Chef Kevin Greehy (Host)

Executive Chef, Renaissance Vancouver Hotel Harbourside

Since 1999, Kevin Greehy has directed the kitchen at the Renaissance Vancouver Hotel. After previous hotel experience at the Delta Vancouver Airport Hotel and a bit of private club cheffing at Hollyburn Country Club, he is now comfortable in his shoes back in a hotel kitchen. His menus carry a ‘West Coast regional theme with a French influence’, where you can find a strong local feel - and a sense that he has checked out what ingredients are freshly available and has included flashes of flavour to highlight the dish and bring out the best in the ingredients. Searching out smaller local growers and encouraging his vendors to stock from their production is also one of his goals.

A sabbatical with Paul Bocuse in 1987 in Lyon, France solidified the French influence in his cooking and along with his experience in London he brings a passion for food, where all the flavours from each dish are incorporated into the dining experience and the meal ‘flows’.

Raised in England, with 2 young children, Kevin now calls Vancouver home and with his philosophy of ‘let it flow’ with his cooking and life, he seems well relaxed and ready to stay here.

Chef Rod Butters

Proprietor/Executive Chef, Fresco Restaurant & Lounge, BC Restaurant Hall of Fame Inductee, 2008 Eat BC Restaurant of the Year

After a year long journey around the world in 2000, acclaimed Chef Rod Butters returned home to BC to share his culinary experiences. Fresco Restaurant opened its doors in June 2001, with Rod at the helm, along with wife & co-proprietor Audrey Surrao. As the proud recipient of the BCRFA 2002 Provincial Restaurateur of the Year – Fine Dining award, it has inspired Chef Proprietor Rod Butters & his team to bring Fresco Restaurant and the Okanagan, to the forefront of the culinary scene in British Columbia. Since then, it has garnered recognition and praise from some of the most discerning critics in North America. Since opening, Fresco Restaurant has been awarded Four Diamonds by CAA/AAA - North America’s most respected lodging & restaurant rating organization, Fresco joins only eleven other restaurants in all of British Columbia.

Rod opened the world famous Wickaninnish Inn Tofino as Chef de Cuisine in 1996. His innovative cuisine and high service standards quickly helped the Inn’s Pointe Restaurant attain the internationally recognized Relais & Chateaux designation. Some career highlights include Toronto’s renowned Scaramouche restaurant, Four Seasons Hotel group, Chateau Whistler Resort opening team and Shangri-la Hotel Group, Hong Kong.

A strong believer of using the freshest, local ingredients in his menus, Rod’s creativity is challenged by the incredible products he finds at his doorstep in the Okanagan. Rod describes it as a Chef’s ultimate playground. Fresh organically grown fruit, vegetables and herbs, free range pork, poultry and game have been here all the time…just waiting for someone like Rod to come along and provide a culinary experience second to none. As is his trademark, the food at Fresco is fresh, exciting and memorable.

Chef Rod Butters is an inductee to the BC Restaurant Hall of Fame. Watch the award acceptance speech recorded during the BC Restaurant Hall of Fame Gala.

Chef Bernard Casavant

Proprietor/Executive Chef, Sonora Room at Burrowing Owl Estate Winery, BC Restaurant Hall of Fame Inductee

Chef Bernard and his wife Bonnie, are now operating The Sonora Room Restaurant at Burrowing Owl Estate Winery. Their two children, Kristopher 25 and Steffanie 23, are both pursuing their post secondary interests.

Born and trained in British Columbia, Chef Bernard's cooking career began with the encouragement of his grandmother and, at age 16, he started with the position of cook at a local hotel. He states, "My Grandmother is the one who instilled my work ethic and drive, and my passion for respecting the food and the people who produce it".

His current food philosophy still reflects this. "Keep it simple, feel the food. Treat people how you would like to be treated, be humble, as after all, it is all about good food, good techniques, and good if not great staff." Chef Bernard believes strongly in working with local farmers and producers to bring the freshest food to his guests. His long term working relationships with local and International suppliers ensure a world class dining experience for all his guests.

