Accents Restaurant was established in April 1998 by Igor Nagez and Jeffrey Poirier and has acquired the reputation for its unique menu. Excellent food, good service and exceptional value - reflected in multiple awards we have won.

Famous for organizing some of Vancouver’s best Banquets and group functions (on premises and outside), we have some of the highest repeat customer return, estimated to over 90%, as well as most of our new guests have been referred to visit our restaurant by their friends, who have already tried our food.

Our food is representing an entire European continent, stretching from as far as Russia down south to the Caucasian mountain regions, followed by central European and Mediterranean cuisines and ending with French and British dishes. We on purpose avoid introduction of dishes not related to Europe, even though our chefs are skilled enough to prepare wonderful eats from almost any world’s cuisine.

Our executive chef – Igor Nagez, widely recognized as a top Russian chef on the entire American continent, is the mastermind of our entire menu. His personal record of creating a menu of 257 dishes in one day, all of which proved to be very successful, was set yet in May 1996. Thousands of new dishes were created and perfected since then, and even though our menu is simply huge, when compared to any other restaurant, it represents only a tiny fraction of Igor’s dishes; which can be successfully executed in a commercial kitchen within a timeframe limited to only 15 minutes. Creating great food in Igor’s opinion is the easiest part of his job, making sure that each dish is flawlessly and consistently executed under the stress of a fast paced service we offer is hardest. Before a dish is considered to be placed on our menu, Igor envisions its execution in combination with each other dish already existent on our menu in random combinations and makes sure that it will not slow down the kitchen’s performance.

Our sous-chef - Jeffrey Poirier, who apprenticed in Montreal’s finest French restaurants, and worked with Igor side by side since 1995, has extended his cooking abilities way beyond French cuisine. He is responsible for such staples on our menu as “Goat cheese strudels”, “Caesar salad” and “Baked escargot”. While Igor runs a variety of duties in all parts of kitchen and beyond, Jeff is the guy who ensures consistent production of all orders in a timely manner.

And the last, but not least of our chefs – Joseph Whitten has apprenticed in our kitchen since 2002. His talent has added to our menu “Crab wraps”, “Sole rolls” and our best seller “Roast lamb with smoking Josephs’ sauce”. But Joseph’s greatest input in our success is his deep knowledge of wine and beer pairings with our food -  the knowledge he acquired wile working in the beverage distribution industry in California before joining our team. With Joseph’s arrival our restaurant’s popularity has been increasing every year at the double digit rates.

We’re always devoted to deliver only great value and consistent quality at affordable prices, which we achieve by exercising the highest productivity levels in our industry.