At the Georgian Court Hotel Downtown Vancouver you will find an award winning Vancouver fine dining restaurant for over 40 years. A menu that moves with the times and served in the grand manner, with a passion for detail. Warm, friendly atmosphere. Swiss-French and West Coast cuisine.

History

The William Tell Restaurant began in 1964, with founder Erwin Doebeli and two partners, emphasizing personal service, leisurely dining and a European approach to food. In 1971, the partners decided to separate by mutual agreement, and Erwin continued his passion for excellence and customer satisfaction.

In 1983, the restaurant moved to its present location in the newly built Georgian Court Hotel. Since then, the restaurant and Erwin have received innumerable awards and accolades. In this past year alone, The William Tell has been recognized with top awards from The Vancouver Sun, Vancouver Magazine, WHERE Magazine, and the AAA.

The BC Restaurant Food Services Association recently bestowed “Restaurateur of the Year” upon Erwin, as well as inducting him into the newly established Restaurant Hall of Fame. In recognition of his long-standing support of the Rotary Club Charities, he was the recipient of the Paul Harris Fellowship award, Rotary International's highest designation. The City of Vancouver issued a Proclamation for “Erwin Doebeli Day” October 18 th , 2005.

After a long and illustrious career, Erwin and his wife Josette who has also been active in the business for many years, began a well-deserved retirement in May 2005 and took off for an extended visit to Switzerland and other parts of Europe.

Executive Chef: Preston Kittle Jan 19th, 2009

Philippe Doebeli, owner/manager of The William Tell Restaurant is pleased to announce the appointment of Preston Kittle-Jago as Executive Chef, upon the retirement of Christian Mosimman.

At 23, Preston is one of the youngest chefs in over 40 years of The William Tell, and he is supported by an equally young team. He is passionate, diligent and innovative.

Kittle –Jago was born in Richmond, BC, and as a young boy his interest in cooking developed from the TV show Iron Chef. He was most impressed with the chef’s abilities to create and form delicious dishes. During high school his attention and skills were captured in the cafeteria. After high school, he took cooking courses at Malaspina University.

After working at the White Spot he became a breakfast cook at the Sheraton Hotel, followed by working at the Eliixir.

Preston started with The William Tell by working in the Bistro kitchen, and graduated through Garde Manger, Entrementier, Pâtissier, Sous Chef, then Chef January 2009. He truly found his place at The William Tell and is now joined by the return of Perry Deconinck as Sous Chef at his side.

For more information, please visit the offical website: http://www.thewilliamtellrestaurant.com