The Mise-en-Place Podcast

I am so happy to share this Podcast with you. I first met Lesley in 2022, the North Vancouver Island Chefs Association was putting on the first meal of of first in person COOKSCAMP. Remember this was the first time we were really able to get together after the pandemic. Lesley and Ronald led a good sized contingent from the North Island and delivered a delicious lunch and amazing continued support of COOKSCAMP ever since. Chef Lesley is a no nonsense, no bullshit person who Read More …

Good Day everyone! On this weeks podcast we have a special treat. This Chef came to work for me back in 2004 – 2005, when I was working as the CDC at C Restaurant. He was and is a very talented and hardworking cook and Chef. I am happy to introduce you to my friend Antonio Martin of Haven Restaurant and Stevens Cocktail Corner, both in Langley BC. Listen as we delve into his past and heritage, his love of good scotch and fast motorcycles. Read More …

On this weeks episode of Mise en Place, we have Chef Alex Kim, the Chef and Culinary Director of Five Sails and Glowbal Restaurant in Vancouver. He joins us to share his journey from Seoul, South Korea, to becoming a Chef here in Canada. He moved from Korea to Edmonton as a teenager and fell in love with the idea of becoming a Chef and has dedicated his life to his craft. He loves the use bits and pieces of his culinary heritage in his Read More …

On this weeks episode of Mise en Place – the Podcast, we’re delighted to welcome Chef Reuben Major, a dynamic force in Vancouver’s culinary and hospitality scene whose innovative leadership has left a lasting mark on the city’s dining landscape. From his early days crafting menus at Veloute Bistro in Toronto to his role as Executive Chef and part owner of The Settlement Building’s Belgard Kitchen, Reuben has blended culinary creativity with a knack for sustainable practices, like using brewery spent grain to create unique Read More …

On this episode of Mise en Place- the Podcast we welcome Chef Chris Andraza, a driving force in Vancouver’s culinary landscape and a passionate advocate for sustainable seafood. Originally from Southern Ontario, Chris found his calling in British Columbia’s rich coastal bounty after moving to Victoria in his 20s, where he studied at Camosun College and immersed himself in the world of fresh, local ingredients. From his formative years at Rodney’s Oyster House to his innovative leadership as Executive Chef at Fanny Bay Oyster Bar, Chris Read More …

On this episode of Mise en Place, I had the pleasure of sitting down with Chef Patrick Hennessy, the longtime culinary vet,  behind Vancouver’s Michelin-starred gem, Barbara. Nestled in the heart of Chinatown, Barbara is a testament to Hennessy’s remarkable journey—from his early days at West Vancouver’s Beach House to Chambar to  honing his craft at global heavyweight Eleven Madison Park, in Manhattan. With a kidney transplant shaping his resilience and a deep love for local, sustainable ingredients, Hennessy has created a 17-seat restaurant that Read More …

Welcome to Mise en Place – The Podcast, where we sit down with the change makers of the restaurant industry to uncover their stories, passions, and the moments that shape their culinary worlds. This week, we’re delighted to reconnect with Chef Ron McKinley for a second time, catching him at a pivotal moment in his illustrious career. Recently departing from his role as Executive Chef at Canoe Restaurant in Toronto—a celebrated cornerstone of Canadian cuisine—Chef Ron is now strategically plotting his next chapter while savoring Read More …

Welcome to Mise en Place – the Podcast, on this weeks podcast our guest is overseeing some of the best restaurants in the Okanagan Valley  — Chef Patrick Gayler, Executive Chef of the iconic Mission Hill Family Estate Winery. With a deep commitment to sustainability, seasonality, and the spirit of collaboration, Patrick has transformed the dining experience at Mission Hill’s Terrace Restaurant into one of the most acclaimed winery restaurants in Canada.

From his early days on Canada’s competitive culinary stage — representing the country at Read More …

On this weeks episode of  Mise en Place – The Podcast. Today, we’re honored to introduce a true icon of Canadian cuisine, Chef Rod Butters. Hailing from Port Coquitlam, British Columbia, Rod’s journey is one of resilience and reinvention—think a sidelined baseball scholarship turned culinary calling. He cut his teeth at Toronto’s legendary Scaramouche Restaurant, honed his craft with Four Seasons and Shangri-La Hotels, and made waves as a senior member of the Chateau Whistler Resort opening team. But it was as the opening Chef Read More …

I first met Chef Ronald St. Pierre on the first night of COOKSCAMP three years ago. He was part of a contingent from the North Island Chefs Association, preparing for their lunch service the next day. At some point, Chef Ronald came to me looking for the pork loin he had ordered. I stood there, straight-faced but internally panicked, realizing I had made a massive mistake—I hadn’t ordered what they needed. But as any good sous chef in that situation will tell you, you find Read More …