Bartenders & Chefs

 

Bartenders 

Alex Black

Alex has spent much of his time as a hospitality professional accumulating accolades, awards and certifications from multiple bodies including the International Sommelier's Guild and the Beverage Alcohol Resource Group. He is a Certified Specialist in Spirits as appointed by the Society of Wine Educators and recent graduate of Pernod Ricard and Ecole Hoteliere de Lausanne's Maison Program. 

Twitter: @blacktending
IG: @blacktending

Amber Bruce

Senior Bartender at Keefer Bar. Former Bar Manager at Cuchillo Restaurant. Winner Absolut Big White Bartending Competition 2015. Regional finalist Diageo World Class Bartender of the Year Competition 2015.

Instagram: @amberbruce
Twitter: @thatamberbruce

 Cam Brown

Chris Enns 

Chris started bartending nine years ago, like most, as a way to help pay for school. His favorite subjects were biology and chemistry. He believes that the knowledge that everything is connected at a common biological level helps bartending not only with flavour pairings but most importantly with serving his guests. It didn't take long before the passion for bartending took over and it became more than a side gig. Originally from Saskatoon, Chris made the move out west two and a half years ago, and worked hard to land a position at Gastown's The Diamond. After a second place finish at 2016's Diagio World Class & Grey Goose Pour Masters, Chris looks forward to this year's Bacardi Legacy where his 'El Patrimonio' will be representing Vancouver on the national stage.

Chris Chuy

Since first getting behind the bar over 14 years ago, Chris’ passion for beer, wine and spirits as grown beyond even his own expectations. Using his spirits training, Chris has mastered creating custom cocktails for any event, whether it be for an intimate get together, or the perfect “his and hers” wedding cocktails. He is the Director of Operations at Lavish Liquid Event Bar Service.

Christos Kalaitzis

Born and raised in Greece, Christos Kalaitzis honed his passion for the beverage world through coffee by learning the intricate techniques of milling, roasting, use of equipment and speed tending.

After attending both the European Bartending School and Illinois Bartending School, Kalaitzis shifted from his previous role as a barista to becoming a full-fledged bartender. He began focusing on the creation and expansion of cocktail and coffee menus at various cocktail bars in Greece, including many restaurants in Athens and other European cities. His devotion to mixology grew rapidly, which eventually led him to start his own cocktail bar in Athens, called The Hug.

Throughout his career, Kalaitzis explored the world of mixology by participating in many competitions. His dedication to the craft earned him many titles, including 2012 European Cocktail Grand Prix winner and finalist at Tales of the Cocktail in New Orleans.Kalaitzis’ also taught at the Leading Bartenders Society UK, where he shared his passion for mixology with emerging new bartending talent. While he was in the UK, London Drink Up awarded Kalaitzis for his molecular techniques and innovative cocktail presentation.

After working as the Bar Manager at the Pentelikon 5 Stars Luxury Hotel in Kifisia, Kalaitzis has since become a Spirits Brand Ambassador and Mixologist at Central City Brewers & Distillers in Surrey, British Columbia. In this role, he continues to craft new cocktails, while consulting on spirits development. Recently, he travelled to the United States to judge at the 2016 San Diego International Spirits Competition.

Dave Simpson

Dave Simpson is the founder and president of The Bartenders’ Guild, Canada. Dave has over 18 years experience judging, competing and training bartenders abroad in the fine art of flair and cocktail bartending. His vocation with The Bartenders’ Guild has been responsible for Flairfest, Canada’s longest running flair bartending competition. During his years in the industry Dave has been featured in several publications, television productions, and signature events, most notably with the MTV music network, The Masters in Augusta, and the nationally syndicated Rachael Ray Show in NYC.

