Mise en Place - the Podcast
Mise en Place - the Podcast is produced and hosted by Robert Belcham with the Chefs' Table Society of BC. It features in-depth conversations with hospitality industry leaders about career and business issues that shape the life of professional restaurant workers. Guests offer insights into the restaurant landscape in British Columbia and the inner workings of the industry. Listeners are invited to reach out via Instagram with questions or comments.
Episodes
Jonathan Merrill
On this weeks podcast we have Owner/ Operator and jack of all trades, of Bar Bravo and Barnacle, Jonathan (Jon) Merrill. He talks about how he caught the restaurant bug and has been deep in it ever since. Jon also talk about bootstrapping the opening of Bravo and how the business of having a restaurant in 2026 is going. I hope you enjoy the chat.Send us your feedback
COOKSCAMP & A New Chef's Code of Conduct
After a short hiatus, we are back to talk about the greatest hospitality event on the planet, COOKSCAMP. Also I explain a New Chefs Code of Conduct. Where it came from and what it could mean to the industry.Send us your feedback
Jasper Cruickshank
On this week's Podcast we have L'Abattoir Executive Chef Jasper Cruickshank. Japser has worked with some of the best in the business. Bruno Marti, Tobias McDonald, Alex Chen, Roger Ma, to name a few. His pedigree and attention to always pushing to be better has taken him far in his career. He has a a lot of really great advice for young cooks, from finding the right mentors to having the
Bruce McAdams
On this weeks podcast we have a returning guest, Professor Bruce McAdams. He is a tenured academic, teaching and researching at the School of Hospitality, Food and Tourism, University of Guelph in Ontario. A career restaurant pro with a really varied skill set, who decides to change gears, becomes an academic and studies ways to figure how to truly change the hospitality sector from a more discipl
Sam Payne
On this weeks podcast we have a very well known name and voice in the craft brewing scene here in BC and in Canada, Mr Sam Payne, of Parkside, Rewind and Slackwater Brewing, also owner of Good Hustle Distribution. His insights in beer, hospitality and business of fun makes him a legend in our business. I hope you all enjoy our conversation. Send us your feedback
Aaron Surman
On this weeks podcast we have Pastry Chef/ Baker/ Owner of Ex Animo, Aaron Surman. Originally from Brisbane Australia, Aaron started by knocking on the door of the right kitchen to get himself on path of hard work, and perpetual inquisitiveness. From fine dining to building a wholesale bakery empire. Aaron has figured a lot of it out on his own but always goes back to the fundamentals he learned f
Steve Lewis
On this week's podcast I am very happy to have the Corporate Chef of the Keg, and BC Chefs Chapter President, Steve Lewis. His passion for the industry has had him doing, bartending, waiting, floor manager, store manager, cook, Chef, almost every job you can have in a restaurant he has been successful at. He is also an adamant about nurturing and mentoring younger talent in our industry to be
Julian Bond
On this week's podcast, we have Chef Julian Bond. A Father, a Chef, a Teacher, a Businessman, a Mentor, and absolutely an industry Leader. We get to better understand what makes Julian tick and how he got to where he is today. Love, loss, family, balance, in an industry that is unforgiving and hard. I hope you enjoy our conversation as much as I did. Send us your feedback
Dickson Li and Pearl Lam
On this weeks episode I am very happy to have 2 people on that need no introduction. These two are the force behind Dicky's Dumps, some of the most popular frozen dumplings sold in the lower mainland. For many years these two worked outside the food world and became absolute experts in marketing, branding and sales. That, along with years of event and social media experience and an absolute l
Jason Pleym
On this weeks podcast we have a perspective we don't see that often on the podcast and that is from the supply/ distribution side. Jason Pleym, owner and mastermind behind the wholesale and retail operations at Two Rivers Meats. They also happen to operate a darn tasty restaurant next to the retail butcher shop. There is not a better place to buy a dry aged steak in the lower mainland. Plus t
Oliver Bernardino
On this weeks podcast we have Pastry Chef Oliver Bernardino of the Wentworth Hospitality Group here in Vancouver. Oliver knew from a young age that being a pastry Chef was what he wanted and he has devoted his life to it. Please take a listen to this humble man's journey to fulfilling his dreams and accomplishing so much more. I hope you enjoy our chat. Send us your feedback
Karen Barnaby
On this week's podcast I had a great chat with Chef Karen Barnaby, cookbook author, Chef, development Chef, practicer of voodoo and woohoo. We go back in time a bit talk about some of the older restaurants in Toronto and Vancouver along with her very long tenure at the Fish House in Stanley Park. Now working a bit slower pace of life as a development Chef, Karen imparts the best advice any Ch
Charles McDiarmid
On this week’s episode, I’m thrilled to chat with hospitality and hotelier legend Charles McDiarmid of the Wickaninnish Inn in Tofino BC.Charles grew up in Tofino and fell in love with the idea of running his own hotel from a young age. After studying at Cornell and gaining experience with the Four Seasons Hotel Group across North America, he returned home to Tofino to pursue his dream.We talk abo
