About Our Students

Jarrett graduated from VIU Cook Training and went on to apprentice at the Hilton in Toronto with Master Chef Albert Schnell. This led to his professional beginnings in various 5-star Canadian and Swiss Hotels. Jarrett landed the Executive Sous Chef position at the Abu Dhabi Hilton, United Arab Emirates. He later moved to Conrad International Centennial Singapore as Executive Sous Chef where daily food and beverage revenues were over $100,000. His first Executive Chef position was with... more

My interest in food started at the age of 10. When my father was home from working in camp, he would get me to help him cook dinners and weekend breakfasts. It didn’t take much to get me inspired – my parents always supported my cooking and baking projects.

After a few years of waitressing jobs, I decided I wanted to focus my skills in the kitchen. After a day in the VIU Culinary Arts program, I realized that what I did know was, in fact, very little! As the months passed, my passion... more

With a great combination of both formal education and training in the kitchen and front end operation of a restaurant,   Simon is a proud graduate from two VIU programs and is someone who has excelled in the Hospitality field. 

Originally from Jamaica, Simon wanted to explore a career within the Hospitality Industry. After completing the Hospitality Management Program he wanted to refine his skills in the kitchen and became a Chef to learn both sides of the industry. 

Simon has... more

A west coast native, Sean's impressive culinary career began at age 16; he trained at Nanaimo's Malaspina college and went on to apprentice with the Canadian Culinary Olympic team. Sean worked his way to Toronto and completed training with Jack Lamont and superchef Susur Lee. While in Toronto, he fortuitously met Emad Yacoub and returned to Vancouver and Joe Fortes Restaurant with Yacoub. Sean then moved to Cioppino's as sous chef and on to Brix as executive chef, where he became known for... more

Product Development Chef - Earls Kitchen and Bar

I was born and raised in Nanaimo, British Columbia, and my love of cooking began very early. Food is central to many Asian families, and mine is no exception. Being involved in preparing traditional foods helped nurture this passion for cooking from when I was very young.

After completing a Bachelor of Social Work degree, my wife and I went traveling. It was the food of Europe which inspired me to change my direction in life... more

I graduated from the Culinary Arts program at Vancouver Island University in January 2000. In March 2000, I started work at the Fairmont Jasper Park Lodge in Jasper, Alberta. During my four-and-a-half years at the Lodge, I learned the basics of working in a culinary kitchen in a major hotel. My first position there was as a grill room cook in the Saucier kitchen. Within one month, I was promoted to general cook and gained knowledge and became more comfortable with my culinary skills. In 2001... more

I started my culinary career at Vancouver Island University ten years ago because, even as a young child, I loved to make pies and tarts with my Mom's leftover pastry. After graduating in 1998, I served my apprenticeship in Oakville, Ontario at a Chocolate and Pastry Shop called "Simply Chocolate" under renowned Chef and Pastry Instructor Kay Wong.

After moving to Richmond Hill in 2003, my journey as a Research Chef began. I was offered a position at a food manufacturing company in... more