Ocean Wise Restaurant Chef BiosOcean Wise Restaurants Please join us in thanking tonight’s participating Ocean Wise™ Restaurants. Tonight’s restaurants are supplying food to Night at the Aquarium without charge with the help of Albion Fisheries & Neptune Food Services who have graciously subsidized the cost of food provided. Restaurants serving savoury fare tonight are committed to providing sustainable, ocean-friendly seafood through the Vancouver Aquarium’s Ocean Wise™ program.
For more information: www.oceanwise.ca Aqua Riva
views of Vancouver’s inner harbour and the North Shore Mountains. Added to this the warm ambience of the restaurant is a comprehensive B.C.-focused wine list and Chef Mario Fortin’s fresh west coast cooking. It doesn’t get any better than this!
He had his early start with the renowned Serge Bruyere Restaurant and Le Chateau Frontenac back home in Quebec but Vancouver and all its flavours and foods beckoned. Mario has been fortunate to work with some excellent Chefs. “I am a very curious person, it’s driven me to learn a multitude if cooking styles.”
200 Granville St., Suite 30. Vancouver - 604.683.5599 - www.aquariva.com
Bishop’s
2183 West 4th Avenue, Vancouver. 604.738.2025. www.bishopsonline.com
Cafe is celebrated as the City’s definitive destination for the freshest and finest seafood, acclaimed wine collection and intuitive service.
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 “complexity without complication.”
1095 Hamilton Street, Vancouver. 604.688.8078. www.bluewatercafe.net C Restaurant
best restaurants n the city.
1600 Howe Street, Vancouver. 604.681.1164. www.crestaurant.com Culinary Capers Catering
and vision make us an industry leader in producing beautifully presented and delicious cuisine.
Chef Jonathan’s experience in award-winning restaurants, such as the Aerie Resort and Sooke Harbour House, helped prepare him for the challenges of working in a creative and fast-paced catering environment.
1545 West 3rd Avenue, Vancouver. 604.875.0123. www.culinarycapers.com Rocky Mountain Flatbread Company
where all are welcome, the Fieldens support their local community by working with students in local schools to provide young entrepreneurs with hands-on experience in how to create carbon neutral operations with simple innovations.
Grouse Mountain: The Observatory
Mountain is a member of the Green Table Network and is a proud participant of the Ocean Wise program. Situated on the top floor of Grouse Mountain’s Peak Chalet, skyride admission is included with advance reservations.
6400 Nancy Greene Way North Vancouver. 604.980.9311 or reserve online: www.grousemountain.com A Kettle of Fish
diners what they want - the freshest ingredients imaginatively prepared with exceptional service in a comfortable environment. We have earned a worldwide reputation for serving fresh seafood in a classic atmosphere.
An aggressive competitor, Romeo carries several medals, including Gold at the 2008 Hot Show Competition in both the team and apprentice categories, and Silver at the SeaChoice For The Love of Fish competition in 2007. 900 Pacific St., Vancouver. 604.682.6853. www.akettleoffish.net
Le Gavroche Restaurant
winning wine list makes the experience at Le Gavroche second to none.
1616 Alberni St., Vancouver. 604.685.3924. www.legavroche.ca
O’Doul’s Restaurant & Bar
live jazz, seven nights a week.
1300 Robson Street, Vancouver. 604.661.1400. www.odoulsrestaurant.com The Vancouver Aquarium Catering
845 Avison Way, Vancouver. 604.659.3456. www.vanaqua.org/cateringandevents Wild Rice
Upon his return to British Columbia, he went to the Moosehead Fishing Lodge and created cuisine involving local seafood. He aggressively pursued the chef position at Wild Rice after learning of the restaurant initiatives like Oceanwise and Green Table. 117 West Pender St., Vancouver. 604.642.2882. www.wildricevancouver.com
Zen Japanese Restaurant
Executive Chef Nobu Ochi has been creating virtual works of art by day as a graphic/web designer and edible art by night as Executive chef of Zen Japanese Restaurant for the past twelve years. He also leads a group of talented chefs who believe in utilizing seasonal fresh ingredients, locally sourced and sustainable. Chef Nobu’s cooking philosophy is influenced by Japanese techniques, tastes from other cultures and extensive world travels.
2232 Marine Drive West Vancouver. 604.925.0667. www.zensushi.ca
Pacific Institute of Culinary Arts
the world’s future great Chefs in training.
Chef Julian accepted the role of Executive Chef & Program Director at Pacific Institute of Culinary Arts in 2007 where he currently combines his passion for cooking and teaching to help launch the careers of the next generation of young Chefs.
