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Meet The Faculty

No Photo for InstructorAllan Aikman, Culinary Arts Instructor

Working as a deckhand and galley cook on a commercial fish boat off the west coast of British Columbia, Allan developed an appreciation for fresh wild seafood and rugged culinary techniques. He apprenticed at Umberto Il Giardino and has been Chef de Partie and Sous Chef at Terminal City Club, Wedgewood Hotel and Delta Pacific. Originally from Vancouver, Allan came to Victoria, BC, in 1993 to assist in opening the Ocean Pointe Resort. Chef Aikman is passionate about sharing the knowledge that he has gained through his extensive culinary experience as well as what he has learned from working with other chefs in the industry.

 

Jenny AronsonJenny Aronson, Culinary Arts Instructor

Originally from Thetis Island, BC, Chef Aronson got into cooking because her whole family loves to cook and eat! She graduated from VIU’s Culinary Arts Program in 2000, apprenticed under Chef Edward Tuson at the Sooke Harbour House, and in 2007, achieved her Red Seal Certification. She has worked in Verduno, Italy. She enjoys teaching and meeting the different personalities of the students, and she loves seeing the look of accomplishment on student’s faces when they achieve success.

 

 

Martin BarnettMartin Barnett, Culinary Arts Instructor

Martin Barnett was educated in England and came to Canada in 1977. He enjoyed a 20-year-career with his own Rising Star Wholefoods Bakeries in Victoria, which he ran with his family. Following that, there was a 3 year engagement in the pastry shop at the Fairmont Empress Hotel, after which he came to Nanaimo to head the Professional Baking Program at Vancouver Island University. Martin has enjoyed a colourful and passionate career in the trade; he is a Red Seal Baker and a Certified Bakery Specialist. He is involved in the British Columbia Chapter of the Baking Association of Canada, and currently sits on the National Board of Directors. He is also a member of the Bread Bakers Guild of America. Martin is a fierce defender of traditional baking and methods, and enjoys pushing his students to maximize their potential. He has travelled extensively in Europe and Australia and enjoys the connections he has made with Artisan Bakers world-wide.

 

Josephine-ChongJosephine Chong, Secretary Culinary Arts

Originally from Malaysia, Josephine has been supporting the Culinary Program as program assistant since 1985. She has a passion for cooking, as well as for working with young cooking students and assisting them to be successful in their studies and in their future careers. She loves the opportunity for creativity that setting up workshops and culinary competitions offers. The students affectionately call her “Chef Mom”, a title she is honoured to have earned by supporting the students with gratitude and compassion, and for always helping to find solutions to individual challenges.

 

Gordon CowenGordon Cowen, Culinary Arts Instructor

Chef Cowen did his apprenticeship at the Westin Hotel in Calgary and has been Executive Chef at the Wedgewood Hotel in Vancouver, at Painter Lodge in Campbell River, and at the Sooke Harbour House in Sooke. He spent three years working in 5-star hotels in Switzerland and France, where he worked with Chef Albert Roux, and two years with Chef Anton Mossiman at the Dorchester Hotel in London, England. He loves to compete in regional, national and international culinary competitions and has won medals at all levels.

 

Sharon DavidsonSharon Davidson, Culinary Arts Cooperative Education Coordinator

Sharon has been with the Campus Career Centre at VIU since 2008. She has been involved in developing relationships with both employers and students to facilitate meaningful and challenging learning opportunities through co-op and internship programs. Previously, she worked as a Career and Employment counsellor and coordinated youth employment projects. Sharon has a Bachelor of Arts degree from Simon Fraser University.

 

 

Joerg GablerJoerg Gabler, Culinary Arts Instructor

Chef Gabler began his culinary career in Germany, starting his pre-apprenticeship training in Realschule Soest. Upon moving to Canada, he followed his goals and finished his apprenticeship in British Columbia, completing the Canadian Journeyman’s Red Seal in 1990. He has worked in Victoria at the prestigious Empress Hotel, and the Delta Ocean Pointe Resort. He was involved in the re-opening of the Latch Country Inn in Sidney BC, the opening of the Water club Restaurant in Victoria, and worked at the Blue Peter Waterfront Pub and Restaurant. He also worked in Germany at the Restaurant La Marie in Wassenberg, and as a chef at the Sport Hotel Muelhausen.

 

Rita GowerRita Gower, Culinary Arts Instructor

Rita apprenticed under Culinary Olympics luminary Fred Zimmerman at the Westin Calgary, completed the Red Seal Culinary Apprenticeship Program at SAIT, is a PVI Culinary Program graduate and a Red Seal Baker, and she has her BC Instructor’s Diploma from VCC. She has been a baking and culinary instructor at VIU since 2004. Rita has worked as a Pastry Commis in London, England, and at the Meridien Hotel in Vancouver, and as a Pastry Chef at the Sooke Harbour House in Sooke, BC, and April Point Lodge on Quadra Island, BC. She has also been the owner/operator of her own successful baking businesses. Rita finds teaching a very rewarding career and particularly enjoys contributing to and witnessing her students’ successes.

