holland to oversee restaurant operations at Bilderberg Résidence Groot Heideborgh. He also served asa hospitality school instructor in Amsterdam before moving back to his hometown of Venice to manage Ristorante Do Forni.
After two years leading the opening team as Food and Beverage Supervisor and Sommelier at Relais Monaco Country Hotel & Spa Ponzano Veneto, Italy beginning in 2012, he moved to China to take on the role of Restaurant Manager and Sommelier at Da Ivo in Shanghai before taking on the role of General Manager.
In 2019,he moved to Vancouver and joined the Viaggio Hospitality Group to manage front-of-house operations starting with their latest project, Papi’s Seafood and Oyster Bar, overlooking picturesque English Bay.