Stay tuned for details on Feast 2015!

 

 

Meet our LOCAL chefs

 

Kunal Ghose

Kunal Ghose

Red Fish Blue Fish, Victoria BC

Kunal Ghose, chef/co-owner of Red Fish Blue Fish, (in Victoria's beautiful Inner Harbour), and creator of the popular "tacones", sleeps well at night knowing that success came via sustainable practices. After 20 plus years of running restaurants for others (and not so sustainably), when the opportunity came up to do it right in Victoria, he jumped on it. The Ocean Wise program aided him in creating a 100% sustainable menu. Well studied and passionate about the issues that face our oceans, Kunal is acutely aware that hand selecting the finest and most ethical seafood for his kitchen serves a great purpose for the longevity of his business and for our oceans. Redfish Bluefish composts and recycles nearly all of the waste created. Kunal has had some TV appearances that include "Eat St." and being a chef'testant on "Top Chef Canada", as well as other recent media in "Reader's Digest", "Western Living" and "Yam "magazines . His recipes and tips have been also been published in "The Oceanwise Cookbook", "A Good Catch" and soon to grace the, "Eat St. Cookbook". Twitter follow him at @ChefishBluefish.


Chef Trevor Bird

Chef Trevor Bird

Fable Restaurant, Vancouver, B.C.

After competing (and placing second) on Top Chef Canada 2012, Chef Trevor Bird was inspired to open the farm-to-table Fable restaurant in Kitsilano. "I've always been very passionate about how things are grown," he says, "and knowing where food comes from." Chef Bird earned a degree in culinary management from Ottawa's Algonquin College, was the chef de partie at MARKET in the Shangri-La Hotel in and has also worked as a chef at Truffert and as a sous chef at Restaurant Garcon (both in Montreal) along with Sooke Harbor House and Lumiere (Vancouver).


Chef Joel Watanabe

Chef Joel Watanabe

Bao Bei Chinese Brasserie, Vancouver, B.C.

Joël 
Watanabe 
was 
born 
in 
1976 
in 
Ottawa, 
Canada 
to 
a 
French 
mother
 and
 a
 Japanese 
father, 
a
family 
of 
food 
lovers. 


His 
great 
grandfather
 was
 a 
chef 
in 
Corsica, 
his 
father 
is 
a 
tofu
 maker,
 and 
Joel's
mother
 always 
cooked 
all 
their 
family 
meals 
from
 scratch 
and
 instilled 
a
 love 
for
 food 
in
 Joel 
from
 an
early 
age.


 He 
began 
apprenticing 
in 
restaurant 
kitchens 
at 
age 
17
 and 
moved 
to
 Montreal 
where 
he
often 
held 
two 
jobs 
at 
the 
same
 time.
 
At 
21, 
Joël 
was
 mentored 
by 
a 
chef 
from 
the 
Japanese 
embassy
who 
was 
hired 
to 
train
 him
 in 
sushi 
at 
Icho 
restaurant 
in 
Ottawa. 

This 
disciplined 
educatio n
 imparted
valuable 
skills 
as 
well 
as
 a
 keen
 respect 
for 
Japanese 
cuisine.


 He 
quickly 
moved 
up 
through
 the 
ranks
and 
in 
2000, 
he 
was 
hired 
for
 his 
first 
chef 
position
 to 
open 
Kinki, 
a
 high‐end
 modern
 sushi 
restaurant
 back 
in 
his 
hometown
 of 
Ottawa.



Food
 Network's 
popular 
'Opening
 Soon' 
show 
chose 
the 
restaurant 
for 
one 
of 
their 
episodes. 

Kinki
opened
 to 
rave 
reviews
 and 
was 
considered 
a 
huge 
success. 
After 
a 
year 
Joël 
felt
 that 
it 
was 
time
 to
improve 
upon 
his 
European
 technique 
and 
moved
 back 
to 
Montreal 
where 
he 
honed 
his 
French 
and
Italian 
skills.



