Written By Sol Kauffman Places / Restaurants / Victoria Sep 16, 2014 The Practice of Patronage at Padella Bistro SHARE VIA: Facebook Twitter PinterestThe struggle between quality and cost is at the core of every restaurant. How expensive it is to buy high quality ingredients and to lavish time, attention, and skill on dishes has to be balanced with the prices on the menu and getting bums in seats — customers aren’t the only ones that need to eat. And in an industry where owners take on so much risk, it’s rare to find a restaurant where the chef has real control over the menu. Thankfully for the residents of Estevan Village, Padella Bistro is one of Victoria’s clearest exceptions.If you haven’t visited this spot yet, there’s plenty to look forward to. Co-chefs Kyle Gignac and Zoe O’Doherty, previously of the late La Piola, have created a locally focused menu that applies Italian-style cooking to the fruits (actually, mostly vegetables) of Vancouver Island. “We sometimes say we cook like an Italian would if they found themselves on the island,” says Kyle. “It’s all about fresh, local and what’s good right then and there.”Fresh pasta made in-house is the star, from hand-curled potato gnocchi to the flat, ribbon-like tagliatelle, served with highlights like Salt Spring Island mussels, summer squash and double-smoked bacon. In appropriate bistro style, and befitting the restaurant’s small kitchen, there are under twenty items on the menu — but don’t worry, with much of the list changing seasonally, you’ll always have lots of new things to try. The menu is paired with a well-researched and hand-picked winelist by certified sommelier Vincent Vanderheide, who has helped build a very successful practice of Sunday evening wine dinners featuring representatives from a range of local vineyards.The unique menu owes its existence to the stellar relationship between Padella’s chefs and owner. It was only a couple years ago that the well-regarded Paprika changed names under the stewardship of owner Geoff Parker and became a casual Italian-style bistro. In 2013, Kyle and Zoe were hired to take over the kitchen and slowly began to shape it towards their vision — but it wasn’t until Calgarian real estate mogul Thomas Goszczynski purchased the restaurant almost a year later that Padella came into its current form.With Thomas’ developer connections and capital, Kyle and Zoe were able to expand and improve the cooking space, buying additional equipment and as a bonus, painting the ceiling into a starfield. “So often a restaurant will keep pouring money into the front of house and leave the kitchen to rot almost,” says Kyle. “It was the first time in a long time that any substantial money had been put into the kitchen, which was crucial if we wanted to keep doing the things we’re doing.”With a background in commercial property management but no restaurant experience, Thomas had realized the potential of Padella’s chefs in his frequent visits as a regular patron. For him, one of the clues was consistently hot plates and food, a level of attention to detail he noticed was absent in many other restaurants. “Before Thomas bought the place we simply knew him as this slightly peculiar man who was always complimenting us on the temperature of the soup,” said Kyle.Now that Thomas owns the place, he’s happy to let the staff do what they do best. “It gives me pleasure to create a scenario where they can spread their wings and achieve their professional goals; I feel at home, I’m a part of it and I think it works great for everybody.”For Kyle and Zoe, both of whom have been working in the industry for 25 years, it’s a dream job, and they are duly appreciative. “We feel good about what we do and bring a sense of ownership to it,” says Zoe. “We spend a lot of time here.” The two chefs plan to buy into a partnership with Thomas over the next few years to formalize their commitment to Padella. “Thomas has lived up to every single thing he’s promised,” says Kyle. “Everything he’d said he’d do he’s done, so we try to do our best back.”“Thank you,” says Thomas, grinning from across the dining room. Kyle nods.“Thomas is one of the good ones.”Padella BistroLocation: 2524 Estevan Ave. Victoria BC. V8R 2S7Contact Us: 250.592.7424 firstname.lastname@example.orgItalianpadella SHARE VIA: Facebook Twitter Pinterest Written By: Sol Kauffman Vancouver-born photographer, writer and designer Sol Kauffman has had his hands dirty in restaurant kitchens for years, washing dishes and slinging pizzas. In 2008 he moved to Victoria to pursue a BFA in Creative Writing at UVic ... Read More You may also like First Look / Restaurants / Victoria July 31, 2020 The Palms Launching a restaurant in the middle of a pandemic may seem counterintuitive, but don’t tell that to Rob Ekstrom and Darren Cole – the two ... Read More Destinations / Travel March 3, 2020 Grand Velas Riviera Maya Resort Continued from March | April EAT magazine’s Best of Asia in Mexico. by Shelora Sheldan The morning after the Taste of Asia event, after ... Read More Food Events / Food News September 18, 2019 EAT Buzz Up-Island & Tofino September|October 2019 The Buzz Up-Island It’s high time for festival season! I anticipate this time of the year all year long when fresh produce is in abundance, ... Read More Chefs / Food Events / Food Pairings / Restaurants / Review July 29, 2019 Creatives Collaborate – Veneto’s Chef Jamie Huynh and Toptable’s Chef Kristian Eligh Creatives Collaborate—at first glance, the title suggested storytelling, workshops and artistic endeavours. A hotbed of artful storytelling in ... Read More Events / Family / Food Events / Press Release / Restaurants July 15, 2019 Family Dinner Series at The Courtney Room The Courtney Room is excited to announce a family dinner series, with three dates throughout the summer, starting this Sunday, July 14th. ... Read More Events / Family / Victoria July 11, 2019 More Than Just Cracker Jacks at the Old Ball Game On June 7, the Victoria HarbourCats played their home opener game at Wilson’s Group Stadium at Royal Athletic Park against the two-time defending ... Read More Comments are closed.