Official Show Sponsor

The central focal point of EAT! Fraser Valley is, without a doubt, the Food Network Celebrity Cooking Stage where Food Network Canada's superstars will dazzle the audience with their amazing talent, wit and humour.

Watch for the 2012 lineup of celebrity presenters!!!

Chuck Hughes (Presented last year, 2011)

Host of Food Network's Chuck's Day Off

“My mother always told me, “Don’t play with your food!”... But look at me now...” Chuck Hughes

If there’s one thing Chuck Hughes has always loved to do, its play with food. And whether his mother Francine likes it or not, she definitely had a thing or two to do with it. From the time her curious son insisted on being enrolled in a cooking class at the age of 8, it was clear he was crazy about the kitchen. And fifteen years later, when Chuck was on the fast-track to a successful but potentially passionless career in advertising, Mom was the one who suggested he turn his affair with food into a full-time relationship. So, it was off to culinary school at the Institut de tourisme et d’hôtellerie du Québec. He quickly started working in some of Montreal’s hottest kitchens and hasn’t looked back since. Following stints at Globe, Tapeo and Time Supper Club, where he studied under the likes of Chefs David McMillan and Frederic Morin, Chuck knew it was time for the next step.

In 2006, Chuck and his two best friends, Tim Rozon and Kyle Marshall, opened their own place, Garde-Manger. Set in a 125 year-old stone house in the heart of Old Montreal, it became Chuck’s playground; a vintage crab-shack cum underground club where he could put his magical spin on comfort food, and indulge his fantasy of creating decadent meals served up to his favorite rocking soundtracks. The den-like restaurant quickly developed an almost fanatical clientele of locals and tourists alike, and to this day, is as unique as its chef. The New York Times was “impressed that a place as rollicking as Garde Manger chooses to pay such close attention to what’s coming out of the kitchen,” The Today Show raved about Chuck’s seafood platter, while local paper Voir called his cuisine “sexy and solid.”

His food philosophy revolves around simple, well-made food. “I’ve worked in restaurants where you’re putting cracked pepper on the side of the plate and there’s branches coming out of everywhere and you have to deconstruct your food before eating it...there’s a place for that out there, but it’s just not me.”

Last spring Chuck invited the world into Garde-Manger’s kitchen with the premiere of Food Network’s Chuck’s Day Off, his first original television series. Chuck’s Day Off airs Thursdays at 4:30pm PT. For more information visit foodnetwork.ca/chuck.

Confirmed for 2012!!!

Food Concept Architect, Cactus Club Restaurants
Host of New Classics With Chef Rob Feenie on Food Network Canada
Canada’s First Iron Chef America Winner

Chef Rob Feenie, Food Concept Architect, Cactus Restaurants.

The driving culinary force behind Cactus Restaurants Ltd., the award-winning collection of twenty one casual fine dining restaurants in BC and Alberta, Rob Feenie is also one of Canada’s most recognized and celebrated chefs.

At Cactus Restaurants, Chef Feenie leads the culinary team, blending his talent for creating elegant, globally inspired cuisine with his passion for simple dishes using fresh, local ingredients. During Chef Feenie’s tenure, the restaurant group has been named “Best Casual Chain” for four straight years at the annual Vancouver Magazine Restaurant awards, a reflection of the influence he has had on the evolution of Cactus’ menu selections and its commitment to sourcing the best fresh, local and sustainable products wherever possible.

Growing up in Burnaby, BC, Chef Feenie first developed a curiosity for international cuisine over countless traditional family dinners at his Japanese neighbours’ home. This early experience was followed by a high school exchange program where he was first introduced to European chefs and techniques. At 20, Chef Feenie attended the Dubrulle Culinary Institute in Vancouver and upon graduating, became a Sous-chef in some of Western Canada’s top restaurants, notably Le Crocodile, Cherry Stone Cove in Vancouver, and The Rim Rock Café in Whistler.

While at Le Crocodile he began a series of work and educational trips, or stages, throughout Europe and North America, starting in Alsace with Chef Emile Jung at Au Crocodile and Chef Antoine Westermann at Le Buerehiesel, both Michelin three-star rated restaurants. In North America he worked with Chef Charlie Trotter, at Trotter's Restaurant in Chicago, and Chef Jean-Georges Vongerichten at Jean-Georges in New York.

In 1995 Chef Feenie opened the internationally celebrated Lumière Restaurant in Vancouver, followed by Lumière Tasting Bar and then Feenie's, a more casual Canadian Bistro, next door to Lumière, in 2003. Throughout his career, Chef Feenie has secured international culinary recognition, including: the coveted Relais Gourmand and Traditions et Qualitè designations, in addition to the Mobil Travel Guide four-stars designation and the AAA Five Diamond Award. In 2009 and 2011, Chef Feenie also won the Vancouver Gold Medal Plates competition.

