The Team


Proprietors - Allan Bosomworth & Karl Gregg

The concept for Big Lou’s Butcher Shop comes from the classic French kitchen style of butchery. Whole animals are delivered to the butcher who then breaks the animal down and passes the cuts and products to other areas of expertise, like the saucier and garde manger.

Allan and Karl have decades of front and back of house experience in the Vancouver restaurant industry and bring a Chef’s insight and approach to the butchery process. Their well-reviewed and highly successful catering bistro Two Chefs and a Table has helped them develop the ideas and expertise that has gone into Big Lou’s Butcher Shop.

They’re extremely passionate about the butchery process and have been working toward the opening of Big Lou’s for months. By bringing the first nose-to-tail butchery to Vancouver, they’ll continue to develop new ideas in the bistro and butcher shop to make Big Lou’s a destination for passionate Vancouver chefs and food lovers.

Operations Manager - Mark Ignacz

Growing up in Coquitlam, Mark spent the first few years of his restaurant experience working in kitchens. He joined up with Karl and developed his skill set and understanding of operations working in restaurants throughout the Lower Mainland. Mark moved into front of house operations and traveled through the Cayman Islands, Asia and Africa.

Since joining the Two Chefs team, Mark has been instrumental in concept management in the role as Maitre D and will bring a vast knowledge to the counter at Big Lou’s. Butchery is not new to Mark as his grandfather spent many years as a butcher. In fact, our signature maple handle bone saw is his grandfather’s. Along with his intimate understanding of all phases in food preparation and serving, Mark will bring an invaluable eye for detail, flavour profiles and quality to help Big Lou’s customers get the most out of every meal.

Retail Manager - John Currie

Originally from Ontario, JC comes to Big Lou’s with many years of serving experience starting with years cutting his teeth at The Keg on Vancouver Island. Having made the move to Vancouver, John further developed his skills and understanding of the business while working with some of the Lower Mainland’s premier restaurant owners and managers.

Having taken the headfirst plunge into the kitchen, John has built up an excellent resume and skill set running many prep kitchens with a eye for detail, perfect procedure and consistency.

JC will bring his years of knowledge to Big Lou’s butcher counter where he’ll be able to guide clients through numerous recipe ideas along with recommendations for product use and storage.