Head Chef & Owner, Eduardo Bilardello began his culinary career in Sicily at just 14 years old. He travelled & worked throughout Europe before making his way to Vancouver in 1990. After working in several establishments of varying styles, discovering the trends of the West Coast, & sharing his passion for cooking as a teacher in culinary school, Eduardo decided to ignite his passion into a new project. In 2003, over a span of two days, Brioche was born into a pre-trendy Gastown. Eduardo saw opening Brioche as an opportunity to incorporate traditional Sicilian cooking & culture into the West Coast context using fresh & simple ingredients. The unique fusion of Italian & North American cuisines is mouth-watering & leaves you wanting more. 

As Gastown has risen in its popularity, Brioche has closely followed, becoming a popular destination for locals & tourists alike. Almost 19 years later, the story of Brioche continues in our exciting Water Street location, so you can continue to experience the flavour & charm of Brioche & its Sicilian roots.