Executive producer, producer, bestselling author, and celebrity chef
David Rocco is probably best known as the host of Food Network series
“David Rocco’s Dolce Vita”.
David will be signing copies of his new book, available for purchase at the show
David has made regular appearances as a guest judge on season 9 and 10
of Iron Chef. He worked along side of Gordon Ramsey in inaugural Chef’s
Challenge for a Cure, which raised $1.2 million for breast and ovarian
cancer research at Mount Sinai Hospital in Toronto. He has also worked
with Canadian Heart and Stroke Foundation and the Government of Ontario
in programs aimed at teaching people how to cook using the healthy principals
of the Mediterranean diet.
Bob's latest book, Glutton For Pleasure, will be available for purchase
at the show.
Chef Rob Feenie
The driving culinary force behind Cactus Restaurants Ltd., the award-winning collection of twenty one casual fine dining restaurants in BC and Alberta, Rob Feenie is also one of Canada’s most recognized and celebrated chefs.
At Cactus Restaurants, Chef Feenie leads the culinary team, blending his talent for creating elegant, globally inspired cuisine with his passion for simple dishes using fresh, local ingredients. During Chef Feenie’s tenure, the restaurant group has been named “Best Casual Chain” for four straight years at the annual Vancouver Magazine Restaurant awards, a reflection of the influence he has had on the evolution of Cactus’ menu selections and its commitment to sourcing the best fresh, local and sustainable products wherever possible.
Now open; English Bay Cactus Club
Growing up in Burnaby, BC, Chef Feenie first developed a curiosity for international cuisine over countless traditional family dinners at his Japanese neighbours’ home. This early experience was followed by a high school exchange program where he was first introduced to European chefs and techniques. At 20, Chef Feenie attended the Dubrulle Culinary Institute in Vancouver and upon graduating, became a Sous-chef in some of Western Canada’s top restaurants, notably Le Crocodile, Cherry Stone Cove in Vancouver, and The Rim Rock Café in Whistler.
While at Le Crocodile he began a series of work and educational trips, or stages, throughout Europe and North America, starting in Alsace with Chef Emile Jung at Au Crocodile and Chef Antoine Westermann at Le Buerehiesel, both Michelin three-star rated restaurants. In North America he worked with Chef Charlie Trotter, at Trotter's Restaurant in Chicago, and Chef Jean-Georges Vongerichten at Jean-Georges in New York.
In 1995 Chef Feenie opened the internationally celebrated Lumière Restaurant in Vancouver, followed by Lumière Tasting Bar and then Feenie's, a more casual Canadian Bistro, next door to Lumière, in 2003. Throughout his career, Chef Feenie has secured international culinary recognition, including: the coveted Relais Gourmand and Traditions et Qualitè designations, in addition to the Mobil Travel Guide four-stars designation and the AAA Five Diamond Award. In 2009 and 2011, Chef Feenie also won the Vancouver Gold Medal Plates competition.
Chef Feenie has published three cookbooks: Rob Feenie
Cooks at Lumière, Lumière Light, and Feenie’s and
will be publishing a fourth cookbook in 2012. He also starred on New Classics
with Chef Rob Feenie on Food Network for five seasons. In 2005 Feenie
became the first Canadian to win on the popular television show Iron Chef
America by defeating Chef Masaharu Morimoto.
Annabelle Waugh has been working in Canada’s top test kitchens for more than a decade. After graduating from chef school at George Brown College in Toronto, she rounded out her skills at several restaurants, both as a line cook and as a pastry chef. Eventually, she landed her first job in editorial – as a recipe developer and tester in The Canadian Living Test Kitchen. After nearly six years of honing her cooking and food writing skills at Canadian Living, Annabelle left to pursue a freelance career, working for several different publications as a recipe developer, editor and on-set television food consultant. She returned to Canadian Living as Food Director in 2010.
Annabelle is extremely proud to work with The Canadian Living Test Kitchen team. Together, they create and test thousands of recipes every year to ensure that they turn out as perfectly in readers’ homes as they do in the Test Kitchen. These food specialists pride themselves on developing approachable and delicious recipes using everyday ingredients and the most common cooking equipment found in households across Canada.
CanadianLiving creates the country's most-trusted recipes
for a number of outlets, not just its monthly magazine and quarterly special
issues. The Test Kitchen also provides content for canadianliving.com,
which boasts more than 1 million unique visitors per month; CBC's hit
TV show Best Recipes Ever; the ever-popular Canadian Living Food Blog;
and a handy how-to video channel. To top it off,they have a popular book
publishing division, which creates up to four cookbooks a year. In 2012,
they’ve already released two books: The One-Dish Collection and
The Complete Preserving Book. This summer, Canadian Living will be launching
a new edition of their national bestseller The Barbecue Collection, updated
withmore than 100 brand-new recipes created especially for the edition.
The Glowball Collection Presents:
Ryan Gauthier, our Corporate Area Chef,
has had the opportunity to work with such notable chefs as Robert Byford,
Tim Muellbauer, Kathleen O’Connor, and Bryan Fowke, and the training
he received from each one has proven invaluable. He is passionate about
his career and knows he is following his true calling. “Being able
to have a job in which you make people feel good is very rewarding and
I hope guests enjoy their meals as much as I enjoy creating them.”
Chef de Cuisine Chef Jason Labahn comes
to us with an impressive resume, working in some of the best restaurants
across United States, opening many of the top steak houses in Las Vegas.
“I feel blessed to be able to cook in these surroundings and have
accesses to some of the best products in the world,” says Chef Labahn
on moving to the West Coast of Canada. “The opportunity to be a
part of Emad’s vision for the Glowbal Group is very exciting. The
opening of the new Black+Blue steakhouse was a great way to introduce
myself into the Glowbal family.”
Executive Chef, Alfred Contiga oversees
the creation and execution of SOCIETY’s menu mantra of ‘re-imagined
comfort food.’ Alfred relishes the opportunity to continually surprise
guests with the restaurant’s dynamic fare – big on taste with
plenty of playful twists. From mac n’ cheese balls peppered with
jalapeno, to lobster shepard’s pie and fully-loaded kobe beef burgers
topped with fried eggs – with Alfred at the helm, it is certain
that no one in SOCIETY will leave hung
Nathalie Plamondon-Thomas, Sales Manager, Western Canada for La Maison Orphee. Canadian Master Oil Maker established in 1983, first craft oil mill located in eastern Canada, offering the largest selection of cold-pressed unrefined oil on the Canadian market. Maison Orphee sought out the best terroirs in North America and Europe to bring consumers gourmet oils, mustards and vinegars that blend excellence, flavor and nutritional quality together with the discovery of new culinary horizons. Nathalie is also a Nutrition and Wellness Specialist, Published author of the book: When You’re Hungry, You gotta Eat.
Returning to Vancouver in 2009 marked the completion of
a circle for
Upon returning to Vancouver he most recently headed up
Wendy Boys is one of Vancouver's most celebrated and sought-after
pastry chefs and chocolatiers. Following her life-long love for chocolate
and the pastry arts, Wendy has worked with world-renowned chocolatiers
and designed dessert programs for some of Canada’s top restaurants.
She is also the proud owner of Cocolico, a Vancouver-based dessert company
specializing in small-batch, hand-crafted chocolates and dessert sauces.
View the EAT! Vancouver 2012 Festival stage schedule, posted here.:
For your convenience, a complimentary festival guide is provided at the show with the stage schedule included.