“Passion, strong work ethic and an open mind will bring success.”

Born and raised in Richmond, England, Chef Ben got his start at  culinary school. He apprenticed under Chef Paul Gayler at Lanesborough Hotel Hyde Park and — after a stint at another 5-star hotel in the Canary Islands — gained further experience working for Marco Pierre White Restaurant Group.

Chef Ben has learned from some of Europe’s best and brightest, including Chefs Jacques and Laurent Pourcel in Montpellier, Chef Alain Ducasse at the Dorchester Hotel in London and Chef Paul Bocuse in Lyon.

Chef Ben moved to Vancouver in 2009, where he held positions as Executive Sous Chef at the Sutton Place Hotel and as Head Chef at Caffé dé Medici, a DiRoNA award winner. In 2014, Chef Ben shifted his focus to teaching, through which he aims to help students reach their culinary goals.

Chef Ben especially enjoys cooking whole fish, like mackerel, Arctic char and trout. When it’s his turn to order, he often sticks to classic dishes like Beef Wellington followed by his favorite dessert: Mille Feuille.

“I have been cooking professionally for over 39 years and I haven’t stopped learning. I believe it is my responsibility to pass on my skills, knowledge and passion to the next generation.”

Katsuhito began his culinary career in Japan, attending the prestigious Tsuji Gakuen Japan Cooking School in Osaka. After graduating, he ventured to Canada — first working at Furusato Restaurant in Toronto and then at SushiBar in Montreal.

He returned to Japan to complete an apprenticeship at Suikazura, putting his skillset in French cuisine and pastries to the test, before Toronto called once more — this time to take on the role of Department Head at the Westin Prince Hotel where he worked under Chef Takayama. He then moved west and joined the faculty of Pacific Institute of Culinary Arts in 2003. A PICAchef instructor for 18 years, he is beloved by students, faculty and staff alike.

Chef Katsu loves exploring local markets to find inspiration for the vegan meals he cooks for his family at home. His favorite thing to eat is sushi and he also enjoys sumiyaki, a traditional style of Japanese charcoal-grilled foods.

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“Success is no accident. It’s hard work, perseverance, learning, studying, sacrifice and most of all love of what you are doing or learning to do.”

Born and raised in a tight knit Italian family in Toronto, Chef Phyllis’s training started in her mother’s kitchen at a young age. She moved to Vancouver in 1994 and in 1996 began her culinary apprenticeship under Chef Peg Montgomery of the legendary Delilah’s, gaining experience at the Royal Vancouver Yacht Club and Mescalero.

Her contributions to Vancouver’s culinary industry have been extensive, through consultative and leadership roles at renowned venues such as Cobre and Les Faux Bourgeois. She spent seven years at Bin 941 and Bin 942, graduating from line cook to Sous Chef and ultimately Chef de Cuisine, and contributing to a six-year streak of Vancouver Magazine Restaurant Award titles from 2001–2006.

Chef Phyllis lists Mexican, Middle Eastern and Southern BBQ as her favorite cuisines to cook — and her proudest achievement to date has been conceptualizing and creating her own business, Mangal Kiss Middle Eastern BBQ, in the early days of the Vancouver food truck scene.

Her favorite meal? Always tacos.

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Full Bio Coming Soon

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Born and raised in Alsace, an area of France known for its rich pastry and teatime culture, Chef Eulalie was immersed in a world of culinary from a young age. The influence of iconic French pastry chefs hailing from Alsace, such as Pierre Hermé, Claire Heitzler, and Christophe Felder along with the region’s unique Christmas traditions, only fueled her passion and love of pastry.

After earning a master’s degree in International Trade & Marketing, Chef Eulalie decided to follow her true calling and attended pastry school in her hometown. Upon graduation, she honed her technical skills in local bakeries, including the renowned Relais Desserts by Thierry Mulhaupt. With a strong foundation and technical expertise under her belt, she was ready for her next adventure.

In 2015, Chef Eulalie made her way to Paris with the desire to learn and practice a more modern and refined style of pastry. It was there she joined Maison Ladurée, a mecca for pastry lovers, and worked alongside legends like Chef Claire Heitzler and Chef Julien Alvarez. Her time at Maison Ladurée allowed her to expand her knowledge and master new techniques as well as manage various pastry stations along the way.

Seeking a taste of the Canadian culinary scene, Chef Eulalie set her sights on Vancouver in 2019. She worked at esteemed local establishments such as Hawksworth Restaurant and Trafiq Café before reconnecting with Maison Ladurée to set up their Canadian operations. In March 2020, she proudly assumed the role of Executive Pastry Chef of Maison Ladurée Canada.

In Fall 2023, Chef Eulalie joined the teaching team at PICAchef to share her knowledge and her love of pastry and culinary traditions. Whehe enjoys baking with her young daughter, going for walks with her family and making crafts.

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“Never stop learning, as education is key to achieving your goals.”

After graduating from culinary school, Chef Gary embarked upon his career journey at Vancouver's PanPacific Hotel, driven by a passion for pastry. Inspired by a desire to experience living aboard, he worked in London's Bulgari Hotel and Renaissance St Pancras Hotel to refine his skills and broaden his techniques.

Later, when Hong Kong became his new home, Chef Gary further mastered his craft at Épure in Tsim Sha Shui andl later at Mercato by Jean-Georges (HK & Guangzhou) as Head Chef where he gained insights into the workings of a large-scale culinary operation.Chef Gary was an integral member as head chef of the pastry teams at two Michelin awarded restaurants in Hong Kong; at Rech by Alain Ducasse and Petrus at theIsland Shangri-La Hotel.

In 2020, Chef Gary's creativity flourished at K11 Artus, an upscale Hong Kong hotel, where he curated memorable pastry experiences for guests.

Chef Gary's culinarycharisma lies in his fondness for ingredients such as cherries, citrus, rum, and audacious experiments with cigar and caviar - always pushing the culinary envelope. Balancing tradition and innovation, his desserts are light, delicate, and visually striking, offering a fusion of classic and contemporary.

Beyond the kitchen, he's an ace on the tennis court, a connoisseur of Italy's culture, and a football enthusiast. Cherishing family moments in cozy bookstores, Chef Gary's professional journey driven by learning, family, and the art of pastry, leaves a lasting, sweet impression.

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