The chefs involved with this event are key ocean ambassadors that have the power to influence not only their restaurant's menu and customers, but as celebrity chefs they influence food lovers and communities at large across the nation. We hope you will be able to join us for this special seafood celebration to toast these amazing chefs for making the commitment to serve ocean-friendly menus and keep our oceans healthy for today and tomorrow. Oh, and definitely take 2 seconds to sign your name to the petition in support of National Sustainable Seafood Day.
Introducing the chefs:
Chef Ned Bell – YEW Restaurant and Bar (Vancouver)The co-host and heart behind this event, Chef Bell is not only helping to bring us this amazing event, but he has been behind the scenes from the beginning to make National Sustainable Seafood Day official in Canada. Executive Chef of YEW Restaurant and Bar at the Four Seasons Hotel Vancouver, Chef Bell will be working his culinary magic to feature two inspirational global solutions – Selva prawns and yellowfin tuna – both generously donated by Blueyou.
Co-founder of Ocean Wise and the annual Spot Prawn Festival in Vancouver, winner of the Murray A. Newman Award in recognition of his invaluable contribution to Pacific Northwest aquatic ecosystems, and an advocate of sustainable seafood, Chef Rob Clark will be joining us to prepare a local favourite – the BC spot prawn. There couldn’t be a better pairing for this ocean-friendly treat which is kindly supplied by Organic Ocean.
Fourth generation chef, and 2006 winner of the “Best Sichuan Dish” from Hong Kong Tourism, Robert Wong is the head chef of Szechuan Chongqing, the first Chinese restaurant to go ocean-friendly with Ocean Wise in Canada this past year. Chef Wong will be preparing scallops, which have generously been donated by Taylor Shellfish Farms.
Instructor at the Thompson Rivers University's Aboriginal Cuisine course, Chef Genaille will bring his passion for food by preparing Kanata cuisine which uses Canadian First Nations food in traditional recipes with modern flair. Chef Genaille will be preparing a smoked sablefish dish, with the sablefish donated by the Canadian Sablefish Association .
Chef Kyle Groves is traveling from Alberta to prepare a landlocked closed-containment farmed salmon tasting, which is generously being supplied by Albion Fisheries and the Freshwater Institute. Chef Groves once listed sustainable seafood as one of the five ingredients he couldn’t live without – which makes him the perfect match for this seafood celebration!
Executive Chef Jason Bangerter joins us all the way from Toronto to prepare lobster from our east coast. Chef Bangerter was trained in London and has cooked at Michelin-starred restaurants in France and Switzerland. His contribution is guaranteed to please with this Canadian east coast ingredient kindly donated by Sing Lobster.
Chef Barton Seaver is joining us all the way from the US to celebrate sustainable seafood. Cookbook writer and National Geographic Fellow Barton Seaver has dedicated his culinary career to helping us restore our relationship to the ocean. Chef Seaver will be serving oysters kindly supplied by Taylor Shellfish Farms.
Executive Sous Chef Craig Dryhurst from the Four Season Vancouver Hotel's YEW restaurant is pairing up with Chef Seaver to shuck up the mouth-watering oysters donated by Taylor Shellfish Farms.
Executive Chef Quang Dang has worked in some of Vancouver's finest kitchens while competing in international food competitions such as Bocuse D'Or in Lyon, France. Chef Dang joins us to prepare BC albacore tuna kindly donated by North Delta Seafoods and the Canadian Highly Migratory Species Association.
Chef Whittaker is representing the BC Chefs' Table Society as he prepares mussels generously supplied by Taylor Shellfish Farms. Chris has been a key ocean ambassador over the years with his involvement in the Canadian Chefs' Congress, local Spot Prawn Festival and most recently the opening of the Vancouver restaurant Forage.
One of Canada's most accomplished chefs and widely recognized for his leadership in responsible seafood practices, Chef Frank Pabst joins us to prepare a personal favourite, the Pacific sardine, which has kindly been donated by North Delta Seafoods and the Canadian Highly Migratory Species Association.
Chef Humphries is the Executive Chef at C Restaurant where his passion for local and sustainable ingredients inspire his culinary creations. Chef Lee is serving up Canadian closed-containment sturgeon and caviar which has kindly been donated by Northern Divine.
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