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
Chef Julian Bond hails from the United Kingdom, where he grew up in a bustling household with four brothers, cherishing family mealtimes prepared by his mom. His culinary journey began at the age of 16, starting with a job bussing tables at a local… Read More
Chef Garett is the Vice President of the Chefs' Table Society. Honing his skills in Vancouver for the past decade Chef Garett is now the Executive Restaurant Chef of the Fairmont Banff Springs, where he works with local producers to create the best food… Read More
Chef Dez Lo, born in Hong Kong and raised in Taiwan, worked in finance in New York City before switching her career to cooking. She honed her skills and climbed the culinary ladder at many top New York restaurants before moving to Vancouver, Canada… 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
Amanda Swinimer is a seaweed harvester, author, speaker, and educator who lives and works on the west coast of Vancouver Island, Canada. She began her own business, Dakini Tidal Wilds, in 2003, hand-harvesting wild edible seaweed from the beaches and kelp forests surrounding her… Read More
My desire to learn and grow as a young cook in my industry seems unmatched at times. I admire our cuisine at home in Canada and my most important goal as a cook is to learn from the best, apply the techniques and eventually… 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
