C Restaurant, Wesley Young

Featured at the Event:

Shellfish Chowder… paired with… Phillips Brewing’s Blue Buck

COAST  Restaurant, Executive Chef Josh Wolfe

COAST Restaurant welcomed Josh Wolfe, a Toronto native, to its well established culinary team as Executive Chef in October 2007. Wolfe began his cooking career at Centro Grill and Wine Bar in Toronto. While completing his apprenticeship at Centro, Wolfe learned the speed and precision necessary to cater fine dinning to upwards of 300 guests. Promoted to Sous-Chef at Toronto’s The Fifth, Wolfe refined his cooking and honed his management skills.  During his stay, The Fifth was honoured with the city’s most coveted award, Number One Restaurant by Toronto Life Magazine in April 2003. While Wolfe’s training is classical, his inspiration is contemporary and his style is fueled by both products and seasons.

Featured at the Event:

BC Sea Urchin and Smoked Pacific Oyster Chowder … paired with… Tree Brewing Company’s Spy Porter

Go Fish, Chef Matt and Chef Andrew Christie

Andrew has been cooking since he first was tall enough to stand on a chair and “help” make cookies.  In 1997, he moved to Ottawa to study philosophy at the University of Ottawa, and it was in the cafeteria of the university’s residence that his passion grew into a career.  After a short stint in Montreal, he moved to Stratford, Ontario, training at the Church Restaurant and Bijou Bistro, then moved to the Rimrock Resort’s Eden dining room in Banff for a year and a half. 

Featured at the Event:

                Smoked Corn and Scallop Chowder… paired with… Tree Brewing Company’s Cutthroat Pale Ale

O’Doul’s Restaurant, Executive Chef Chris Whittaker

Chris Whittaker has been an integral player in some of Vancouver’s most interesting kitchens. Since his arrival at O’Doul’s in 2007, Whittaker has garnered praise for his eclectic cooking style and for his passion for local products and ethically sound ingredients. He has been the driving force behind the restaurant’s participation in the Ocean Wise program and the Green Table Network while introducing new menus focusing on sustainably prepared New Classics.

Featured at the Event:

Smoked Qualicum Bay Scallop and House-Cured Sloping Hill Farms Pork Belly Chowder… paired with… Phillips Brewing’s Longboat Double Chocolate Porter         

Pacific Institute of Culinary Arts, Culinary Arts Student Sarai De Zela Pardo

Sarai Pardo de Zela hails from the Caribbean Island of St. Maarten, West Indies. The daughter of a Chef and a sustainably conscious fisherman, Sarai mastered all aspects of front-of-house service and management in her family’s restaurant before venturing to Las Vegas to open a popular martini bar. Eager to expand her knowledge of the business and gain back of the house experience, Sarai enrolled in the Culinary Arts program at Pacific Institute Of Culinary Arts in 2009. Sarai’s chowder dish is inspired by her calypso roots and a life-long awareness of the importance of conservation, which has been further underscored by her school’s involvement with the Ocean Wise program and her own research. “Having grown up surrounded by water and now studying in Vancouver, I feel a deep connection with our oceans. I am truly honoured to participate in this event for the Vancouver Aquarium and have my dish showcased amongst this city’s top Chefs”.

Featured at the Event:

Calypso Chowder… paired with… Whistler Brewing Company’s Whistler WeissBier

Provence Marinaside, Sous Chef Jasen Gauthier 

Jasen has been cooking all his life, at the age of 9, he went to his first cooking class at Pierre Dubrulle’s. After graduating at the top of his class from Culinary Institute of America, he worked  with some of the best chefs in Manhattan at Gramercy Tavern, Le Cirque and Le Bernardin. He arrived at Provence Marinaside almost 3 years ago.

Featured at the Event:

Sablefish Chowder… paired with… Granville Island Brewing’s Brockton IPA          

The Refinery, Executive Chef Michael Carter

Michael Carter was born and raised in Vancouver.  He has been cooking professionally for over ten years.  After graduating from the Pacific Institute of Culinary Arts, he honed his skills at some of Vancouver’s finest restaurants.  Some highlights include stints at The Teahouse in Stanly Park, The Opus Hotel and The Hotel Vancouver.  Before taking the post of executive chef at Sip and The Refinery, Michael was working with the Mark James Group.

Featured at the Event:

Smoked Cod and Crab Chowder … paired with….. R&B Brewing’s Red Devil Pale Ale

Whistler Blackcomb, Executive Chef Randy Jones

Randy Jones, born and raised in BC, started his culinary career with after school jobs in the local restaurant and hotel industry.  He decided to make cooking a full time career and attended Dubrulle French Culinary School in Vancouver.  Upon graduation, he began his professional career by completing his apprenticeship with Fairmont Hotels & Resorts in both the Canadian Rockies and downtown Vancouver.  Looking to explore other aspects of the industry, Randy became a part of the Whistler Blackcomb Food & Beverage team working in a number of culinary leadership and F&B management roles.  Most recently, Randy has returned to his roots, fueled by his passion for the bounty of British Columbia, and is heading up the kitchen team at Steeps Grill and Wine Bar, atop Whistler Mountain.  Steeps is now a showcase for international guests to experience a food & wine program that is passion driven and focuses on the best of BC.  The Sea to Sky corridor, and in particular, his home in Pemberton, offers Randy a unique balance of working directly with farmers & artisans, exploring and foraging through the backwoods of this incredible province, and sampling nature’s bounty in its peak seasons.

Featured at the Event:

Taste of British Columbia Inspired Wild Pacific Salmon and Pemberton Potato Chowder

Finished with Local Lager steamed Gulf Island Honey Mussels Fresh Barnston Island Herbs… paired with… Whistler Brewing Company’s Altitude Honey Lager

Aquarium Catering & Events, Executive Sous Chef Myke Shaw

Michael Carter was born and raised in Vancouver.  He has been cooking professionally for over ten years.  After graduating from the Pacific Institute of Culinary Arts, he honed his skills at some of Vancouver’s finest restaurants.  Some highlights include stints at The Teahouse in Stanly Park, The Opus Hotel and The Hotel Vancouver.  Before taking the post of executive chef at Sip and The Refinery, Michael was working with the Mark James Group.

Featured at the Event:

Smoked Cod and Crab Chowder … paired with….. R&B Brewing’s Red Devil Pale Ale

Zen Japanese Restaurant, Executive Chef Nobu Ochi

A graphic/web designer by day creating virtual works of art by day and creating edible art by night as the Executive Chef of Zen Japanese Restaurant in West Vancouver. Influenced by worldly travels and fresh local organic and sustainable seafood. Our creations are influenced by west coast flavours with Japanese culinary techniques.Zen Japanese Restaurant is the 1st Metro Vancouver Ocean Wise Sushi restaurant.

Featured at the Event:

BC Spot Prawn Southern Style Seafood Chowder with Toasted Rice Croutons… paired with… Granville Island Brewing’s English Bay Pale Ale