Patrick’s Passion - New Chef adds Sizzle to Innovative Asian Menu at Sanuk Restaurant
(Victoria, British Columbia) – Victoria’s former Hugo’s Grill has been completely transformed, with an innovative menu, new staff, and a new name, Sanuk, a Thai word roughly equivalent to "the pursuit of happiness" or the French "joie de vivre." With these changes comes a passionate new chef who is sculpting a truly original slant on Asian cuisine.
Chef Lynch is a master at combining fresh regional and seasonal ingredients with a heaping handful of innovative spirit in his tribute to Asian cuisine. Cross cultural influences are showcased in selections such as Mongolian Lamb and Goat Cheese Pizza with Cucumber Raita, while his Le Cordon Bleu culinary training shines in desserts such as Chocolate and Chili Pots with Cardamon Crème Chantilly. Consultant sommelier Brian Storen has risen to the challenge and artfully paired local wines with Chef Lynch’s creations.
Winnipeg born Patrick Lynch, a graduate of L'école Cordon Bleu in London, England gained his first work experience at London’s famed Claridge’s Hotel. Patrick’s love affair with Asian cuisine began during an extensive sojourn through Thailand and Cambodia. A threat of civil war in Cambodia was enough to persuade him to come home to Vancouver, first becoming sous chef at Wild Rice, then head chef at Monsoon before arriving in Victoria to realize his dream of creating a truly unique menu.
Victoria-born Stuart Bruce, has been brought in from Preferred hotels to manage the front-of-house. Pulling him away from following his other career in fine art & design, a colleague enticed him into gourmet restaurants where he discovered an enthusiasm for local foods and wines. After helping to open the Brentwood Bay Lodge’s Arbutus Grille, and later with Preferred resort Hotel Grand Pacific, Stuart wishes to create a venue for people to experiment with their notions of pairing their food. Local wines, in-house beers, unusual cocktails, exotic teas and anything that may surprise and tantalize are available and encouraged to match up to the flavors offered on the menus.
Sandy Nygaard, of Nygaard Interior Design, provided the visual palette, re-designing with warm textiles and wonderful woodwork. The contemporary eastern flavor is captured with burnt red, black and gold accents with accents of custom designed lighting evocative of conch shells and silk worms.
Hugo’s Brewhouse will continue as an in-house microbrewery with masterful mixmeister, Benjamin Schottle. Just add Chef Lynch’s hip new pan Asian menu to the lighter fare and taste the difference!
Sanuk’s doors are open, the new menu is created, the renovation completed, wines selected, new table settings chosen and the staff is ready to welcome guests in their dining "of happiness".
Media Contact:
Nora Weber
TerraCom Communications Group
P: 604 504 4457
E: noraw@terracomgroup.net
Patrick’s Passion - New Chef adds Sizzle to Innovative Asian Menu at Sanuk Restaurant
Winnipeg born Patrick Lynch, a graduate of L'école Cordon Bleu in London, England gained his first work experience at London’s famed Claridge’s Hotel. Patrick’s love affair with Asian cuisine began during an extensive sojourn through Thailand and Cambodia. A threat of civil war in Cambodia was enough to persuade him to come home to Vancouver, first becoming sous chef at Wild Rice, then head chef at Monsoon before arriving in Victoria to realize his dream of creating a truly unique menu. 
Sandy Nygaard, of Nygaard Interior Design, provided the visual palette, re-designing with warm textiles and wonderful woodwork. The contemporary eastern flavor is captured with burnt red, black and gold accents with accents of custom designed lighting evocative of conch shells and silk worms.
