Weinberg Residence

New chef’s meals “fabulous”

Executive chef Steven Boudreau heads Weinberg Residence kitchen. (photo from Weinberg Residence)

The Weinberg Residence recently hired executive chef Steven Boudreau, whose extensive culinary experience includes stints at Cioppino’s (under chef Pino Posterero) and Il Giardino (under Umberto Menghi). How did such a talented chef come to work at the Weinberg Residence? For Boudreau, the reasons lay in his desire to find a more balanced, happier work life.

“After 18 years working in a high-pressure restaurant environment, I wanted a chance to spend more time with family. Here at the Weinberg, it’s refreshing to be able to relax into the cooking a little more,” he explained. “Above all, I took this position because of the wonderful people here. The residents are great to be around and I come to work happy and smiling.”

Born and raised in Cape Breton, N.S., Boudreau attended the Culinary Institute of Canada in Prince Edward Island. After graduation, he was selected with four other students to work on Nantucket Island. He worked there for two seasons and then made his way out west, where he landed in Vancouver and worked for Cioppino’s and Il Giardino.

Boudreau left Vancouver to work two seasons at Painter’s Lodge on Vancouver Island and April Point on Quadra Island as executive sous chef. He then spent the winter traveling and exploring such countries as Vietnam, Cambodia, Argentina, Peru, Uruguay, France, Germany and beyond, gaining inspiration and knowledge of diverse culinary traditions from around the world. Next, he spent a year in Montreal, running a bistro and catering company.

Longing for the West Coast, he returned to British Columbia to become the executive chef of Poets Cove Resort and Spa on Pender Island for the next five years. Finally, he spent two seasons working for the Restaurant at Painted Boat on the Sunshine Coast before moving to Vancouver to work at the Weinberg Residence.

As for his philosophy on cooking, Boudreau stresses the importance of keeping things simple.

“I have a real passion for creating tasty and healthy meals to inspire people. For me, it’s all about keeping the process as simple as possible, while creating delicious food that the residents will love,” he said.

The residents are already raving about Boudreau’s culinary contributions. “The food is great and there’s a lot of variety. His fish is the best I’ve ever tasted,” said resident Dr. Jimmy White. “The soups are outstanding and the theme meals are fabulous,” added resident Frieda Brown.

To share the news with the community, if you, your spouse or family member is considering assisted living or multi-level care, the Weinberg Residence is currently offering complimentary lunch when you take a tour. Call Vanessa Trester at 604-267-4722 for more information and to book a no-obligation tour.

New chef at Weinberg

Shane McNeil, formerly of Bridges Restaurant, is the new executive chef at Weinberg Residence. (photo from Weinberg Residence)

For the Weinberg Residence’s recently hired executive chef Shane McNeil, formerly of Bridges Restaurant, his new job is about more than just cooking great-tasting kosher food.

“What I love about cooking is that it puts a smile on people’s faces, which gives me a lot of satisfaction. My philosophy on cooking is simple: use the freshest ingredients possible, local when available, and let the ingredients speak for themselves. I tend to use a nice light seasoning or sauce, so the quality of the ingredients really stands out,” explained McNeil, who began at the Jewish seniors home in September 2015. “I also like to check in with the residents pretty much every day. Getting that regular feedback from them is really important, as it helps me become a better chef and gives me the pleasure of knowing that I’m a bright spot in their day.”

McNeil’s lifelong passion for cooking began as a young man in Toronto, where he attended George Brown College’s Chef School, which counts several internationally recognized chefs among its graduates. He then relocated to Vancouver, where he excelled under the tutelage of local talents, chefs Scott Kidd and Chef Dino Gazzola of Raincity Grill and Bridges Restaurant.

photo - Shane McNeil’s incorporation of classic French culinary techniques with contemporary flair showcases the fresh, local and seasonal ingredients of the West Coast — Shane McNeil’s incorporation of classic French culinary techniques with contemporary flair showcases the fresh, local and seasonal ingredients of the West Coast. *(photo from Weinberg Residence)*

McNeil’s culinary acumen has already begun to have a considerable impact at the Weinberg Residence. His roasted sablefish with orange-ginger glaze and green-beans almondine, his Italian beef stew with garlic mashed potatoes and roasted corn and his sockeye salmon farfale with ratatouille are all garnering praise. His incorporation of classic French culinary techniques with contemporary flair showcases the fresh, local and seasonal ingredients of the West Coast.

“The food is absolutely delicious. He’s an excellent chef who’s open to suggestions. He made a polenta lasagna the other night that was absolutely wonderful and he makes the best cheese sandwiches I’ve ever tasted!” said resident Sheila Cantor.

The residence executive is also pleased. “We are extremely grateful and very excited to have such an exceptional chef on our team and we look forward to this exciting enhancement to our hospitality offering,” said Vanessa Trester, gerontologist and leader of the Weinberg.

To share the good news with the community about the new dishes being served at the Weinberg Residence, if you, your spouse or family member is considering assisted living or multi-level care, the Weinberg is currently offering a complimentary lunch when you book a tour. To make a reservation, call Trester at 604-267-4722.