Northwest Culinary Academy

11:00am

Chef Warren Pahl — Featured Dish: Spot Prawn Empanadas with Aji Dipping Sauce

Born in Saskatoon, Chef Warren began his cooking career at the age of 16, working part time in kitchens while he was still in high school and then when he was a student at the University of Saskatchewan. At 23 he moved to British Colombia to pursue his love of the outdoors and worked at resorts around the province for the next 6 years. He settled in Vancouver in 1999 and attended the Dubrulle International Culinary School. He spent the next 7 years working at the Sutton Place Hotel and then moved to Taiwan where he spent 3 years at the American Club in China, Taipei. Upon his return to Vancouver, he began working at the Northwest Culinary Academy of Vancouver and obtained his Provincial Adult Instructors Diploma certification. For the past 17 years Chef Warren has been honing his ability to educate professional and enthusiast cooks alike. Known as the “science guy” his method of instructing focuses on helping students understand the hows and whys of cooking.

MOXIES RICHMOND

12:00pm

Chef Vontel Murray-Ramkaran — Featured Dish: Salmon Prawn Aburi

Chef Vontel is originally from Montreal, and has spent a lot of time in authentic Greek and French kitchens honing classic techniques. In 2013, he moved to Vancouver with aspirations of becoming a Chef of a growing restaurant group. Chef Vontel has spent the last 13 years working in corporate and casual fine dining restaurants, perfecting his craft with his most reliable Sous Chef, Addi, his 9-year-old daughter.

PACIFIC INSTITUTE OF CULINARY ARTS

1:00pm

Chef Ben Kiely — Featured Dish: BC Spot Prawns with Shellfish Butter, Piment d’Espelette, Tarragon & Grilled Baguette

Chef Ben was born and raised in Richmond, England, where he developed his culinary foundation before training alongside some of the world’s most celebrated chefs—Paul Gayler, Marco Pierre White, Alain Ducasse, and Paul Bocuse. After an accomplished career in Europe, he relocated to Vancouver in 2009 and took on leadership positions at the Sutton Place Hotel and Caffé dé Medici. Since 2014, Chef Ben has dedicated himself to educating and inspiring the next generation of culinary talent. He is a certified Provincial Instructor and holds Provincial Red Seals in Cooking, Baking, and Butchery. He enjoys preparing whole fish, with favorites including mackerel, Arctic char, and trout.

THE FISH MAN

2:00pm

Chef Bo Li — Featured Dish: Salted Egg Yolk Spot Prawns and Rice Cakes

Chef Bo Li is the founder and chef of 渔人 · THE FISH MAN in Vancouver, specializing in live BC seafood and bold Chinese cooking techniques. His cuisine focuses on freshness, wok-fired flavour, and modern West Coast Chinese seafood culture.

GLOBE@YVR

2:30pm

Chef Olivier Archambault-Torrico & Chef Hogan Zhang — Featured Dish: Spot Prawn Salad

Chef Olivier is the Sous Chef at Fairmont Vancouver Airport and its signature restaurant, Globe@YVR. Originally from Montréal, Chef Olivier began his culinary journey at just 16, working in a restaurant in the city’s historic Old Port district, where he developed an early appreciation for fresh seafood and classic technique. He went on to hone his skills in some of Montréal’s top kitchens, followed by formative experiences in Nova Scotia and Prince Edward Island, before making his way to the West Coast. Today, his passion for travel, regional ingredients, and global flavours informs his work at Fairmont Vancouver Airport, where he creates refined yet approachable dishes for an international audience. This afternoon, he’ll be sharing a fresh and vibrant Spot Prawn & Grilled Romaine Salad.

Hogan Zhang is a Junior Sous Chef at Fairmont Vancouver Airport with nearly a decade of experience in luxury hotel and fine-dining kitchens. Rising from Line Cook to leadership, he supports menu development, daily operations, and team mentorship—earning recognition for his high standards in food quality, safety, and presentation. Chef Hogan has extensive experience with high-volume services and VIP events, and is actively involved in sustainability initiatives. Before relocating to Canada, he owned and operated a restaurant in Chengdu, crafting innovative menus for diverse clientele. With a strong foundation in culinary arts, food safety, and team development, Chef Hogan continues to pursue growth as a culinary leader, with a passion for innovation, mentorship, and operational excellence.

TRISH TALKS FISH

4:00pm

Chef Trish Whetstone — Featured Dish: BC Spot Prawn Rolls Japa-Style

Chef Trish Whetstone, is a passionate seafood communicator who brings the stories, culture, and complexities of the seafood world to life. Through her work in creative communications, digital marketing, advocacy, education, and events, Chef Trish helps audiences connect with seafood as a delicious part of a rich, interwoven industry. She is most passionate about creating fun, approachable spaces where people can feel inspired and empowered about trying something new from the fish counter.