A penchant for seasonality and a hyper-local focus are just two of the many culinary qualities that Head Chef Jesse Zuber brings to the menu at Cibo Trattoria and Uva Wine & Cocktail Bar.


Vancouver born and raised, Zuber began his back-of-house career at Feenie’s in Kitsilano, joining the team on a whim while pursuing a degree in mathematics at UBC. After discovering that he had tapped into an unrealized passion and found new purpose as part of the hum and throttle of the kitchen, he traded in the calculator for a set of chef knives and never looked back.


After a few stops as a sous in Vancouver, he headed east and helmed kitchens at Ayden Kitchen & Bar and Little Grouse on the Prairie in Saskatoon, helping the latter earn a coveted spot on the annual compilation of Canada’s 100 Best Restaurants in 2017. A year later he became a familiar face across the nation when he appeared as a contestant on the sixth season of The Food Network Canada’s Top Chef Canada.


In 2019, Zuber returned to his West Coast hometown and joined the team at sister establishments Cibo and UVA, where he is able to indulge his love of preparing seasonally inspired dishes with a rustic-yet-elegant Italian flair that showcase the very best local suppliers and products that BC has to offer.


“There’s an incredible passion and excitement shared by staff and guests alike at Cibo and UVA and the breadth of talent from the front of house to the kitchen and bar is second to none,” he says. “It just further underscores the message that Italian dining is built around that concept of family, and that’s the type of bond we all share here.”

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