1505 West Second Avenue, Vancouver. 604.734.4488. www.picachef.com
Special Thanks to our sponsors:
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By looking for the Ocean Wise™ symbol beside menu items, you can be assured that you are making the best choice for the health of the oceans. Ocean Wise identified items are species that are:
Aqua Riva is situated right downtown with sweeping 
Chef Mario Fortin moved to Vancouver during Expo ’86 from “La Belle Province” to learn about the flavours and styles of west coast cuisine. 
Bishop’s has led the field for more than twenty years in serving food that is organic, produced locally and sustainably. Many consider his eponymous Bishop's to be Canada's version of Chez Panisse. With a reputation like that, many people do not realize that Bishop's is also a cozy neighbourhood haven serving quality dishes at affordable prices. 
Chef Carlson, a graduate of the Dubrulle Culinary School (now part of the Art Institute of Vancouver), honed her culinary skills under Executive Chef Rob Clark at Vancouver's famed C Restaurant and, later, with Chef Edward Tuscon at the multi-awarded Sooke Harbour House with its famed edible landscape. While you can take a gardener away from the garden and put them in a kitchen, you can't take the passion for growing out of the gardener who happens to be a chef. The experience at Sooke Harbour House, with its extensive garden and commitment to organics, led Chef Carlson to take courses on organic farming. A stint of 'woofing' (willing workers on organic farms) saw her designing and installing a kitchen garden for the on-site restaurant at the Tofino Botanical Garden – an opportunity to combine both her interests. In 2007, Chef Carlson jumped at the chance to become Executive Chef for the legendary John Bishop. Chef Carlson brings her next-generation sensibilities to the 'locavore' movement started by Mr. Bishop more than 20 years ago. It's a match made in heaven.
Blue Water Café & Raw Bar has been awarded Gold for ‘Best Seafood’ by critics in Vancouver magazine’s annual Restaurant Awards. Blue Water 
Executive chef Frank Pabst is one of Canada’s most accomplished chefs. His disciplined technique—learned in some of Europe’s finest kitchens – is matched to the West Coast’s extraordinary catch of seafood. 
C Restaurant pushes the boundaries of the restaurant industry in its commitment to our oceans. By dealing directly with fisherman, Executive Chef Robert Clark ensures the products being served are of the highest quality and sustainably harvested, while the culinary expertise of Chef de Cuisine Quang Dang has ensured the C is consistently ranked among the 
Executive Chef Robert Clark began his culinary training at Ontario's George Brown College, graduating in 1982. Throughout his career he has trained with Canada's top chefs such as Jamie Kennedy, Michael Bonaccini and Mark Thuet. Clark now heads the culinary operations for C Restaurant, Raincity Grill and NU Restaurant & Lounge. Clark's belief in food is pure and simple: “As chefs, our job is not only about serving great tasting food, but encouraging our staff and our guests to learn how to get sustainably produced food to the table.” Only quality, sustainable products from earth and sea are used as the building blocks of his cuisine. Clark has taken the same dedication to ingredients by creating the Contemporary Ocean Products line. The Contemporary Ocean Products is a gourmet line of Smoked Salmon, Crackers, Salts, and Spices that are a wonderful accompaniment to any meal. 
Culinary Capers Catering is Vancouver’s premier full service caterer for social, corporate and special events. Our award-winning culinary style, quality 
Chef de Cuisine Jonathan Chovancek spearheaded the Culinary Capers’ kitchen team in Torino, Italy in 2006 and in Beijing, China in 2008. As a member of the Slow Food Movement, he is an advocate of sustainable agriculture, seeking out the best local and seasonal ingredients. 
Rocky Mountain Flatbread Company is the brainchild of Dominic and Suzanne Fielden, both of whom are dedicated to working together with local farmers and regional suppliers to create an array of handcrafted, wood-fired, gourmet pizzas on site, daily, using all natural ingredients. In addition to providing fresh food in a casual family atmosphere, 
Corporate Executive Chef Oliver Zulauf joined Rocky Mountain Flatbread when their doors first opened in Canmore in May 2003. He cares deeply about creating high quality, healthy, accessible food for all. He is also dedicated to using local organic produce, local free range meats an Ocean Wise seafood – which you will see throughout our menu and daily seasonal specials. Oliver’s experience is unquestionable. He has worked as a chef in great restaurants throughout Switzerland and Canada. Oliver very much comes from the philosophy that “any good chef can take expensive ingredients and make good food. To make great food that anyone can enjoy a chef needs to be able to take simple, wholesome ingredients and add plenty of passion and creativity.” That is what Oliver does and as a leader he encourages this same spirit and dedication with all who work with him. 
