Lucia on Main Street first opened in 2025, but with the arrival of Chef Marquella Uhrig in April 2026, Lucia is reimagining what it means to be a neighbourhood Italian spot. Of course, Lucia remains firmly rooted in Italy. While still relatively young, Uhrig brings a wealth of experience from some of Vancouver’s best Italian kitchens, including Giusti as well as Savio Volpe. We spoke with Uhrig to learn more about her culinary inspiration, which ingredients she can’t live without, and her favourite Vancouver butcher shop.
What first inspired you to become a chef, and how has your journey led you to Vancouver?
I grew up with a huge love for food and always knew that I wanted to do something creative for work. I never envisioned myself doing a 9-5 office job. I went to culinary school, started working in a professional kitchen and really loved the work. Vancouver has a huge culinary scene so that’s why I moved here, to learn and grow in my culinary career.
Who were some of your biggest influences, either chefs or family, in shaping your approach to cooking?
My mom is a fabulous cook and always cooked great meals when growing up. The Food Network channel was almost always playing on the TV. Watching all of the culinary shows also definitely made me interested in pursuing culinary as a career.
What’s the story behind your restaurant — how did it come to life?
We felt that Main St. was missing a great neighbourhood casual Italian spot and thought Lucia would be perfect.
How does the food culture of Vancouver influence your cooking style or menu choices?
Vancouver is very diverse, and there are a lot of creative chefs in the city, so it definitely pushes me to be creative and be different. I also love the amount of local ingredients Vancouver has to offer.
What’s one local ingredient you can’t live without in your kitchen?
Definitely would have to be onions and garlic. At Lucia, those ingredients are crucial in the making of our ragu and sauces.
If someone was visiting Vancouver for the first time, what food experience would you insist they try?
I would definitely say to try any of the local seafood that Vancouver has to offer.
What restaurants, cafés, or hidden gems in Vancouver do you personally love to eat at when you’re off-duty?
My favourite spots are: Harbour Oyster Bar, The Irish Heather, The Union Market, Il Cappello
How do you think the dining scene in Vancouver is different from other Canadian cities?
I think having access to the ocean for fresh local seafood is huge. Vancouver also has so many different cuisines to choose from.
Where do you like to shop for ingredients locally — farmers’ markets, specialty shops, or a particular supplier?
Columbus Meat Market is definitely my go-to butcher shop. I also love going to the farmers’ markets in the summer and exploring all of the different vendors. For produce, I enjoy going to any of the Asian Markets in Vancouver.
Beyond food, what makes Vancouver special to you as a place to live and work?
I love the proximity to the ocean as well as the outdoors.
What’s next for you and your restaurant here?
We are gearing up and preparing for a really busy summer! We are striving to be the best spot on Main Street for casual Italian dining.
