Fanny Bay’s New Chef Is Making Waves

We’re big fans of Fanny Bay Oyster Bar and Shellfish Market here at Vancouver Magazine—from fresh-as-heck mussels to bouncy shrimp, the downtown restaurant has long been known as a mecca for affordable and delicious seafood. And just on the heels of its third Michelin recommendation, Chef Alex Guido has joined the tide-to-table restaurant, bringing with him a new perspective.

Of course you can still expect the usual ultra fresh oysters (our favourite were the Sun Seekers thanks to the balanced, briny sweetness) sourced from Fanny Bay’s own sustainable shellfish farm on Vancouver Island, but signature dishes like bouillabaisse for two (with pink scallops, prawns, mussels, clams, snapper, cod, Andouille sausage, saffron potatoes, fennel, sourdough, rouille and Dungeness crab) and blackened snapper gumbo are Chef Guido’s way of showcasing the bounty of fresh West Coast seafood with a deft and creative touch.

As Chef Guido continues to update the Fanny Bay menu, he plans to keep in mind seasonality while also bringing his own style of cookery which is influenced by his work in kitchens around the world. Take the geoduck sashimi (which includes both belly and neck), swimming in a balanced ponzu sauce, or the soy-marinated sable fish collar with a Korean BBQ glaze (which is both tender and crispy at once, and showcases a less utilized part of the very popular fish). For something punchy and bright, we recommend the scallop aguachile—a spicy dish that’s balanced by the scallop’s natural sweetness. Grilled oysters topped with Creole butter and panko gremolata stand out too, with a traditional preparation that’s been updated to feel utterly modern.

That modern vibe is really what you get from Fanny Bay overall—co-owner Malindi Taylor explained to us that the farm utilizes an innovative floating bag system for their oysters, which allows the bivalves more sunlight while simultaneously allowing more women to work in the industry thanks to the accessibility it presents. Techniques that are forward-thinking while still celebrating tradition seems to be an important part of Fanny Bay, and we’re excited to see where Chef Guido takes things next.