Name: Thomas Luu Age: 38 Location: Friday Harbour Resort Your Restaurant/Business: Hospitality Resort Tell us a little bit about your kitchen: As we are still developing, there are several food venues that we are currently working on and designing. Our first restaurant, The Beach Club, is a three-meal period dining restaurant that offers local ingredients from our surroundingFIND OUT MORE |

Chef Cole Glendinning Sheraton Suites Calgary Eau Claire 1. Where do you hang your apron, so-to-speak? Executive Chef, Flower & Wolf, Sheraton Suites Calgary Eau Claire. 2. How would you describe your kitchen? We are focused on bold flavors, fresh ingredients, Albertan and Canadian producers and a highly engaged team of cooks who want toFIND OUT MORE |

Chef Anna Gedalof Havergal College 1. Where do you hang your apron, so-to-speak? Havergal College. 2. How would you describe your kitchen? Havergal College is a prestigious private school for girls. Our kitchen serves nutritious and delicious food to the Havergal students and staff. We are a very busy kitchen and our team of sevenFIND OUT MORE |

Chef Jae-Anthony 1. Where do you hang your apron, so to speak? Seasoned Dreams – A contemporary Caribbean restaurant and catering service located in the Sud-Ouest area of Montreal. 2. Tell us a little bit about your kitchen. Our kitchen is filled with positive vibes all around. We are blessed with so much opportunity andFIND OUT MORE |

Chef Haan Palcu-Chang 1. Tell us a bit about yourself and your background? I got a history degree at Queens University and decided to start cooking after that. I started cooking at a Thai restaurant in Vancouver. From there, I spent two years in Copenhagen, working in Michelin-starred restaurants and then went on spend threeFIND OUT MORE |

    Chef Colin Burslem Location: Fairmont Vancouver Airport 1. Where do you currently work and how long have you been there? Two years at Fairmont Vancouver Airport and 11 years with Fairmont. 2. Where were you before and what were you doing? In my 11 years with Fairmont, I have worked in a varietyFIND OUT MORE |

Chef Ivana Raca Location: Ufficio Boemo 1. Tell us a little bit about your kitchen: Ufficio is a pescatarian vegetarian restaurant with an Italian flare. It’s more upscale than anything. We use local ingredients and also high end Italian ingredients. It’s a mix of simplicity and elevating it to the next level. 2. What wasFIND OUT MORE |