The Menu
Executive Chef Courtney Burnham plans to bring a playful, modern approach to the menu at Deuce.  Using local and organic ingredients Chef Burnham will create a west coast inspired menu sure to attract local residents and visitors alike.  Courtney’s sense of fun and adventure is sure to highlight this simple fresh and diverse menu.

For brunch Chef Burnham will offer a modern twist on classic favourites.  With the focus on simple flavours and local ingredients the face of Sunday brunch on Lonsdale will soon be forever changed.  For lunch and dinner Chef Burnham has created a menu that highlights the spectacular local producers of B.C. while offering something completely new to the North Shore.  He says that he "plans to bring downtown to North Vancouver, without bringing ‘downtown’. "

The Bar
 Operations Director Ian McTavish will be taking the lead behind the bar at Deuce.  Drawing from his extensive cocktail experience at the Hotel Vancouver and the wine knowledge that won Capones an honourable mention at the Vancouver International Wine Festival in 2007; Ian plans to create a chic, contemporary liquids menu.

For brunch Chef Burnham will offer a modern twist on classic favourites.  With the focus on simple flavours and local ingredients the face of Sunday brunch on Lonsdale will soon be forever changed.  For lunch and dinner Chef Burnham has created a menu that highlights the spectacular local producers of B.C. while offering something completely new to the North Shore.  He says that he "plans to bring downtown to North Vancouver, without bringing ‘downtown’. "  The Deuce wine menu will be a guest-friendly wine list, highlighted by local and organic selections.  This menu will offer a variety of wines from both North America and overseas in an easy to navigate format.  The central focus behind the bar will be creating a imaginative and innovative cocktail list.   The Deuce cocktail menu will bring a contemporary feel to the classics while offering a variety of new signature drinks rivaling the best in Vancouver.

The Room
Vancouver design firm M Studio has taken on the challenge of creating a space that appeals to all ages; where guests can relax, socialize and enjoy the local flavours of the north shore.

For brunch Chef Burnham will offer a modern twist on classic favourites.  With the focus on simple flavours and local ingredients the face of Sunday brunch on Lonsdale will soon be forever changed.  For lunch and dinner Chef Burnham has created a menu that highlights the spectacular local producers of B.C. while offering something completely new to the North Shore.  He says that he "plans to bring downtown to North Vancouver, without bringing ‘downtown’. " Upon arrival guests will enter a stunning lounge area featuring a solid stone topped bar, a wine display that extends to the ceiling and a modern chrome chandelier suspended in mid air.  From individually placed stone tiles on the base of the bar to Swiss ash wood benches, crisp metal accents and a focus on creating a warm, inviting environment, the designers at M Studio have left nothing untouched. The dining room will feature crisp clean lines, and backlit bench seating accented by natural colours and textures.  This space has been designed to showcase the food while still creating a comfortable atmosphere where guests feel at home.

The People
Ian McTavish – Operations Director, Element Hospitality Group
 Born and raised in Vancouver, Ian McTavish has been working in the restaurant and hospitality industry for 14 years.  From bussing tables at age 18 to managing some of Vancouver’s top rooms at the world renowned Fairmont Hotels, Ian has worked his way through the ranks.  Ian left the hotel sector and joined the Capones team in March 2006.  Since then Ian has worked with the team at Capones to create professional, knowledgeable service staff that shows a true caring for the guest’s needs; he will carry this focus on Deuce.  With a thorough knowledge of management and operations systems, stemming from his time in the hotel sector, Ian brings strong leadership, an eye for detail and a passion for excellence to Element Hospitality Group.  As operations director for Element Hospitality Group, Ian will oversee the general operations for both Capones Restaurant & Live Jazz Club and Deuce Restaurant.  

Angie Parkinson – General Manager, Deuce Restaurant
 Angie’s desire to create outstanding guest experiences has taken her around the world. From Paris to Australia, Angie found herself searching for somewhere that would allow her to bring her unfailing enthusiasm to the table. After a 2 year run with Earls Angie joined the team at Element Hospitality Group and found her place.  Her eye for detail, fun loving attitude and passion for perfection will help create a dining experience never before seen in North Vancouver.  As General Manager of Deuce Restaurant, Angie’s warm, inviting personality and drive for exceeding expectations will ensure that every visit to Deuce is a memorable and enjoyable one.  

Courtney Burnham – Chef, Deuce Restaurant
 Executive Chef Courtney Burnham’s passion for great food began at the tender age of 6 in his mother’s kitchen; he asked if he could help and ended up washing dishes for the rest of his childhood.  Born on Vancouver Island, Chef Burnham has traveled from the Grand Cayman Islands to Northern BC searching for new culinary experiences.  After moving to Vancouver in 2000, Courtney worked in every position from prep cook to sous chef at a number of Vancouver hotels and Gord Martin’s Bin 941.  In 2004 Courtney found a position at Capones Restaurant & Live Jazz Club, which allowed him to create, grow and experiment.  Always on the lookout for a new challenge, Courtney will make the move to Deuce.  With his creative spirit and unfailing dedication to his craft Chef Burnham plans to bring a fun, fresh take on traditional west coast cuisine.

For more information and a sneak peak visit our website at www.deucerestaurant.ca