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2 Chefs set a new Table

The two chefs who brought Vancouver foodies Big Lou's Butcher Shop and 2 Chefs and a Table, have opened up in Richmond. The brains behind the eateries are chef/ owners Allan Bosomworth and Karl Gregg. "We stumbled upon this location," said Gregg, 41.

The two chefs who brought Vancouver foodies Big Lou's Butcher Shop and 2 Chefs and a Table, have opened up in Richmond.

The brains behind the eateries are chef/ owners Allan Bosomworth and Karl Gregg.

"We stumbled upon this location," said Gregg, 41. "We were actually helping a friend in the area.

"He was putting on a fundraiser for the Canucks, a Chef Table, and really the location found us."

Both honed their culinary skills in the kitchens of the Spectra Group - who own a chain of restaurants, such as Milestones, the Boathouse, Bread Garden and Macaroni Grill, which have since been sold or rebranded - before both branched out to more upscale dining establishments.

Gregg went on to say that the large industrial size kitchen was a real draw for its burgeoning catering business.

"Every year, we put on between 200 to 225 events," said Gregg. "We can now use this kitchen as the central kitchen for all three restaurants and for our catering business."

Another factor that played into why they chose Viking Way for their new 2 Chefs and a Table was the advice of friends.

"Friends who work in the area told us that it really needed more in terms of restaurant choices," he said, adding they are approxi-mately 10 minutes away from the Vancouver International Airport and central Richmond.

"Unlike Vancouver with all its pay parking, there's plenty of free parking here," added Gregg. "I think there's tons of potential in this area."

The two created a large dining room for 70, a private boardroom for 25, and a smaller bistro-style lunch counter, which seats 20.

"We hope to attract the lunch crowd and cater large or small functions such as staff parties and private corporate events," he said.

In less than five years, 2 Chefs and a Table in Vancouver and the one-year-old Big Lou's Butcher Shop have garnered numerous accolades and great reviews from across the province, Seattle and the U.K.

What makes them stand out?

Like many restaurants, the two buy sustainable, local and fresh ingredients and make all their own sauces, dressings, pastas and desserts.

Perhaps what makes them stand out are unique plates such as its chicken and waffles or the Banh mi sandwich, which is long braised pork, pate, spicy mayo, cilantro and house pickled vegetables.

Recently, Vancouver Magazine proclaimed its chicken and waffles as one of its 101 things to taste in Vancouver.

Using Polderside Farms organic chicken from a heritage breed from France called RedBro chicken, the cooked bird is served with in-house made waffles, and maple syrup, pecans and vanilla butter.

Meanwhile, the name, 2 Chefs and a Table, is a play on the European idea of communal dining.

In fact, the new Richmond location's main dining room feature is the large communal table, which takes centre stage.

The décor is simple but decidedly upscale casual, with its dark wood paneling, leather and wood furnishings and a large glass bar.

If the two seasoned chefs have learned anything from their foray as chefs for wellknown restaurants it's this, "Keep it consistent, start with items that are winners, listen to your customers and focus on fresh, local and simple."

For more information, call 604-233-7769 or visit www.twochefsandatable. com.

mhopkins@richmond-news.com