ON THE GRILL

Seasoned, Sustainable, Simple. These three words best describe Jason's cooking style.

You can find Chef Toshiyuki Iwai most nights at Hapa, with a spoon in his pocket, representing his taste...

Executive Chef, Brett Turner was involved in the hospitality industry at a very early age with both parents as...

Homegrown and internationally travelled chef Darren Brown has always had food and family woven into the fabric...

Josie Dib was born and raised in Edmonton, Alberta where spent a great deal of time in the kitchen with her...

A native of Marseilles, Jean-Francis comes naturally to the culinary world as his mother is acclaimed Chef...

Executive chef Heather Hospitality Group, Paul Haldane, is responsible for all the food programs at The Irish...

Boban Kovacevich was born in Belgrade - the capital city of Serbia (the former Yugoslavia) in 1962. He...

Chef Kathleen Duncan is a red seal Chef and has been cooking professionally for 23 years. 

Born and raised in North Vancouver, Faizal's early skills revolved around competitive sports where he...

Lee began his career at the five-star Claridges Hotel in Mayfair, London.  Under the tutelage of...

Kazuya, or Matsu-san as he's known in the restaurant, started his career in Japan learning the intricacies...

Chef Quang Dang began his culinary career at West, where he worked as junior sous chef. 

From a young age, Chris Whittaker was introduced to local food by his grandparents when he was taught to...

Having been in the culinary world for over 22 years, Chef Wayne Harris has been able to build an award-winning...

Chef Michael Mikoda joined Pier 7 Restaurant + Bar in the Fall of 2013. After completing culinary school at...

With an Italian and German background and a childhood in France it seems cooking was an obvious calling for...

Vancouver trained, and Internationally travelled, Chef Alessandro Vianello received his culinary diploma from...

Chef Desnoyers traces his roots back to the province of his youth, with French and Quebecois influences at the...

Wayne Sych has two rules when it comes to cooking: keep it simple and use quality ingredients. 

Many awards and accolades have been attributed to the Napolateana style of wood-oven pizza prepared fresh at...

Water Street Café encompasses what every small restaurant ought to be with their commitment to quality,...

Lush forests, lively oceanfront, rushing rivers, sprawling fields, and a bright mix of cultures set the table...

Born in Hunan, China and raised in Vancouver, Felix Zhou started his culinary journey at West Restaurant under...

Previously of Pidgin and Bambudda, Chef Mah is a self-described “food nerd” who found a passion...

From its rocky shores to its fragrant rainforests to its arid deserts, Juniper has sought out the best in...

Cooking at home? Chris has a few words of wisdom: "Don't be afraid of salt and butter - they are your...