Executive Chef Curtis Luk, Cibo Trattoria and UVA Wine & Cocktail Bar

Pedigreed chef Curtis Luk brings a fresh, contemporary approach to the cucina at Cibo Trattoria and UVA Wine & Cocktail Bar while also staying true to the signature rustic-yet-elegant style of regional Italian fare for which the downtown restaurant has become known.
Born in Hong Kong, Curtis got his first start in the industry at a young age in Waterloo, ON and bolstered his back-of-house savvy while staging under celebrated chef Marc Lepine at Atelier in Ottawa in 2008. He went on to become the Sous Chef at Courtyard Restaurant in the Canadian capital before heading to Vancouver to help Trevor Bird open Fable in 2012.
After a year at Fable and follow-up roles as Executive Chef at The Parker and Bambudda, Curtis embarked on his first job as Chef/Owner when he opened Kitsilano’s Mission in 2015. The new venture quickly earned rave reviews and was shortlisted by enRoute Magazine for its prestigious ranking of Canada’s Top New Restaurants 2016.
A contestant on both the second and fifth seasons of The Food Network’s Top Chef Canada, Curtis is excited to put his own stamp on the menu at Cibo Trattoria and UVA Wine & Cocktail Bar while also reinforcing the restaurants’ singular focus on showcasing the very best local, seasonal ingredients available.



Chef De Cuisine, AMS/Nest Catering

Vishwa is an experienced chef in the industry for over 18 years, with a Diploma in Hospitality management he is a professional in both the kitchen displaying his culinary skills and on the floor showcasing his strong operations management. Vishwa has worked in multitude of settings before, including The Oberoi in India, Four seasons in Maldives, Fairmont Dubai and Burj Al Arab in Dubai, Fairmont Beijing in China, Royal York, and Pacific Rim in Canada, as well as owning his restaurants in Vancouver. He is also very well-travelled chef. His training in India and experiences travelling through many countries, allows him to bring the fusion if International flavors and cooking techniques to North American Cuisine.

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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 Westley Feist, Showcase Chef de Cuisine

Chef Westley has reimaged the Showcase concept focusing on 3 main pillars Fresh, Local & Social, delivering fresh, local products in a social setting.

Westley is formerly a member of Culinary Team BC, representing the province at the Culinary Olympics in Germany in 2012. As Executive Sous Chef at the Vancouver Club, he headed up the events department, designing memorable experiences for club members and guests through lavish events and dinners.  He then went on to start a successful catering business and worked with other progressive Vancouver restaurant groups including JOEY restaurants, helping to develop and grow their apprenticeship program and working with the development team to create, cost, source, train and effectively execute all new menu items across 3 concepts.  He spearheaded the opening of the JOEY hospitality campus and was integral in its success in the first year.




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 Alvin Pillay, Donnelly Group

 Chef Greg Edwards, Bao Down