Featured Speakers
Bookmark this page to see who we’ve lined up for thought-provoking dialogue throughout the Canadian Chefs’ Congress in 2010.
Ian Angus
Finest at Sea
Mark Bomford
Director, UBC Farm
Nadia Bouffard
DFO Director General, Fisheries and Aboriginal Policy
Dr. David R. Boyd
Adjunct Professor Resource and Environmental Management, Simon Fraser University; Senior Associate, POLIS Project on Ecological Governance, University of Victoria
Dr. David R. Boyd is one of Canada’s leading environmental lawyers. He is an Adjunct Professor at Simon Fraser University and a Research Associate at the University of Victoria. Boyd has advised the governments of both Canada and Sweden on environmental issues and is the co-chair of Vancouver’s Greenest City Action Team along with Mayor Gregor Robertson.
Boyd’s current research focuses on the effects of enshrining the constitutional right to live in a healthy environment, a right now recognized in at least 100 nations (but not Canada). His most recent book is Dodging the Toxic Bullet: How to Protect Yourself from Everyday Environmental Health Hazards. His previous works include David Suzuki’s Green Guide, Prescription for a Healthy Canada: Towards a National Environmental Health Strategy, Sustainability Within a Generation: A New Vision for Canada, the award-winning Unnatural Law: Rethinking Canadian Environmental Law and Policy, and dozens of essays in newspapers including the Globe and Mail, Vancouver Sun, and Toronto Star.
Boyd is also a father, ultramarathoner, and Ironman triathlete, who loves to cook and eat. He lives on Pender Island with his partner Margot Venton and their daughter Meredith.
Christina Burridge
Executive Director, BC Seafood Alliance
Thierry Chopin
Scientific Director, Canadian Integrated Multi-Trophic Aquaculture Network
Lorne Clayton
Executive Director, Highly Migratory Species Foundation
Guy Dean
VP Import/Export, Albion Fisheries
John Driscoll
Sustainable Fisheries Campaign Manager, Living Oceans Society
Mike Featherstone
President, Pacific Urchin Harvesters Association
Dory Ford
Executive Chef, Ventana Inn & Spa, Big Sur (California)
Chef Dory Ford will give us an opportunity to sample a selection of sustainable seafood tastes, while he enlightens us on the techniques and lessons learned as one of Americas leading sustainable seafood advocates. A former insider at the Monterey Bay Aquarium, his role there as Executive Chef furnished him with unprecedented experience in running sustainable seafood only menus at various volumes and price points.