Chef Feenie has published three cookbooks: Rob Feenie Cooks at Lumière, Lumière Light, and Feenie’s and will be publishing a fourth cookbook in 2012. He also starred on New Classics with Chef Rob Feenie on Food Network Canada for five seasons. In 2005 Feenie became the first Canadian to win on the popular television show Iron Chef America by defeating Chef Masaharu Morimoto.

Graham Kerr
Formerly known as: The Galloping Gourmet

Graham Kerr is an internationally known culinary and television personality, award-winning author, and master of metaphorical speaking. His focus is on serving people who want to make healthy, creative, lifestyle changes and believes that the only lasting changes are the ones that we enjoy. His life goal is “to help to convert habits that harm into resources that heal both for ourselves and others in need.”

From January 1996 through April 2000, Graham was an Editor at Large for Cooking Light, the world’s most widely circulated Epicurean magazine with a readership of 5.7 million.

Graham Kerr has been an established television personality since 1960. He has aired over 1,800 programs including broadcasts in the United States, New Zealand, Australia, Japan, Asia, Africa, United Kingdom, and Europe. Many of his programs are still airing on PBS, and other locations throughout the world through syndication.

Graham’s Current Goals:

Help to increase US consumption of fruit and vegetables by 300% to 9 servings per day.
Help to reduce portion sizes to safe “reasonable” levels.
Promote the idea of converting habits that harm into resources that heal.

>> Read more on Graham Kerr

William Tse

Executive Chef, Sandbar Seafood Restaurant

With an extensive background in culinary arts, Chef Tse grew up in Toronto, absorbing the International cultures and global flavours of the metropolitan city. In 1992, moving to Vancouver to pursue formal training, Tse quickly learned the art of combining classical European techniques with his appreciation of Asian Cuisine. Within the short span of 5 years, Chef Tse progressed from a Cook’s Helper to a Red Seal certified Executive Sous Chef at Joe Fortes Seafood and Chop House.

Proving his talent and drive, Chef Tse was then offered the Executive Chef title as well as partnership at Goldfish Pacific Kitchen, where he has thrived for the past four years
In August of 2010, I embarked on a new journey and stepped into the role as the executive chef of the Sandbar Seafood restaurant on Granville Island. My previous positions in my career have really helped me in taking on such a high volume restaurant. Since i have joined the restaurant I have worked on the culinary journey of the restaurant as well as the people and the systems.

My cooking style is a combination of a little of the old world mixed in with a dash of the new. I combine my love of old world cooking, with new world flavour profiles. Growing up eating Asian food gave me a great appreciation of Asian cuisine combined with my classical European training has helped me to develop my own cooking style. A melting pot of cultures, from around the world combined with ingredients indigenous to the west coast.

Chris Remington

Executive Chef, Penticton Lakeside Resort

Chef Chris Remington began his career in cooking at age 20 with Earls Restaurants in North Vancouver.
He soon found that cooking was his passion when he went travelling around the world working in the kitchens of various upscale restaurants across Europe and
the South Pacific. Chris returned to Vancouver and enrolled in the renowned Pacific Institute of Culinary Arts. While there as a student, he entered the BC 'Iron Chef
competition. On the day of the contest they were not going to let him compete because he was still a student, but because he arrived with the correct
equipment they let him enter. Much to everyone's surprise, Chris won the Iron Chef title, beating out several of Vancouver's top chefs.

The following year he returned to defend his title, this time beating out one of his culinary instructors to win the competition.

Chris then worked in an array of Vancouver's top restaurants-The Beach Side Cafe in West Vancouver, Sous Chef at the award winning 'C' restaurant in
Vancouver, before becoming the product development chef for Earls. After leaving Earls he helped to open and create the menu for the award winning Chi
restaurant. Once Chi was opened, Chris and his family moved to Penticton to run the kitchen at the 'Hooded Merganser'. Since that time he has taken over the
culinary development of the Penticton Lakeside Resort, where he continues to create fresh, innovative and delicious food today!

Todd Bright

Executive Chef, Wild Rice

Todd began his career at age 17 in Australia as an apprentice at Ming Jade Restaurant under Cantonese
chef Kevin Lowe. He then commenced his extensive travels in Europe at age 22 before settling into the
position of sous chef at a high end gastropub south of Oxford, England. Upon returning to Australia his
valuable experience overseas led to a position at Vinas the largest fine dining and multi award winning
restaurant in Queensland, Australia. In the winter of 2007 he ventured to Vancouver, his talents were
immediately discovered by Wild Rice, where after one year he became executive chef. He took 6
months off in summer 2009 and travelled to the Okanagan where he delved into learning all aspects of
winema king.