 Donnie Wheeler
 Frank Gosser

Gez McApline

Cutting his teeth in the influential bar scene of Melbourne, Gez Mcalpine has worked in some of the top cocktail establishments from all over the map alongside world leaders in cocktail culture. After finding home in Vancouver, Gez led the team at the iconic Keefer bar, Vancouver’s premier destination for craft cocktails. During this time, competition success took him to all corners of the globe, representing Canada in global competitions like Beefeater MIXLDN, Diplomatico World tournament and Giffard West Cup. As of 2016, Gez has traded the barspoon and shaker for an Ambassador hat and now travels the country as western brand ambassador for Bruichladdich single malt and the Botanist gin, spreading the story of this progressive Hebridean distillery and bringing years of industry experience and spirits expertise to bartenders and consumers alike. 

Grant Sceney

Head bartender at the Fairmont Pacific Rim Hotel. Winner of Diageo World Class Canada Bartending Competition 2014. Finished in the top six at the 2014 Diageo World Class Global Bartender of the Year Competition in London, England.

 

Harry Dosanj

Jacob Sweetapple

Absolut Vodka Brand Ambassador

Jason Laidlaw

With well over 20 years in the nightlife industry, and 15 years and counting behind the bar, Jason brings a wide range of bartending, nightlife, promotional, and marketing experience to his bartending adventures.
 
Getting behind the wood as a way to put himself through a degree at the University of British Columbia, Jason fell in love with the hospitality industry, with service culture and with cocktail craft and history and has never looked back.  
 
Having worked in nightclubs, fine dining establishments, and private clubs, Jason now spends his time behind the wood at The Shameful Tiki Room, serving rum, stories and enjoyment to the citizens of Vancouver and the world, accompanied by gongs and smoke.  He furthers his own and other’s education and passion through his work with the CPBA and with his monthly book club for bartenders.

Jenner Cormier

Halifax native. 10 years of experience in hospitality industry. In his 4th year with World Class Canada as a judge and ambassador. Winner of Diageo World Class Canada 2013, BOL’s Around the World competition 2013. 

Joe Luckhurst

Joe Luckhurst worked for Road 13 from Vancouver for several years. In 2012 Joe left Vancouver to throw himself into the everyday operations of the family business and early in 2014 he took the helm as General Manager. With a work ethic that is oddly familiar to the rest of the team at Road 13, he seems to have fully embraced Mick's adage, "owners don't need days off."

With his wife and new daughter at his side, Road 13 Vineyards is the definition of a family winery.  

Jon Smolensky

In May of 2015, Jonathan turned his attention fully to Sovereign Wine and Spirits Canada, a by the bartender/sommelier for the bartender/sommelier liquor agency that he had created in 2011. Sovereign imports fine wines and spirits specifically catered to the on-premise and specialty retail sector in Canada. The impetus of this project was a community desire to create a free-flowing, unabated connection between the passionate industry professionals within Canada and the boutique brands made globally by their peers. Sovereign continues to invest in the entrepreneurs that manufacture such fine wines, spirits, and restaurant friendly wares, offering an avenue for them to seamlessly share their creations in the Canadian marketplace. 

Jonathan is also the Corporate Liaison for the Canadian Professional Bartenders Association; he is always finding new initiatives to help advance the Canadian hospitality sector alongside his contemporaries.

 Julia Comu
 

Keenan Hood

Bar Manager of The Keefer Bar. Past finalist of the CPBA cocktail challenge. Past finalist of Made with Love Vancouver mixology competition.

 

Keith Trusler

Brand Ambassador at Corby Spirit and Wine Limited. Former Bar Manager at Bluewater Café and Raw Bar.
A true Renaissance Man, Keith Trusler brings to his role as Brand Ambassador a well-developed taste for the finer things in life, from fashion, design and culture to food, drink and travel. An educator, influencer and avowed aficionado of the culture and lifestyle surrounding all things whisky, Keith travels far and wide extolling the virtues of single-malt in a position that is perfectly suited to his thirst for adventure, creativity and entertaining. Beyond simply showcasing whisky, Keith revels in elevated dining experiences where he can indulge in and explore a wide array of flavors, combinations and cuisines that challenge convention and make people think twice about the endless pairing possibilities. Prior to joining Corby Spirit and Wine, Keith worked behind the pine at a number of restaurants, including a five-year stint as Bar Manager at award-winning Blue Water Cafe in Vancouver, and was a frequent fixture at bar competitions and exhibitions both at home and abroad.

