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Controversial director Uwe Boll hires celebrated chef for new Vancouver restaurant

DH Vancouver Staff Jan 09, 2015 2:55 pm

He’s been called the “worst director alive,” but when it comes to casting a chef for his next venture, a Vancouver restaurant, Uwe Boll has brought on a big culinary star.

Boll revealed his plans for Bauhaus, a German restaurant going into the former Boneta space in Gastown, last September, which is when he began the search to bring on staff.

Now comes word Boll has hired German chef Stefan Hartmann, “formerly owner of the Michelin-starred Hartmann’s in Berlin, and with an impressive resume that includes some of Europe’s top restaurants,” according to CBC Vancouver.

Also tapped for Bauhaus duties is Tim Adams as front of house manager, whose past gigs include similar duties at some of Britain’s most posh homes and palaces. However, Adams told The Globe and Mail this was going to be a definite change of scene for him. “Vancouver is, uh, different from what I’ve done in the past,” he observed recently.

Posh is definitely what the price tag is going to be for meals at Bauhaus. “A three-course à la carte dinner will be about $80 to $100 a person, the seven-course chef’s menu even pricier. Prestigious wines on the Enomatic preservation dispenser could run up to $50 a glass,” notes the Globe and Mail.

Citing the apparent glut of Ferraris and Lamborghinis on the streets of Vancouver, Boll has said he knows there is lots of money in this city.

What there isn’t a lot of, or any of, for that matter, in Vancouver, are nouvelle German eateries. Boll has been eating his way around town, and the globe, honing his tastebuds and also seeking what we are missing here that he can offer.

Hartmann, for his part, has also been dining locally, and has confirmed Vancouver doesn’t have much in the traditionally European style of fine dining. Hartmann told the Globe:

“Uwe wants [Bauhaus] to be the No. 1 restaurant in Vancouver […] That’s not my goal. There is no such thing as a best restaurant. It will be something new for this town. We will do a great job when we open, but it will get better and better every year. It will take time.”

Time is not always on the side of restaurants. We will all have to wait until Bauhaus’ premiere, and the reviews to come in to see how Boll and the Bauhaus team fare in Vancouver.

Speaking of reviews, Boll has been posting quick video reviews of Vancouver restaurants on his YouTube page. For example, he’s not a fan of Black and Blue Steakhouse (it’s “mediocre” and the side dishes are “disgusting,” say the director-restaurateur).

DH Vancouver Staff
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