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Feenie’s prickly pairing

<p>The Cactus Club has a new secret ingredient — an Iron Chef. Yesterday, Rob Feenie, one of the few people who can boast of having beaten the Iron Chef on the Food Network’s Iron Chef America, announced his partnership with Cactus Club.</p><p></p>

Renowned chef hired to make high-end inspired dishes for Cactus Club



rafe arnott/metro vancouver


Rob Feenie at the Pan Pacific Hotel yesterday.



The Cactus Club has a new secret ingredient — an Iron Chef.



Yesterday, Rob Feenie, one of the few people who can boast of having beaten the Iron Chef on the Food Network’s Iron Chef America, announced his partnership with Cactus Club.



The Burnaby-born chef, who also founded high-end restaurants Feenie’s and Lumière, has taken on the role of "food concept architect" for the Vancouver-based restaurant chain.



He’ll be working with chefs and management to create high-end inspired dishes at casual dining prices.



Feenie had recently taken time off from the culinary world, and a permanent break from Feenie’s and Lumière, to spend time with his young family.



He refused to comment on his departure from the Zagat-rated restaurants.



"This is definitely not a step down, this is a step up for me," he said. "Cooking is a wide range of things, from caviar to truffles to burgers. I’ve really grown to love casual food, and I think it’s a market where you get a lot more people than you do in the high-end."



He said customers might see menu changes in the next three or four months.



"You’ll definitely see a little bit of what I am, but in the Cactus Club structure."



Richard Jaffray, president and CEO of Cactus Restaurants Ltd., said Feenie will be a great mentor for the company’s chefs.



"We know our customers will not be disappointed," he said.



 
 
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