The Observatory on Grouse Mountain showcases the best of BC with a minimal environmental footprint. The accomplished culinary team works with local suppliers to ensure authentic regional fare. Grouse 
Executive Chef Dino L. Gazzola has been offering his Italian-based, west coast inspired cuisine at well known locations throughout the city for over twenty years. A graduate of the British Columbia Institute of Technology Culinary Program, Dino joined the Grouse Mountain team in 2007. With the resort’s commitment to sustainability, Chef Dino L. Gazzola is dedicated to sourcing the finest and freshest regional ingredients available, creating memorable dining experiences for all Grouse Mountain’s dining outlets including The Observatory fine dining restaurant.
A Kettle of Fish has consistently given Vancouver 
Chef Romeo is a graduate of the Vancouver Community College Culinary Arts program in 2005. Following the completion of his studies Romeo worked at the Fairmont Vancouver Airport. Romeo is grateful to have worked under such chefs as Jason Harris, Michelle meyer, Clement Chan and David Wong. 
Le Gavroche Restaurant, set in a refurbished Victorian character house, combines classical French cooking techniques with fresh, local and in season ingredients. A relaxed and intimate atmosphere, exceptional service and an award 
Owner Manuel Ferreira’s love of food and wine developed through his childhood experiences growing up in Portugal and France. Raised in a traditional European family culture, Ferreira learned at an early age the appreciation of fresh food and fine wines. Although he began his career as an engineer, Ferreira found an outlet for his love of hospitality and fine wines while training in a Toronto restaurants such as The Courtyard and Wintson’s, and culminating in his management of the present-day operations of Le Gavroche. When not involved with his restaurants or tasting and buying wines, Manuel spends his time pursuing another favourite pastime – road trips with no known destination – simple adventure, something that the Le Gavroche owner believes every dining experience should be.
O’Doul’s Restaurant & Bar has been a tradition on the Vancouver dining scene for over 30 years. In its current incarnation, Chef Chris Whittaker focuses on the new classics, locally sourced and sustainably prepared. The wine list is extensive and user-friendly and complemented by the city’s finest 
Chef Chris Whittaker has been an integral player in some of Vancouver’s most interesting kitchens, since his arrival in Vancouver in 2000. Working under David Griffiths at the Delta Vancouver Suites, then as Executive Chef at the Pacific Palisades Hotel, Zin Restaurant and now The Listel Hotel and O’Doul’s Restaurant & Bar, Chef Whittaker has garnered praise for his eclectic cooking style and passion for local products and ethically sound ingredients. Since his arrival at O’Doul’s in 2007, Whittaker has been the driving force behind their participation in the Ocean Wise program and the Green Table Network while introducing new menus focusing on sustainably prepared New Classics. 
The Vancouver Aquarium Catering team always offers sustainable, local and organic products on our menus. Whether you're planning a corporate event, a wrap party, a social event, or launching a new product - we promise an outstanding experience and effortless style of service. 
Chef Myke Shaw - The Vancouver Aquarium culinary team is overseen by Sous Chef, Myke Shaw. Myke began culinary training with her father who was a Cantonese trained Chef. From there, her interest of cooking expanded to other regional cooking. Myke has proudly been at the Aquarium for 5 years, and is a strong advocate for Oceanwise and works to insure only sustainable and ethical seafood is used on all her menus. Myke is also a strong supporter of finding a cure for Breast Cancer and one of her recipes can be found in “A Gift,” a recipe book put together by Chef Daniel Racine.
Wild Rice began as a simple thought from Andrew Wong. His wish was to create a socially conscious restaurant serving local cuisine with influences from his Chinese heritage.
Chef Robert Erickson has worked locally and abroad. He has much experience from long term travels in Asia. 
Zen Japanese Restaurant is proud to be Vancouver’s 1st Japanese Sushi Ocean Wise Restaurant. Original culinary creations at Zen incorporate the traditional roots of Japanese cuisine with western and specifically West Coast influences using only the highest quality ingredients. Enjoy sushi, sashimi and robata like you've never had before paired with an extensive selection of premium sakes to complete your dining experience. 
Pacific Institute of Culinary Arts' onsite restaurant was founded to create a 'real-world' training experience for the school’s professional Culinary and Baking & Pastry Arts students. Open five days a week for a la carte dining and available for private events, weddings and catering functions, the restaurant at Pacific Institute of Culinary Arts gives guests both a fine-dining experience and a glimpse at 
Chef Julian Bond is an award-winning Chef, businessman and industry mentor, with a resume that includes cooking for royalty, mastering his skills at a number of Michelin rated establishments and receiving an honourary lifetime induction into the BC Chef's Association. 
