Robert Feenie is the owner and executive chef of Lumiere Restaurant in Vancouver , Canada . Since it opened in 1995, the restaurant and Feenie have received accolades from notable food critics around the world. Lumiere was awarded Vancouver 's Best Restaurant and Best French Restaurant awards for an unprecedented seven years. In November 2000, Lumiere became the first freestanding restaurant in Canada to receive the Relais Gourmand designation, an honor reserved for those who specifically cater to the passions of the art of living, quality, refinement and a sense of the exceptional. In late 2003 Lumiere became the first restaurant in Canada to be awarded the Traditions et Qualite, an award bestowed on Lumiere by the top chefs of Europe and North America . In November 2004 Lumiere was awarded AAA's highest rating: the coveted 5 Diamond Award, making it one of only seven restaurants in the country to receive this honor.

Feenie's interest in cuisine started during a high school exchange program in Europe and at 20, he attended the Dubrulle Culinary Institute in Vancouver . Following graduation he became a Sous-chef in some of the region's top restaurants, notably Le Crocodile and the Cheery Stone Cove in Vancouver and The Rim Rock Cafe in Whistler. While at Le Crocodile he began a series of work and educational travels, or stages , throughout Europe and North America , starting in Alsace with Chef Emile Jung at Au Crocodile and Antoine Westermann at Le Buerehiesel, both Michelin three-star rated restaurants. In North America he worked with America's top chef, Charlie Trotter, at Trotter's Restaurant in Chicago, with Daniel Boulud at Restaurant Daniel and Jean-Georges Vongerichten at Jean-Georges in New York.

Both nationally and internationally Feenie has also developed a reputation as a chef-consultant. He opened Accolade Restaurant in the Crowne Plaza Hotel in Toronto and undertook the monumental task of restructuring the dining experience at Le Regence in the Hotel Plaza Athene in Manhattan, pulling the restaurant "right out of the doldrums" according to the New York Times . He is often called upon to represent Canada , traveling as an Ambassador for Canadian and British Columbia food products, wines and sharing Vancouver 's culinary talents with the rest of the world. In July 2004 Rob was invited to New York by the Canadian Consulate to create an extravagant lunch and dinner at the famous James Beard House in celebration of Canada Day.

In 2003 Chef Feenie opened the Lumiere Tasting Bar at the entrance to Lumiere, immediately sweeping the various restaurant awards for best new restaurant in 2002. In the summer of 2003 he opened Feenie's, a more casual Canadian Bistro right next door to Lumiere. Since then Feenie's has won numerous awards of it's own including Vancouver Magazine's 2004 'Best New Restaurant' award, as well as it's 2004 readers choice 'Best New Restaurant' award. Chef Feenie was also the first recipient of the Vancouver Magazine Restaurant award for 'Chef of the Year' in 2004.

He released his first cookbook; 'Rob Feenie Cooks at Lumiere', published in Canada by Douglas & McIntyre, and in the US by Ten Speed Press, in the fall of 2001 to critical acclaim and released his second book, Lumiere Light, in fall 2003 where it quickly became a best seller. Feenie recently finished the fifth season of his Alliance Atlantis-produced television show, New Classics with Chef Rob Feenie , for Food Network Canada . New Classics features twists on classic dishes inspired by the ingredients in the waters, farms, fields and forests of BC and by the people Rob and his Sous Chef Marnie Coldham encounter in their daily travels. Rob has also been featured on numerous television programs both in Canada and the United States including Vicky Gabereau, Canada AM, Christine Cushing Live, Breakfast Television, and the Today Show on NBC. Most recently in February 2005 Rob competed in the ultimate television culinary competition 'Iron Chef America', and won against Iron Chef Morimoto in the epic 'Battle Crab'.