Culinary artists at the Green Living Show


Meet some of Vancouver's most exciting chefs who will be demonstrating their skills Sunday at the Vancouver Green Living Show.

Ysabel Sukic
The executive chef at Sliced Tomatoes Meal Delivery Service, Ysabel Sukic completed her Red Seal apprenticeship at the Four Seasons Hotel Vancouver and trained under Michelle Noble and Chris Mills at the Diva Metropolitan Hotel. She has worked on a private yacht, as the Junior Sous Chef at West, and is currently an assistant instructor for the VCC Culinary Arts Program as the chef for both the U.S. and British Consulates.
Photo: left side

John Crook
"Travel and experience is what makes a well rounded Chef. One can't learn about flavor and cultural customs from a book. The only way to do that is to read from the book of life," say John Crook, Executive Chef, glowball grill & satay bar. John's travels have taken him to Los Angeles, New York and London but always back to Vancouver, the city where his career began. John has fine-tuned his craft throughout a career that includes such well-known local favourites as Earl's, Century Grill, Joe Fortes, Four Seasons Hotels and Resorts, as well as the exclusive Restaurant Daniel in New York City
Photo: upper middle

Josh Wolfe
While completing his apprenticeship at Toronto's Centro, Josh Wolfe, study, under the tutelage of Marc Thuet and David Lee, learning the speed and precision necessary to cater fine dining to upwards of 300 guests. His training continued under Thuet at The Fifth, learning classical French cuisine. Wolfe is thrilled to bring his experience and creativity to the Glowbal Restaurant Group in his new position as Executive Chef at COAST Restaurant.
Photo: bottom middle

Dave Davis
With a background in Five Diamond Hotels in Toronto and Vancouver, Dave Davis currently works as Senior Executive Chef and Director of Culinary, at Simon Fraser University overseeing all aspects of foodservice including the Diamond Alumni Centre. He also acts as Regional Chef for Chartwells, a member of Compass Group Canada, in BC.
Photo: upper right

Stefan Pimenta
When asked about his cooking style, Stefan Pimenta answered with no hesitation, "Classic French. We have all the ingredients here to do good French food. The French have always had the same philosophy -- to source locally and choose the best quality." A executive chef at Le Gavroche, Pimenta is continuing a 30-year tradition of bringing the best of BC regional food and wine prepared with a gentle French influence.
Photo: lower right