Through science and nature, we ignite wonder and empower dreams.
Science World at TELUS World of Science
1455 Quebec Street
Canada V6A 3Z7
Charitable business number: 10673 4809 RR0001
Chef Aubrey Pingitore began cooking professionally at age 18 in Winnipeg, Manitoba. He worked his way through a handful of corporate and privately owned establishments, climbing his way through the ranks of each kitchen. In 2015, Aubrey was offered a Sous Chef position, which quickly turned to his first Executive Chef position at Vancouver's critically acclaimed Heirloom Vegetarian. From there, Aubrey spent some time training at the highly reputable AnnaLena, where he honed his skills as a cook and became familiar with many contemporary cooking techniques.
Aubrey's love and passion for food was kindled at a young age. Coming from an Italian background, many of his childhood memories stem from his Nonna's garden, kitchen, and dining room table. He has since developed a palate for all styles of cuisine, always keen to try something new. As Head Chef at Parallel 49's Street Kitchen restaurant, Chef Aubrey mixes worldly flavours with North American classics to offer meals and share plates that are specially designed to pair with the brewery's rotating selection of award-winning craft beers.
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.
Executive Chef, The Lazy Gourmet
Executive Chef Jenny Hui is the force behind the 80-person kitchen team at The Lazy Gourmet. Under the mentorship of catering pioneer Susan Mendelson, she has created memorable and diverse culinary menus for a host of events in the past two decades. From small and intimate celebrations to large galas and parties for more than 10,000, every little detail is executed with a passionate and experienced hand. Her creativity shines through in every bite. Jenny believes in using the best and freshest of British Columbia’s bountiful local ingredients when possible in all her dishes.
Previous to The Lazy Gourmet, Jenny spent her entire career in the hospitality industry, starting out as a restaurant manager and restaurant chef.
Currently in the roll as Executive Sous Chef at the Marriott Vancouver Downtown, Showcase Restaurant and bar. Raised in Calgary, Alberta, worked in independent restaurants for several years. Started working at the Marriott Downtown Calgary, Running the Banquet Kitchen at the TELUS Convention Center. Worked in ST. Thomas, US Virgin Islands then moved to New Orleans where he worked at the New Orleans Marriott ‘The Big House’ on Canal Street in the French quarter. During that time worked he a small stint in Charleston, South Carolina covering the Chef position at the Charleston Renaissance. From New Orleans, Jesse Moved to Vancouver in 2016, where he now is Executive Sous Chef overseeing banquets and the Showcase restaurant. Jesse’s culinary influences come from his mother’s Japanese Canadian heritage, traveling extensively through South Korea with his wife and her family and getting inspiration from his travels and surroundings.
Corporate Foodservices Manager
Kyle began his career in the foodservice industry 13 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.
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.
Executive Chef, Peake of Catering
Born and raised in Vancouver, Chef Michael is no stranger to the kitchen. His mother and father both cooked for a living and never wanted him to follow the same career path, as they were hopeful that he would become a doctor or a lawyer. Seeing the passion in his parents’ eyes for cooking, coupled with a growing curiosity with food, Michael decided to ultimately rebel against his parents’ wishes and went on to apply to culinary school.
Following the completion of his culinary education, Michael left Vancouver to further broaden his knowledge and experience in working with the Hyatt company. He stayed with the organization for 12 years at three different properties. Upon completing his apprenticeship in Toronto, Michael moved back to Vancouver to be closer to home. He quickly rose the ranks through hard work and determination. His accomplishments include receiving the award for “Manager of the Quarter” in 2014 as well as placing 3rd in the 2015 Hyatt “Good Taste Series” culinary competition in Honolulu.
Having worked in the hotel industry for an extensive amount of time, Michael is excited to showcase and extend his talent in the realm of catering. He is thrilled to be able to be a part of the Peake organization and looks forward to the many challenges ahead.
Executive Chef, Drews Catering
Chef Katsuyuki Sekihata is the driving force behind our culinary team. He combines his passion for creativity with his incredible skill and 3-Michelin star experience to create memorable events and menus for our clients.
When he was young, his dream was to become either a professional baseball player or a chef. He grew up in a “foodie” family who appreciated quality food and ingredients, and his aunt would often take him to fine dining restaurants so he could experience new flavours and techniques. He accepted a job cooking at the Tokyo Prince Hotel because it had a company baseball team, and he felt he could enjoy both of his passions at the same time. However, it wasn’t long he realized cooking was his true passion, and his head chef at the hotel introduced him to the head Chef at Maxim de Paris, a world-famous Parisian restaurant. After gaining some experience at Maxim de Paris, Sekihata was introduced to the legendary Paul Bocuse, a 3-Michelin star chef who revolutionized French cooking. Paul Bocuse is a good friend of Shizuo Tsuji, a famous Japanese chef, and loves Japanese culture and their approach to food. Paul Bocuse agreed to take Chef Sekihata on as an apprentice at the famous Restaurant Paul Bocuse, and it is here he gained his most valuable experience in food and fine dining. This experience even allowed him to compete on the television program “Iron Chef Japan”, taking on Chef Sakai in “Battle Bread”!
This experience under Bocuse allowed Chef Sekihata to work at Michelin star restaurants and hotels all over the world to share his passion, including Maison Troisgros, Chateauneuf, Café Greco (New York), Noga Hilton (Switzerland) and others. After spending 5 years in New York, Chef Sekihata decided to relocate to Canada, after hearing his Aunt speak so fondly of her time in Vancouver. He worked in Toronto and Montreal before finally calling Vancouver his home.
Chef Sekihata loves the bounty of beautiful seafood and wild ingredients available on the West Coast, and says that his personal culinary philosophy is to create authentic food, that is representative of who you are and where you are. He loves to learn and be influenced by other cultures when he travels, and has spent time in almost every continent.
He is a lifelong learner, proudly stating he owns over 100 boxes worth of cook books he’s collected. And even though he chose cooking over baseball, he doesn’t hesitate to make parallels between the two, stating that executing good service is like playing baseball, you need the right team and the right mentality. No single person can win the game alone.
Chef’s hobbies outside the kitchen include classic cars and travelling to new and exciting places to discover food.
Chef, Hapa Izakaya
Chef Takahiro 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.
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.