Meet our chefs: 2025 Flourish

Edison started as a 3rd cook in 2004 and is now Executive Chef, leading Showcase Restaurant & Banquets. With experience across major hotels, he brings expertise, humour, and passion for food.

Shahni has worked at Hawksworth and Boneta, now leading Supper Club YVR, curating luxurious private dining experiences. His passion for hospitality and fine dining elevates Vancouver’s culinary scene.

Leanne, a Red Seal baker and former competitor, has worked at Mission Hill Winery, Delta Hotels, and Fairmont. Since 2015, she has shared her passion for baking as an instructor at VCC.

Billy has 21 years in top restaurants and hotels across Vancouver, Tokyo, and Paris. Passionate about teaching, he tailors his approach to students and loves exploring the Pacific West Coast.

A global traveller, Joshua brings diverse culinary expertise from cafés to corporate kitchens. Passionate about mentorship, he takes pride in training future culinary leaders and delivering excellence.

Karen has 30 years in the industry and has been teaching at VCC since 2012. She connects with students through food experiences and storytelling, sharing her deep passion for the culinary arts.

A VCC graduate with 20+ years in the restaurant industry, Sonny is passionate about Asian cuisine. Now leading VCC’s Asian Culinary Arts Department, he shares cultural insights and techniques.

With experience from Michelin-starred kitchens to local favourites, Tret creates ingredient-driven menus. He’s a Culinary Director and industry leader, passionate about mentorship and sustainability.

Esther trained under pastry chef Thomas Haas, honing her craft in pastries and chocolates. Now a VCC baking instructor, she stays updated on trends and enjoys sharing her knowledge with students.

Montgomery worked in top restaurants, including MARKET by Jean-Georges and Wedgewood Hotel. Now an instructor at VCC, he’s dedicated to lifelong learning and sharing his culinary knowledge.

A decorated culinary competitor, Tobias won gold at the Culinary Olympics and became Canada’s second Certified Master Chef. Now a VCC instructor, he mentors aspiring chefs with expert guidance.

Ronnie started at VCC in 2005 and worked at top restaurants, including Crave and Caesars. Now an Instructional Assistant, she supports the Culinary Arts department, helping shape future chefs.

From Bangalore, Kishore blends European cooking with sustainable local ingredients. He has held executive roles at Fairmont and is passionate about mentoring and delivering unforgettable experiences.

A Culinary Olympics competitor, Chef Hamid now teaches at VCC, mentoring future chefs with hands-on training. Passionate about education and innovation, he helps shape Vancouver’s culinary scene.