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 David Robertson, The 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.
Chef Jenny Hui, 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.
Chef Jesse Hochhausen, Showcase Restaurant & Bar
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.
Chef Mary Lee Newnham, Emelle's Catering
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.
Chef Michael Chan, Peake of Catering
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.
Chef Drew Munro, Drews Catering
Drew Munro is the Founder and Culinary Director of Drew’s Catering & Events. He started the company as a meal delivery service out of the back of his Hyundai and has since grown it into one of the largest and most reputable event catering companies in Vancouver, winning the National Top Choice Award for Vancouver’s Best Caterer for the past 4 consecutive years.
Chef Hiroki Hatada, Hapa Izakaya
With over 15 years of experience, Chef Hiroki Hatada heads the culinary program at Hapa Izakaya Yaletown. Originally from Aomori, Japan, Chef Hiroki leades the Hapa team with his extensive background in traditional Japanese cuisine. Chef Hiroki is looking forward to bringing more of his creative and unique style to future menus.
Chef Bruce Nollert and Chef TJ Conwi, Ono Vancouver
Bruce is a certified Red Seal Chef and partner at Ono Vancouver specializing in restaurant consulting and private chef services. Bruce's love for cooking grew from a passion for creating and learning new techniques, and he finds inspiration through seasonal ingredients with a focus on sustainability. Bruce see's artistry in the details and is committed to telling the story of the process and ingredients that go into each dish he creates.
Tj has a passion for both West Coast and Asian cuisine. His culinary curiosity began with his roots in the Philippines and has taken him as far away as kitchens in Taiwan and Chile. Organic, local and sustainable ingredients are the highlights of his dishes.
Chef Omar Hadi, Executive Chef, Glowbal Group
Omar joined the Glowbal Group by summer of 2017 as the new Chef de Cuisine at their flagship restaurant Glowbal. A year later, his passion and dedication earned him the honor to be named the new Executive Chef, a role in which he continues to delight their customers and promises to go above and beyond to provide a spectacular dinning experience.
Chef Ryan Gauthier, Corporate Chef, Glowbal Group
Ryan has had the opportunity to work with such notable chefs, such as Robert Byford, Tim Muellbauer, Kathleen O'Connor and Brian Fowke, and the training he received from each one has proven to be invaluable. He is passionate about his career and knows he is following his true calling.
Chef William Lew, Notch8 Restaurant and Bar
Leading the kitchen in Notch8 Restaurant & Bar at Fairmont Hotel Vancouver is no small undertaking. The restaurant’s doors stay open 365 days a year and serve four different meal periods daily to guests from around the globe. Will Lew rose to the challenge becoming Chef de Cuisine in December 2016. Growing up in the ‘City of Glass’, Will’s journey into the culinary world started through his grandfather, a chef in Vancouver’s Chinatown, and “head cook” at family dinners. He instilled not only a love for cooking in Will, but an appreciation for expressing oneself through different creative mediums including drawing, painting, woodwork, Chinese calligraphy and music. Although the kitchen would be Will’s calling, it was never the plan. An accomplished violinist, he studied for 14 years at the Vancouver Academy of Music, and separately, graduated in 2006 with a Bachelors of Science in Animal Biology from the University of British Columbia. All of which would hint at a career in a different field than hospitality. Instead, in 2005, Will took a job as a dishwasher in a local Vancouver restaurant and started to work his way up the ranks to become a cook. In the years that followed, Will’s talent and tireless dedication to his craft would pay off, seeing him as a Chef de Partie for the opening team of Trattoria Italian Kitchen, Chef de Cuisine at Sanafir Restaurant and Outlet Chef at Fairmont Pacific Rim. Finally at his new home in Notch8, Will’s fresh take on nature-inspired Canadian cuisine shines.
Chef Alvin Pillay, Donnelly Group
|Chef Greg Edwards, Bao Down|