 In 
2004 
he 
moved 
to 
Whistler, 
Canada 
and 
worked 
at 
Araxi 
for 
3 
years
 as 
the 
raw
 bar 
chef
which 
has 
won 
the
 best
 fine
 dining
 award 
in
 Whistler 
for 
numerous 
years 
in 
a 
row
 in
 the 
Vancouver
Magazine
 Restaurant
 Awards. 

During 
this 
time,
 he
 was
 chosen 
to 
be 
part 
of 
a
 team
 to 
go 
to
 Rome
 to
cook 
for 
the 
Governor 
General 
at 
the 
Canadian
 Consulate.


 Following
 his 
travels 
around
 south
east 
Asia
 and 
a 
brief 
stint 
cooking 
in
 Melbourne, 
Joël 
moved 
to
 Vancouver 
where 
he
 worked 
with 
Gord
 Martin 
at 
Bin
942 
which 
won 
best
 small 
plates 
the 
year 
he 
was 
there.

 Afterwards, 
he 
was 
opening
 chef
at 
La
Brasserie.




In
 2009,
 Tannis 
Ling 
approached
 Joel
 with 
her 
concept
 of 
modern
 Chinese 
food,
 updating 
classic
dishes 
and
 placing
 them 
in
 an 
intimate
 atmosphere. 

In 
January 
of 
2010, 
Bao 
Bei 
opened
 its 
doors 
and
became
 an 
instant 
success, 
winning 
a 
series 
of 
awards,
 including 
Enroute
 Magazine's 
second
 best
restaurant 
in 
Canada
 award. 

Critics 
were
 enamored
 with 
the
 menu 
and 
lauded
 the 
blending
 of 
French
and
 Japanese 
techniques 
with 
traditional 
Chinese 
flavors. 

Joël 
continues 
to
 titillate 
the 
palates 
of 
Bao
Bei 
costumers 
with 
his 
unique 
approach 
to
 Chinese 
cuisine.


Chris Whittaker

Chris Whittaker

Forage Restaurant, Vancouver BC

Chef 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 responsible management through Zero waste efforts, reduction of energy consumption and support of our local communities, from farmers to fishers, and everything in between. Forage supports Ocean Wise and Whittaker is a double gold medal winner at their annual Chowder Chowdown.

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Peter Zambri

Peter Zambri

Zambri's, Victoria BC

Peter's palate was shaped by growing up in an Italian household and part of an extended family of food lovers. This childhood spawned a quest to find the perfect place in the world to live and cook great food. Peter began his career at esteemed establishments in Toronto and Vancouver earning the opportunity to work in both the kitchen and the gardens of the world- renowned Sooke Harbour House on Vancouver Island. There he was introduced to the amazing bounty of the Island and started to truly understand the relationship between food and the land you live on. But Peter is a wanderer at heart, so culinary education continued with extensive travels to South East Asia and India. Here his eyes were opened to the glory of the East and its diverse food philosophies; however, it was after the death of his beloved grandfather he felt a need to further explore his own ethnicity which resulted in his four year of living in Italy. Traveling and cooking there brought him back to his food roots and the deep understanding of the connection between the land, food and people. He was further able to form his own philosophy about an uncomplicated yet passionate approach to food and wine. On a trip home to Canada, Peter realized that the best to be had could be easily found on Vancouver Island. At Zambri's he has been able to bring together his artistry and passion for cooking, love of food and commitment to the place one lives. He has been part of the Island Chef Co-Operative; trained and fostered a number of younger cooks who now have gone on to successful careers of their own and actively participates in food-related programs on Vancouver Island.


Khalil Akhtar

Khalil Akhtar

CBC Radio, Victoria BC

Khalil Akhtar is a CBC journalist and food writer. He can be heard daily as co-host on CBC Radio's On The Island. His weekly radio column on food issues airs on CBC morning programs across Canada. He teaches South Asian cuisine at Cook Culture in Victoria.