Chef Will Lew grew up a musician and artist and found his dream of expressing artistry through the medium of cuisine as he worked his way up starting as a dishwasher while earning a degree in animal biology at UBC and working as a… Read More
Chef Welbert Choi believes that food should bring people and families together, build communities, and be a flavourful part of gatherings and celebrations. He chooses his ingredients with respect, considers the environmental impact, and approaches food in a way that celebrates the whole ingredient.… Read More
Tushar Tondvalkar is a Chef and the Founder of The Indian Pantry, also serving as the culinary director at Kismet winery in Oliver. Known for his modern Indian dining experiences, he honed his skills at top Vancouver restaurants like Bauhaus and Blue Water Café.… Read More
As the Executive Chef at Fanny Bay Oyster Bar & Shellfish Market, Tommy Shorthouse demonstrates a true enthusiasm and respect for the unique seasonality and landscape of the region. A West Coast chef through and through, Tommy delights guests with his creative ‘tide-to-table’ menu… Read More
I am a chef based in the Comox Valley. At nineteen years old I decided to leave Ottawa and move closer to the mountains and ocean. Landing in Victoria, I completed my apprenticeship at the Oak Bay Marina. After seventeen years in the city… Read More
Xavier Bauby is a Red Seal Chef with 40 years of experience.
A passion for food began early for him. At 16, he began a culinary apprenticeship in a French bistro. His early twenties were spent exploring West African countries delving into the culture of… Read More
As the Chairman of the Board of the North Vancouver Island Culinary Association, Ronald has been intricately involved with growing the local culinary tourism industry while also supporting the next generation of cooks and food producers. “At Locals, we are promoting the 100 mile… Read More
Bobby Milheron first discovered his passion for the culinary arts on the East Coast, where he graduated from The Culinary Institute of Canada, PEI. Bobby then headed west and worked under talented chefs: Quang Dang, Alex Chef, Hamid Salimian, before taking over as Executive… Read More
Shuckin’Around since 1992, Patrick McMurray (aka @ShuckerPaddy) is 2002 World Champion Oyster Shucker and Guinness Book Record Holder for 39 Oysters in One Minute, and 1114 Oysters per Hour.
Patrick created, built and Operated 2 restaurants in Toronto - 2001-2018 Starfish Oyster Bed & Grill… Read More
Ned Bell is a well-known Canadian culinary talent who has forged a path as a chef, sustainable seafood advocate, keynote speaker and educator. As one of the country’s leading chefs, he uses his voice, outgoing personality, and indomitable spirit to stand up for the… Read More
