Vernon restaurant changing hands

Mar 8, 2023 | 5:00 AM

A new food and beverage operator is taking over operations of Don Cherry’s Sports Grill, as well as the atrium restaurant and banquet services, in the Prestige Vernon Lodge.

Smithers-based Noir Food Services will officially take over operations from B.R.I.C. Hospitality Group on April 1 st.

B.R.I.C. partner Bert Duss is retiring with the remaining partners choosing to focus efforts on the Prestige Hotel, where they are long-time operators of Bourbon Street Bar and Grill and banquet services.

Duss has a diverse international background and has successfully operated many restaurants and pubs, including Moose Mulligans and Settlers Pub. He has been a partner in Bourbon Street, Aquatico Bay Restaurant and Bert’s Catering.

Noir Food Services operates in Prestige properties in Cranbrook, Kamloops, Nelson, Salmon Arm and Smithers, including four Don Cherry themed sports bars.

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“Because of our relationship with the Prestige, they asked us if we wanted the opportunity because we are their largest operator in the other properties,” Noir operations manager Jeremy Luypen told Vernon Matters.

Luypen is a 25 year chef and former culinary instructor.

There are big plans for what has been called “The Atrium Restaurant” or “Lodge Restaurant” which is currently under renovation.

“It will re-open on May 1 with a new concept, There is a river, pool and tropical plants, so the whole idea is to use that to our advantage. We plan to turn it into this Spanish – Mediterranean style restaurant,” Luypen said. “We want to bring in a menu with fresh flavours and give people the feeling of being in Greece or somewhere like that.”

There are no immediate changes planned for Don Cherry’s Sports Grill, other than aligning the menu with Noir’s other Don Cherry locations.

“We want to figure out if people come because there are great staff and good people that work there or are they attracted to the Don Cherry’s brand. We aren’t planning to blow it up right away. We want to get a reset on Don Cherry’s with a new concept, which will happen when the time is right and we feel comfortable,” Luypen added.

The company has been meeting with the current food and beverage staff, with plans to retain those that want to work with the new management.

Noir also hopes to reinvigorate the banquet capability of the Grand Ballrooms, as the largest hotel banquet space in Vernon.

“We went to try bring back the big events to Vernon, conferences and trade shows, see if we can try capture some. That would be our ultimate goal,” Luypen said.

Luypen, who lives in Kelowna, plans to make the Vernon Lodge his base of operations during the change over.

“I love that property. I have had friends who were chefs there and I remember all the massive events in the 90’s they used to have there. There is just something nostalgic about it. I want to have some fun with it,” Luypen remarked.

by Kevin Rothwell

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