The Clubhouse Restaurant

I started my cooking career by taking a culinary management course at Canadore college. From there I received a work place program at the Banff Springs hotel in Banff Alberta after which I moved to Alberta.

At the Banff springs I completed my apprentice program at S.A.I.T in Calgary, Alberta and now have my journey man red seal. While attending S.A.I.T I had the opportunity to go and train in Paris, France for 2 months on a work exchange program.

I spent 10 years  at the Fairmont Banff Springs where I trained in fine dining, German cuisine, Italian cuisine, Japanese cuisine, and Pastries and had the opportunity to train under chefs from all over the world.

After leaving Banff I moved to Vancouver where I have worked at a number of restaurants and hotels, I have worked at the Fairmont Waterfront hotel, The Hotel Vancouver, Joe Fortes restaurant, Goldfish restaurant.

While living in Vancouver I had the opportunity to be the head chef of Langara Fishing Lodge where I spent 10 years.  It combined my love of food and the outdoor lifestyle. While working at the lodge I had most winters off where I travelled the world to indulge into my passion of learning different cooking styles and techniques.

My final job before moving to the Comox Valley was at the Luxury Hotel Shangri-la Vancouver where I was a sous chef in the restaurant and the banquet department. In that time I was part of a team that turned Market by Jean George into one of the top restaurants in Vancouver.