In the winter of 2010 he was chosen to compete in the Vancouver Chinese Chef of the Year
competition, where he showcased his approach on modern chinese cuisine. Todds menu reflects his
passionate commitment to working with local and sustainable ingredients while never compromising on
quality and flavor. Currently he is opening the second location of Wild Rice in New Westminster as
Chef/Partner.

Luigi Ornaghi

Executive Chef, Frankie's Italian Kitchen & Bar

Chef Luigi Ornaghi heads up the kitchen at Frankie's where he is bringing his brand of authentic, Northern Italian cuisine to the fortunate diners at the brand new Downtown Vancouver location of Frankie's Italian Kitchen & Bar. Ornaghi has over 30 years experience as both chef and owner from kitchens throughout Northern Italy, the French Riviera and most recently the United States. The affable chef is a new arrival in Canada, he speaks four languages and has studied and taught at culinary schools throughout Piedmont, Italy. He is also the recipient of accolades from the Chaine des Rotisseurs in Italy and Australia as well as other global gastronomic associations.

Comfortable and welcoming, Frankie's offers three distinct spaces for a number of dining experiences and social gatherings, inviting guests to plan a night out or 'come as you are' - everyone gets treated like a regular! Families, groups, couples and even corporate gatherings will get in the convivial Italian spirit of family, food and fun.

Frankie’s Italian Kitchen and Bar brings some of southern Italy’s famous flavours and family recipes, as well as not-so-traditional Italian dishes, to the table. Fresh ingredients, proven recipes, fair pricing and exceptional authentic service are the pillars of Frankie’s Italian Kitchen & Bar.

Derek Bothwell

Chef, Chill winston & Guilt & Co.

My journey as a chef started unexpectedly and grew gradually. Most people would agree that Red Deer, Alberta, is not a culinary hot-spot. And even more would
find the local meat-and-potato palate uninspiring for a young cook. However this was where it all began.

My mother is a huge inspiration and helped to shape my culinary style. Her ability to provide healthy family dinners and encourage eating together and sharing food and
conversation, is the feeling I strive to re-create for the patrons in my restaurants. The other great inspiration is borne of the prairies on my grandparents' farm; my exposure to
wild game, livestock, and farm life helped me develop an appreciation for the circle of life and has become the driving force behind my desire to source sustainable and
ethically-sound ingredients.

I started to fall in love with cooking while traveling in Australia wherein I worked in various hotels under a host of different chefs cooking diverse menus. When I returned
to Alberta I was employed by Creative Restaurants, under Josef Wiewer at the Wildwood Grill. He was instrumental in developing my knowledge and passion for haute
cuisine and wild game meat. Over the next several years I was engaged in a few tenures in some of Calgary's finest restaurants; including the Verve and Brava Bistro.
Finally I ventured to Vancouver to unleash my passion for wild west cooking. Currently -- and for the past two years -- I am the chef at Chill Winston and Guilt & Co., both in
Gastown, Vancouver.

It is at Chill Winston that I have been faced with the challenge of sourcing ethically and cooking-from-scratch in an unrelenting and unpredictable high-volume restaurant with a
diverse clientele whilst keeping menu prices reasonable. And Guilt & Company has challenged me with creating a satisfying and diverse menu without being able to cook
with grease (a heritage building constraint). I am very proud to grow and work with this amazing company whose operational and
food philosophies so well align with mine.

Suave Jedynak

Chef de Cuisiine, Fraser Downs Racetrack and Casino

Following graduation from Dubrulle Culinary School Suave joined newly opening Metropolitan Hotel. Under Chef Michael Noble, Suave solidified his skills at famous
Diva at the Met. In the following years he continued developing his flare as a First Cook at Seasons in the Park, then as a Chef de Partie at the Wedgewood Hotel. In 1999 he accepted Sous-Chef position at the Dianlond University Centre and in the following year took over Kitchen Brigade as Executive Chef.

While at the Diamond Centre he has upgraded his knowledge at the CIA in Napa Valley attending Culinary Masterworks Trainer program. In 2004 he has moved to Rugby Beach Club and the next year opened his own boutique-style restaurant - Pacific Rim Grille, which he subsequently sold in 2008. The Rim has received numerous write-ups in the Vancouver Sun, attained 3 stars rating from Vancouver magazine and 3 Diamonds status from BCAA.

As one of the few Ocean Wise restaurants in Coquitlam the Rim promoted sustainable seafood program. During his time at the Rim Suave has competed on several occasions in Healthy Chef Competition and won 151 place in Best Table Showcase. Following brief voyage to Fort Mc Murray's oil sands and operating brigade of 70 feeding 2000 residents at a remote campsite, Suave returned to Lower Mainland and currently works at Fraser Downs Racetrack and Casino as a Chef de Cuisine.

Suave attained his Red Seal in 2003 and is aspiring to challenge Certified Chef de Cuisine status. He is a member of BC Chefs Association since 2003