Alisha Montgomery

Alisha Montgomery, Corporate Food Services Manager with 12+ years at The Keg, is dedicated to training, mentoring, and fostering inclusion. She empowers teams, breaks down barriers, and extends her passion for leadership and community beyond the kitchen.

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.

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.

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.

Eleanor Chow Waterfall

Eleanor, chef-owner of Cadeaux Bakery in Gastown, previously led pastry programs at top Vancouver restaurants. Passionate about local sourcing, she and her husband are revitalizing their family farm to supply produce for Cadeaux and other local businesses.

Giorgia Zanzone & Zalva Geroy

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.

Jiwon Seo

Jiwon, with experience in top Canadian kitchens, blends her Western culinary training with inspiration from lesser-known Korean dishes. She values seasonality and local produce, creating soulful, simple, and subtly elegant cuisine.

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.

Kate Siegel

Kate Siegel, Executive Pastry Chef at Fairmont Pacific Rim, has honed her craft across top hotels and chocolatiers. Passionate about chocolate, local ingredients, and mentorship, she brings creativity and vision to her acclaimed pastry programs.

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.

Malindi Taylor

Malindi Taylor, a 5th-generation shellfish farmer from Totten Inlet, studied Creative Writing at UBC before joining Fanny Bay Oysters. She now manages chef relations and marketing, champions sustainable seafood, and co-founded Girls That Shuck!

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.

Marissa Gonzales

Chef Marissa Gonzales, inspired by her grandmother in Mexico, trained in Vancouver and graduated with distinction in 2017. Rising through Hawksworth and Bel Café, she’s celebrated for her creativity, technical mastery, and leadership in pastry arts.

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. 

Melanie MacInnes

Melanie MacInnes, owner of Locality Brewing, leads a farm-based brewery growing its own barley and hops. She champions the connection between people, land, and ingredients, a philosophy central to Locality Brewing’s ethos.

Nikola Janitsova

Slovak-born Chef Nikola Janitsova rose from dishwasher to Sous Chef at Vancouver’s Chambar. Celebrating her roots with soulful, bold flavours, her journey reflects resilience, creativity, and a deep passion for transformative, heartfelt cooking.

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.

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.

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.

Sarah Meconse Mierau

Chef Sarah offers delicious, organic, Indigenous, sustainable nourishment at Tradish's The Ancestor Cafe. Her goal is to nurture a deeper appreciation for Indigenous culture through culinary experiences & offer visitors an opportunity to learn about Indigenous ingredients through traditional and innovative dishes.

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.

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.

Stacey Kyle

Stacy Kyle, WSET-certified and a Certified Bourbon Professional, is a whisky educator who pioneered the first Women’s Only Masterclass at the Victoria Whisky Festival and has led 50+ engaging sessions on whisky, gin, and Irish whiskey.

Stacy Johnston & Minette Lotz

Chefs Stacy Johnston and Minette Lotz, celebrated for terroir-driven, locally sourced cuisine, have cooked across Canada, opened Naramata Inn, and were named “Canada’s next star chefs.” At Poplar Grove, they champion sustainable, seasonal, ingredient-focused dining.

Steph Baryluk

Chef Steph Baryluk, Teetl’it Gwich’in from Fort McPherson, celebrates Indigenous culture through food. Creator of SFU’s “Rooted” program, she shares Gwich’in traditions worldwide via receptions, classes, and speaking, honouring her heritage of hunting, fishing, and storytelling.

Tamam Qanembou-Zobaid

Tamam Qanembou-Zobaidi, from Jerusalem, trained at The Red Crescent Society and worked in theatre and children’s TV. In Vancouver, she co-founded the region’s first Palestinian restaurant and, after studying at VCC, continues to blend authenticity and creativity in her cuisine.

Tanya Muller

Tanya Muller, chef-owner of Vancouver’s Le Gateau Bakeshop, creates visually stunning cakes and desserts by blending classic pastry techniques with modern design. She is also dedicated to mentoring and inspiring the next generation of chefs.

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

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.

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.

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.

Ying Ying Gao

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

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.