The Stop In: Chef Sean Holland of The Parlour

Eight months ago we went to the Parlour to stop in and check out who was New in town. You cannot describe The Parlour in one word or one post, just as you won’t be able to have just one bite of their addicting pizza.

The Parlour takes on a new avenue to food, combining your classic comfort food and laid-back atmosphere with a quality and a uniqueness that can only be found here in Yaletown.

Here at Tangoo we got to interview head chef and co-owner, Sean Holland. It’s no surprise that, with a culinary background working at The Attic, a pizza parlour in Ontario, and The Cactus Club here in Vancouver, Sean was in the right place to open a restaurant whose signature dishes are somewhere between rustic Italian and edgy West Coast. Highlights include their pizzas (of course!), salmon tartare, sandwiches, and burrata – where every bite is “perfect”, according to Sean.

The stop in

The Stop in Interview: 

As a newbie in the kitchen, my first question was on what advice he has for people like me. His reply was to stick with the details.

Take pride in your food, down to the minute details: fingernails clean, dress well, present yourself (and by extension your food) well, and of course be passionate and friendly. I always hope that my chef’s fingernails are clean….

What is the greatest thing you have ever eaten?

The burger I had last night…but really if I was to have my last meal, it would be Gotham’s steak with béarnaise sauce and cream of corn. I’ve also had a ‘best food experience’ at Bistro Sakana.

What is something weird that you like to eat?

Beef tongue at Kingyo [Izakaya] on Denman.

What is your favorite restaurant in Vancouver?

It’d have to be Espana or L’Abattoir.

What is the idea behind The Parlour?

When opening the restaurant, we didn’t want the Parlour to be just a “pizza joint”…we didn’t want to fit into the ‘Italian’ niche and be a place that could be passed over because people think we only serve pizza. Our menu is more diverse than that. Everything is fresh, the bread is baked to order. If I had to describe it, I’d say it’s “loungy”.

What are some of your sources of inspiration?

When I’m eating out, inspiration comes from thinking about dishes and how they could be made with a more rustic feel.

Any good kitchen moment/memory for you?

Any night when things run smoothly [at the restaurant]; this is helped by consistent pre-planning and prep, and good stress management.

Can you recommend a perfect date night?

Cooking a meal at home: buying the ingredients locally in the morning and preparing the food at home.

What’s your favorite wine offered at The Parlour?
The Papillon, Stahl’s, Avalon, and Campo Rioja is a number one seller.

*End of Interview*

Come join us at The Parlour and prepare your self for new friends, addicting food, and a vibrant wine list! Maybe you’ll get a chance to meet Sean, too!

The Parlour’s expansive lounge area features chocolate-hued leather booth seating, high-tops and a striking 20 foot-long reclaimed wood bar that emulates a giant cask.  This is all complimented by a well chosen rotation of Canadian beer on tap, extensive craft beer available by bottle, inventive cocktails and both wine by bottle, as well as seven varietals on tap.  Rounding out the vintage feel to the bar is a custom built DJ station


The interview with Sean Holland was done by Tangoo’s blogger Lyda. For information about an interview email [email protected]

For information about our upcoming Tangoo Night check out our Vancouver Buzz Post.




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