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A Seafood Celebration With David Suzuki And Guests


Join Us

Join Vancouver Aquarium’s Ocean Wise™ program and SeaChoice on May 3 to show your support for National Sustainable Seafood Day - a day to declare our commitment to choosing ocean-friendly seafood year-round.

Co-hosted at the Four Seasons Hotel Vancouver by ocean ambassador and celebrity chef Ned Bell, we invite you to join us for an evening of ocean-friendly seafood tastings, inspirational guest speakers including Chef Barton Seaver and Dr. David Suzuki, and a celebration of our oceans!

Presented By






National Sustainable Seafood Day

May 3, 2013


Four Seasons Hotel Vancouver Park Ballroom
791 West Georgia St.
Vancouver, B.C.


5 - 8 p.m.


$25 + GST

All proceeds directly support Ocean Wise and SeaChoice




Dr. David Suzuki

David Suzuki, Co-Founder of the David Suzuki Foundation, is an award-winning scientist, environmentalist and broadcaster. He is renowned for his radio and television programs that explain the complexities of the natural sciences in a compelling, easily understood way.

David Suzuki
Barton Seaver

Chef Barton Seaver 

Barton Seaver is working to restore our relationship with the ocean, the land, and with each other—through dinner. As the Director of the Healthy and Sustainable Food Program at the Center for Health and the Global Environment, Harvard School of Public Health, his work is unified by the belief that food is a crucial way for us to connect with the ecosystems, people, and cultures of our world.

Chef Barton Seaver will be featuring Pacific oysters from Fanny Bay Oysters and Taylor Shellfish. 

Chef Robert Clark

Chef Robert Clark of The Fish Counter will be featuring spot prawns from Organic Ocean. 

Throughout his award winning career Chef Robert Clark has been a champion of sustainable seafood.  In 2004, Chef Clark was instrumental in helping the Vancouver Aquarium create the Ocean Wise program and is recognized as a founding partner.  As one of Canada’s most heralded chefs, Clark freely donates his time to worthy causes that directly contribute to the conservation of our marine life and aquatic environments and acts as an Ocean Wise ambassador.  

Seafood Celebration
Seafood Celebration

Chefs Ned Bell & Sean Murray

Chefs Ned Bell and Sean Murray of Yew Restaurant will be featuring SELVA shrimp and day boat handline yellowfin tuna.

Executive Chef of Four Seasons Hotel Vancouver, including YEW restaurant + Bar, 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. 

Chef Frank Pabst

Chef Frank Pabst of Blue Water Café will be featuring Pacific sardines supplied by North Delta Seafood.

Chef Frank Pabst is one of Canada’s most accomplished chefs; his disciplined technique was earned in some of Europe’s finest kitchens and is matched to the West Coast’s abundant harvest of seafood. Directing the kitchens at Blue Water Cafe since 2003, Pabst has consistently demonstrated excellence, both in the procurement of impeccably fresh, sustainable seafood and in the execution of its cookery, showcasing his trademark cooking ethic of “complexity without complication.”

Seafood Celebration
Seafood Celebration

Chef Quang Dang

Chef Quang Dang of West Restaurant will be featuring B.C. albacore tuna from the Highly Migratory Species Foundation and North Delta Seafoods.

Chef Quang Dang has established himself as an advocate of sustainability and a champion of West Coast cuisine. As the executive chef at West, he continues to nurture this role in defining his approach to modern cookery, utilizing his strong relationships with nearby farmers, foragers and fishmongers alike.

Chef Jason Bangerter

Chef Jason Bangerter from Oliver & Bonicini’s Luma Restaurant in Toronto will be featuring day boat caught lobster from Sing Lobster.

Jason Bangerter is Executive Chef of Luma at TIFF Bell Lightbox in Toronto, Ontario. At Luma, Jason draws on his classic roots to create fresh market, new world cuisine. From line-caught giant Humboldt squid to foraged Ontario wild pine mushrooms, Jason is focused on executing sustainable dishes that showcase the finest local and regional ingredients. 

Seafood Celebration
Seafood Celebration

Chef Lee Humphries

Chef Lee Humphries from C Restaurant will be featuring Northern Divine sturgeon and caviar.

Chef Lee Humphries is the Executive Chef at C Restaurant, a member of the Kambolis Restaurant Group. With exposure to agricultural practices at a young age, Humphries has a passion for local sustainable ingredients that inspire his culinary creations at C.

Chef Kyle Groves

Chef Kyle Groves from Catch Restaurant in Calgary will be featuring closed containment, land-based salmon from the Freshwater Institute and Albion Seafoods.

Kyle Groves runs the kitchen at Catch & The Oyster Bar which recently underwent a multi-million dollar renovation to its triple storied space -- with the street-level reminiscent of a San Francisco classic eatery and its top-floor atrium offering some of the city’s prettiest outlooks. 

Seafood Celebration
Seafood Celebration

Chef Ben Genaille

Chef Ben Genaille from Thompson Rivers University will be featuring ThisFish traceable sablefish from Dan Edwards of the Helen 2.

Chef Genaille is Cree-French originally from Manitoba, but has been living on the West Coast for 30 years. He is an educator promoting Aboriginal Traditions to cooks and chefs. He is starting an Aboriginal Culinary Program at TRU-Kamloops in August, 2013.

Chef Chris Whittaker

Chef Chris Whittaker of Forage Restaurant will be featuring Baynes Sound Mussels from Fanny Bay Oysters and Taylor Shellfish.

From a young age, Chris Whittaker was introduced to local food by his grandparents when he was taught to respect how we catch, conserve and grow our food. Home was Thunder Bay, Ontario where trucks, a case of beer and baseball caps were rights of passage. The result? A gut level understanding of sustainability and a low tolerance for pretense. 

Seafood Celebration
Seafood Celebration

Chef Robert Wong

Chef Robert Wong of The Original Szechuan Chong Qing Restaurant will be featuring Qualicum Bay scallops from Fanny Bay Oysters and Taylor Shellfish.

Chef Robert Wong has grown up living, eating and breathing Chinese restaurants. A fourth generation chef, Chef Wong was raised on traditional Chinese dishes, first in Winnipeg and then in Vancouver. Chef Wong now leads an innovative team at The Original Szechuan Chongqing Seafood Restaurant, a well-loved and established family business with nearly 30 years of history in Vancouver. 


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