Chef Bernard completed the Culinary Arts Program at Malaspina College, Nanaimo B.C. in 1976. Upon graduation, he received the "Most Outstanding Student" award. He received his Certified Chef de Cuisine certification in 1986, one of the inaugural Chefs in Canada to complete the exam.

Chef Bernard is a recent inductee to the BC Restaurant Hall of Fame. Watch the interview and award acceptance speech recorded during the BC Restaurant Hall of Fame Gala.

Chef Melbourne O’Brien

Executive Chef, Olympic View Golf Club, Victoria, BC

Mel O’Brien is a tenth generation Canadian, and a third generation West Coast boy. His Grandmother Perry (affectionately known as “GG” for Great Grandmother) was born in Nanaimo. GG shared many stories of teen summer fun, spent with her friends picking local produce for extra cash. Grandfather “Ganny” O’Brien had a summer home in Tsawassen and each summer Mel, his siblings and cousins would water ski, dig clams, go crabbing and fishing and feast from Gannies enormous vegetable garden. The end of the summer was marked by an annual trip to Campbell River and a stay at Painters lodge. For more than 60 years O’Brien’s have fished their favorite spots during the Salmon run. Autumn brought hunting season, as a hobby his father raised hunting dogs (Labrador’s and Springer spaniels). Mel hunted ducks, geese, pheasant, quail and partridge, Mel grew up in Vancouver, a student a St. Georges, he later attended the University of Calgary, and then back to Vancouver and BCIT. It’s no surprise then that Mel has not strayed far from his West coast roots despite a classical training. Melbourne spent the next 20 years working with some of BC’s finest chefs. “Working with Bernard Cassavant for the opening of the Chateau Whistler and Ernst Dorfler at the Pan Pacific was instrumental in helping me find direction, focus and refinement as I developed my skills.” “They shared their talents and insights with a naive but enthusiastic kid”. After years of classical training, and a career that covered Vancouver, the Okanagan, and Whistler; Mel has come to settle in Victoria. Melbourne moved to Victoria in 1999 to successfully resurrect the Oak Bay Marina Restaurant, voted the best restaurant in Victoria in 2002. Mel spent a year as executive chef of the critically acclaimed Herald Street Caffe, winning the Epicurean and Travel Magazine’s recognition for Most Improved Restaurant.

Mel has since worked with Paul Hadfield, owner of Spinnakers Gastro Brew Pub and Guesthouses, Canada’s oldest brew pub; and helped design the kitchen for The Brentwood Bay Lodge, a 30 room luxury resort. Currently, Mel is very excited to be the Executive Chef of the Olympic View Golf Club, and Foresters Bistro and Bar, a member of the Golf BC Group; big changes are in store for Olympic View. When asked why he chose Victoria he said. It’s impossible not to be inspired by the bounties of the West Coast.” “We live in the most awe inspiring vistas, filled with fabulous seafood, produce, poultry, beef, lamb and more. The West Coast is Canada’s greenhouse, our berries and mushrooms are shipped all over the world. Our grapes produce award winning wines, and Island farms produce amazing products all year round”. Mel supports the local community, and has strong working relationships with many of the Islands producers and is a past president, and current member of the Island Chefs Collaborative, and the Victoria Association of Chefs and cooks. “I love living on the West Coast, the converging cultures, the cosmopolitan social life, the great outdoor activities and lifestyles. People travel from all over the world to enjoy a little taste of life on the West Coast, and I for one will be here to serve it up for them!”

Chef Jeff van Geest

Diva at the Met, past Proprietor/Executive Chef, Aurora Bistro

Jeffrey Van Geest’s passion for food and wine runs deep. Jeff is a highly skilled and dedicated certified chef with more than 15 years experience: He trained locally at Vancouver Community College, and completed his apprenticeship at the legendary Bishop’s Restaurant in Vancouver, one of Canada’s finest restaurants. He has worked at numerous fine-dining establishments in Whistler and Vancouver, including Chef Bernard’s Café in Whistler where he worked directly with Bernard Cassavant, Canada’s first Chef de Cuisine. Jeff owned and operated the award winning and highly acclaimed Aurora Bistro on Main Street for over five years. During this time, Jeff won several prestigious awards including Vancouver Magazine’s Best Regional Restaurant and the Green Award for demonstrating leadership in sustainability.

