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TEMPORARY RESTAURANT CLOSURE

Janevca Kitchen & Lounge is temporarily closed following a minor kitchen fire. 

Our team is focused on completing the necessary servicing and inspections before reopening.

Thank you for your understanding. We look forward to welcoming you back soon.

Brian Bradley

Pastry Chef

They say cooking is an art and baking is a science, but for Brian Bradley, the story behind the dish is also crucial. As an award-winning pastry chef, he balances creativity and precision to create desserts, breads, baked goods and stories you won’t find anywhere else. He earned his Red Seal in both baking and cooking and has more than 30 years of experience working in Victoria’s leading establishments, including Tombo Eats, Fol Epi Organic Bakery, Marina Restaurant and Murchies Tea and Coffee. For Brian, inspiration comes from past experiences, as well as his vast library of pastry books collected over the years. Relentlessly curious, his approach to making desserts is original and playful, and he often spends his downtime taking online courses and learning from fellow colleagues in Victoria. At Janevca, his creations reflect the whimsy of this unique heritage setting with an ever-changing and dynamic seasonal approach. Trust us, you’ll want to leave Janevca on a sweet note.

Jacques Lacoste

Sommelier

Blackberries. Citrus blossom. Petrol. Jacques Lacoste knows wine notes inside and out. He knows that pairing the right beverage with the right food transforms the dining experience, and he makes it his business to introduce guests to unforgettable combinations. He has been refining his craft for more than 30 years, offering his expertise at The Ritz Carlton in Montréal, Hôtel Westminster in Paris, Val d’Isère Restaurant in Whistler and Il Terrazzo Restorante in Victoria, just to name a few. He sees wine as not just a drink but as geography, history and agriculture. At Janevca, he brings his passion and thirst for knowledge to the sommelier role, creating an experience for guests that leaves a lasting impression. He knows he’s done his job when diners discover something new—and leave with a new favourite wine. Now, what can we pour you?

Rob Scales

Food and Beverage Director

If you ask Rob what makes a dining experience exceptional, he’ll tell you it’s how the little things come together. After starting in the service industry at the age of 13, he has worked every conceivable position a restaurant has to offer—from dishwasher to sommelier to general manager. He has honed his craft in fine dining restaurants including Val d’Isere in Whistler, and the Victorian Dining Room and Il Terrazzo in Victoria. As the food and beverage director at Janevca, he oversees the entire operation, orchestrating the most seamless experience for guests and staff alike. His work is largely behind the scenes, but you’ll know he’s done his job when you’re enjoying an exquisite entree, sipping a curious cocktail or savoring a delectable dessert—even if you never see him in action. Equal parts adaptable and organized, he ensures all the puzzle pieces click. He relies on his diverse experience to keep all the moving bits moving, helping his team go above and beyond to leave diners with a satisfied smile. Right this way, your table is waiting.

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