All of our restaurants accept reservations; however, we save a large portion of our seating for walk-in guests.

Please call 604.620.7410 to reserve your table.

Our Culinary Team

Chef Rob Feenie is one of Canada’s most recognized and celebrated chefs. At Cactus Club Cafe, Chef Feenie leads the culinary team, blending his talent for creating elegant, globally-inspired cuisine with his passion for simple dishes using fresh, sustainable ingredients.

Growing up in Burnaby, BC, Chef Feenie first developed a curiosity for international cuisine over countless traditional family dinners at his Japanese neighbours’ home. This early experience was followed by a high school exchange program where he was first introduced to European chefs and techniques. At 20, Chef Feenie attended the Dubrulle Culinary Institute in Vancouver and upon graduating, became a sous-chef in some of Western Canada’s top restaurants, notably Le Crocodile and Cherry Stone Cove in Vancouver, and The Rim Rock Café in Whistler.

While at Le Crocodile he began a series of work and educational trips, or stages, throughout Europe and North America, starting in Alsace with Chef Emile Jung at Au Crocodile and Chef Antoine Westermann at Le Buerehiesel, both Michelin three-star rated restaurants. In North America he worked with Chef Charlie Trotter, at Trotter’s Restaurant in Chicago, and Chef Jean-Georges Vongerichten at Jean-Georges in New York.

In 1995 Chef Feenie opened the internationally celebrated Lumière Restaurant in Vancouver, followed by Lumière Tasting Bar and then Feenie’s, a more casual Canadian bistro, next door to Lumière, in 2003. Throughout his career, Chef Feenie has received international culinary recognition, including the coveted Relais Gourmand and Traditions et Qualitè designations, in addition to the Mobil Travel Guide four-stars designation and the AAA Five Diamond Award. In 2009 and 2011, Chef Feenie won the Vancouver Gold Medal Plates competition.

Chef Feenie has published four cookbooks: Rob Feenie’s Casual Classics, Rob Feenie Cooks at Lumière, Lumière Light and Feenie’s. He also starred on New Classics with Chef Rob Feenie on Food Network Canada for five seasons. In 2005 Feenie became the first Canadian to win on the popular television show Iron Chef America by defeating Chef Masaharu Morimoto.

Sebastien Le Goff
Service Director & Sommelier

A highly talented and respected veteran of the Vancouver and Canadian restaurant scene, Sebastien Le Goff brings one-of-a-kind expertise to Cactus Club Cafe’s menu development and operations management teams.

Le Goff’s esteemed career as a sommelier and restaurant manager has been built in top rooms throughout Vancouver, across Canada and around the world. Most recently, he served as General Manager for db bistro moderne at the prestigious Marina Bay Sands Hotel and Casino in Singapore where he oversaw the opening and day to day operations of the restaurant. Closer to home, Le Goff’s experience includes: Director of Operations and Beverage Manager with Uva Wine Bar and Cibo Trattoria, which during his tenure was voted “Best New Restaurant in Canada” in 2009 by enroute Magazine; Director of Operations and Wine Director at Lumière and Feenies; Restaurant and Wine Director at CinCin; and various roles at select Oliver Bonacini Group restaurants.

Le Goff has achieved numerous professional accolades, including: BC Restaurant Hall of Fame Induction - Industry Award, Front Of House (2012); Western Living Sommelier of the Year (2008); Vancouver Magazine Wine Awards judge (2006, 2007, 2008, 2009); Wine Access Magazine national wine awards judge (2006); and the BCRFA (British Columbia Restaurant Food Association) & ISG (International Sommelier Guild) Sommelier of the Year award (2006).


Working alongside Chef Feenie, our talented team of over 30 Red Seal Chefs and over 100 Red Seal Apprentices are passionate about creating, innovating and educating to enhance your every experience.
Cactus Club Cafe proudly sponsors the largest number of chef apprentices in Western Canada for the nationally recognized Red Seal Certification Program.