Kristi-Leigh Akister

After almost sixteen years in the hospitality industry, Kristi-Leigh Akister still finds bright-eyed wonderment in the ever evolving landscape of the craft cocktail culture. She draws inspiration from both the unique and vibrant neighbourhood of Chinatown along with the immense talent exhibited by her peers and colleagues. She is currently the bar manager at the Union.

Lauren Mote

Bar Manager at UVA Wine & Cocktail Bar. 2015 Bartender of the Year recipient at the 26th annual Vancouver Magazine Restaurant Awards.

Winner of Diageo World

Class Canada Bartending Competition 2015. Co-founder of Bittered Sling Cocktail Bitters and Culinary Extracts.

Matt Majid

Matt, from Elite Cocktails, is a career show bartender having achieved 21 first place competition finishes internationally as well as the owner and head trainer of the Vancouver based performance bartending team. He uses “Flair”, as it’s often called, for more than just flipping bottles but as a way of making cocktails more approachable by highlighting the entertainment aspect of drink service. Whether it be with a quick pun, funny cocktail name or seamless acrobatic pours, it’s clear that he strives to make a special experience for his every one of guests. He has also put Canadian flair bartending back on the world stage with the Elite Cocktails Instagram account having become one of the most followed of the genre. It features daily clips, beautiful cocktails and general insight into drink mixing culture. His words to ‘tend by: “There are only two things that matter about a cocktail. Will I order it? And will I order it again?” 

Max Borrowman

Max started bartending in 2006 at Earls in Kelowna. Working high volume patio bars and fine dining alike in Kelowna and Victoria set Max up for success from an early stage in his career.  He then moved to Vancouver in 2010, where he started learning about finely crafted cocktails from Jacob Sweetapple and Grant Sceney at the Fairmont Pacific Rim. The Lobby Lounge was his home for several years until last summer when he took on his first major Bar Manager role at the acclaimed Torafuku. Max has been competing at a high level since, going to Toronto for National cocktail competitions for both Beefeater Gin and Lot 40 Canadian Whisky.

Most recently, Max was a national finalist for Diageo World Class- the world's most prestigious cocktail competition. Now, Max is the Bar Manager at Juniper in Chinatown, where a neighbourhood of great restaurants and bars is exploding onto the scene.

 

Mike Shum

Bartender at the Fairmont Pacific Rim Hotel. 2015 Canadian Bacardi Legacy Cocktail Competition Champion. Grey Goose Canada’s Pour Masters Competition 2015 Top 3 Finalist.Mike Shum - Bartender at the Fairmont Pacific Rim Hotel. 2015 Canadian Bacardi Legacy Cocktail Competition Champion. Grey Goose Canada’s Pour Masters Competition 2015 Top 3 Finalist.

Philippe C. Grandbois

Phil is a passionate hospitality and service professional.

While attending the University of Waterloo, Phil found his niche in the service industry as a bartender.

Phil worked his way from bartending assistant and pot washer to General Manager,Sommelier and Owner. Finding his true calling behind the bar.
A career that has now spanned 14 years, 4 continents and more than 50 venues. Phil takes a true global outlook on the "industry". Honed throughout Europe, UAE, India, Australasia and North America, Phil found what was important. Incredible hospitality delivered by the happiest people.

As a Bartender and Sommelier, Phil mixed his career with Luxury Hotels and independent restaurants. As "stagiaire" at the worlds cocktail haunts, Phil also found a true passion for mixing spirits. 1 part historian, 1 part storyteller and 1 part service professional all stirred together. You can find his blogged adventures in drinks over at justcocktails.org where he is the editor and contributor.

Philippe now lives in Vancouver, BC and is a the Bar Director at the infamous Chambar.

