Alida Solomon

Chef Alida Solomon’s culinary journey began at George Brown Culinary School and has since taken her around the globe—first to Cape Town, South Africa, then to Montechino, Italy, before returning to Toronto to open the acclaimed Tutti Matti.

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.

Charlotte Langley

Chef Charlotte Langley is a celebrated Canadian chef, ocean steward, and food industry visionary redefining the future of canned and packaged foods. As the Founder and President of Langley Foods Inc., a Canadian-based CPG fund and food innovation company, Charlotte is building a new model for the industry — one rooted in sustainability, culinary creativity, and ethical integrity.

Chef Ly Thi Nguyen

At Anh and Chi, she has built one of the city’s most iconic restaurants, reimagining Vietnamese cuisine for a new generation. She is also the first Vietnamese Canadian woman to earn a Michelin Bib Gourmand, three years in a row.

Chef Thao Tran

Chef Thao is the Head Sous Chef at Anh and Chi for the past 8 years, celebrated as one of the founding teammates. Originally from the central region of Vietnam. She studied business, specifically global tourism in Canada.

Christine Tsiliverdis

Christine Tsiliverdis was born and raised in Toronto, where she first discovered her love for hospitality more than a decade ago.

Courtenay MacDonald

Courtenay changed careers to Culinary Arts after discovering a passion for cooking during her first restaurant job. Over the past 9 years in the industry, Courtenay has earned her Red Seal Certification, helped train and develop Chefs, Sous Chefs, and General Managers, contributed to menu testing and development teams, and opened multiple restaurants across Canada.

Courtney Fossett

With more than 30 years in wine, hospitality and tourism, much of it in the South Okanagan, Courtney Fossett brings seasoned leadership to Domaine Artema. She helped launch signature regional events and now shapes a polished, guest-focused tasting room and wine club experience that reflects the spirit of the region.

Destiny Hoostie & Kelsey Coutts

Together, Kelsey and Destiny built Bangin’ Bannock during the pandemic with the same spirit of resilience that inspired frybread itself: making something beautiful out of limited options.

Donna Dooher

Celebrated as Toronto’s “Queen of Brunch,” Donna Dooher has shaped the city’s brunch culture for more than three decades. She first introduced her warm, generous style of cooking as the founder of the beloved Mildred Pierce restaurant—an iconic spot that helped define how Toronto gathers around the table. Donna later went on to launch Cookworks, which evolved into a popular Food Network series and two best-selling cookbooks—with a third currently underway.

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.

Edie Steensma

Edie joined Cactus, drawn by her positive childhood experiences with the restaurants and glowing reviews from industry colleagues. As part of the Chef in Training program, she has gained a deep appreciation for Cactus's consistently high standards in food quality and service.

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.

Eva Chin

Chef Eva Chin is an award-winning culinary visionary known for her innovative approach to Asian cuisine, showcased through her work as Culinary Director for Hong Shing Restaurant Group, where she oversees the acclaimed Yan Dining Room. In 2025, Toronto Life ranked Yan number 2 on their Best New Restaurants list.

Evelyn Chick

Evelyn is a serial entrepreneur, hospitality expert and TV personality. Under ‘Evelyn Chick Projects’ is Ahma, a dynamic event space, Love of Cocktails, an experiential events company and SIMPL THINGS, an award winning cocktail and snack bar alongside a few other annual projects. Named one of Imbibe Magazine’s Imbibe 75 - an annual list of the people who will shape the drinks world in the coming year, and Canada 100 Best’s ‘ICON’ Award 2025 she is thrilled to be a catalyst in the rapid growth of Canada’s vibrant food and beverage culture.

Fanfan Cheng

Born in a small town in the Xinjiang Uyghur Autonomous Region in Northwestern China, Fanfan Cheng’s journey into hospitality has been one of passion, curiosity, and perseverance.

Gabriela Robinson

Gabriela Robinson is a Red Seal–certified Pastry Chef at Fairmont Waterfront, where she first joined the culinary team in 2020 as a practicum student from Vancouver Community College (VCC). Her passion for pastry and dedication to her craft have quickly made her an integral part of the kitchen.

