The Fraîche Team

Philippe Reigh

General Manager/Wine Steward

Philippe Reigh's passion for food, wine and hospitality paired with his decade of career experience at Villa del Lupo, Bistro Chez Michelle, The Beach House at Dundarave pier and, most recently, Beachside Forno have developed an impressive skill set and expertise. Now at the helm of one of Vancouver's top restaurants Philippe understands the importance of the customer experience, "though our view is an undisputed draw for guests, it's imperative that the overall experience is balanced with equally exceptional food, wine and service elements." With the arrival of talented new Executive Chef Jefferson Alvarez, Philippe has been re-energized, inspiring him to take his wine knowledge to the next level. Philippe is currently developing a greater understanding of the harmonious science of balancing food and wine and, with this, offering 'made-to-match' wine pairings for the NEW conservative and adventurous dégustation menus.

With several impressive wine lists on his resume, Philippe has thoroughly enjoyed putting his stamp on Fraîche's wine list. His goal of creating a well-balanced, affordable and innovative wine list will be the benefit of our wine-loving clientele. With Tourism Vancouvers' 2012 Award for Best VQA Wine pairing during Dine Out Vancouver, North Shore NEWS Readers Choice award for 'Favorite Wine List' and been awarded GOLD for the International Playhouse Wine Festival, there is no doubt you'll be impressed with what he has to offer.

Philippe has an incredible team of wine savvy enthusiasts to entertain and educate their guests.


What's new by-the-glass: "Looking off the beaten path to better represent the Spanish gem Godello and Argentina's best kept red wine secret, Bonarda."
Philippe Reigh

On Grower Champagne: "Grower Champagne or Récoltant-Manipulant wines as you'll see them listed at Fraîche are full of charm, personality and character and often found for less than there more famous equivalents."
Philippe Reigh

Kimberley Steele

Pastry Chef

Lucky for Fraîche's guests with a sweet tooth, Kimberly grew up spending her free time under the strict tutelage of her live-in grandmother. Everything from pie crust to pickles were made "in-house", with the pressure of a sharp eyed professional overseeing that mistakes and wasting precious ingredients did not take place. "It was great training and it was not long before I was out mastering the master"laughs Kimberley.

After finishing university, Kimberley travelled to Vancouver to attend the Dubrulle Culinary Institute before working in the kitchens of The Teahouse in Stanley Park, The Listel Hotel, and the Fairmont Algonquin in New Brunswick. Kimberley was very happy to join the talented team at Fraîche, noting the wonderful energy created by having Chef Jefferson around. Both Chef Jefferson and Kimberley are excited to create the new dessert menu with a sweet twist on beautiful global ingredients.

Barb & Paul

Barbara Inglis and Paul Chalmers are a dynamic couple with a rich history of success, creativity and philanthropy to their credit. West Vancouver residents for nearly 30 years, contributing to their community has always played a major role in their lives. In addition to their dedication to ongoing awareness building and fundraising for Lions Gate Hospital, the couple are also committed to injecting some culture, fun and flavour to their community. Evolving as unexpected restaurateurs since 2007, Inglis and Chalmers are co-owners of the acclaimed Fraîche Restaurant and the new casual and fresh Ambleside concept, Beachside Forno.

A desire for fantastic food and wine served in warm, fun and welcoming dining rooms within their community of West Vancouver was the catalyst for the surprising career move. "Vancouver is a food lover's paradise," says Chalmers, "but we want to be a part of furthering this good-eating reputation across the Lion's Gate Bridge with two vibrant restaurants that appeal to a variety of diners, budgets and tastes."

Accomplishment you're most proud of: "Having a happy family in a wonderful community and being in the position to give back to that community."
Barb Inglis