Shane Mulvany

Born and raised in Ireland, Shane Mulvany got his start pulling pints in his homeland. He has worked in hotels, bars and restaurants in New York, London, and Toronto. 
Shane competed in World Class for the fourth consecutive year in 2016, winning the Canadian title.  He finished 9th at the Global Final in September 2016 in Miami.

Stefano Righetti

Seeking for the challenge in front of me from the daily shift behind the bar to an important competition. Always working on improving my skills and learning new ways to provide the best experience from my guests. You can find me mixing spirits in a dark room called the Keefer bar.

Tarquin Melnyk

Bar Manager at Bambudda. Author/Editor/Partner/Consultant for Just Cocktails. Writer for Culinaire magazine.

Tarquin Melnyk has been bartending in numerous cities for the past seven years. After settling in Vancouver in 2014 he took over the bar at Bambudda, Gastown.

The Alberta transplant has a well-known love for innovative molecular cocktails, including his involvement with MsBetters.com; makers of high quality bitters, syrups, purees and the Miraculous Foamer, showcased at SOC16.

He is a freelance cocktail writer and photographer, often hosting content on the globally recognized justcocktails.org.

On a quest to elevate the conversation about beverage culture and to provide a lasting experience for everyone he serves.

"For Science Of the Cocktail 2017, we will be exploring the fun world of roasted marshmallows. The catch? Ours will be vegan and made with alcohol!"

Trevor Kallies

Bar & Beverage Director for the Donnelly Group

Trevor Kallies has spent the last 15 years managing the bar programs at some of the highest volume bar locations in Vancouver. He began his career at the storied Earls “On Top” location on Robson St. in Vancouver British Columbia. He spent time in multiple staff & management positions finding his niche in the role of Bar Leader. Shortly after, he was approached to take on the newly formed Regional Bar Leader position where he was responsible for managing region-wide cost of sales, training of new bar leaders in the lower mainland of British Columbia as well as rolling out new drink programs, wine lists and costing procedures while maintaining the inventory & staffing of his own bar back at Robson St. 

In 2005 Trevor left the Earls Restaurant Group and found a home at Granville Room in the heart of Vancouver’s Entertainment District eventually taking over as General Manager. It was at Granville Room where he found his passion for spirits and began running not only the room, but the cocktail, beer & wine program as well - developing award winning drink lists for Granville Room. In 2008 he took on the beverage program for the Donnelly Pub Group & Donnelly Night Club group, creating drinks and training staff from over 10 venues of different concepts, while still managing the 80 seat Award Winning cocktail bar on Granville St.

In 2010 he moved into the position of Bar & Beverage Director for the Donnelly Group, overseeing the menus & profitability of 14 locations around Vancouver for beer, wine & cocktails. During his time of Beverage Director, Trevor has pioneered one of the strongest craft beer programs in Canada, created award winning cocktail lists and has been responsible for implementing company-wide training programs on service, product knowledge & cost of sales. 

In addition to managing the Donnelly Group beverage program, Trevor has competed & won multiple cocktail & drink competitions including Craft of Cointreau, the Appleton Rum cocktail competition, the G’Vine Le GCP cocktail competition and placed highly in many other high profile drink challenges in Vancouver, across Canada & globally. In 2009 Trevor became a founding member of The Canadian Professional Bartender’s Association (CPBA), helping to form an organization that is now Canada-wide with members in Ontario, Quebec, Alberta & the Maritimes. In 2013 Trevor was elected the President of the BC Chapter of the CPBA and maintains that role today. In 2011 Trevor became part of the Cocktail Apprentice Program (CAP) at the infamous Tales of the Cocktail in their first ever ‘Tales on Tour’ in Vancouver. He has since been promoted to CAP Manager at the annual Tales of the Cocktail in New Orleans where he helps manage a team of 60 global bartenders where they execute the seminars, cocktails and events at the biggest cocktail event in the world - working with Brand Ambassadors, Distillers & some of the best cocktails minds from around the world.

