The Partnership.
Chef Rob Fuller opened his first restaurant called Thymes Short in Regina in January 2004. It quickly gained a reputation for both visual and edible appeal, which has spread not through Regina, but across Canada. Rob hired Vince in April 2005 to manage the service side of the restaurant operation.
Often full to capacity, Rob began looking for a new location to help accommodate the growing clientele. When a new opportunity arose for a location within the Saskatchewan Science Centre, he invited Vince to join him as co-owner in the new venture – Zest Restaurant. After renovations, the new restaurant opened in January 2006. In Zest’s short history, a great reputation has been established and their customers may still be occasionally disappointed to find the restaurant full!
The Partners.
Rob Fuller
Chef Rob Fuller is a true genius with food presentation and taste. His past travels around the world, and five star clientele have allowed Rob a great opportunity to hone his skills and bring a plethora of flavours and ideas to the menus he creates.
Rob obtained his qualification papers in England and apprenticed at the world famous Cordon Bleu hotel in France. He has a long list of high profile clientele including Giorgio Armani, Danielle Steele, Lee lacocca , and Al Fayed to list a few. Rob is featured regularly in “Savour Life”, Regina’s local e-food and wine newsletter and recently, “Zest “was one of four Western Canadian restaurants featured in a Japanese food magazine highlighting Canadian products.
Vince Medak
General Manager Vince Medak brings a 16 year history of practical experience gained primarily in the relaxed and friendly Keg Steakhouse & Bar chain. Vince worked his way up through the Keg system, beginning with dishes in Regina and finishing his Keg career as a Manager at both of the Keg restaurants in Banff, Alberta.
Vince has spent time in the kitchen and has even attended a commercial cooking course, but after an encounter with a particularly surly chef, decided early in his career that he preferred the front lines. It is there, with the front-of-house operations that Vince works his quiet expertise to ensure every guest’s experience is memorable, that service is superior and that the atmosphere is welcoming.
Vince has recently received his Level 1 Sommelier Certification and is enjoying working towards his Sommelier Diploma from the International Sommelier Guild.
