Culinary Stage

On June 8th, visit the Tourism Richmond culinary stage at Fisherman’s Wharf and enjoy cooking demonstrations and insider tips from top local chefs. Please kindly note that tasting samples will not be provided. This year’s Spot Prawn Celebration Culinary Stage is supported by the Pacific Prawn Fisherman’s Association.

Fairmont Vancouver Airport


Chef Mert Takis – Featured Dish: Spot Prawn Ceviche

Born and raised in Istanbul, Turkey, Chef Mert Takis immersed in a family culture that revered the joy of eating as life’s greatest pleasure. Passionate about uniting diverse cuisines and cultures, he gained culinary education and experience across the globe, including at two Michelin-starred restaurants. Currently, working as a sous chef at Fairmont Vancouver Airport, Mert channels his multicultural background into creating culinary experiences that transcend borders and celebrate the richness of cultural diversity.

Pacific Institute of Culinary Arts


Chef Ben Kiely – Featured Dish: Spot Prawns Montpellier

“Passion, strong work ethic and an open mind will bring success.”

Born and raised in Richmond, England, Chef Ben got his start at culinary school before apprenticing under Chef Paul Gayler at Lanesborough Hotel Hyde Park. After a stint at another 5-star hotel in the Canary Islands, he continued to hone his craft while working for the Marco Pierre White Restaurant Group.

Chef Ben has learned from some of Europe’s best and brightest, including famed, Michelin awarded, industry icons such as Chefs Jacques and Laurent Pourcel in Montpellier, Chef Alain Ducasse at the Dorchester Hotel in London and Chef Paul Bocuse in Lyon.

In 2009, Chef Ben moved to Vancouver, where he held positions as Executive Sous Chef at the Sutton Place Hotel and as Head Chef at Caffé dé Medici, a DiRoNA award winner. In 2014, Chef Ben shifted his focus to teaching, through his strong desire to help students reach their culinary goals.

When preparing meals at home for his family, Chef Ben enjoys cooking whole fish, like mackerel, Arctic char and trout. When it’s his turn to order, he often sticks to classic dishes like Beef Wellington followed by his favorite dessert: Mille Feuille.

Northwest Culinary Academy


Chef Tarek Challouf – Featured Dish: Spot Prawn Shakshuka

Tarek is a professional culinary instructor and co-owner at Northwest Culinary Academy. He’s done live television cooking segments on CTV and Global, does private catering and in-home dining, worked as sous chef at the Vancouver Marriott, cooked dinner for a former mayor, held pop-up events, and won a competition or two as well. He is obsessed with organization, has an affinity for modernist practice and tinkering, and given the opportunity, will talk about the intricacies of ramen for days on end.

Trish Talks Fish


Trish Whetstone – Featured Dish: Tinned Salmon Cake & Summer Salad

Trish Whetstone is a creative communications expert to the seafood industry, a dockside fishmonger, fisheries history buff, and founder of her educational content platform, Trish Talks Fish.

She’s lived coast to coast, from her youth exploring the seafood counters of Granville Island Market, to Memorial University of Newfoundland, and back again to Gibsons, BC, where she runs communications for InnaSea Media, and fishmongers on the dockside seafood sales boat for FM Seafoods.

Whether she’s communicating with consumers directly from the dock, or helping seafood brands tell their stories, Trish uses the power of storytelling to demystify seafood, celebrate its diversity, and empower fish-curious folk to give seafood a permanent seat at their table.

LaSalle College Vancouver


Chef Atifa Prinsloo – Featured Dish: Coconut and Fennel Spot Prawns

Chef Atifa has worked in some of the most renowned fine dining establishments across Australia, Hong Kong, and Vancouver, mastering an expansive range of cuisines, techniques, and skills. She has also collaborated with world-class chefs to bring new fusion, skills and experiences for her guests. Now, as the Culinary & Hospitality Lead at LaSalle College, she is sharing her passion and expertise with the next generation of culinary talents.

Mr. Cooper’s Pies


Brian Cooper – Featured Dish: Steveston Seafood Pie

A local, family owned small business operating in the heart of Steveston Village with big dreams of being the province’s leading savoury pie manufacturers! Making homemade meat & chicken pies, just like their grandfather grew up eating in Coventry, England. At 69 years young, Brian has been a lover of meat pies since he was a young lad and raised his two children on his dad’s coveted recipes. He is known for his witty charm + outgoing personality plus he makes a mean meat pie!

Organic Ocean


Chef Rob Clark – Featured Dish: Garlic and White Wine Wild BC Spot Prawn Pasta

Chef Robert Clark is a celebrated pioneer of sustainable seafood, multi-award-winning restaurateur and 2020 recipient of the Order of Canada.