Paul Grunberg

Paul Grunberg is one of Vancouver’s most respected and influential restaurateurs. He has launched, operated, and cultivated some of the city’s most celebrated dining establishments, including Chambar, Market by Jean-Georges at the Shangri-La Hotel, and Bao Bei Chinese Brasserie. In 2011, he opened his first restaurant, L’Abattoir, successfully blending global fine dining elements into one of Vancouver’s premier culinary destinations.

In 2015, Paul partnered with Craig Stanghetta to open Osteria Savio Volpe—a warm and lively Italian restaurant that quickly became a staple in the city’s dining scene. Building on that success, the duo revived the iconic Nick’s Spaghetti House as Pepino’s Spaghetti House, and later opened La Tana, a next-door Italian alimentari that fuses old and new world traditions. Despite navigating a few challenging years, Paul and his team emerged stronger than ever and are now preparing to open their next concept, Elio Volpe.

In 2024, Paul co-founded Banda Volpi Hospitality alongside his partner in life and business, Emily Goodrich, and longtime collaborator Craig Stanghetta. Banda Volpi was created with a clear purpose: to build a culture-driven hospitality group rooted in generosity, excellence, and care. At its heart, the company is focused on investing in people—fostering environments where creativity, accountability, and leadership can thrive.

Paul is known for creating stylish, comfortable spaces and cultivating teams that deliver genuinely thoughtful, guest-obsessed service. His deep commitment to leadership development and team culture has made his restaurants destinations not just for guests, but for ambitious hospitality professionals seeking mentorship and growth. Under Paul’s guidance, his restaurants serve as training grounds for the next generation of leaders, reinforcing a workplace ethos where people are empowered to learn, lead, and belong.

As Banda Volpi Hospitality continues to grow, Paul remains focused on carrying forward his signature blend of culture, service, and style—anchored in the belief that great restaurants are built by taking care of people first.