Tuc Restaurant

60 West Cordova St.
Vancouver, BC, V6B 1C9
T. 604.559.8999

Hours

Monday – Friday:
Lunch 11:30 am – 3:00 pm
Dinner 5:00 pm – late
Saturday:
Brunch 10:00 am – 3:00 pm
Dinner 5:00 pm – late
Sunday:
closed

60 W Cordova St
Vancouver, BC, V6B 1C9

6045598999

To create a gathering place that feels like it has always been here. Crafting irresistible dishes with exceptional, fresh, local ingredients. we wanted to create food for feasting.

Our People

 

Hi! Welcome to our kitchen table. Longtime friends, we have been talking about Tuc for years. At one time, each of us were planning to be a doctor or lawyer or some other impressive vocation; then we met, had a ton of fun working in restaurants and those careers went out the window. So who are we?


Roy Flemming

Born in the UK of West Indian parentage, Roy was raised in the Caribbean, Montreal and New York City. Roy’s influences are forged with a global appreciation for culture, rare ingredients and different techniques. In Quebec, Roy worked for hotels and restaurants such as Le Marin, a hip high-end French seafood restaurant and Le Vieux Pecheur (sister restaurant to Vancouver’s Cannery) as the Executive Chef. Looking for a change of lifestyle, Roy moved to Vancouver where working at hotels such as Radisson Hotel and The Sheraton Wall Centre allowed him to start his family.

 

Colin Ross

Typically found drinking an Old Fashioned, this local guy from North Vancouver started his love affair with the restaurant industry after high school. He is a dedicated father, an avid skier and lover of great food, wine and bourbon.
Affable and knowledgeable, Colin has a head for great business, a discerning eye of design and a heart in the right place.

 

James MacFarlane

A jack of all trades. James brings an exorbitant amount of passion and energy to the table, along with an unquenchable thirst for scotch. Nothing makes James happier than hiking the trails of North Vancouver with his family or hosting his friends in the backyard for a whiskey fueled, bocce tournament accompanied by a delicious spread of food.

 
 

We could not have done this without our friend and clandestine adviser Steve Booth aka “Boothy”. When he is not running his busy landscape business, Steve can be found experimenting with food and drink. Whether it is making bagels from scratch, a tasty batch of braised short ribs or a killer round of Mint Juleps, Steve’s real genius lies in the kitchen or behind the bar.