Created by the Vancouver advertising department in partnership with Cioppino’s Mediterranean Grill & EnotecaSPONSORED REPORT
C
hef Giuseppe Posteraro feels he has achieved
what he set out to do. “The mission was to create
a world class Italian/Mediterranean restaurant,”
explains Pino, as he is known among locals. “I wanted
to provide customers with creative meals and excellent
service in a relaxed environment. Vancouverites were
behind us all the way.”
Posteraro opened Cioppino’s Mediterranean Grill and
Enoteca in 1999, following stints at reputed restaurants
around Europe and in Singapore. He believes that it is
a perfect balance of tradition and evolution that brings
people back. “It’s that mix of personable service and
familiar faces with the highest standard of professionalism
and consistency.”
Of course most would argue that the chef’s
extraordinary skill plays a key role in Cioppino’s success.
Renowned for his exceptionally light Italian-inspired
dishes, including house-made pastas, the 2008 and 2014
Vancouver Magazine Chef of the Year has long beengarnering attention and acclaim as one of the city’s top
culinary talents.
Posteraro believes that Vancouver’s small-town vibe and
unparalleled access to local products make working in the
city more fun, although he says that ultimately inspiration
comes from within. Long list of accolades considered,
Posteraro is still most proud at the end of a long night.
“A successful evening with perfect food creations, great
service and happy customers; that is what makes me
OHWW`¹OLZOHYLZO\TIS`@V\»KILOHYKWYLZZLK[VÄUK
this award-winning chef without a smile from ear to ear.
“How lucky am I to do what I love and never have to work
a day in my life?”Quality Italian Cuisine from one of Vancouver’s Premier Chefs
1133 Hamilton Street
604.688.
cioppinosyaletown.comPHOTOGRAPHS BY BRUCE LAWCIOPPINO’S: Tradition and evolution
in the art of fine Italian Cuisine,
in the true spirit of Canada West Coast
Canadian Wagyu beef carpaccio
with arugula and Parmigiano9H]PVSPVMI\ќHSVTPSRYPJV[[H^P[O
sustainable wild rock prawnsChef Giuseppe (Pino) Posteraro