Talking about things that matter to us
Peter’s palate was shaped by growing up in an Italian household and part of an extended family of food lovers. This childhood spawned a quest to find the perfect place in the world to live and cook great food.
For close to a decade Chef Josh Blumenthal has dedicated his career to local, sustainable cuisine.
Chef Kakoo graduated in Hotel Management and Culinary Arts from the prestigious Institute of Hotel Management in Bombay (now Mumbai) which is recognized as one of the leading institutes for Hospitality studies in Asian and Europe.
Chef Annabelle Choi has spent the last decade transforming from industrial designer to all around chef, specializing in both the art of pastry & artisanal sourdough bread, while maintaining her catering and consulting business (AnnabelleChoi Studio).
Calvin Pipping was born, and spent most of his childhood in Singapore before immigrating to Vancouver and calling this his home for the last 20 years. He is a graduate of the Pacific Institute of Culinary Arts and has worked his way up to sous chef under notable Vancouver Chef Alex Tung.
Denise Marchessault, couldn’t decide between a sweet or savoury path so she studied both. Classically trained in French cuisine at Le Cordon Bleu, Ottawa, Denise holds Le Grand Diplôme, a blue-ribboned’ two thumbs up for diplomas in pastry and cuisine.
For more than 20 years, Chef Jonathan Chovancek’s abundant enthusiasm, inspired creativity and commitment to healthy eating has provided a winning recipe for some of British Columbia’s most celebrated restaurants.
Executive Chef Ned Bell’s cooking philosophy is farm-to-table. He is passionate about creating globally inspired dishes crafted with locally grown ingredients with an emphasis on sustainable seafood.
Chris Whittaker’s philosophy is simple: respect our land and water. Use local suppliers: small farms and wild food. Nose-to-tail cooking. On premises baking and preserving. Use all resources wisely and – in the end - waste nothing. From being the driving force behind the uber-sustainable Forage and his newly opened (November 2015) Timber - to his unpretentious, adventurous food, Whittaker is one of Vancouver’s most interesting and passionate chefs and a proud member of the prestigious Chefs’ Table Society.
Kimiko Suzuki loves sharing her passion for locally sourced, simple and delicious dishes
Eagranie Yuh is an author, editor, and chocolate expert. She’s the author of The Chocolate Tasting Kit (Chronicle Books), senior editor of Edible Vancouver and Wine Country, and Sweet Spot columnist for The Vancouver Courier.
A native of Victoria, Anna Hunt was born into a family big on sharing food, wine, and each other’s company. Fuelled by a passion for food and learning, Anna has spent much of her life in the kitchen. She began to develop her culinary talents more seriously in Montreal, where she studied French pastry and rose through the ranks at Montreal’s popular Taverne sur le Square.
Chef Akemi Akutsu was born and raised in Japan. Akemi’s love of food is deep-rooted; her family has cultivated rice, soybean and shiitake mushrooms for four generations and her parents own a busy restaurant in Tochigi, Japan.
Co creator of Mo:le Restaurant, Cafe Bliss and the late Village Family Marketplace, Cosmo Meens has been featured in Western Living, Eat, Boulevard, Monday, Vancouver Sun and the Times Columnist.
Tara is a local BC girl, she grew up in the Kootenay's and moved to Vancouver Island as a teenager. Tara started to play in kitchens before she could walk. Her family taught her that backyard gardening, game meats, fresh dairy and home baked bread were the starting points to a good meal.
Once Chef Michael (a.k.a. Shaw TV's 'Island Chef') received his culinary diploma from Camosun College, he hopped a plane to Switzerland and worked at an award winning 5-star hotel in the capital.
Megan has been making pastries and cooking since her parents let her use the kitchen. She grew up with a family who was passionate about food and cooking, and enjoyed learning to bake using fresh ingredients from their garden and fruit trees.