Archive for Chef's Table Society of BC Board of Directors
January 1, 2008 at 11:53 pm · Filed under Chef's Table Society of BC Board of Directors
Chef’s Table Society of BC
Board of Directors
Giuseppe (Pino) Posteraro was born in Lago, Italy March 22, 1964. At the age of twelve he came to Canada to visit his brother not realizing at the time that later in his life he would be making Canada his permanent home. After beginning training as a medical student, an incident made Pino change track and he decided to come to Canada to work for his brother in his restaurant. Pino later returned to Europe to study with Armando Zanetti who became his mentor. Before returning to Canada he worked in several well known restaurants in Europe and Singapore. In 1999 Pino decided it was time to venture out on his own. He opened Cioppino’s Mediterranean Grill in Yaletown in September of that year, providing Vancouver with an outstanding Italian/Mediterranean restaurant which has gained many awards for its food and wine and is classed as one of Vancouver’s top fine dining restaurants.
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January 1, 2008 at 11:49 pm · Filed under Chef's Table Society of BC Board of Directors
Chef’s Table Society of BC
Board of Directors
Mary Mackay is the Head Baker and co-owner of Terra Breads, a Vancouver bakery-café specializing in crusty, sourdough-based breads made from natural starters and baked in stone-hearth ovens. Mary is the author of the bread-making video Rolling in Dough and a contributor to the popular Vancouver cookbooks The Girls Who Dish, Seconds Anyone? and Inspirations.
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January 1, 2008 at 11:47 pm · Filed under Chef's Table Society of BC Board of Directors
Chef’s Table Society of BC
Board of Directors
Karri Schuermans background is in marketing, specializing in corporate branding and merchandising. She was the co-owner and creator of Twice Shy Productions. Before opening Chambar Restaurant, which she runs with with her husband, chef Nico Schuermans, Karri was the International Film Manager for the 2000 Sydney Olympic Games, her role being to ensure positive exposure for Sydney’s attributes and define Sydney as the business center for the Asian South Pacific. Prior to that, Karri was the Marketing Manager for the City of Sydney, Director for the Peninsular Community Internet Network, and the editor of the Northern Beaches magazine.
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January 1, 2008 at 11:45 pm · Filed under Chef's Table Society of BC Board of Directors
Chef’s Table Society of BC
Board of Directors
British born John Bishop, who has been cooking since his early teens, attended hotel school in Wales and served his apprenticeship at a private London club. After ten years as chef at a restaurant in Kinsale, County Cork, he came to Canada in 1973, where he continued to pursue his culinary career. In 1985 he launched the restaurant that bears his name Bishop’s, located in Vancouver, was an immediate success and continues to garner accolades. The fare at Bishop’s is regional and seasonal. In Chef Bishop’s view, it makes sense to showcase British Columbia’s lush bounty of seafood, organic produce and meats. His exquisite West Side restaurant blends classic and modern flavours with a casual elegance that keeps clients coming back for a truly exceptional dining experience.
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January 1, 2008 at 11:40 pm · Filed under Chef's Table Society of BC Board of Directors
Chef’s Table Society of BC
Board of Directors
Don Letendre began his impressive career in with an apprenticeship at the renowned Pan Pacific Hotel. Seeking change, Don left Canada for Tokyo’s famed Domani Cucina restaurant and eventually on to the Soba Ni Umazake Yoshimura. Upon his return to Canada, Don worked in some of Vancouver’s best kitchens including Moustache Café on Burrard, Lola’s at the Century House, Le Crocodile, Santa Fe Café, Angelica and Star Anise.
In 1996 Don left the country again to attend a work-study program in London, under the watchful eye of world-renowned Chefs Raymond Blanc of Le Manior Aux Quat Saisons and Bruno Loubet at L’Odeon. In 2002 Don was hired as the Executive Chef of Opus Hotel and Elixir Restaurant.
With ample ‘Best New Restaurant’, ‘Best Brasserie’ and ‘Best Hotel Dining’ awards adorning Don’s office, this trend setting chef is on a mission to ‘green’ the restaurant industry. As a charter member of the Green Table Network, Chef Don is driving a movement towards delicious and conscientious dining in Canada. This includes a measurable commitment to sustainable sources, and localized food economies. The result is a menu with the best local and seasonal ingredients prepared with creativity, respect and passion.
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