Bacchus is defined by the skill, talent and diversity of our team. We are talented individuals who work in harmony and are committed to providing the most memorable dining experience for our guests. Individually we are passionate and enthusiastic about what we do and together we are able to collaborate and cohesively execute our Relais & Châteaux standards. We share the same goals, and have a valuable responsibility in accomplishing them. It is our team’s talent, dedication, communication, professionalism and the pursuit of excellence that makes Bacchus greater than the sum of its parts.
EDWARD SWEETMAN, Food & Beverage Manager
Edward Sweetman started his career studying Hotel and Restaurant Management at SAIT in Calgary. After Graduation, Edward discovered his passion for working in elegant restaurants working as a server in the historic Rob Roy dining room at the Banff Springs Hotel. Moving back to Calgary, Edward followed his passion, working in a French Restaurant La Caille on the Bow, and in 1997 joined the opening team at Carver’s Steakhouse in the position of Assistant Maitre D’. In 2003, Edward began his education as a Sommelier with the International Sommelier Guild. Edward moved to Vancouver in 2004 spending five years as the General Manager at Top of Vancouver Revolving Restaurant. Completing his Sommelier Diploma in 2007, he moved to The Wedgewood Hotel in 2009 starting has Assistant Food and Beverage Manger. In 2010, Edward moved into the Food and Beverage Manager role. Edward enjoys leading and sharing his passion for hospitality, wine, and spirits with his team and guests.
FAROUK PARBATANI, Restaurant Manager
Farouk Parbatani has been with the Wedgewood Hotel team for the last 15 years. He has been and he will always be passionate about the hospitality industry.
KYLE JOHNSTONE, Restaurant Manager
Kyle Johnstone is a Vancouver native who first started in the restaurant industry bartending as a side job while acting and modeling. He held positions at some of Vancouver’s finest lounges and restaurants, including Sugar & Sugar, Rare, Red Square and The Edge before joining The Glowbal Group shortly before the 2010 Olympics. Kyle spent over 6 ½ years with Glowbal at most of their restaurants, first as a restaurant manager at the original Yaletown Glowbal, followed by Italian Kitchen and several years at COAST as the Maitre d’, where his team was awarded the 1st Annual Silver Service Award by the BC Les Clefs D’Or in 2014. Finally, Kyle was a key member of the opening team of the new Glowbal at TELUS Garden in 2015 serving as the Maître D’, before joining Bacchus in the autumn of 2016. Kyle brings an abounding passion and soigné expectation for hospitality and guest experience, with a high level of customer service.
VINCENZO MAMBUCA, Maître D’
Vincenzo Mambuca completed his Hospitality Degree from Passarelli Via San Marco in Salerno, Italy in 2005. Vincenzo then decided to start his career working in Roma, in one of the busiest restaurants in Piazza De Spagna called Birreria Viennese. Vincenzo later moved to London, England where he could hone his English and gain more experience in the industry. Vincenzo was able to work himself up to one of central London’s most prestigious hotels, Intercontinental Hotel – Hyde Park with IHG. He was eventually promoted to the position of Supervisor, where he managed over 50 employees for some of London’s biggest events, including Wimbledon, British Polo Days and the London’s 2012 Summer Olympics. Vincenzo was able to gain invaluable experience from hosting private government and corporate meetings, as well as celebrity and royal events. In June 2015, Vincenzo relocated to Vancouver, Canada with his now wife and joined the Wedgwood Hotel as Assistant Manager. He has since been promoted to Bacchus Restaurant & Lounge Maître D’ in October 2016. Vincenzo is passionate about fine dining, wine and impeccable 5-star service.