 

Wesley Hardy

Wesley has been working in Vancouver’s bar scene since 2014 where he worked at Gastown’s premier rum bar – The Calabash. He worked under the supervision of Tyson Davies, where he learned to make The Calabash Dark and Stormy, considered to be the best recipe of its kind in Vancouver. 

He then went on to work at BauHaus, Vancouver’s finest restaurant for German cuisine. Here he assisted in producing a new cocktail menu and gained knowledge of molecular gastronomy from the talented kitchen. While at BauHaus, he also worked at Mosquito, a champagne and exquisite dessert bar. Here he invented new recipes and brought back the best classics. 

He now resides at Nightingale – David Hawksworth’s newest venture. Here he works under the supervision of two of Vancouver’s top talents: Alex Black and Rhett Williams. 

He placed 4th in the 'Made With Love' cocktail competition preliminary in May 2015, and competed in the competition held at the Fairmont that year with a drink using a homemade spiced chai tea, a homemade saffron syrup, cardamom bitters and the assigned spirit-Jack Daniels Honey.

Wesley is licensed to practice nursing in Florida, Texas, and B.C. He has an associate’s degree in liberal arts and will graduate in May with a Bachelor’s degree in applied animal biology from UBC. He also a veteran of the U.S. military.

Chefs 

Andrew Mott

Business Resource Specialist & Chef, Sysco

Andrew started his hospitality journey working in hotel kitchens washing dishes and continuing on to complete his Red Seal Certification.

Andrew then joined the Earls Restaurant group where he worked for 18 years starting off as a prep / line cook to Kitchen Manager, Chef, Quality Leader and eventually Owner Operator. Andrew also had the opportunity to lead the Earls opening teams to Phoenix, Denver, and Dallas when they expanded into the U.S.

In 2003 Andrew joined Sysco Vancouver where for the last 9 years he has held the positions of Marketing Associate, District Sales Manager and currently Business Resource Specialist.

Andrew Nickerson

Chef & Business Resource Specialist

Andrew’s 25 years of experience in the food service industry has encompassed everything from fine dining, high-end grocery stores and chain restaurants.

In the early stages of his career he spent 6 years learning how to implement and maintain kitchen systems, food cost controls and organization tools and procedures with the Earl’s Restaurant group.

Andrew earned his Red Seal Certification through the Westin Hotel Group and then went on to run the culinary side of the Urban Fare Market in Yaletown. Most recently Chef Andrew opened the Kingfisher’s Waterfront Bar & Grill in Maple Ridge with Chuck Currie of White Spot fame. 

Darren Upshaw

Emelle’s Catering

Darren Upshaw, joined the emelle’s team in october 2003 as one of our catering chefs. he later took over our urban diner deli, showcasing his fresh flair. we were happy to promote darren to sous-chef in 2005 where he quickly gained a loyal following for his smashing soups and delicious entrees. now, as chef, darren continues to WOW.

darren had a rural upbringing, tending to a 10 acre farm in nova scotia where he gained his appreciation for “farm to fork” dining.  he quickly realized that for him, life was in the city and after high school found himself in a local pizza parlour. back then, times were different, when from scratch, was the only option. his love for food, cooking with only the freshest ingredients and creating signature sauces started here. his travels then took him to downtown halifax to work along side corado & flavia who flew in from Milan to open cafa san marco, an upscale restaurant catering to professionals.  two years later he moved to an even bigger city. he found himself working with executive chef peter george at 360 revolving restaurant at the cn tower.

After three years, the beckoning of the better weather of the west had him arriving in victoria.  For the the next seven years, his career was as kitchen manager at rebar, a funky well known vegetarian restaurant. he was a contributor to the very popular cook book inspired from the recipes at rebar rebar modern cooking.

David Robertson

Dirty Apron

David has built his career in the culinary industry for over 20 years, and his work has earned him a strong reputation as a passionate and engaging chef as well as excellent and inspiring tutor.