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.

Jessica Kwon

Jess has been instrumental in launching a Junior Sous Chef program at Cactus and has been involved in the Women in Leadership program and the Training and Development taskforce.

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.

Justine Smith

Justine Smith is a hospitality professional with deep experience in luxury guest services, currently part of the team at Sonora Resort, one of British Columbia’s premier wilderness destinations.

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.

Kelsey Coutts

Bangin' Bannock is a social enterprise that specializes in creating and selling traditional and cultural Indigenous foods, with a focus on bannock.

Lý Nguyên

Mother & Executive Chef, Chef Lý grew up in her mom’s Saigon café, a place where people gathered, ate, and expressed themselves. Grandma’s shop played pre-1975 Nhac Vang “Yellow music” – songs of peace, prosperity and freedom – which were then banned throughout the country.

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!

Manpreet Dhaliwal

Canada’s only female South Asian winemaker, Manpreet Dhaliwal is redefining the wine world with her innovative, award-winning vintages.

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.

Marissa Leon-John

Born and raised in Montreal, Marissa Leon-John’s kitchen reflects the multicultural food haven she hails from. Her Caribbean heritage is the foundation of her passion for honoring tradition, and you taste this in every bite of food she prepares. A proud MasterChef Canada alumna, Marissa uses her voice and platform to provide more visibility for other young, black LGBTQ+ members of the culinary community.

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.

Neelam Dhaliwal

As General Manager of Kismet Estate Winery, Neelam Dhaliwal champions hospitality and excellence at every turn. She curates memorable tasting room and culinary experiences, inviting guests to connect with Kismet’s story, explore its exceptional wines, and discover the Dhaliwal family’s passion for culture, farming, and community.

Nicole Hynes

Nicole is a hospitality entrepreneur and event producer with a proven track record of building standout brands and experiences. As Partner at Sand & Pearl Oyster Bar (est. 2017), she led the concept, design, and launch of the award-winning seasonal restaurant and event venue—named one of Air Canada’s Top 10 Best New Restaurants in 2018.

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.

Sheereen Price & Gabrielle Mustapich

1983 was founded by Sheereen and Gabrielle with a simple goal: to create an espresso martini that tastes like the one you’d order at your favourite cocktail bar, without the wait or the shaker.

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.

Stéfanie Dylla

Winemaker Stéfanie Dylla brings precision and creativity to every vintage at Domaine Artema.

Suman Ali

Chef Suman is a Bahraini-Canadian culinary virtuoso whose passion is evident in every dish she creates, bringing a blend of authenticity, innovation, and compassion to every project she undertakes. She is on a mission to educate and share what Middle Eastern culture and food heritage is about, and how food transcends geography and cultural boundaries to bring people together. With her unwavering commitment to excellence, she continues to redefine culinary boundaries, leaving an indelible mark on the world of gastronomy and beyond.

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

Thao Tran

The Head Sous Chef at Anh and Chi for the past 8 years, celebrated as one of the founding BOH teammates. Originally from the central region of Vietnam.

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.

Val Tait

With nearly three decades in the Okanagan wine industry, Valeria Tait is General Manager and Winemaker at Gold Hill Winery. Trained in Molecular Genetics and Viticulture at UC Davis, she brings experience from leading wineries to craft small-lot, estate-grown wines with precision and an artisanal, hands-on approach.

Valli Manickam

Valli Manickam is the Founder of Plenty Real Brews, a female-founded Vancouver beverage brand redefining Ready-to-Drink drinks with better-for-you cocktails and mocktails made from organic fruits, botanicals, and clean, high-quality ingredients.

Vinaya Waghmode

Engineer and MBA-turned-pastry chef, Vinaya left the corporate world to follow her passion for the kitchen. Trained at École Ducasse in France, she combines classical French technique with her Indian roots to create unique, Indian-inspired croissants and pastries.

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.