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If anyone was born and raised for a career in the restaurant industry,
it’s The Village Pub’s Owner Tim Stannard. In addition to growing up in
San Francisco, one of the world’s great restaurant cities, some of his
earliest childhood memories include standing on a bucket, peeling
carrots in the kitchen of San Francisco’s Prego Restaurant while his
mother, who worked for Spectrum Foods, met with the staff. Even from
that precarious position he knew he was headed for a career in the
restaurant industry.
Attending classes at U.C. Berkeley, during the day, Stannard worked
nights and weekends in some of the country’s top restaurants and learned
from some of the industry’s best. While managing Il Fornaio in San Francisco,
Stannard created a relationship with Larry Mindel whom he credits for
teaching him the true business of the restaurant industry. Stannard’s
desire to learn took him to the acclaimed Bix Restaurant where under the
guidance of Doug Biederbeck he worked in every position of the restaurant,
from behind the scenes to serving as manager for over four years. “Doug
had me doing everything from parking cars to acting as Maitre D’. I owe
everything I know about restaurants and what service truly means to him.”
With his hard earned degree in hand, Stannard responded to the call
of the restaurant industry and accepted the position as Director of Food
and Beverage for PlumpJack Management Group which he held from
1996-2000. In this challenging position Stannard further developed
his talent for problem solving and orchestrating his staff to create
a seamless restaurant experience for guests.
With The Village Pub, Stannard finally gets to direct his passion for
quality and service, and knowledge of the industry towards a more
personal project. “I believe there are too many rules in life, there are
rules when you go the library, there are rules when you park your car.
It is my goals with the Village Pub to create a restaurant that breaks
down these barriers and becomes a haven from the everyday pressures
of life,” says Stannard. “We want guests to feel like they are in the
ultimate living room, where they can have whatever they want, whenever
they want it, without pretence and always with constant attention to
detail. I’ve always wanted to create a place where there’s a sense of
community both in and around the restaurant,” says Stannard.
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