“Take your time and focus on the details.”

Comfort and elegance come together through Chef Stiefenhoffer-Brandson’s vision, hard-work, and creativity at Published on Main in Vancouver. A career that spans not only Canada, but worldwide, this young Executive Chef takes chances, follows his ambition and puts his passion on the line.
Gus grew his passion for great food beginning with Winnipeg ingredients in his parents’ garden and on his grandparents’ farm. And then turned that hands on experience with fresh ingredients into the spark for cooking in his family kitchen where he felt most at home. These experiences when he was a child shaped his passion in the kitchen, leading to his self-identifying as a mycophile who sees the value of highlighting the properties of quality ingredients to create his dishes.

With kitchen experience in Winnipeg and culinary school under his belt, Gus’ family supported his ambition and desire to go beyond the small town he knew and push his limits in Germany at Hotel Atrium. This led to several stages at Michelin Star restaurants and set the course for his career.
It was in 2009 in Germany, where Gus met Chef Bruno Marti and Chef Scott Jaegar, that led him to the Vancouver food community. With $800, his ‘91 civic, a few possessions and personal drive, he made his way from Winnipeg to the West Coast (and it was what you’d expect a January cross-country Canada trip would be!) and began at the bottom at The Pear Tree in Burnaby. The first few weeks at The Pear Tree were a challenge but one that Gus embraced. With dedication to the kitchen, long hours and hard work it wasn’t long before he proved himself in the kitchen and was appointed Sous Chef/Saucier.

Then came the chance to run his own kitchen with Perch restaurant located on the UBC campus. This 300 seat restaurant located on the top of the UBC “Nest” would focus on seasonal and local ingredients for both students, alumni and guests.

During this time, Gus was also the sustainability co-chair with the CTS and provided insight into new initiatives for restaurants to use across Vancouver.

The next few years were whirlwind with more stages at Michelin Star restaurants in Germany, the opening and subsequent closing of Perch and then a summer abroad in Denmark at Noma. While Gus held fundraisers for his stages abroad and had a lot of emotional support and encouragement along the way, he also put his heart into these steps and his finances on the line coming back with a significant debt but ample learned and earned knowledge.

This period of time also brought together Gus’ philosophies regarding food and the Hospitality Industry. While he has always had an interest in foraging and local produce, it’s been the last 7 or so years that he has focused on making it a part of his craft. He truly embraces what the land offers and takes the time to understand each piece. It’s not about changing the ingredients- it’s about enhancing and showcasing them. This means typically spending at least 1-2 days a week out in nature, and sometimes even quickly before heading into the restaurant, foraging for in-season products like mushrooms, pine tips, elderberries, etc.

After working as a Sous-Chef at Hawksworth Restaurant for a year, the opportunity arose to lead the kitchen at Published and he has been integral to building the restaurant menu, team and vibe since.

While it took the better part of a year to get Published doors open, Gus took the time to preserve as much as he could. Maybe you’ve seen his collection of jars on his Instagram and the hashtag #thingsforlater? While it was hard financially, it also gave him space to really dial into the kitchen and systems to create a streamlined and connected team including Sous-Chef Connor Sperling who allows Gus to focus on the creative aspect of the kitchen.

So what comes next for Gus? There is still a lot of opportunity at Published with the desire to be named Best New Restaurant in Vancouver and reach the Top 10 in Canada’s 100 List. While providing a different dining experience in a city full of amazing places to eat. Published isn’t pigeon-holed into a niche but can be and is a place where you can hang out with your pals and share quality dishes without breaking the bank. Yet, it’s also a place where one can splurge and spoil themselves. A true neighbourhood restaurant but with a downtown experience. A place to escape.

Within the next five years Gus would like to open a 30-40 seat tasting menu only restaurant with the kitchen as the focus. The seats would all be bar seating with the kitchen in the center allowing for more interaction because cooks and guests. This would provide the chance for the cooks to present their dishes, sell them easier and educate the guests. A set-up that would allow for guests to truly experience the passion behind the creation.
With confidence in his cooking, Gus realizes that he is ‘only as good as the last plate [he] puts out and the ingredients on the plate.’ Which is why he has worked hard to build a pantry that will elevate the already amazing product he works with.

Leaning into German comfort food and his love of mushrooms Gus’s choice of meal (when pressed to choose) at Published was schnitzel with side of chanterelles paired with Hefeweizen Summer wheat beer.