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The Spot Prawn Festival is made possible due to the generosity of our sponsors, who have been with us since the beginning and some new friends we made along the way:

Pacific Prawn Fishermen Association (PPFA) and their fishermen

False Creek Fishermen's Wharf

Organic Ocean

Truffles Fine Foods

Beverage Partners:

Marketplace Partners:

Chefs presenting brunch, bisque & demonstrations

Wonderful volunteer team including students from PICA & our Chefs' Table Society of BC Board

2025 Brunch Chefs

Adam Middleton, ARC Restaurant & Bar

Antonio Martin, Haven Kitchen + Bar

Ben Kiely, Pacific Institute of Culinary Arts

Bobby Milheron, Wentworth Hospitality: Tableau Bistro, Homer St. Café & Bar, Maxine’s,

Felix Zhou, Personas Patio + Restaurant + Lounge,

Hiran Perera, The Barley Merchant Taphouse,

Ian Ulep, Bacaro

Jiwon Se, Dachi

Johnny Jang, Lift Bar and Grill,

Jon Lee, Good Thief,

Kevin Ao, Bon Moment Event Catering

Lina Caschetto, Say Hey Cafe,

Robert Lee, Glowbal,

Steve Kuan, Torafuku

BC Spot Prawn Demonstration Stage

Chef Alex Tung, CTS Education Co-Chair once again hosted the demo stage showcasing talented chefs delivering cooking demonstrations, sharing tips, techniques, and inspiration for cooking with BC Spot Prawns. Always entertaining and educational!

Dishes created:

Spot Prawn Aguachile by Chef Jonah Joffe

BC Spot Prawn with Wagyu Carpaccio by Chef Welbert Choi

B.C. Spot Prawn Ceviche, Pickled Jalapeno, Micro Coriander, Crispy Wontons by Chef Sean Murray

BBQ Spot Prawns & Asparagus - Spot Prawns, Asparagus, Spring Peas, Fennel Beurre Blanc, Preserved Lemon by Chef Tyler Uguccioni

BC Spot Prawn Two Ways: Me's Sweet Soy Sauce & Me's Chilli Fish Sauce by Amelie Nguyen

Famous Spot Prawn 🦐 Tostados by Chef Ned Bell (click for recipe)

Demo Chef Line Up - Thank you!

Jonah Joffe, Bar Bravo,

Welbert Choi, eatfish.ca

Ned Bell, Hatch Hospitality

Sean Murray, Pan Pacific Hotel,

Amelie Nguyen, Me’s Marketplace by Anh and Chi

Tyler Uguccioni, Notch8 Restaurant & Bar

BC SPOT PRAWN BISQUE

Instead of the traditional chowder, Organic Ocean and Chef Robert Clark provided his legendary Spot Prawn Bisque. CTS Sustainablity Chair, Chris Andraza lead the service of the velvety bisque.