As owner and head chef of Vancouver’s renowned The Dirty Apron Cooking School & Delicatessen, David's infectious enthusiasm for the products he uses and his patient nature have proven to be the perfect blend of ingredients to offer the most talked about cooking classes, delicatessen and catering in the city.

David’s first cookbook, The Dirty Apron Cookbook: Recipes, Tips and Tricks for Creating Delicious, Foolproof Dishes, launched in October of 2014. The beautifully illustrated book, featuring tried-and-true signature dishes from the cooking school, quickly became a national bestseller. 

Drew Munro 

Founder of Drew’s Catering & Events

Drew was born and raised in beautiful BC. As a teenager, Drew began his apprenticeship under Paris-trained chef Brian Roodenrys, quickly developing a passion for the freshest local ingredients, beautiful presentations, and above all, great tasting food.

Drew remains very hands on in the kitchen and office, considering himself a chef first, and a businessman second. He is passionate about charcuterie, recently completing a Master’s program in Italy, training with the finest norcinos (butchers) in Tuscany, and cares deeply about sustainable food choices, choosing only to work with producers and vendors who care equally about quality and environmental impact.

Kyle Baker

Corporate Foodservices Manager

Kyle began his career in the foodservice industry 12 years ago as a dishwasher, which he believed to be just a summer job. His passion for food grew quickly as he worked through different positions in the kitchen. He is currently a Foodservices Manager for The Keg and has the pleasure of working with amazing kitchen staff and managers at various Kegs across the country. When he's not on the road, Kyle enjoys exploring all that Vancouver’s restaurant scene has to offer with his wife.

Maria Huynh Chau

Chef & Owner, Chau Veggie Express

Community-based vegetarian eatery, serving primarily vegan savoury dishes inspired by Vietnamese roots in family and culture. At Chau, you will experience traditional Vietnamese flavours blended with fresh produce. As a member of the local community, we take initiative in food security, sustainability, consciousness and education - one veggie meal at a time

“For most, the story of Chau is what lies on the plate in front of you. My story, however, began when my mother discovered her passion for food when she was 13 years old, working at a soup-stall on the streets of Saigon. In my family, we have always believed that Vietnamese cooking and a complete dining experience can co-exist together in one space. The ability to share a small piece of our belief with everyone at Chau has become a reality, rather than an ambition. So, from my family, we hope you enjoy your experience here at Chau, and we thank you for allowing our story to continue on.”

- Maria H., Owner

Mary Lee Newnham

President, Executive Chef

Mary Lee Newnham has an accomplished history as a highly-reputable chef and event planner. As formal education she has obtained a Bachelor of Commerce Degree and a Certified Management Accounting designation, as well as graduated from the Pierre Dubrulle Culinary School as an honour student.

Mary Lee has worked as a corporate, executive and private chef in a variety of restaurants, hotels, off-premise locations, yacht charters, convention and conference centers. As the executive chef for Plaza Catering and the Atrium Hotel, as well as cooking for such luminaries as Queen Elizabeth, Jean Chretien, Bill Gates, The Rolling Stones, Rod Stewart and Mel Gibson, Mary Lee has established herself as one of the premiere catering chefs in Vancouver.

Patrick Miller

Peake of Catering

Chef Patrick Miller is a passionate and driven chef whose menus are flavoured by a diverse culinary background with a focus on fresh and local ingredients. Past gastro centric positions include; Baker, Head Chef and Farmers Market Coordinator, enabling perspective and insight when cooking for a wide array of clients, in settings both large and small. Chef Patrick’s genuine love of food is matched by his keen attention to detail and the ongoing pursuit of excellence and a desire to be on the leading edge.

Jesse Hochhausen & Rory Higdon

Chefs, Showcase Restaurant & Bar

Originally from Calgary, Chef Jesse began with independent restaurants before joining the Marriott Downtown Calgary where he oversaw the Banquet Kitchen at the TELUS Convention Center.  Jesse Moved to New Orleans, Louisiana to work with the New Orleans Marriott. During that time Jesse worked as Chef in  St. Thomas, US Virgin Islands as well as Charleston, South Carolina.  Jesse joined the Vancouver Marriott Downtown in 2015 where he has had a great impact on both Catering as well as Showcase Restaurant and Bar.

