Congratulations to Vysion Elter of Good Thief, The 2025 MICHELIN Guide Vancouver Exceptional Cocktails Award Winner!
Born as the sister restaurant to Anh and Chi (Bib Gourmand), Good Thief brings vibrant Vietnamese flavors through its mon nhậu (Vietnamese small plates eaten while drinking) and a modern menu of cocktails. True to his name, Bar Manager Vysion Elter’s is a true visionary when it comes to a creative cocktail menu.
Learn more about Vysion’s journey in the industry and favorite drinks below. Cheers!
How would you describe the cocktail program at Good Thief?
Whimsical.
If you were to ask co-founders Vincent and Amelie, they would say "Whimsical, inventive and super sexy!” Our vision is to creatively showcase a Southeast Asian heirloom ingredient with a fresh and global technique to create each and every one of our cocktails.
How were you introduced to the world of cocktails?
I’ve been working in restaurants since I was 14. Growing up, my mother was one of my biggest inspirations. From a very young age she taught me how to cook, as a life skill, but also to help around the house. She passed on knowledge that had been passed down from her grandmother. This fostered in me a love for food, and cooking. Through high school I worked in kitchens part time, by the time I graduated, and moved out of my parents' house and was working full time as a line cook. At 18 I was broke, working 50+ hour weeks, losing my love for cooking. The fire was still in me though, I loved hospitality. The stress, the camaraderie, the long shifts and the celebration of a service crushed at the end of it all. I searched for a way out of kitchens. At 19 I got it, I had an opportunity to start as a bar back at a cocktail lounge. I jumped on it, and within 4 months I was bartending. My introduction to cocktails was at this lounge, and specifically through a mentor and friend; Marty. Marty ingrained in me how important it was to not only understand classic cocktails but also respect them. This base of understanding has traveled with me my whole career.
What’s your ideal meal and pairing?
My ideal meal is shared with friends and family. Starting with pre food cocktails we’d work our way into wine, finishing with dessert and calvados or fortified wine. At Good Thief: start with whelk, tartare and octopus paired with the Jules bel. Next I’d have a little veggie or salad, the pomelo salad or zucchini. Drink a glass or bottle of Chavost with that round. Next I’d move into pomme frites, oxtail, and duck with a bottle of Scouts Gew-Cab. Finishing with one or all of Kiko’s desserts and a couple ounces of Calvados. Enjoy with friends and good conversation!
Favorite nonalcoholic drink?
Nonalcoholic bubbles. There’s a really fun one from Pamplemousse Jus called Meadows; it’s a combination of their juice and dominion ciders juice, de-alcoholized and infused with all the botanicals that naturally grow on their farms.
Do you have any sustainable initiatives with the cocktail program?
We use beef fat from our sister restaurant, Anh and Chi, normally scraped off and discarded while making pho. We repurpose it as a fat wash. Citrus peels on our juiced citrus become a part of cordials. Fibers from pomelo juice get dehydrated and turned into a powder rimmer. Compost everything that can be, this is so often overlooked in bars/restaurants, too often everything ends up in the trash. Another reason why I love our food and beverage program and philosophy at Good Thief.
What advice would you give to someone who wants to be in a position like yours?
Learn your basics! Grow with your community. Learn humility. Respect the guests: we are leaning towards an area of cocktails that are being made for other bartenders. Remember the average person doesn’t know that super nerdy technique that you wrote on your menu. Our jobs are to educate and make cocktails accessible without shunning or gate keeping.
All images courtesy of Juno Kim / Good Thief
