President - Scott Jaeger
Born and raised in Canada, Scott Jaeger served his apprenticeship under Canadian iconic chef Bruno Marti. After leaving La Belle Auberge, he held kitchen positions in Switzerland, England, France and Australia. He and his wife Stephanie opened the Pear Tree Restaurant in late 1997, voted best new restaurant by the BCRFA and Vancouver magazine, also receiving Restaurateur of the Year 1998 from the BCRFA. Rated top over all in Zagat 2012/2013, Scott continues to strive for consistent quality serving Canada’s finest ingredients in a contemporary style. In 2007 Scott had the honour of representing Canada at the Bocuse d’Or in Lyon, France and in 2008 as a member of the Canadian National Culinary team, earning four gold medals in Erfurt, Germany. He was voted Chef of the Year in 2007 from Vancouver Magazine, the Georgia Straight and BC Chefs Association, and was inducted into the Restaurant Hall of Fame in 2009. Scott is also actively involved with The BC Chefs Table Society board as well as holding the position of Vice Conseiller Culinare with the Vancouver Chaîne des Rôtisseurs.
Vice President & Branding and Marketing Chair & Slow Fish Dinner co-chair - Robert Belcham
Robert Belcham was recognized as one of Vancouver’s leading chefs when he was awarded Chef of the Year at the 2009 Vancouver Magazine Restaurant Awards. Credited by judges as producing “some of the best food this city has seen,” he wins high praise from his peers, the industry and his guests. As a young chef, he received the opportunity of a lifetime when Chef Thomas Keller offered him a Chef de Partie position at the world renowned French Laundry. In 2002, Robert came back to BC to C restaurant, where he rose to the challenge of running one of the country’s finest seafood restaurants. Later, Chef Belcham worked as Chef Consultant at Nu. Robert has since opened a string of his own highly regarded restaurants. His first, the award winning Fuel Restaurant in 2007—which rebranded as Refuel Restaurant & Bar in December 2009—and opened his second venture, Campagnolo Restaurant in 2008, followed by Campagnolo ROMA in 2011. Robert continues to source quality regional products and animals from organic and free-run farms, and has created a line of house made charcuterie products called “The Cure”.
Treasurer & Curry Cup Chair - Neil Wyles
Neil Wyles had been the chef and owner of Yaletown’s Hamilton Street Grill for 20 years before deciding to branch out into other culinary adventures. He has been a board member of the Chefs' Table Society of BC since 2009. He was educated in the School of Hard Knocks (culinary division) and at the University of British Columbia (Fine Arts). He is married with two kids, and currently holds the Treasurer position on the Society’s board.
Secretary & Executive Director - Céline Turenne
Céline Turenne has more than 30 years experience in cooking for friends and family. After a successful career in the corporate world, she decided to follow her passion and enrolled in cooking school. As a food writer and sought after cooking instructor, she has been sharing her knowledge of food throughout British Columbia and beyond. She believes in real food, as well as seasonal products, and advocates home cooking as a healthy lifestyle choice. She is a professional member of the Chaîne des Rôtisseurs and now on the board of the Chefs’ Table Society of British Columbia.
Scholarship Chair & Chef meets Truck co-Chair - Danny Markowicz
After completing his Red Seal designation at the Fairmont Banff Springs hotel, Danny moved to Vancouver to pursue his passion for all things food…
From the Five Diamond property at the Pan Pacific Hotel, to opening the Fairmont Vancouver Airport and honing his culinary excellence at Diva @ the Met, Danny is always up to the challenge to create that next great taste… As Development Chef at Browns Social House he was instrumental in building the menu and culinary team to a point where the brand reached scalability, and he now leads the charge as Executive Chef for White Spot limited, creating menu items for promotional and core menu offerings across two iconic brands. Danny’s rare level of creativity, unfalteringly positive attitude and deep understanding of the hospitality business make any culinary challenge an exciting possibility.
Sustainability Chair - Chris Whittaker
Chris Whittaker is fast becoming a well-known name in Vancouver, and not just in culinary circles. Whittaker is the force behind Forage, a vibrant addition to Vancouver's West End dining scene (opened November 2012). With his guidance, Forage has become the pioneer restaurant for BC Hydro, LiveSmart BC and the Green Table Network: a partnership to showcase how to achieve financial savings through the reduction of waste, water and energy consumption.