Chef Rory started his career on the sunshine coast working for Rocky Mountain Resorts.  After spending a year working abroad in Sydney Australia, Rory came to Vancouver first joining the Observatory at Grouse Mountain then the restaurant chef for Left Bank in the West End. Rory joined the Vancouver Marriott Downtown in 2015. Now the Sous Chef Rory is the force behind Showcase Restaurant and Bar. 

Takayuki Sato

Chef, Hapa Izakaya

Chef Takayuki was born and raised in Tokyo, Japan. He started working at Hapa Izakaya in 2007 at the Kitsilano location. In 2012, Chef Sato then moved to Toronto to open a new Hapa Izakaya where he progressed as Head Chef and stayed until 2014. Soon after he moved to Melbourne, Australia where he worked at a Japanese restaurant and studied “Kappo.” A Kappo chef is trained to master numerous ways of cooking and to understand the seasonality of food, the quality of ingredients and the presentation. 

Chef Sato gets his inspiration from others around him. He is surrounded by many talents and has learned many different cooking styles from all around the world such as Japanese, Italian, Mexican and Korean. You can find Chef Sato’s delicious creations at Hapa Izakaya in Yaletown. 

Hapa Izakaya: Voted “Top Five Izakayas In North America” by Bon Appétit Magazine, topping “Industry” and “Readers Choice” Georgia Straight awards for Best Japanese in 2012 and Best Izakaya in 2014-2016, and “Best Casual Chain” by Vancouver Magazine from 2011-2014, Hapa continues to offer a winning combination of Japanese cuisine, fun, and culture, paired with local seasonal and Ocean Wise ™ ingredients.

Stewart Boyles

Executive Chef, Culinary Capers

Born and raised in Surrey, BC, Stewart’s call to cuisine came early, working in a professional kitchen at age 15.  Following an apprenticeship at the Fairmont in Vancouver and local restaurant experience, he travelled to Europe to gain international experience. Stewart obtained an ancestral visa, thanks to his Scottish lineage, and settled in Edinburgh to work as Chef de Partie for highly respected British chef Martin Wishart at his Michelin starred restaurant in Edinburgh.

Under the mentorship of Wishart, he developed a strong understanding and technical skill set for classic French cuisine. For a new restaurant, Martin Wishart at Loch Lomond, Stewart was tapped to be the opening Chef de Cuisine.  Stewart stayed for over 3 years, working relentlessly to build a strong team and a reputation of excellence.  His hard work and dedication led to the restaurant receiving a Michelin star!

Prior to joining our team, he was the Chef de Cuisine for Hawksworth.  In his role as Executive Chef, Stewart will be ambitiously striving to push the Vancouver catering scene to a new level.  His philosophy is that food should be approachable, full of flavour, and the ingredients should always be treated with respect.  Sourcing the very best local ingredients, he is constantly searching for innovative ways to elevate the culinary experiences of our clients and their guests.

Wesley Young

Chef & Owner, Pigdin

Born and bred in Vancouver, Wesley spent his early childhood in the kitchens of commercial drive family restaurants.  After completing his culinary training at Malaspina University College and Vancouver Community College, he earned his stripes working with the Four Seasons.

In 2005, Wesley moved to London and joined critically acclaimed Tom Aikens in London. He then returned to Canada and worked at Montreal’s 357c before coming home to Vancouver at award-winning West, where he worked under Chef David Gunawan. In 2009, Wesley further developed his love for the 100-mile movement at sustainable seafood champion C Restaurant as Sous Chef.  In 2013, he lead the brigade at Wildebeest as executive chef.  Now with PiDGiN, he has evolved into a calm and industry respected teacher, leading his team with a confidence that will push the award-winning PiDGiN to its next level.