2007 is now behind us and it certainly hasn’t ended on a quiet note. Just when you thought restaurateurs would be settling into a tranquil repose for the holidays, a surprising number of them are on the move.

After the much-discussed departure of Rob Feenie from both Feenie’s and Lumiere, the restaurants have been pumping out press release after press release in an obvious attempt to persuade the public that all is well in Fine-Dining Land. First, their Pastry Chef, Wendy Boys, was featured at Quebec’s Fairmont Le Manoir Richelieu. Boys created a Croustillant aux Caramel Beurre Salé et Glace Café Ivoire in the time we just struggled to read the fine French dish. Shortly thereafter, Bombay Sapphire Gin held an “evening of inspiration” while Chef de Cuisine Dale MacKay “synchronized” his delicious dishes to the divine liquor’s flavour. Chef Mackay then “delighted all” at the Relais & Chateaux State Fair and Feenie’s took top spot at the Consumer Choice Awards for “Favourite West Coast Cuisine.” Also of note, John Corsi (ex-Cioppino’s) is now the Chef de Cuisine at Feenie’s, replacing Jasmin Porcic. The city still continues to play “where’s Waldo” with Chef Rob Feenie in the starring role.

On a related topic, Lumiere’s former Chef de Cuisine, Marc-Andre Choquette, has been busy developing the food and beverage program at the soon-to-open (March 2008) Voya – at the Kor Hotel Loden Vancouver. Last week the hotel announced that Robert Herman was awarded the GM role. Herman was previously the Assistant Wine Director for CinCin and the Sommelier at Diva at the Met. Round and round they go. Where they’ll stop, nobody knows.

Playing musical chairs is a gamble that could easily have tilted over into farce.

Those who haven’t dined at West recently have forever lost the opportunity to experience Chef David Hawksworth’s cuisine. At least until his new Hotel Georgia restaurant opens in 2009 that is. Hawksworth’s kitchen clogs will be filled in February by Warren Geraghty, former resident of London’s L’Escargot and the Four Seasons in Hampshire. Meanwhile, West’s Stephanie Noel will keep the kitchen working.

In more news from the Top Table Restaurant Group (West, Blue Water, Araxi, and CinCin) we heard that Chef Mark Perrier is departing the kitchen at CinCin and will be replaced by Francois Gagnon. Gagnon will be leaving his position as Executive Sous Chef beside Executive Chef Frank Pabst at sister restaurant, Blue Water. Blue Water also announced that their new private dining room is now open and the wine cellar has expanded. I resolve to go a little crazy in both in the New Year.

Others wanting seclusion can book the new space created by Harry Kambolis, owner of C, Nu and Raincity Grill. Situated between C and Nu, the new room accommodates thirty and will be catered by the kitchen at Nu. They’ve christened the room “The Gallery” as a nod to the ulterior function of the space: a showcase for the artwork of Harry’s wife, Michelle Kambolis.

Gastown’s Boneta can now remove the countdown-to-closing clock from their website. The popular dining spot was originally slated to stay open for one year only and then close to make way for condos. Fortunately, owners Mark Brand Neil Ingram and Andre McGillivray somehow negotiated an extension on the lease. You could almost hear Vancouverites breath a collective sigh of relief. This spot has rapidly become the place to dine and all by using such a simple formula - great food and attentive service (what a concept!).

The Opus Hotel is going through some changes. Leonard Nakonechny will soon be leaving his role as Food and Beverage Manager and Brad Stanton (previously at Blue Water) has already taken charge of the bar. Chad Gaskall briefly reappeared at Opus after a stint at Italian Kitchen and is now installed behind the bar at Nu.

We’re eagerly awaiting a few renovations around the city. The new room downstairs at Salt will soon be ready, as well as the revitalized Granville Room and Lamplighter Pub. While Salt will stick to its tried and true formula, the latter two rooms are projects managed by the Donnelley Hospitality Group who promise fresh ideas on the cocktail side of things.

Both coolly logical and completely insane, chefs seem to follow a strict set of rules, and the first is this: When completely comfortable in your settiong – move on! But these boys are betting the bank on their endeavors.

Playing musical chairs is a gamble that could easily tilt over into farce. If nothing else, all this moving keeps us on our toes. So, get out there and jump on the rotating chefs’ merry-go-round. And if you come across any new gossip, I’m all ears.