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This article was published 26/1/2016 (2131 days ago), so information in it may no longer be current.
One of Winnipeg’s most decorated chefs has no intention of being a flash in the pan.
Scott Bagshaw, who already owns Enoteca on Corydon Avenue and Deseo on Osborne Street, has christened his third restaurant, Máquè, a Chinese-Asian concept, at the corner of Dorchester Avenue and Stafford Street.
"I always wanted to run an Asian restaurant. I couldn’t open one at Enoteca because there’s a Chinese take-out place next door. Here (at Máquè) the space and concept are perfect," he said.
He expects to get a bigger walk-up crowd at Máquè than at Enoteca because it’s in a residential neighbourhood, but he’s content with the 38 seats he has to fill.
"If you get too big, your quality suffers," he said.
At 42, he’s not worried about spreading himself too thin by taking on a third business, but he is going to alter his role slightly. Meeting with bankers, running to the liquor store and paying bills are admittedly not his strong suit.
"Physically, I can still do the days, but it takes a toll. Mentally, working 14- to 16-hour days takes a huge toll on my personality and how I’m feeling. What I’m best at isn’t the long hours. I’m best at creating and research and development. I’m going to be overseeing the restaurants and taking less of a hands-on to the cooking approach," he said.
Enoteca, which opened in the summer of 2014, made it onto the national radar last October when it landed the No. 9 spot on EnRoute magazine’s annual compilation of the 10 best new eateries across the country. Bagshaw said he has served many business people who have flown into town and taken a cab to Enoteca to eat before going to their first meeting or hotel.
"I want to be constantly changing the menu and adapting. I don’t want to be redundant in three or four years. I want (my restaurants) to be institutions, not just putting out good food but leading the charge with new and innovative food concepts," he said.
Don’t expect Bagshaw to be investigating a fourth concept anytime soon, as cutting through all the bureaucratic red tape meant Máquè opened its doors four months behind schedule.
"It was an emotionally draining process," he said.