Chef Thierry Busset

Chef Patissier, CinCin, Top Table Restaurant Group

Born in Auvergne, France, Thierry Busset refined the art of classic pastry making in some of the world's best restaurants, including successfully defending 3 Michelin Stars with renowned chef Albert Roux at London's Le Gavroche and France's two-star Michelin L'Auberge du Pere Bise.

For nearly nine years, he worked with super-star chef Marco Pierre White in London, including his role as pastry chef of The Restaurant in the Hyde Park Hotel, which was awarded its third Michelin Star during his tenure.

Before opening West restaurant in 2000 and making Vancouver his home, Busset cooked in other top venues in his native France, Holland and the Caribbean.

Now the Chef Patissier at CinCin, Busset is known as the "angel of the kitchen" for his all-white apparel and simply heavenly desserts. He continues to impress both patrons and critics alike with his hand-crafted chocolates and innovative approach.

Chef Daryle Nagata

Pan Pacific

Pan Pacific Vancouver’s Daryle Nagata is known locally for his brilliant use of fresh herbs in unique dishes that showcase the tremendous variety of ingredients the Pacific Northwest has to offer. Following an impressive round of international appointments, Chef Nagata has put his creative stamp on each of the hotel’s tantalizing menus. From elegant bistro dining in Cafe Pacifica’s iconic marble and glass atrium, with its legendary Sunday Market Brunch and signature Italian Opera Buffet, to equally breathtaking waterfront dining in the Cascades Lounge and Patio, Nagata’s culinary skill, passion and creativity is evident in every dish.

A past appointee to the tasting board of the illustrious Culinary Institute of America, Chef Nagata’s stellar international background includes the exclusive Savoy in London, the five-star Hotel La Reserve in Geneva, and the Fairmont in Washington, DC, where as executive chef he served as personal chef to numerous heads of state and celebrities. Chef Nagata’s invites all diners to share his motto: “Nourish your body, feed your soul, happy cooking.”

Chef Lisa Ahier

Sobo

Raised in Ft. Worth Texas, Lisa Barber cut her teeth on Tex Mex, entering the Hospitality industry at the tender age of 13. Moving to Florida and continuing her role in the front of the house, while always having an eye in the kitchen and on the plate. After meeting her future husband and business partner Artie Ahier, Lisa decided after 19 years as a waiter and bartender to switch “sides” and start cooking. After 1 year on a yacht in the caribean, 3 years at a lodge and game reserve, she realized she needed a proper education, and off to New York she went.

Graduating with high honors from the Culinary Institute of America in Hyde Park, N.Y. put Lisa’s cooking skills to the test with an executive chef position at a remote luxury guest ranch that in her last year at the stove earned her a top 5 tables in Gourmet Magazine’s hotel issue, concerning remote properties in North America. Turning forty after opening 2 luxury lodges, and having a son (Barkley) Lisa wanted independence and simplicity, finding it in a used Purple Catering truck from the movie industry.

SoBo, short for Sophisticated Bohemian, was born in 2003 in the back of a dusty surfshop parking lot across from Chesterman Beach. In its first 6 months En Route magazine named it one of Canada’s top ten new restaurants. Having recently moved into a permanent space in Tofino, SoBo was named one of Vancouver Islands top three restaurants outside Victoria by Vancouver Magazine alongside Sooke Harbour House, the Institution that brought her to her home.

Chef Dennis Green

Green Chef

A fifth generation British Columbian, Dennis Green was raised in Vancouver, and began cooking professionally in 1987 at the Avenue Grill, a small bistro in the Kerrisdale neigbourhood. After completing his apprenticeship, Dennis took a position as chef of Barbara-Jo’s from 1991 until 1993. He then moved on to Bishop’s, serving as the Sous Chef, until taking over the position of Executive Chef in the spring of 1997, a position he enjoyed until September, 2007.

As well as co-authoring Simply Bishop’s and Fresh (with John Bishop), his recipes have been featured in many publications, from national magazines such as Gourmet and Canadian Living, to several cookbooks such as: Vancouver Cooks; Bishop’s, the cookbook; Cooking at My House; On Cooking; Chefs in the Market Cookbook; and Pacific Flavours, among others.

