Find Us Onsite + Say Hi

Anthony Lecce is a restaurant management expert with over 25 years of experience, including roles as Food and Beverage Manager at Hudson Group at Vancouver International Airport (YVR) and General Manager at several restaurants and bars. With a strong focus on customer satisfaction, Anthony is dedicated to providing memorable dining experiences and ensuring every guest feels valued. He is known for his hands-on approach, always engaging with customers and creating a welcoming atmosphere. His passion for hospitality, combined with a genuine love for connecting with guests, has made him a standout leader in the industry.

Steve is a dedicated chef specializing in French, Italian, Japanese cuisines, and farm-to-table cooking. With experience at Michelin-starred restaurants like "Forchetta" and "L'ATELIER de Joël Robuchon," he emphasizes fresh ingredients, innovative flavors, and traditional techniques.

Steve is actively involved in the new menu development process at Hestia, collaborating with chefs, combining his skills and knowledge, and incorporating customer feedback to enhance dish quality. Continuously learning through workshops and travel, Steve is excited to share his culinary passion and explore new techniques.

Jessica brings a unique blend of expertise to her role as Wine Director at Hestia Richmond. After graduating from UBC with a Bachelor's degree in Nutrition Science, she obtained her WSET Level 4 Diploma in Wines and Spirits in 2017. Jessica has gained valuable experience as a Business and Costing Analyst at Authentic, a Cellar Room Buyer at Legacy, and a Wine Consultant at Everything Wine. Now making her debut as a restaurant Wine Director, Jessica is excited to offer a unique and balanced selection of wines that perfectly complement our menu.

Originally from the Philippines, Lorenz brings a wealth of experience from popular local restaurants such as The Greek and Anatoli Souvlaki. Known for his meticulous attention to detail, Lorenz is passionate about delivering exceptional culinary experiences. "If you're going to fall, fall forward," perfectly captures his dedication and drive to continuously improve and innovate in the kitchen.

Tony from Korea brings a rich culinary background to our kitchen. A certified Red Seal Chef, Tony has honed his skills in some of Vancouver's most prestigious establishments, including The Vancouver Club. Known for his creativity and always bringing a positive attitude, Tony is dedicated to crafting dishes that delight and inspire.

Damon earned his degree in Hospitality Management and joined as a founding member in the opening of the Hestia Kitsilano location. He later joined the Richmond location to further support the brand's expansion. Damon is dedicated to providing high-quality service and is known for being a supportive team player.

Raised in Vancouver, Cindy brings over eight years of culinary experience to Hestia Richmond. She has steadily advanced through various roles in the industry, most recently serving as Kitchen Manager at Do Chay, where she quickly rose from a line cook to a leadership position. Before joining Do Chay, Cindy honed her skills at Bistro Verde and BC Kitchen refining her culinary techniques. Her dedication to mastering kitchen operations and team management makes her an invaluable asset to our team.

With roots in Hong Kong, Connie has developed a rich background in the global hospitality industry. Having held the position of Restaurant Manager at esteemed establishments like Shangri-La International and Swire Hotels, Connie has refined her skills in delivering exceptional service. Now, with a hospitality degree from Vancouver, she is excited to bring her expertise to Hestia Richmond, ensuring an outstanding experience for every guest.