Faculty

A Dedicated Faculty

Our world-class Instructors are your key to mastering culinary and/or baking and pastry arts. The faculty at Pacific Institute of Culinary Arts consists of Chef Instructors, all European-trained in classic French and International cuisine, who come to Pacific Institute of Culinary Arts with extensive working experience at some of the world’s leading hotels and restaurants.

Our seasoned professional Chef Instructors have a passion and an eagerness to share their internationally gained experience with the students and believe that learning must involve both personal satisfaction and enjoyment.

Our Culinary Arts Chef Instructors

Jean Jacques Coirier

After his apprenticeship in France, Chef Jean Jacques began working at the Hotel Schweizerhof in Switzerland, followed by the prestigious cruise ship, Le France. He then immigrated to Canada and began working at L’Auberge in Quebec City, QC. Chef Jean Jacques relocated to Calgary, AB in 1976 and then to Vancouver in 1980 to work at the Delta River Inn and the Four Seasons Hotel, where he held the position of Executive Sous Chef. Before joining Pacific Institute of Culinary Arts, Chef Jean Jacques operated his own restaurant and catering company.

Katsuhito Inoue

Chef Katsuhito graduated from Japan Cooking School in Osaka in 1982 and commenced his career in Toronto, ON at Furusato Restaurant. In 1986, he moved to Montreal, QC to advance his career as Head Chef of Sushi Bar. Returning to Japan in 1987, Chef Katsuhito prepared french cuisine and pastries at Suikazura Restaurant in Nishinomiya. For 10 years following, he was Chef at Katsura Restaurant, Westin Prince Hotel in Toronto, ON. Prior to joining Pacific Institute of Culinary Arts, Chef Katsuhito was Chef at Kiyo Sushi in Richmond, BC.

Bernard Mouze

Chef Bernard was born in Normandy, France, a province well known for its culinary treasures. He completed his apprenticeship at Normandy’s Hotel de l’Ouest and then worked in Switzerland. In 1978, Chef Bernard moved to Canada and spent time in Montreal, QC, Toronto, ON, Vancouver, BC, and Kelowna, BC, including four years as Sous Chef at The Teahouse in Vancouver’s Stanley Park. In 1989, he returned to France and worked as Executive Chef at Le Bellevue restaurant near Toulouse. In 2000, Chef Bernard returned to Vancouver, BC, where he most recently was Kitchen Manager at The William Tell restaurant prior to joining Pacific Institute of Culinary Arts.

Johannes Oberbichler

Chef Johannes apprenticed in Innsbruck, Austria in 1972. In 1983, he moved to Calgary, Alberta, where he worked as a Sous Chef at the Westin Hotel. Following the Westin Hotel, Chef Johannes was Chef-Owner of his own restaurant for four years. He then traveled to Vancouver, BC, and held the position of Chef at two major hotels, the Hyatt Regency and The Sheraton. Prior to joining Pacific Institute of Culinary Arts, Chef Johannes was Executive Chef at Hastings Park Racecourse, a position he returned to for two years before re-joining Pacific Institute of Culinary Arts.

"I congratulate the students for choosing Pacific Institute of Culinary Arts as their foundation in a career, which I know will make them look forward to going to work every day. I have enjoyed this profession for nearly three decades and it is a pleasure for me to be part of the student's training and development." - Chef Johannes

Patrice Suhner

Chef Patrice’s experience extends from the prestigious Maxim’s and the celebrated Hotel Plaza Athènée in Paris, to London’s famous Savoy Hotel and, prior to joining Pacific Institute of Culinary Arts, to his own Café de Paris – for 13 years a Mecca of Vancouver’s fine dining.

Our Baking & Pastry Arts Instructors

Kurt Ebert

Prior to immigrating to Canada, Chef Kurt worked at the Spruengli Tea Room in Zurich, Switzerland, and The Belfry Club in London, England. Following the required ten years of industry experience, Chef Kurt obtained his Masters in Pastry degree in Germany. Chef Kurt is one of four Pastry Chefs in Canada who have this Masters’ designation. For ten years, Chef Kurt held the position as Executive Pastry Chef at the Four Seasons Hotel in the cities of Vancouver, BC, Calgary, AB and Toronto, ON and was also the Executive Pastry Chef at several of the Fairmont Hotel properties. Following this, Chef Kurt was owner/operator of Quinn’s Patisserie near Whistler, BC.  Prior to his own venture, he held the position of Head Pastry Chef in New Orleans, LA at the Windsor Court Hotel, an Orient Express property.

