Dine Out Vancouver Interviews Local Chefs

Canada’s largest food and drink festival, Dine Out Vancouver, dishes up unlimited ways to enjoy the flavours of the city. See what some of their favorite chefs have to say.

Alessandro Vianello, Chef, ARC Restaurant

Vancouver trained, and Internationally travelled, Chef Alessandro Vianello received his culinary diploma from Vancouver Community College and his Red Seal certificate from Northwest Culinary Academy in Vancouver. Vianello started his culinary career with Fairmont Hotel & Resorts at the iconic Fairmont Hotel Vancouver, then sharpened his knives globally…

Bruno Feldeisen, Executive Pastry Chef, YEW Seafood Restaurant + Bar

With an Italian and German background and a childhood in France it seems cooking was an obvious calling for Chef Bruno Feldeisen. The two time “James Beard Award for Outstanding Pastry” nominee has enjoyed a storied career that has taken him from working with Alain Ducasse in Paris to New York City, San Francisco and Toronto…

Mike Mikoda, Executive Chef, Pier 7 Restaurant + Bar

Chef Mikoda describes his cooking style as approachably modern west coast with classically influenced technique, and attributes his defined style of cooking through the knowledge and experience that he gained during his apprenticeships with Chefs Scheurmans and Craig…

Wayne Harris, Chef, MARKET by Jean-Georges (2014)

Having been in the culinary world for over 22 years, Chef Wayne Harris has been able to build an award-winning culinary career in establishments that include AAA, 5-Diamond Properties and Relais des Gourmands Restaurants.

He has trained under such world renowned chef’s as…

Chris Whittaker, Executive Chef, forage (2014)

From a young age, Chris Whittaker was introduced to local food by his grandparents when he was taught to respect how we catch, conserve and grow our food. Home was Thunder Bay, Ontario where trucks, a case of beer and baseball caps were rights of passage. The result? A gut level understanding of sustainability and a low tolerance for pretense…

Quang Dang, Executive Chef, West Restaurant + Bar (2014)

Chef Quang Dang began his culinary career at West, where he worked as junior sous chef. For the next five years, while working his way ever-upward in some of Vancouver’s finest kitchens, Quang quickly established himself as an advocate of sustainability and a champion of West Coast cuisine…

Kazuya Matsuoka, Executive Chef, Miku Restaurant

Kazuya, or Matsu-san as he’s known in the restaurant, started his career in Japan learning the intricacies of French and Italian cuisine. After understanding the concepts of some of the more prevalent cuisines of the world…

Lee Parsons, Executive Chef, Bacchus Restaurant & Lounge – Wedgewood Hotel (2014)

Lee began his career at the five-star Claridges Hotel in Mayfair, London. Under the tutelage of Executive Chef John Williams he progressed through the kitchens of Claridges for eight years before he headed to the Oxfordshire countryside. There, Lee joined Chef Raymond Blanc at Le Manoir aux Quat’Saisons renowned for…

Faizal Kassam, Executive Chef, Cibo Trattoria – Moda Hotel (2014)

Born and raised in North Vancouver, Faizal’s early skills revolved around competitive sports where he excelled at badminton and golf. However, the wonderful tastes and aromas that came from the kitchen of his mother and grandmother inspired him…

Kathleen Duncan, Executive Chef, The Reef Restaurant (2014)

Chef Kathleen Duncan is a red seal Chef and has been cooking professionally for 23 years. Her career has seen her as everything from a busy truck stop breakfast cook in her early years, running pubs, to working in 5 star hotels in the UK…

Boban Kovacevich, Corporate Chef, Carver’s Steakhouse / Executive Hotels & Resorts (2014)

Boban Kovacevich was born in Belgrade – the capital city of Serbia (the former Yugoslavia) in 1962. He graduated from culinary school (Hotel Industry & Tourist Center) in 1983. His first experience began at Hotel Adria. Surrounded by the Adriatic Sea, it is an area of Europe known for…

Paul Haldane, Executive Chef, Bitter Tasting Room (2014)

Executive chef Heather Hospitality Group, Paul Haldane, is responsible for all the food programs at The Irish Heather, Salt, Judas Goat, Bitter, Salty Tongue, Everything Cafe, Fetch Kiosk, and Penn Bakeshop. Humble about his talent but passionate about food, his vision for the company…

Jean-Francis Quaglia, Chef/Owner, Provence Marinaside (2014)

A native of Marseilles, Jean-Francis comes naturally to the culinary world as his mother is acclaimed Chef Suzanne Quaglia of Marseilles’ famed Le Patalain and one of the very first female chefs in France. At age eight, he made his first “Tarte au Citron” from his mother’s recipe. This same tarte is…

Josie Dib, Head Chef, Vancouver FanClub (2014)

Josie Dib was born and raised in Edmonton, Alberta where spent a great deal of time in the kitchen with her mother, leaning the secrets of preparing great Mediterranean Cuisine. Josie’s passion for cooking which developed during her teens…

Darren Brown, Executive Chef, ORU Cuisine (2014)

Homegrown and internationally travelled chef Darren Brown has always had food and family woven into the fabric of his life. Born and raised in Coquitlam BC, Darren’s first kitchen duty began in the ‘90’s working with Chef Deb Connors at Horizons. Darren caught the travel bug…

Brett Turner, Executive Chef, The Charles Bar (The Adelphia Group) (2014)

Executive Chef, Brett Turner was involved in the hospitality industry at a very early age with both parents as food and beverage directors. He was 13 and already setting up banquet tables for weddings and peeling potatoes in the kitchen, “I was never paid though, well, that’s not true…

Toshiyuki Iwai, Head Chef, Hapa Izakaya – West End (2014)

You can find Chef Toshiyuki Iwai most nights at Hapa, with a spoon in his pocket, representing his taste for perfection. Iwai-san’s passion for cooking comes from his mother, who taught him to always consider the people who he is cooking for. To this day, his guests continue to…

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