CHRIS CHAFE – Executive Chef
At 17, Chris Chafe was pursuing studies at Memorial University and working part-time at a local restaurant. As he watched, he learned. And a passion for great food was ignited, inspiring a change of career plans. By 22, Chris had gone from dishwasher to Executive Chef, the youngest ever in St. John’s. Since then, he has been with the culinary teams at Atlantica, Evoo, and Magnum & Steins, to name a few. Chef Chris is no stranger to the podium; he’s a two-time St. John’s Gold Medal Plates silver medalist, a past “King of Cod” at Roots, Rants and Roars, a Top Chef competitor, a James Beard house presenter, and the 2015 Canadian Culinary Championships Silver Spoon winner. His approach is simplistic, but not simple. “Keep it fresh. Make it from scratch. Get all the senses involved.”
Born and raised in St. John’s, Chef Chris lives in the city with his wife, Stephanie, and their two sons, Declan and Dominic. His collection of over 200 cookbooks is his favourite possession.
BARRY BENNETT – General Manager Remember the days of white glove service and table side cooking at Newman’s Fine Dining? Barry was there. It was Barry who ensured a memorable evening at Bianca’s, who welcomed you at Gypsy Tea Room, and who gushed over his favourite wines at the Vault. Barry has pedigree. After 30 years in food and beverage, and following a successful run at Portobello’s, Barry Bennett is excited about Vu. “I want a place where customers come in, have a great meal overlooking the best view in the city, and just stick around, having a drink and a good time.”
You’ll find Barry all over Vu. From the wine cellar to your table. Ask him to recommend a pairing. He has a love of fine wines AND a love of talking about them!
Barry lives in St. John’s with his wife, Andrea and their daughter, Holly. He still listens to Pink Floyd but has agreed to listen to a bit more Shakey Graves.
Visit their website here: http://www.vustjohns.ca/
Connect with Barry on LinkedIn here: https://www.linkedin.com/in/barry-bennett-878811124/
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