"I believe very strongly in teaching future Pastry Chefs the basics and the foundation. As a Chef Instructor at Pacific Institute of Culinary Arts, teaching students these skills will enable them to be successful in the industry." - Chef Kurt

Maurena Plantier

Canadian-born Maurena Plantier went off to Paris in 1985 to learn about Pastry and Cooking. She spent her formative years living, working and studying in France, with stints at the Cordon Bleu, Dalloyau Pastry Shop, The Royal Monceau Hotel, and La Maison Blanche. Her culinary adventures were further enhanced with studies at La Sorbonne. After a thorough assimilation of French culture, Chef Maurena returned to Canada to open a successful and notable French restaurant in Edmonton, AB. She moved to Vancouver, BC in March, 2003 and then joined Pacific Institute of Culinary Arts in September of that same year.

"Having owned and operated a successful fine dining French restaurant for ten years and with my unique experiences throughout France, I feel I can offer the students of Pacific Institute of Culinary Arts a unique view of what to expect in their future profession." - Chef Maurena

Alfred Voss

Chef Alfred was born in Dortmund, Germany where he apprenticed and became a certified Master Baker & Pastry Chef. He enhanced his career with a business degree and then took over his family’s bakery. After moving to the United States he worked at Sourdough Bakery – Whole Foods Market, Simon David in Texas and Publix in Florida. Chef Alfred immigrated to Canada in 1993 and worked for Classic Bakeshoppe and Spruce Meadows in Calgary, Debaji’s, Sunterre Market, and Safeway in Edmonton. While in Alberta, Alfred was also a Baking Instructor at S.A.I.T. (Southern Alberta Institiute of Technology) in Calgary and obtained his Red Seal Certificate in Baking. In November 2006, Alfred relocated to Vancouver to become a Baking & Pastry Arts Chef Instructor for Pacific Institute of Culinary Arts.

"I was born into a family of Master Bakers & Pastry Chefs and have been baking professionally for over 30 years. It's my pleasure to share my passion, knowledge and experience with our future chefs and to help them reach their full potential." - Chef Alfred

Our Cake Decorating Instructor

Rob Wood

A graduate of Pacific Institute of Culinary Arts in 2000, Rob joined our Institute as Wedding Cake Decorator in October, 2002. Rob began his ‘art of sugar’ over 20 years ago, and his unique flower creations are truly a work of art. He believes that his instructors over the years have been instrumental in the development of his inspiration. Rob custom decorates special occasion cakes as well as instructs our Wedding & Special Occasion Cake Decorating Classes. To view Rob’s extraordinary talent, a few of our favorite cake designs are displayed in our Wedding & Custom Cakes section of our site.

Our Restaurant Instructors

Adam Butler

Adam’s 15 years of experience in the hospitality industry extends across Canada. He began his career managing the family-owned Hamilton House Restaurant in Shelburne, NS. He then relocated to Ottawa where he worked as a General Manager and Management Consultant at The Pump Restaurant. During his tenure, Adam oversaw the opening of a new location. Adam also gained extensive experience in beverage and wine service while working at the Minaki Lodge, a Four Seasons resort in Minaki, ON and the Jasper Park Lodge, a Canadian Pacific hotel and resort in Jasper, AB. Moving further west to Vancouver in 1996, Adam gained additional managerial experience at Elephant & Castle, Eagle Creek Clubhouse at the Burnaby Mountain Golf Course and Rosie’s on Robson. Prior to joining Pacific Institute of Culinary Arts, Adam oversaw the opening of the Gateway Cascades Casino as well as acted as the Restaurant Manager. Adam believes in dedicated and focused customer service, an approach he hopes to instill in each of his students.

Carsten Davids

Carsten has been in the hospitality industry for 15 years. He received his Cook training in Germany, and was employed in hotels in Germany and England before completing a Hotel Management Degree. Carsten’s work in the Food and Beverage industry took him around the globe to a number of prestigious properties. In London, England, Carsten was employed at The Savoy, Claridge’s, and Simpson’s in The Strand. He then moved to New Zealand with Southern Pacific Hotels and prior to joining Pacific Institute of Culinary Arts, Carsten worked at the Four Seasons Hotel in Vancouver, BC. Having worked both the “front” and “back” of the house in the restaurant industry, Carsten firmly believes that in order to become a great Chef, one must also become a great server, and this is what he hopes to impart to his students.

Our Wine Instructor

Robert Stelmachuk, Sommelier

With over 18 years experience in hospitality, Robert's work history includes The William Tell, Cin Cin, The Blue Water Cafe and Vancouver's esteemed Le Crocodile Restaurant. For five years, Robert worked as the Director of Fine Wines for PR Canada, Groupe Pernod-Ricard, where he also acted as the firm's wine and spirit educator.  Robert is a graduate of the Vancouver Wine Academy, The Wine and Spirit Education Trust of London, The Grand Prix du Sopexa and The International Sommelier Guild. Currently, he is the owner of Cellar Solutions, a Vancouver-based wine consulting firm.

"Wine can be so complicated, I try to take away the complications to make it approachable for everybody." - Robert Stelmachuk, Sommelier