Complimentary valet parking for all guests.                                                        

Meet your Chefs!

 Steve Fecho, Chef and Proprietor of The Cup Bistro & Deli

Chef Steve is an ex-Navy man who has graced kitchens such as The Westin Bayshore, Lumière Restaurant and the Vancouver Club where he honed his skills as a cook and developed his cooking style.   Gathering together some of his pals from Lumière in a contest highlighting a Feast for the Senses, was Steve's brilliant idea.

 Chef Steve's Rare Find:  Wild Boar and Quail Egg

 Marc-André Choquette, Executive Chef for Tableau Bar & Bistro

Marc-André Choquette studied at the Institut de Tourisme et d'Hôtellerie du Quebec and apprenticed at Richard Bastien's renowned Le Mitoyen restaurant. He honed his training in classical French cuisine at the Michelin-starred Restaurant Gill in Normandy, France.

 Chef MAC's Rare Find: Chicken Boudin Blanc on a lightly toasted Herb Focaccia, Creamed Leeks & Aioli

 Dennis Peckham, Executive Chef for Seasons in the Park at Queen Elizabeth Park

Born and raised in Vancouver, Dennis Peckham graduated from Dubrulle Culinary Institute. After completing his schooling he joined the team at Vancouver's Lumière Restaurant and was subsequently the Chef de Partie at Napa Valley's French Laundry, one of the most celebrated restaurants in North America.

 Chef Dennis' Rare Find:  Halibut Carpaccio with Orange Olive Oil Dressing, Cilantro and Pickled Ginger

 Wayne Harris, Executive Chef for Shangri-La Hotels & Resorts

Wayne Harris started as a cook at the Sutton Place hotel and then worked as a Restaurant Chef for the Pan Pacific Hotels Group. During his tenure at the Lumière Restaurant, it was recognized with a Mobile AAA Five-Diamond award and named Les Grandes Tables du Monde during his tenure.

 Chef Wayne's Rare Find:  Market Sashimi with Chipotle Aioli, Crispy Japanese Rice, Honey Soya Glaze

 Louis Simard, Executive Sous Chef for Fairmont Hotel Vancouver

Louis Simard is currently the Executive Sous Chef for Fairmont Hotel Vancouver, which was chosen as one of the top Canadian hotels of 2011 by Condé Nast Traveler magazine. In 1999, he began his career as a Sous Chef at the Fairmont Banff Springs Hotel, located in the heart of Banff National Park, and worked there for almost nine years. Louis then became the Executive Sous Chef at the Fairmont Miramar Santa Monica, California where he stayed for a year.

 Chef Louis' Rare Find: Pulled Yak Mini Taco - Organic Tibetan Yak raised in Merrit, BC Braised in Chocolate Porter

 Will Tse, Executive Chef for The Sandbar Seafood Restaurant on Granville Island

Will Tse grew up in a restaurant family in Toronto where he absorbed the international cultures and global flavors of the metropolitan city. It was in 1992 when he moved to Vancouver to pursue formal training and developed the art of combining classical European techniques with his passion for Asian cuisine.

 Chef Will's Rare Find:  Pan Roasted Prawn Galette

 Darren Brown, Executive Chef for Fairmont Pacific Rim

Born in Coquitlam, Darren Brown is homegrown and internationally travelled. Chef Brown's big break came in 1990 when he became the Executive Chef for Whistler's Quattro Ristorante. After spending four years in Whistler, Chef Brown found himself as the personal chef to Merv Griffin aboard his private yacht where he also cooked for Merv's celebrity friends. In 2001, he returned to North America and worked at Hollywood's The Beverly Hilton Hotel, Las Vegas' China Grill Management and Mandalay Bay.

 Chef Darren's Rare Find:  Notch Hill Farms Sunchoke Soup with a Morel Chantilly

 Stephanie Greenslade, Pastry Chef for the Fairmont Waterfront Hotel

Food and family has been a keystone in shaping Stephanie's life. Her passion for cooking and baking were embedded at an early age as she perfected her skills for her family as a teenager. Attending the Culinary Institute of Canada Stephanie completed both the Culinary and Pastry Arts Programs. Chef Stephanie's culinary career has taken her around the world to many leading, luxury hotels. From the kitchens of Fairmont Southampton to Lake Placid Lodge in Upstate New York, she has proven to be a major player in the pastry world.

 Chef Stephanie's Rare Find:  Honey Caramel Torched Smores

 Eleanor Chow Waterfall & Slavita Johnson, Co-Owners and Pastry Chefs for Cadeaux Bakery

Pastry Chefs Eleanor Chow Waterfall and Slavita Johnson are co-owners for the French pastry shop Cadeaux Bakery where they enhance French classics with local ingredients. Their paths crossed when Eleanor was teaching part-time at the Northwest Culinary Academy. Eleanor was amazed by Slavita's skills and decided to hire her as her pastry assistant at Chambar where they worked together from 2009-2011 before opening Cadeaux Bakery. They have been a winning partnership ever since.

 Chef Eleanor and Chef Slavita's Rare Finds: Salted Caramel Cream Cheese Brownie, White Chocolate Passionfruit Coconut Truffles and Pistachio Bavarios on Vanilla Short Bread           

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