Chefs

Alison LaFrance | Queen of Cakes

TRAINING: In high school I used to decorate cakes, and the artistic bug bit me. I ended up going to university for a Bachelor…
Ryan Urig | Island Flair

Chef Ryan Urig, began his career at Le Cordon Bleu Scottsdale and is currently at the Ritz- Carlton, Kapalua. The Banyan Tree Maui serves seasonal…
DeeAnn Tsurumaki | Island Chef

Dee Ann Tsurumaki, the executive chef, is a recent addition to Hotel Hana-Maui. Having previously worked at The Peninsula Hotel’s Felix restaurant in Hong Kong,…
Chris Picek | From Inuvik To Calgary

In 1998, Picek graduated with a red seal from SAIT’s culinary arts program, eagerly clamouring for the opportunity to flex his skills in the real…
Mark Ellman | Local Island Flavour

Owner [of Mala Ocean Tavern] Mark Ellman has created a jovial seaside restaurant. Describing his food as “just off the beaten path,” Ellman delights…
David O’connor | All About An Experience

Raised in England where he was also trained, Chef David O’Connor polished his skills at the Savoy in London, a Michelin star restaurant near London,…
Micheal Laird | Canadiana Master

Artwork injects a subtle presence into the food at Creations in Edmonton. Most of the artwork depicts landscapes, and the natural world, something that appeals to…
Daniel Vézina | The Star Chef

At his Quebec City restaurant Laurie Raphaël named after his two children (he has another restaurant of the same name in Montréal) Daniel Vézina assumes…
Justin Leboe | Risk Taker

Growing up in Vancouver, food was an important part of the Leboe household, whether picking chanterelles in winter on Vancouver Island, collecting beach oysters or…
Hugo Ortega | Mexican King

Originally from Mexico, Chef Hugo Ortega immigrated to the United States working as a night janitor and dishwasher in restaurants, gradually becoming a line cook…

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