The second meal of the Canadian Chefs’ Congress is a grazing-style dinner to introduce our delegates to the foods of British Columbia. Stations will be headed by chefs from Greater Vancouver and beyond.

Contributing chefs for this dinner are:

• Angus An – Maenam, Vancouver
• Jeremie Bastien – Boneta, Vancouver
• Andrea Carlson – Bishops, Vancouver
• Melissa Craig – Bearfoot Bistro, Whistler
• Quang Dang – Diva at the Met, Vancouver
• David Hawksworth – Hawksworth Catering, Vancouver
• Scott Jaeger – Pear Tree, Vancouver
• Roberta Olsen – Keenawii’s Kitchen, Haida Gwaii
• Blair Rasmussen – Vancouver Trade & Convention Centre, Vancouver
• Jeff van Geest – Diva at the Met, Vancouver
• James Walt – Araxi, Whistler

Angus An

Angus An began his culinary training shortly after completing a fine arts degree at the University of British Columbia. Enrolling in New York’s prestigious French Culinary Institute (FCI), Angus was given the opportunity to work under several of the world’s culinary greats including Jacques Pépin, Alain Sailhac and André Soltner, while apprenticing at Jean-Georges Vongerichten’s legendary Jo-Jo.

After graduating from the FCI, Angus moved to Montreal to work for famed chef Normand Laprise at Toqué. It was under Laprise’s careful watch that Angus learned to create dishes that boast both complexity and simplicity, now a hallmark of his culinary style. After several years at Toqué, Angus moved to London where he continued to train in Michelin-starred restaurants including The Ledbury, The Fat Duck and Le Manoir aux Quat’Saisons before taking a position working under chef David Thompson at Michelin-starred Thai restaurant, Nahm. Working with Thompson, Angus’s eyes were opened to layering and balancing intense flavours while respecting centuries-old recipes and traditions. It was also where he met his wife and now business partner, Kate.

Kate and Angus returned to Vancouver to open their first restaurant, the west coast contemporary focused Gastropod. Within the first year of opening its doors, Gastropod was celebrated by critics and diners alike, receiving several awards for cuisine and atmosphere. When the economy took a turn for the worse, Angus saw an opportunity to rebuild and rebrand. In May of 2009 Maenam was born. Serving authentic Thai dishes, the kitchen is directed by both Angus and Thai-born Kate, who brings a well developed palate and traditional know-how. The couple travels to Thailand on a yearly basis, walking the streets to discover new dishes and to gain new inspiration and direction for Maenam.

Jeremie Bastien

As one of Canada’s youngest executive chefs, Jeremie Bastien has the restaurant industry in his blood. His father, Chef Richard Bastien, is the chef/ owner of three of Quebec’s most popular restaurants; Café  des Beaux Arts in Montreal’s Museum of Fine Arts, Lemeac in Montreal and Le Mitoyen in Laval.

Jeremie began to help around the kitchen of Le Mitoyen at just 8 years old and by the time he was 16 had worked his way through almost every job available. His next project was to help his father open Le Café des Beaux Arts and after high school graduation Jeremie attended IT HQ in Montreal to study culinary arts for the next two years. During this time Jeremie went to work for his mentor, Ian Perreault at Area Restaurant, where he fondly recalls learning to fillet his first fish under the watchful eye of Chef Perreault.

After graduation Jeremie traveled to France to work for David Zuddas at the Michelin starred L’Auberge de la Charme. Another stint at Area in Montreal came next followed by a move to San Francisco to cook with Nancy Oaks at Boulevard. A call from Lumiere Restaurant in Vancouver inspired Jeremie’s move northward where he met his future partners Mark Brand and Neil Ingram. After three years working at the Relais Gourmands property Jeremie took a much needed two-week vacation and signed on as Executive Chef at Boneta Restaurant.

Jeremie’s influences in the kitchen stem from a life time of learning respect for each ingredient in the kitchen. “Foie Gras is no more important than any vegetable I serve in my dishes” Jeremie explains. “Each ingredient must be carefully chosen and properly treated. At Boneta our menu is constantly evolving based on the availability of the freshest product and how we feel the dishes will work together as a whole.”

Andrea Carlson

Chef and gardener – at first glance, one wonders what these two seemingly diverse fields have in common. In the instance of Bishop’s Executive Chef Andrea Carlson, they represent two aspects of her passion for cuisine based on the fresh, organic, seasonal and local ingredients.

