Opening a bar in Vancouver in 2026 can cost of upwards of over a million dollars - and that's before you've even served a single drink. So what does it take to sign a lease, survive the build-out, and create something that lasts? I recently sat down with four veterans of Vancouver's hospitality scene to talk through exactly that.

Andrew Kong and Max Curzon-Price are two of the city's best bartenders, most recently behind the award-winning bar program at Suyo. Andrew's currently holding things down at Nomo Nomo, and Max at Elisa, while they both work toward opening day of their new joint venture, Bar Supernova. It's still in the early stages (lease negotiations are underway), but the dream is already becoming very real - as well as the attached uncertainties. I wanted to know what they're feeling, what they've learned so far, and what they're hoping to build.

To help put their experience in context, I invited two people who've been through it all before: James Iranzad, co-founder of Gooseneck Hospitality, the group behind Bells and Whistles, Lucky Taco, and Bufala; and Dallah El-Chami, co-founder of the beloved Superbaba and Mish Mish. Both have navigated the fog of opening, managed to keep the lights on through various ups and downs, and come out the other side with hard-won perspectives on what the hospitality business actually looks like, including lease structures, P&L reports, debt repayment, and all the other things nobody tells you about until you're already in it.

We also got into the bigger picture, inspired by a searingly honest Toronto Life column about why restaurants close, written by chef/restaurateur David Schwartz last month (January 13th, 2026). In '“The gap between perceived value and the true cost of doing business is becoming unmanageable”: Chef David Schwartz on why your favourite restaurants close', Schwartz argues that the gap between what diners think a meal should cost and what it actually costs has become unmanageable. Then we took it one step further by posing the question, could dynamic pricing be part of the solution? I made the case for it in my recent column for Medium, 'Dynamic Pricing Could Save Restaurants. Too Bad We Only Like It When It’s Called ‘Happy Hour’', and I wanted to hear what four people with serious skin in the game actually think.

There's no roadmap for opening a bar these days. But this conversation gets pretty close.

Recently, I sat down for a discussion with my good friend James Iranzad (co-owner and operator of Gooseneck Hospitality), along with two of the city's most respected chefs, Joël Watanabe (Kissa Tanto, Bao Bei, Meo) and Ron McKinlay. McKinlay is a Vancouver-born chef who has spent the past nine years in Toronto as the Executive Chef at Canoe in Toronto. Earlier this year, he left that position in order to focus on travelling, collaborating, and cooking around the world - including at a special dinner with Gus Stieffenhofer-Brandson, Executive Chef of Published on Main.

Together, we dug into the topic of current chef culture; including how leadership has shifted, what awards actually mean, and the real challenges of running a functional, creative and healthy kitchen in 2025. We also talked about the beauty of collaboration, the grind behind big-name restaurants, the music that shaped Ron's early cooking years (plenty of hip hop), and how chefs stay inspired over the course of their careers. If you care about where restaurant culture is heading, you’ll get a lot out of this one.

If you have questions, observations, or ideas for future episodes, email at trackandfoodpod@gmail.com

Once again, I'm joined by James Iranzad (Gooseneck Hospitality) and James Langford-Smith (Pamplemousse Jus), as we dig into a few topics that have been top of mind lately...

We kick things off by unpacking what the BCGEU strike has meant for the hospitality industry, and how we can better protect ourselves during future labour negotiations. From there, the discussion shifts to Nikki Bayley’s latest, and we imagine curating our own version; we touch on the recent New York Times feature following two restaurateurs, with limited money and experience, trying to open restaurants in NYC; wrapping it all up with a recent Vancouver Sun column about the rise of food content creators, and how social media is shaping the way diners experience food culture in Vancouver.

Always good fun when we chat. Enjoy!

The 38 Best Restaurants in Vancouver, According to a Local Expert - Eater

Opening a Restaurant in New York Is No Picnic. - New York Times

How food content creators are transforming Vancouver’s restaurant scene - Vancouver Sun

If you have questions, observations, or ideas for future episodes, email at trackandfoodpod@gmail.com