 

Ken HarperKen Harper, Culinary Arts Instructor

Chef Harper has been Executive Pastry Chef at the Fairmont Empress Hotel in Victoria, and has worked at the Pan Pacific in Vancouver, the Fairmont Chateau Whistler Resort and Fairmont Banff Springs Hotel. He has been a gold and silver medalist in international culinary competitions as an individual, including winning Best Overall Individual Pastry Entry at the Luxembourg Culinary World Cup. He has won awards as a member of Culinary Team Alberta, winning gold at the Culinary Olympics in Germany, and as part of Team Canada, becoming World Champions at the Culinary Grand Prix in Glasgow. He has a passion for ice carving, and goes to several different competitions each winter. He also contributes in many local food events, bringing students to participate in events like the Feast of Fields, Bite of Nanaimo, and the Chefs Survival Challenge.

 

No Photo for InstructorJason Lloyd, Culinary Arts Instructor

Jason completed the Professional Cook Training program at Malaspina (now the Culinary Institute of Vancouver Island) in 1993, and received his Red Seal Certification in 1996. He completed his apprenticeship at the Pan Pacific Hotel in Vancouver under Chef Ernst Dorfler before moving on to help open the Creek Restaurant on Granville Island as Sous Chef under Corporate Chef and Bocus d'Or competitor Robert Allen Sulatyky. He was the opening Sous Chef at the Fairmont Vancouver Airport, and spent more than six years catering to Vancouver's most affluent business people, politicians, celebrities and world leaders at Vancouver's premier private business club, The Terminal City Club, as Executive Sous Chef along side then Chef and Future CEO David Long, and was eventually promoted to Executive Chef. He had the opportunity to cook for the Canadian Government and their extensive list of world leaders, royalty and celebrities for two months during the 2010 Olympic Games and Paralympics. Chef Lloyd feels Nanaimo is fast becoming equal to other west coast communities because of its exceptional cuisine and emphasis on locally produced products.

 

No Photo for InstructorDavid Nolan, Culinary Arts Instructor

Pastry Chef David Nolan is a Red Seal Baker and Red Seal Cook with over twenty years’ experience, and has made several appearances as a guest chef on television shows. He began his culinary career at the age of 14 washing dishes in a small family run restaurant in Brantford, Ontario. After graduating from the Niagara Culinary Institute, he joined Fairmont Hotels and worked in the Canadian Rockies as well as Victoria, BC, at the Empress Hotel. While working at the Empress, Chef Nolan taught pastry instruction under Chef Harper at VIU. Chef Nolan then joined Ritz-Carlton Hotels and worked as the Executive Pastry Chef in Montego Bay Jamaica; Mclean, Virginia (Washington DC); and beautiful Lake Oconee in the State of Georgia. He returned to Canada in October of 2011 to work as Pastry Chef Instructor at VIU, where he enjoys helping students succeed in the field he is so passionate about.

 

Michael PelletierMichael Pelletier, Culinary Arts Instructor

Chef Pelletier has been with the Culinary Institute of Vancouver Island since 1997. He got the cooking bug helping his parents cook large Sunday night family dinners, and attended Culinary School in 1980. He has travelled the world as a member of Culinary Team Canada, Culinary Team Calgary, and Culinary Team Victoria, and he won medals at the Culinary Olympics in Germany, as well as International Salons from Singapore to Washington, DC. He served as Executive Chef, Corporate Chef, and Executive Sous Chef for, among others, the Empress Hotel in Victoria, the Fairmont Waterfront Hotel in Vancouver, and Delta Hotels in Whistler and Calgary. He has been a Guest Chef at Fairmont Hotels at Resorts Dubai, in the United Arab Emirates, and has served as Chef for Her Majesty Queen Elizabeth’s Luncheon at the Winter Olympics & Commonwealth Games. Chef Pelletier loves cooking for the fast pace, the pressure, the team work, and the chance to be creative on a daily basis. Every day brings new challenges, and the enthusiasm of his students keeps him motivated. Cooking with his granddaughters is his favourite recreation during his time off.

 

Graig RogersCraig Rogers, Culinary Arts Instructor

Coming soon.

 

 

 

 

 

 

Debbie ShoreDebbie Shore, Culinary Arts Instructor

Debbie is a VIU Culinary Alumni, and a first generation Canadian chef who apprenticed and worked with some of Canada’s best European trained chefs (Hubert Scheck, Albert Schnell and Fred Zimmerman), and achieved many firsts in Canada for women chefs, including teaching students, and working banquets in Canada’s most respected hotels (Queen Elizabeth Hotel, Montreal). She has worked in hotels and restaurants throughout Canada, and spent a year working in Geneva, Switzerland. She has been teaching at the Culinary Institute of Vancouver Island since 1993, and enjoys mentoring students along their career path, including getting students involved in competitions. Chef Shore is gratified to keep in touch with the many students who are successful and working all over the world.