Flourish - A fusion of food, wine and fundraising

Welcome to a taste of VCC

2026 Flourish

A fusion of food, wine and fundraising
Thursday, March 5, 2026

Flourish is VCC Foundation's annual fundraising experience. It’s an opportunity to come together to support VCC students as they change their lives with real world, hands-on education. Join us for an evening of food and beverages, and help VCC students thrive.

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When

March 5, 2026

 

Where

VCC Broadway campus

1120 E. 7th Ave., Vancouver

Why

Ensuring students have access to practical, experiential education to achieve real learning for real change.

Support Academic Success

Sponsorships

Support VCC students through sponsorships.

Be a Sponsor

2025 Flourish Highlights

A tray of lollipop cakes

Meet Our Chefs

Our talented chefs bring creativity and passion to every dish, combining tradition with innovation for an unforgettable dining experience.

Chef Warren Chow

Warren Chow

Wildlight Kitchen + Bar
Born and raised in B.C., Chef Warren Chow’s culinary philosophy is rooted in the flavours and spirit of the West Coast. Classically trained in French cuisine, he is guided by a deep respect for the ingredients local farmers, foragers, and fishermen provide. Chef Chow is currently executive chef at the celebrated Wildlight Kitchen + Bar, after experiences at The PearTree Restaurant, Mission Hill Family Estate Winery, Juniper Kitchen & Bar, and Bauhaus Restaurant. A past member of Culinary Team BC, he represented Canada and earned gold at the 2022 ExpoGast Culinary World Cup in Luxembourg. The Michelin Guide recognized Chef Chow for three consecutive years and awarded him the Michelin Young Chef Award in 2023. In 2025, Business in Vancouver’s named him in the Forty under 40, and he was appointed Conseiller Culinaire for the Chaîne des Rôtisseurs Vancouver Bailliage. 
Chef Chow is also passionate about giving back, supporting food education, sustainability, and accessibility initiatives.
Chef Tobias MacDonald

Tobias MacDonald

Vancouver Community College

Chef Tobias was born and raised in beautiful B.C.; he studied physics and chemistry before pursuing a career in hospitality. At La Belle Auberge, under mentor Bruno Marti, he discovered culinary competition and his creative voice. Chef Tobias has competed around the world, winning multiple gold medals as Team Canada Captain in 2008 at the prestigious IKA World Culinary Olympics in Erfurt Germany, as well as gold medals in the World Culinary Cup in Luxembourg and the Salon Culinaire Mondial in Switzerland. He was the America’s representative at the World Association of Chefs Societies Global Chef competition in Daejeon, South Korea in 2011 and won third place.  He later coached Canada’s Junior and Senior National Teams for eight years.

Today, he is a VCC instructor and Canada’s second Certified Master Chef (CMC), the only one in his class to pass and achieve the country’s highest culinary designation.

 

 

 

Chef Zack Bernardo

Zack Bernardo

Fairmont Pacific Rim
A 2024 graduate of Vancouver Community College, Zack was one of the recipients of VCC's scholarships made possible through the annual Flourish fundraising event. After graduation, Zack has earned regional and national titles in the Jeunes Chefs Chaines des Rôtisseurs competition and was named British Columbia Culinary Apprentice of the Year in 2025.  
Zack is currently advancing his culinary career at the Fairmont Pacific Rim while representing the country as a member of Culinary Team Canada. 

Meet Our Chefs

Buy tickets

Please reach out to gala@vcc.ca with any questions. We hope to see you there!

Gallery

Contact

If you have any questions regarding the event or are interested in supporting Flourish through corporate sponsorship or philanthropic giving, please contact:

Mihira Appnender

For any other questions regarding Flourish 2026, please contact:

Sára Molčan