He began his cooking career as sous chef under Chef Terence Laybourne at the Michelin-starred 21 Queen Street in Newcastle, and later as Head Chef at sister restaurant Brasserie 21, which received the Michelin Bib Gourmand rating.
Andrew moved to Vancouver in 1999 and was actively involved in the opening of Cioppino’s as Executive Sous Chef, and then, took up the same role at West. He further honed his skills at Sooke Harbour House and the Carter House Inn in Northern California before accepting the Executive Chef role at Whistler’s Araxi. He later returned to Newcastle to open Laybourne’s Jesmond Dene House Hotel, performed an extended stage at The French Laundry, and then moved to Calgary to open the top-rated Blink as part owner.
Richardson said, “I believe in simplicity, and the interaction of absolutely prime ingredients on the plate—the passionata, as the Italians say. Less is often more, especially in Italian cookery.
That diversified background is a useful tool for "understanding and facilitating all of the elements that make for seamless service," he says. As bar manager at Vancouver’s Lumière, server at CinCin’s sister restaurant West, and restaurant manager at Market by Jean-Georges, "I’ve been part of the choreography for years, and now I can really help direct it."
Born in Oakville, Ontario but raised in Vancouver, Richard’s culinary enthusiasms follow the seasons: "I love spot prawns in May, summer salmon, and locally-foraged mushrooms a little later. But my favourite is autumn truffles—so CinCin is the ideal venue for me!"
Elle studied at George Brown College in Toronto, where she received her degree in Hospitality Management, and has also completed her WSET Level II in wine education. She worked at a number of top-level Canadian restaurants before arriving at CinCin.
Elle is continually pursuing the highest quality in service and food hospitality, and is proud to be a part of the team at CinCin. "I truly believe in the sense of community," she said. "Together with my colleagues, I want to create lasting memories for our guests. That is an honour, and one I don’t take lightly."
Shane’s early days were spent at the Relais Gourmand White Barn Inn in Kennebunkport, Maine. In the U.K., he served at Glenapp Castle and Chapter One, both Michelin-starred, before moving to Canada in 2005 to join Araxi. In 2008, he became Assistant Wine Director of another sister restaurant, Blue Water Cafe.
Now the consummate host and Wine Director for CinCin Ristorante, Shane won the third annual Canadian Association of Professional Sommeliers (CAPS) BC Sommelier of the Year for 2017. This rigorous competition saw Shane vie with fifteen other finalists in front of a panel of demanding judges to achieve this very significant distinction.
“This is my passion, and there is a tale to be told in every bottle,” he says. I always enjoy sharing with our guests the story behind the wine they are drinking and pairing them with Chef Andrew Richardson’s brilliant contemporary Italian cuisine.”
Assistant Wine Director
One of Vancouver's most popular service professionals, with a wide following of regular guests, Jamie went on to complete his Certified Sommelier degree from the International Sommelier Guild.
Jamie and his wife Sachiko travel frequently, especially to her native Japan, where he admits to an ever-growing fondness for sake and Japanese cuisine. But his chief passion remains rooted in seeing the enjoyment of the guests he serves, and introducing them to "ideal wine and food pairings, on any budget, that truly improves their experience." In 2013, Jamie was recognized with the "Premier Crew Service Award" at the Vancouver Magazine Restaurant Awards.
His enthusiasm for his new position is infectious and Shion strives to mix it up by drawing on his Japanese lineage. “The cocktail culture in Japan is a little different,” he says. “It’s a gateway to a different world, and when you enter all of your day-to-day worries should disappear.” And with every evening, Shion’s finesse with his cocktails and wine recommendations for his guests ensures that is exactly so.