Visions in the kitchen: Vancouver chefs at the Green Living Show

Photo: www.greenlivingonline.com

It's not just the spectacular scenery that is attracting international attention. Vancouver's innovative chefs have created a signature cuisine. Meet some of Vancouver's most exciting chefs who will be demonstrating their skills today at the Vancouver Green Living Show.

Ralf Wollmann
This innovative chef became Rocky Mountain Flatbread's executive chef, director and its third business partner in January 2004. Ralf Wollmann cares deeply about creating high quality, healthy, accessible food for all. He served his Red Seal Certification apprentice at a Michelin Star Restaurant in Germany over twenty years ago and since has cooked in some of the finest restaurants through-out Germany, Switzerland and Canada, including having his own restaurant and catering business. "Any good chef can take expensive ingredients and make good food. To make great food that everyone can enjoy a chef needs to be able to take simple, wholesome ingredients and add plenty of passion and creativity," said Wollmann. That's what Ralf does.
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Peter Robertson
Since he first entered the kitchen of the Belrose Country Club in Sydney as a humble kitchen hand nearly a decade ago, Raincity Grill's Chef de Cuisine Peter Robertson has come a long way quickly, in more ways than one. Robertson joined the team at Raincity Grill in October 2007, and hasn't wasted any time to start grooving to Raincity Grill's "localvore" beat. The first restaurant in Vancouver to offer a 100-mile tasting menu, Peter Robertson is continuing Raincity Grill's legacy as the quintessential regional, farm-to-table restaurant.
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Kunal Ghose
Cooking in professional kitchens since the age of 13, 35 year old Kunal Ghose wanted to start a restaurant concept that didn't take a toll on the planet. Victoria's 100 percet Ocean Wise, Red Fish Blue Fish (1006 Wharf St.) became that reality with partners Simon Sobolewski (operations manager), Barbara Houston, (Architect behind RFBF's upcycling concept and green roof) and Steve Johansen, (responsible fisherman and proprietor of Organic Ocean Seafood). Read more about the restaurant at How green is my taqueria.
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Julian Bond
British born and trained, Julian Bond's career began in England where he honed his culinary skills working at several notable British restaurants. In 1993 Chef Julian moved to Alberta to train apprentice chefs at the Kananaskis Hotel. Moving West Chef Julian became part of the opening team for Vancouver restaurant, Star Anise and soon became Executive Chef & Co-owner of the award-winning hotspot. At the turn of the millennium, Chef Julian accepted the position of Director of Culinary Programs at Dubrulle International Culinary & Hotel Institute of Canada. In 2005 Chef joined Test Kitchen of Cactus Club Caf&#0233 Restaurants where he combined his passion for teaching and his eye for detail in their 18 kitchens. Julian's love of teaching led him to the Pacific Institute of Culinary Arts as Executive Chef & Program Director.
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Michael Carter
For over eight years now, Michael Carter has been cooking in Vancouver. After graduating from the Pacific Institute of Culinary Arts, he honed his skills at some of Vancouver's finest restaurants. Highlights include stints at The Teahouse in Stanley Park, The Opus Hotel and The Hotel Vancouver. Before taking the reins at Sip, Michael was working with the Mark James Group.
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