The path to Forage has been an easy one for Whittaker as conservation and the use of local products is who he is, not what he does. Bee-keeping at home, preserving fruit and vegetables to have a “can-less” kitchen and working with small lot farmers throughout the year prove Chris takes this philosophy very seriously. He has been on several panels discussing the "greening of the restaurant industry" including the HOST 2012 Show (BC Tourism & Hospitality Conference) and the BC Food Service Expo. The team at Forage Restaurant and Chef Chris Whittaker have been recognized for their outstanding efforts by both Vancouver Magazine Green Award and Where Magazine Green Table Network Award.
Membership Chair & Slow Fish co-Chair - Darren Clay
Darren Clay is Executive Culinary Chef Instructor at PICA. Graduating from culinary school in 1998, Chef Darren spent his early years in the Industry honing his skills and beginning his apprenticeship at the prestigious Fairmont Waterfront Hotel in Vancouver. Chef Darren set off to further his education and also apply his skills on an International level in Singapore, Thailand and other parts of Southeast Asia for 3 years before returning to the West Coast. Back in Vancouver he led a team of 30 in his new role of Executive Chef of the Village Taphouse in Park Royal and the Robson Street Cactus Club. Monitoring all aspects of restaurant revenue, expenses and employee training, he realized his passion for passing on his knowledge to others. Over the years, Chef Darren has tackled various roles at PICA - from teaching the Culinary Arts program to handling our Corporate division.
Sustainability co-Chair - Ryan Bissell
As graduate of Dubrulle Culinary School, Ryan Bissell apprenticed at the Westin Whistler and went on to become the Executive Chef of the Roundhouse Restaurant and later the Whistler Golf Club. A move back to the city allowed him to take on the challenge of being the Senior Corporate Chef for the Boathouse Restaurants for 4 years. He was lured back to Whistler for a stint at Quattro for the Olympics, before heading to beautiful White Rock to take on the Executive Chef role at Uli’s. Ryan was also fully immersed in the building of a new F&B facility at UBC as the Executive Chef of the AMS Student Society of UBC Vancouver. He is very active in the culinary world as a sought after private chef.
Chef meets Truck co-Chair - Alex Tung
Chef Alex Tung has always had a deep and intimate relationship with food and restaurants. Having cooked in some of the top kitchens around the world, he has now planted his roots in Vancouver and now calls it home. Alex’s formal education was at the highly esteemed New England Culinary Institute and the University of Toronto, but his true culinary education took place working for giants such as Jean-Georges Vongerichten, Daniel Boulud and Christian Delouvrier. He is now corporate chef for La Grotta Del Formaggio, the Italian deli at 1791 Commercial Drive that’s also a wholesale distributor of specialty ingredients.
Vancouver-based chef Ned Bell is widely known for his elegant, seasonal, and delicious seafood cuisine, but is equally-known for his dedication to ocean life sustainability. Bell, who has been behind the stoves at downtown’s post YEW seafood + bar at the Four Seasons, now has a new career hat to wear: He’s departing YEW to take a new post as the Vancouver Aquarium’s Ocean Wise Executive Chef.
Sid Cross is co-founder of The Chefs’ Table Society of BC. He is globally recognized for his extensive wine and food knowledge and his tasting memory. He has dined at most of the top resturants in the world. Sid writes monthly for Western Living Magazine and several other wine and food publications. He is a frequent panelist and entertaining educator on wine and food. Also an instrumental force in many charitible and fund raising activities. The only Canadian to be inducted as a Membre d’Honneur of the L’Academie du vin de Bordeaux and awarded Gourmet of the Year by The Society of Bacchus America (’for outstanding knowledge of food and wines and for imparting this knowledge to others’). He has been promoted by the French Government from Chevalier to Officer status in the Ordre du Merite Agricole. Sid with his legal background has recorded detailed notes of his comprehensive tasting experiences over the years in his chronological black book diaries providing one of the most extensive historical wine and food information collections of its kind in the world.”
Jamie Maw was the Food Editor of Vancouver Magazine for 17 years and a frequent contributor to other national and international media outlets, including the BBC, the Globe and Mail and Bon Appetit. As one of the original founders of the Chefs’ Table Society of BC, Jamie was Co-Editor of Vancouver Cooks. Jamie was also the Editor of the Eating and Drinking Guide of BC, and has won more than 25 major awards for his culinary writing. He is the retired Chairman of Canada Place, former Director of the Vancouver International Airport, and the Chairman of the Jack Webster Foundation for journalism.