Executive Chef - Nicholas Lim

Executive Chef, Gusto di QuattroAt the age of 25, Nicholas Lim became one of the youngest executive chefs in Vancouver. Classically trained at the Dubrulle Culinary Institute, Nik quickly rose to the rank of executive sous chef for some of the city's most influential kitchens including Caffe de Medici and the Hart House Restaurant. In September of 2008 he was appointed to the position of Executive Chef of Gusto di Quattro. His tenure at Gusto di Quattro has been welcomed to many accolades and has seen him raise the bar and blur the lines of classic regional Italian and innovative cutting edge cuisine. Nik's philosophy on cooking is to "keep it simple," and his approach on the plate blends the dimensions of texture, flavour and colour into works of art.

Sous Chef - Breck Lemke

Sous Chef, Gusto di QuattroSous Chef Breck Lemke joined the team at Gusto in 2009. On the encouragement of his father - a successful restaurateur in California - Breck enrolled in VCC, and upon graduating began his career at Burnaby's The Hart House. There, he quickly developed his discipline and commitment to quality, and was promoted to Sous Chef in 2008. Breck brings a wealth of knowledge in West Coast cuisine, and constantly incorporates the best of BC, from fresh seafood to local produce into his cooking.

"Being in an intimate atmosphere like Gusto, has allowed me to be creative while constantly educating my palate in Italian classics. This makes my experience here at Gusto exciting and meaningful."

Restaurant Manager - Paul Garbini

Restaurant Manager, Gusto di QuattroPaul found his passion for Italian food and wine at an early age in the kitchen of his family home rolling pasta dough for his mother, while his father crafted questionable wine in the basement. A summer job as a busboy working for Umberto Menghi solidified his interest in fine dining and opened the door to a career dedicated to the study and enjoyment of the best in wine and food.

Fast forward twenty years, and Paul builds on his experiences, including a short-term move to Italy, offering guests at Gusto a dining experience ingrained in culture. He continues to deliver the philosophy his father taught him as they harvested tomatoes, figs, zucchini and countless other fruits and vegetables from the garden, "food is life."

Assistant Manager - Alyssa Hamer

Assistant Manager, Gusto di QuattroA constant desire to hone her knowledge of wine and food, and an enthusiasm for providing guests with a unique and memorable experience has led Alyssa to an exciting position as Assistant Manager at Gusto di Quattro. With almost a decade of experience in the restaurant industry, Alyssa is keen to build on Gusto’s reputation as an elegant and inviting dining destination. Adding a fresh and youthful approach, you will be as likely to chat with Alyssa about her passion for wines, local foods and all-things-chocolate, as her latest experiences in Latin America and her background in Anthropology.

"I love that our restaurant brings together many different types of people, and that we can be a part of gatherings which run the gamut from sixteenth birthdays to sixtieth wedding anniversaries, and all that's in between."