Past – President – Darren Clay

Darren’s passion for culinary arts began at an early age.  Every morning a loaf of unsliced bologna and unsliced bread was left out for him to saw through and create his own haphazardly shaped meat and mustard sandwich.  Fast forward a number of years where he apprenticed with Fairmont Hotels in Vancouver, various establishments in Singapore with Raffles Hotel Group and learned efficiency and systems with Cactus Club Cafe.  Darren settled into a role as Executive Culinary Chef at Pacific Institute of Culinary Arts on Granville Island.

Wanting to give back to the industry, Darren sits on various ITA advisory committees, was a part of the Joy of Feeding steering committee which raised awareness and funds for the Centre for Sustainable Food Systems at UBC Farm. It was here that he was enlightened with the progressive initiatives happening at UBC and joined the team to help make a difference in the future of food.

Darren is currently with UBC Food Services and working on various initiatives to bring local, sustainable and healthy options to students and staff. He can’t remember the last bologna sandwich he ate.