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 Story

Our Mission: Every Guest Leaves Happy™.

Born on the West Coast and growing across Canada, Cactus Club Cafe offers the best in global cuisine using local, fresh ingredients served in a vibrant, contemporary setting.

Our service is attentive, warm and unpretentious. Our people are passionate about delivering food and experiences that will keep our guests coming back again and again.

Cactus Club Cafe’s culinary vision is led by Canada’s first Iron Chef America champion, Rob Feenie.

Chef Rob Feenie is part of Cactus Club Cafe’s world-class, award-winning culinary team and he resides as Executive Chef at the Test Kitchen.

Chef Feenie blends his talent for creating elegant, globally inspired cuisine with his passion for simple dishes using fresh, local ingredients. In both 2014 and 2015, Cactus Club Cafe was named Best Downtown Restaurant in Vancouver Magazine’s Restaurant Awards.

Our Culinary Team

Since 1988

Like many before him, Richard Jaffray spent a good amount of his teenage years waiting tables. By the time he turned 19, he realized he had a passion for the restaurant business that could go far beyond a part time job.

In 1986, Richard opened his first restaurant, Café Cucamongas, selling cappuccinos, sandwiches and ice cream. In 1988, at the age of 23, he sold Cucamongas and opened the first Cactus Club Cafe in North Vancouver, British Columbia. The goal was to offer a fun, upscale restaurant where you would be welcomed with great food and friendly service in a relaxed, unpretentious atmosphere.

In its first 25 years, Cactus Club Cafe grew to include 25 locations and employed 2,000 people. Today, the restaurant is a national brand and is experiencing the fastest growth in its history.

Although some things have changed through the years, the original Cactus philosophy remains intact: continuous improvement and the highest quality is sought in every menu item, every design element and every aspect of the guest experience.