Dennis has long been a passionate supporter of regional food and agriculture, creating weekly menus that draw from a palette of sustainable, locally sourced ingredients, and has helped to define what a regional restaurant should be. He has been featured as a Guest Chef internationally to share that passion with others. Dennis now brings his 20 years of cooking and kitchen leadership experience to a variety of projects involving his diverse interests revolving around food, cooking, and modern kitchen leadership and design.

Chef Ben Genaille

Northern BC

A Metis of Cree Nation and French decedents, Ben was born in Russell Manitoba. Moving to the West Coast in 1983 he learned his trade with some of Vancouvers best, Le Crocodile, Picclo Mondo, Bianco Nero and the Mandarin Hotel to name a few. In 1997 Ben found a new passion, working with youth at risk at Picasso Cafe, and has had many rewarding experiences during that time. His greatest passion is what Ben calls “Kanata Cuisine” utilizing Canadian First Nations produce, products and ingredients to prepare traditional foods with contemporary methods and presented with modern flair.

Ben is currently a Chef Instructor with the Northwest Community College in beautiful Terrace, B.C.

“I am honored to be part of such a worthwhile cause and promoting the amazing bounty of British Columbia at the same time, is a bonus.”

Chef Robert Feenie

Cactus Club

Robert Feenie is one of Canada’s most recognized and acclaimed independent chefs. Feenie’s interest in cuisine started during a high school exchange program in Europe and at 20, he attended the Dubrulle Culinary Institute in Vancouver. Following graduation he became a Sous-chef in some of this region’s top restaurants, notably Le Crocodile and the Cheery Stone Cove in Vancouver and The Rim Rock Café in Whistler. While at Le Crocodile he began a series of work and educational travels, or stages, throughout Europe and North America, starting in Alsace with Chef Emile Jung at Au Crocodile and Antoine Westermann at Le Buerehiesel, both Michelin three-star rated restaurants. In North America he worked with America’s top chef, Charlie Trotter, at Trotter’s Restaurant in Chicago, with Daniel Boulud at Restaurant Daniel and Jean-Georges Vongerichten at Jean-Georges in New York.

In 1995 Feenie opened Lumiere Restaurant in Vancouver to accolades from notable food critics around the world. Under Feenie, Lumière was named Vancouver’s Best Restaurant and Best French Restaurant an unprecedented six years in a row. In 2000, Lumière became the first freestanding restaurant in Canada to receive the Relais Gourmand designation and in late 2003 Lumière was awarded the Traditions et Qualitè, the restaurant was also recognized by Mobil Travel Guide with four-stars and the AAA Five Diamond Award. In the summer of 2003 he opened Feenie’s, a more casual Canadian Bistro right next door to Lumière.

In addition Feenie has published three cookbooks: Rob Feenie Cooks at Lumiere, Lumiere Light, and Feenie’s. He also starred on New Classics with Chef Rob Feenie on Food Network Canada for five seasons. In 2005 Feenie became the first Canadian to win on the popular television show Iron Chef America by defeating Chef Masaharu Morimoto.

Chef Greg Hook

Chocolate Arts

Greg Hook is recognized as an innovative master Chocolatier and established CHOCOLATE ARTS in 1989. Greg was born in Regina, Saskatchewan and upon realizing he loved cooking went to a cooking school in London, England. Upon his return he embarked on a career as a cook but found himself drawn towards desserts and pastry. Greg began working in pastry and through that realized his affinity for chocolate. In his initial years he learned and taught himself many of the intricacies of chocolate. Over the years he has visited the Callebaut College in Belgium and the Ecole du Grand Chocolat, the school operated by Valrhona in France. The years he spent on his own allowed him to develop a style that is uniquely his.

Chocolate Arts is devoted to selling unique chocolate products emphasizing local and organically grown ingredients wherever possible. Over the years the bonds forged with local farmers such as Hazelmere Organic Farm ensures CHOCOLATE ARTS receives the best of the crop. As well Art In Chocolate is produced in exclusive medallions designed by Robert Davidson, one of the premier First Nations artists in British Columbia.