Chef Jonathan Frazier, hailing from Royston's Comox Valley, blends local flavours with global influences. With a red seal from the Kingfisher Resort and Spa, he ventured through Europe and Victoria's culinary scene, even cooking aboard a tall ship for season. Leading Atlas Café as… Read More
Mark Singson, the visionary behind FAM Inc., draws inspiration from three core pillars: Food, Art, and Music. Growing up in Vancouver, Mark has immersed himself in these three realms, profoundly influencing the celebrated culinary creations for which he is known.
Mark's culinary journey began in… Read More
Chef Everett Cooper is the creative force behind the culinary magic at Truffle Pigs Bistro and Lodge in the heart of Yoho National Park. With a touch of silliness, genuine care, and unassuming humility, Everett Cooper is not just a chef; he is a… Read More
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
Stephanie Martinolich has been in the industry for over 20 years, embracing a continuous journey of learning and development. She obtained her Red Seal Training on Vancouver Island and currently resides in Campbell river, serving as the Executive Chef at Berwick By The Sea.… Read More
Chef, author, and disrupter of the status quo, Robert Clark, as the Executive Chef of C Restaurant, came to national prominence and was inducted into the BC restaurant Hall of Fame for his creativity and contemporary approach to local seafood.
As the Chief Culinary Officer… 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
