Rebecca has always been intrigued by the integral role food plays in our lives, and how a lovingly prepared dish can transcend geography and culture. She applies her curiosity and passion for food daily as pastry chef at Ancora Waterfront Dining and Patio, leading her team in crafting exquisite desserts that leave diners happy and comforted.
Rebecca was born in Mississauga, Ontario, but spent a significant amount of her childhood living in her mother’s hometown of Bangkok, Thailand. There, she helped out at a local bakery and was instantly drawn to the joy her desserts gave to customers. After moving to Vancouver, Rebecca completed a degree in Anthropology at the University of British Columbia, where she expanded her knowledge on global cultures and customs. She then went on to pursue her culinary career at the Pacific Institute of Culinary Arts, graduating first in class with a dual diploma in Baking & Pastry and Culinary Arts before joining the Ancora team as pastry cook. Now, as the restaurant’s pastry chef, Rebecca oversees development and production of the pastry menu; trains and mentors staff; manages pastry selections for special events; and crafts bespoke desserts for eager guests.
Armed with artistry and experience, Wayne Kozinko oversees the team who create and execute seasonal desserts, sweets, breads and pastries at Hawksworth Restaurant and neighbouring Bel Café. Kozinko takes pride in training and working with a group of talented individuals in a positive environment. His menus illustrate classic desserts reduced to their base flavours, then reworked into more modern interpretations.
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