Thays Carvalho

After earning her degree in Psychology, she lived in several countries before finding her true passion for the culinary arts in Canada. Now, six years into her journey with JOEY Restaurants, Thays manages the procurement at the brand’s bustling flagship location.

Ramanpreet Sidhu

Now leading and mentoring a team of 30, Ramanpreet is dedicated to fostering growth and development in her team. She is also passionate about championing women in the culinary industry, empowering future female leaders to find their voice and confidence in the kitchen.

Yingzhen Hu

Yingzhen Hu, known as Selivia, started her culinary career in 2017 graduating first in her class with honors at the highly esteemed Culinary Arts Academy at César Ritz Colleges in Switzerland.

Giorgia Zanzone & Zalva Geroy

Katie Siegel

Kate Siegel’s career is a story about a passion for the pastry arts. Today, she’s theExecutive Pastry Chef for Fairmont Pacific Rim and oversees the pastry program for thehotel’s restaurants, banquets, and in-room dining.

Steph Baryluk

Chef Steph Baryluk is Teetl’it Gwich’in from Teetl’it Zheh (Fort McPherson) Treaty 11 Territory located in the Northwest Territories. A proud Indigenous Chef. She grew up hunting, fishing, and travelling the Arctic Tundra. Drawing inspiration from her Gwich’in way of life. Telling our Indigenous stories through food one dish at a time. Creator of ‘Rooted’ an Indigenous Food Program with Simon Fraser University and hosting Indigenous receptions/dinners, cooking classes, speaking engagements and training sessions globally.

Sarah Meconse Mierau

Chef Sarah offers delicious, organic, Indigenous, sustainable nourishment at Tradish's The Ancestor Cafe, 23433 Mavis Avenue, Fort Langley, British Columbia.

Berenice Balbuena

Berenice Balbuena's love for food started early in life, growing up amidst the vibrant culinary scene of Mexico City. Her journey officially kicked off at UCSJ, one of Latin America's top culinary schools, and she refined her skills in Michelin-starred restaurants in Spain and fine dining restaurants in Mexico City, including the acclaimed Pujol.

Malindi Taylor

Malindi Taylor is a 5th generation shellfish farmer born and raised on the tide flats of Totten Inlet. Her passion for sustainable seafood and female representation in the seafood industry is present at every corner of her career.

Tasha Sawyer

Chef Tasha Sawyer has cooked on a sailboat in the Great Bear Rainforest, a lodge in Haida Gwaii, and in the mountains of Yoho National Park. She sees food as fundamental to building and sustaining community and connection

Meeru Dhalwala & Shira Blustein

Meeru Dhalwala is co-founder of Vij’s and Lila restaurants, both in Vancouver, BC. For 30 years, she created all the recipes and ran the kitchen at Vij’s (and Rangoli for 17 years). In April 2024, Meeru received the Restaurants Canada Award for Culinary Excellence. Shira’s influence extends beyond her restaurants. She is also the co-author of a celebrated cookbook that captures the essence of the Acorn’s culinary philosophy, bringing their vegetable-driven creations to home kitchens around the world. 

Kaeli Robinsong

At the age of 5, Kaeli Robinsong began helping out in the kitchen at Hollyhock Farm, a retreat centre on Cortes Island co-founded by her parents. By 10 she was earning wages as a dishwasher, and from 12 she spent her summers working full time, learning prep, third and second cook positions.

Brittney Lygo

Brittney Lygo is currently the Chef de Cuisine at Homer Street Cafe and Bar. She did her apprenticeship at local Vancouver establishments since she was 17 once completed moved on to working in Australia continuing in the realm of fine food. She has been inspired to pursue said career due to always being involved with cooking at family gatherings and seeing the pure happiness of others sharing a good meal together.

Yasmin Shariff

As the heart and soul behind Kilimanjaro Snack House, Yasmin Shariff continues to inspire and delight food enthusiasts, inviting them to savor a harmonious fusion of flavors and cultures with every bite.

Stacy Johnston & Minette Lotz

Minette and Stacy's combined passion has seen them cooking across western Canada, including working with Ocean Wise, posted as Resident Chef’s at the National Art Center in Ottawa, and being named two of ‘Canada’s next star chef’s’ by the Globe and Mail.

Siobhan Detkavich

Chef Siobhan Detkavich first stepped into the kitchen at the age of 16 and is no stranger to its many challenges. While all paths to culinary mastery are fraught with considerable demands, her experiences facing racism and sexism throughout her career have enticed her to defy the odds and show that perseverance, hard work, and dedication can be exemplified at any age.

Shelome Bouvette

A veteran Vancouver chef and member of the highly regarded Les Dames Escoffier (BC Chapter), she is now regarded as one of the female pioneers in Vancouver's culinary industry.

Pricilla Deo

Pricilla has worked in the culinary industry for the past 11 years as a Baker and a Pastry Chef. Pricilla is currently the Pastry Chef and Co-Owner of Folke Restaurant, a vegan restaurant that serves vegetable-focused share plates.

Marissa Gonzales

Marissa discovered her passion for pastry at an early age, thanks to her grandmother's influence. Upon relocating to Vancouver, she joined the team at MIX, a Point Grey bakery, where her love for all things sweet blossomed. Encouraged by her experiences at MIX, Marissa pursued her culinary aspirations at The International Culinary Schools at The Arts Institute of Vancouver, graduating with distinction in 2017.

Maria Ponce

Maria began her professional training in American hotels, giving special credit to The Greenbrier. This renowned establishment, known for its exceptional service, food, and people, is where Maria learned essential culinary techniques and the art of infusing love into each dish.

Kaythern Hilario

With 9 years of experience, Kaythern has become a skilled Cook 2. She has worked at various culinary establishments, including UBC, Italian Kitchen, Tap & Barrel, and Craft Beer Market.

Jayeon Yoon

With 12 years of experience, Jayeon is an accomplished pastry chef. She has honed her craft at renowned establishments such as Thierry, Paul Bakery, Fairmont Pacific Rim, and Wedgewood Hotel.

Donya Darreh Shouri

Donya Darreh Shouri is a multi talented Chef with a remarkable journey that spans continents. As the Executive Chef at Seaside Provisions, a prestigious establishment within the Executive Table Group, Donya combines her passion for fine dining with her talent for culinary innovation.

Tia Kambas

Tia Kambas began at Chambar in 2004 as a dishwasher and rose to Executive Chef by 2014. Now Chambar’s Director of Operations, she brings the same passion and leadership that shaped her journey.

Eleanor Chow Waterfall

Eleanor is passionate about local producers and suppliers, she is currently working with her husband to rejuvenate their family farm with hopes to provide produce for the bakery and other local businesses in the near future.

Nutcha Phanthoupheng

Her commitment to farm and field to table ingredients, life-long immersion in traditional Thai cuisine, and exceptional training under some of the best Thai chefs in the world guarantees each guest a mouth-watering meal that will please your eyes, nose and palate.

Ying Ying Gao

Ying's vision for every guest is for them to experience the natural flavours and beauty of Whistler through her dishes.