"Thoughtful, sincere and unassuming yet an unswerving perfectionist. John is a consummate host who in 22 years of business, has placed his brand of understated West Coast cuisine firmly on the map."
Tim Pawsey, Northwest Palate Magazine

John Bishop
John Bishop's love for cooking began when he was a child growing up in Newton Powys, Wales.

Starting out by helping in his mother's kitchen to eventually as a young man learning the formal requirements of traditional French food preparation at a hotel school. After working as a chef in Great Britain, John moved to Vancouver in 1973.

Shortly after arriving he met and fell in love with his future wife Theresa. Together they have two wonderful children, David and Gemma.

It was during this period that John began his career in Vancouver with local restaurateur Umberto Menghi - first as head chef then eventually becoming Maitre'd. At the urging of friends and investors during the recession of 1985, John opened Bishop's.

Since then, Bishop's has consistently been one of the city's top restaurants. Annually the restaurant receives top grades from local as well as all the respected North American guides.


Abel Jacinto— Maitre D'
Abel Jacinto started his hospitality career in Algarve, Portugal, his native country. After finishing his mandatory military service, the young man ventured into the restaurant business.

A couple of years later, Abel found himself working with international guests on various cruise lines travelling and serving throughout the world. It was on one of these cruises that Abel met and eventually married Laurie, a co-worker who happened to be from Vancouver.

Abel's professional life in Vancouver began almost immediately as a sommelier for Bishop's. Eight years later, he was promoted to Maitre'd. Abel has proven himself to be a great leader for the team at Bishop's.

After 12 years, he continues to take pride in overseeing the cellar and wine list. Abel has long since established relationships with the many regular guests and continues to make new customers feel welcome while ensuring everyone receives the best possible service.


Andrea Carlson—Executive Chef
Ms. Andrea Carlson

Chef and gardener - at first glance, one wonders what these two seemingly diverse fields have in common. In the instance of Bishop's Executive Chef Andrea Carlson, they represent two aspects of her passion for cuisine based on the fresh, organic, seasonal and local ingredients.

A graduate of the Dubrulle Culinary School (now part of the Art Institute of Vancouver), Chef Carlson honed her culinary skills under Executive Chef Rob Clark at Vancouver's famed C Restaurant, first as a pastry chef and later as Sous Chef. While at C Restaurant, she pursued her interest in plants and gardens by taking courses in landscape design. From C, she moved to Victoria to work under Chef Edward Tuscon at the multi-awarded Sooke Harbour House with its famed edible landscape.

While you can take a gardener away from the garden and put them in a kitchen, you can't take the passion for growing out of the gardener who happens to be a chef. The experience at Sooke Harbour House, with its extensive garden and commitment to organics, led Chef Carlson to take courses on organic farming. A stint of 'woofing' (willing workers on organic farms) saw her designing and installing a kitchen garden for the on-site restaurant at the Tofino Botanical Garden – an opportunity to combine both her interests.

The time at Sooke reinforced Chef Carlson's passion for local, organic ingredients grown and produced in a sustainable manner. The next step in her career was an easy one – back to Vancouver as Chef de Cuisine at Raincity Grill, a restaurant also dedicated to local and seasonal cuisine. While there, Chef Carlson created the first-ever restaurant menu in Vancouver based on the 100-Mile Diet. During her Raincity tenure, the restaurant became known for its variations on the 100-Mile Menu and its many seasonal menus highlighting local produce at its peak of perfection.

In 2007, Chef Carlson jumped at the chance to become Executive Chef for the legendary John Bishop at his eponymous restaurant. Chef Carlson brings her next-generation sensibilities to the 'locavore' movement started by Mr. Bishop more than 20 years ago.  It's a match made in heaven.