A graduate of the Dubrulle Culinary School (now part of the Art Institute of Vancouver), Chef Carlson honed her culinary skills under Executive Chef Rob Clark at Vancouver’s famed C Restaurant, first as a pastry chef and later as Sous Chef. While at C Restaurant, she pursued her interest in plants and gardens by taking courses in landscape design. From C, she moved to Victoria to work under Chef Edward Tuscon at the multi-awarded Sooke Harbour House with its famed edible landscape.

While you can take a gardener away from the garden and put them in a kitchen, you can’t take the passion for growing out of the gardener who happens to be a chef. The experience at Sooke Harbour House, with its extensive garden and commitment to organics, led Chef Carlson to take courses on organic farming. A stint of ‘woofing’ (willing workers on organic farms) saw her designing and installing a kitchen garden for the on-site restaurant at the Tofino Botanical Garden – an opportunity to combine both her interests.

The time at Sooke reinforced Chef Carlson’s passion for local, organic ingredients grown and produced in a sustainable manner. The next step in her career was an easy one – back to Vancouver as Chef de Cuisine at Raincity Grill, a restaurant also dedicated to local and seasonal cuisine. While there, Chef Carlson created the first-ever restaurant menu in Vancouver based on the 100-Mile Diet. During her Raincity tenure, the restaurant became known for its variations on the 100-Mile Menu and its many seasonal menus highlighting local produce at its peak of perfection.

In 2007, Chef Carlson jumped at the chance to become Executive Chef for the legendary John Bishop at his eponymous restaurant. Chef Carlson brings her next-generation sensibilities to the ‘locavore’ movement started by Mr. Bishop more than 20 years ago.  It’s a match made in heaven.

Melissa Craig

In a profession traditionally dominated by men, Melissa Craig, the award winning Executive Chef of the Bearfoot Bistro, is a rarity.

Passionate, driven, and undeniably talented Ms. Craig’s career began in the world-renowned Culinary Arts Program of Malaspina University College. Upon graduation she went on to win the National Apprentice Competition. This outstanding achievement was made all the more impressive by the fact that she was the first Canadian female to win this prestigious event and she was only twenty years old at the time. Most recently, Ms. Craig was awarded the coveted gold award at the 2008 Gold Medal Plates’ Canadian Culinary Championships – arguably the most prestigious culinary event in Canada.

After training at Malaspina, Ms. Craig moved to the southern tip of Vancouver Island and finished her apprenticeship at The Sooke Harbour House – an establishment regarded by many as one of the finest restaurants in the world. There she deepened her understanding of West Coast Canadian Cuisine and further refined a style of cooking inspired by the foods of indigenous peoples, the ocean, and the rich soil of the Pacific Northwest.

Today Ms. Craig commands a team of twenty in the open and electrifying show kitchen of the Bearfoot Bistro. Her menu is best described as Modern Canadian Cuisine and boasts a unique blend of West Coast and international ingredients, immaculate presentation and simple yet passionate artistry. Her talents define the experience of dining at the Bearfoot Bistro and she invites you to join her next time you visit Whistler.

Scott Jaeger

Canadian born, Scott completed his apprenticeship under the direction of famed world champion Chef Bruno Marti. Scott was recruited by the Waldorf Hotel in London England and later moved on to work contracts in restaurants in England, France Switzerland and Australia. Scott is an active member of the prestigious Chaine de Rotisseuers and holds the admirable position of vice conseilleur culinaire as well as a member of the Board for the Chefs’ Table Society of British Columbia. He and his partner Stephanie own and operate the Pear Tree Restaurant in Burnaby, which is in its thirteenth year of operation. Critics have continued to shower Scott with rave reviews including Best of the Burbs from Vancouver Magazine up to present. In 2007 Scott had the honour of representing Canada at the Bocuse d’Or in Lyon against 23 other countries, he was also voted ‘Chef of the Year’ by the BC Chefs Association, Georgia Straight and Vancouver Magazine. In 2008 he worked hard as a member of Culinary Team Canada and brought home 4 gold medals from Erfurt, Germany which was closely followed in 2009 with an induction into the Restaurant Associations Hall of Fame. With 2010 well underway Scott talks of new renovations, cook books and just plain enjoying being a chef and restaurateur.

Roberta Olsen

Roberta Olsen is a Haida Chef and the owner and operator of Keenawii’s Kitchen.

