| | 11:30am - Jeff Van Geest
Diva at the Met, Metropolitan Hotel
A skilled and dedicated certified chef with more than 12 years experience, Jeff's passion for great food and wine runs deep. He has cultivated relationships with organic farmers, fish purveyors and mushroom foragers. He has learned secrets from these suppliers that have changed him as a chef...where authentic food and flavour originate.
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| | 12:30am - David Peake
Executive Chef and CEO, Peake of Catering
David's global catering career began more than three decades ago in Knightsbridge, London UK. In the late '80s, David arrived in Vancouver as Executive Chef for restaurateur Bud Kanke (Joe Fortes) and then moved on to his own ventures - Dempsey's at Pacific Centre and a chain of Deli's featuring a wide assortment of local favourites. Today, Peake of Catering is one of Vancouver's largest off-premise catering organizations.
What he learned about food and cooking from his mother:
Simple, fresh and wholesome...and prepared with love.
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| | 1:30pm - Peter Robertson
Raincity Grill
Robertson comes from a well-defined pedigree. A position as junior Sous Chef with the godfather of local cuisine in Australia, Tony Bilson, began an education in culinary senses that has taken Robertson to many countries and restaurants. Stages at The Fat Duck (voted best restaurant in the world 2005), and Tom Aikens, currently one of the more progressive restaurants in London, increased Robertson desire to learn about local cuisines in other countries.
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| | 2:30pm - Chris Whittaker
Executive Chef, O'Doul's/Listel Hotel
Since arriving in Vancouver in 2000, Chris has been an integral player in some of Vancouver's most interesting kitchens, earning praise for his eclectic cooking style and passion for local products and ethically sound ingredients. Arriving at O'Doul's in 2007, his menus focus on deliciously sustainable New Classics.
What he learned about food and cooking from his mother:
Good food takes time.
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| | 3:30pm - Donna Wadsworth
Head Honcho, Savoury City Catering
Twenty years of professional catering experience, including stints at Major the Gourmet and Out to Lunch, inspired Donna's travels in search of original, authentic flavours around the world and close to home. The dream of running her own show led to the launch of Savoury City Catering in March 2003.
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| | 4:30pm - William Tse
Executive Chef, Goldfish Pacific Kitchen
International cultures, global flavours and growing up around his own family's restaurant inspired William's culinary taste and style today. After studying architecture and design in Toronto, William made the jump to Delta Hotels where he earned his Red Seal, followed by stints at various hotels and local restaurants including Joe Fortes.
What he learned about food and cooking from his mother:
How the simplest ingredients can create dishes with great depth and complexity. She taught me to use what Mother Earth has given us, to treat it with pride and respect, and to create something that will bring joy - not just to yourself, but to those around you.
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| | 5:30pm - Trevor Kallies
Manager, Granville Room
Trevor Kallies has been with Donnelly Hospitality for just under 4 years, most of that as manager of the Granville Room. His bartending career spans about 8 years. He's been interested in cocktail culture for the past three years and have been experimenting with different drinks and flavours ever since. With the encouragement of Green Table he has taken to organic products for his newest creations.
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