Roberta caters to small groups as well as elaborate banquets, and focuses on serving a variety of traditional and local foods.  The meal starts with traditional dried seaweed, dried herring eggs on kelp, and dried salmon served beautifully on a scallop shell.  Seafood chowder follows the appetizer.

The main feast depends on availability of fresh resources but can include deer roast served with wild cranberry sauce, fresh halibut, peppered and smoked salmon, fresh spring salmon, octopus balls, and locally harvested vegetables.  The meal is finished with wild nettle and mint tea and wild berry or rhubarb pie.

This is a family affair and her servers wear traditional Native-designed vests while serving.  The meal is started with a Haida prayer and finished with Haida songs.

Blair Rasmussen

Blair Rasmussen, a British Columbia- born chef who received his culinary training in Vancouver, has played an active role promoting Canada’s west coast cuisine, using a unique combination of fresh local ingredients, Asian and French influences and innovative food and wine pairings.

His first assignment as an international chef was at the Canadian Embassy in Tokyo in 1991. Since then, he has played a key role in Canadian food and wine promotions around the world. From Beijing to London and Amsterdam, from Barcelona to San Francisco and Washington DC, his culinary work has helped to establish a new reputation for Vancouver’s food and wine scene.

As Executive Chef of the Vancouver Convention Centre since 1993, he elevated the culinary standard to what national food commentator Jurgen Gothe called “some of the best convention cuisine in the world” with “creativity worthy of Michelin stardom”.

During his tenure as Chef, the Vancouver Convention Centre received the AIPC International Association of Congress Centre’s APEX award in 2002 for “World’s Best Convention Centre”, scoring the highest marks for food quality and service. In 2008 the VCC repeated the feat, becoming the first convention centre to win the award twice.

A Vancouver-born Chef committed to the best and freshest BC has to offer, Blair enjoys promoting our local food and wine culture to VCC guests from around the world.

Jeff Van Geest

Jeff Van Geest’s passion for food and wine runs deep. Jeff is a highly skilled and dedicated certified chef with more than 15 years experience: He trained locally at Vancouver Community College, and completed his apprenticeship at the legendary Bishop’s Restaurant in Vancouver, one of Canada’s finest restaurants, where he worked as Sous Chef for Executive Chef Dennis Green. He has worked at numerous fine-dining establishments in Whistler and Vancouver, including Chef Bernard’s Café in Whistler where he worked directly with Bernard Cassavant, Canada’s first Chef de Cuisine.

Jeff owned and operated the award winning and highly acclaimed Aurora Bistro on Main Street for over five years. He built a reputation as a leader in local, sustainable cuisine that was prepared elegantly and with a respect for the ingredients. During this time, Jeff won several prestigious awards including Vancouver Magazine’s Best Regional Restaurant and the Green Award for demonstrating leadership in sustainability as well as many others. In 2004 Aurora was named as one of Canada’s top 10 best new restaurants by enRoute magazine.

Most recently Jeff was the Restaurant Chef and Executive Sous Chef at the acclaimed Diva at the Met restaurant in Vancouver, where he continued his philosophy of local and sustainable, ingredient – driven fine dining.

James Walt

One of the country’s leading chefs, James Walt continues to inspire both his contemporaries and his guests, creating compelling regional cuisine based on local, sustainable ingredients.

His impressive culinary career spans some of British Columbia’s leading restaurants and his appointment as executive chef to The Canadian Embassy in Rome, an experience that has shaped the way he cooks today. ‘The European market culture has inspired me to cook even more locally and seasonally,’ he says. ’There, if it’s not local and in season, it’s simply not served. Everything is sold at its prime so you’re able to shop daily and be creative and spontaneous.’ Now living in the heart of Pemberton’s farming community, Chef makes regular farm visits where he personally selects the freshest local ingredients to feature on Araxi’s menu.

James is Whistler’s only chef to cook at the celebrated James Beard House in New York City, where he has performed three times. In 2000, he moved to Vancouver to open sister restaurant Blue Water Cafe, winning rave critical and popular reviews. James was pivotal in establishing the restaurant’s acclaimed reputation during his three-year tenure. Now, back at the mountain as Araxi’s executive chef, he nightly debuts his compelling regional cuisine at Whistler’s premier restaurant.

Already, his newly released cookbook—Araxi, Seasonal Recipes from the Celebrated Whistler Restaurant—has won multiple international awards, as well as a prestigious nomination from New York’s James Beard Awards.