Thomas Haas
On this week's podcast I get to chat with return guest, amazing pastry chef, chocolatier, small business owner and opinionated guy, Mr Thomas Haas. We try and tackle some of the bigger problems that we see out there in our industry right now. Commodity pricing, macro economics of chocolate and food, seeing if there is much sense to be made in our very unnecessarily complex system of food. We
Kurtis Kolt Part 2
This episode is part 2 of my conversation with longtime hospitality pro and wine expert Kurtis Kolt. In this part we talk about mental health, the state of the industry, tipping and where he sees the industry going. All very insightful takes. I hope you enjoy our chat. Send us your feedback
Kurtis Kolt Part 1
In this week's podcast we have a two parter. Kurtis Kolt has been a front of the house legend and sommelier in BC for as long as I have been in Vancouver. Originally from Ontario, he has called Vancouver home for a very long time. His love for wine and our industry permeates everything he does. As one of the founders of Top Drop Vancouver, Kurtis and his partners have built one of the most pr
Luke Kennedy
On this weeks podcast, we have a very old friend and Industry veteran Luke Kennedy. Vancouver born, starting as a young eager dishwasher at a local North Van place to working in Michelin starred kitchens in Europe to opening Daniels Boulud's first restaurant in Toronto. We chat about his story in the business and in and outs of this amazing industry. Luke has also been involved with COOKSCAMP
Coulson Armstrong
On this weeks podcast I am happy to have on Coulson Armstrong, Culinary Director of Our House Hospitality, based out of Toronto, Ontario. Coulson grew up on a farm and has an incredibly deep love for agriculture and utilizing the best he can find locally. He trained here and Canada and like a lot of friends of the podcast, he fell in love with the business of food and travelled to see the world th
Robert Clark
On this podcast we have cook, Chef, sustainability expert, Order of Canada Recipient, Robert Clark. Originally from humble beginnings in Gaspé Quebec, making his way through the kitchens of Toronto, to around the world and ending up in Vancouver. This is where Robert, turned his passion for great product into his lifelong work in seafood sustainability. A great Chef, a voice and and advocate for o
Todd Perrin
Mise en Place on the Road. On this weeks podcast, we are recording is sunny, windy, rainy, overcast and beautiful St. Johns Newfoundland. We are joined by a true native son, fourth generation Newfoundlander, Chef Todd Perrin of Rabble Restaurant in St. Johns. We chat about the sights, some of the history and what it is like to run a restaurant in St. Johns in 2026. I hope you enjoy our chat. Send
Malindi Taylor
On this weeks podcast I have a 5th generation Shellfish Farmer, Malindi Taylor. The Taylor name is synonymous with some of the best oysters in the Pacific Northwest and they also own and run Fanny Bay Oysters, their shellfish farm north of Nanaimo on Vancouver Island. They also own and operate many restaurants in Washington and in Vancouver. The one here is Fanny Bay Oyster Bar & Shellfish Mar
Jonah Joffe
On this weeks episode I am very happy to have Jonah Joffe of Bar Bravo and soon to be opened Barnacle at the brand new Time out Market. Jonah has garnered a real great reputation with how he runs his kitchen and how he does an amazing job with fish. I hope you enjoy our conversation and head over to Fraser st and sit at his bar, enjoy some sunshine and a cold beer. Send us your feedback
Michel Jacob
In this industry we speak of great Chefs and amazing restaurants, but there is an upper echelon of space reserved for the real Titans of our Industry. I am very happy to introduce you to a chef who has been at the top of Vancouvers food scene for 40 years. Chef Michel Jacob. He sold his world famous restaurant Le Crocodile to his former young cook, Chef Rob Feenie, two years ago and it looks like
Caren McSherry
On this weeks podcast I am happy to share the stories from an absolute legend in Vancouver. For 40 years Caren has been a cook, teacher, entrepreneur and community advocate. I really hope you enjoy her stories and some very sage advice when it comes to business and to life. Send us your feedback
Warren Chow
I am very happy to have Chef Warren Chow of Wildlight Kitchen and Bar to the podcast this week. Warren is an highly motivated young talent who has made a very strong name for himself in a short time. His work with Culinary Team BC and the Chaine d' Rottisiers has cemented his name as a new Hospitality Leader in BC. I hope you enjoy our chat. Send us your feedback
Cristina Dias
In collaboration Les Dames d’Escoffier we are celebrating the Woman Leaders in Hospitality. Each week we will bring the amazing stories of 4 incredible women to you in this long form podcast. The last in our collaboration in the series will be Cristina Dias of Mogiana Coffee. Les Dammes d'Escoffier is an international community of women leaders in food, beverage, and hospitality. Les Dames i
Dr. Jane Ruddick
In collaboration Les Dames d’Escoffier we are celebrating the Woman Leaders in Hospitality. Each week we will bring the amazing stories of 4 incredible women to you in this long form podcast. The third in the series will be Dr. Jane Ruddick, Food Scientist. Les Dammes d'Escoffier is an international community of women leaders in food, beverage, and hospitality. Les Dames invests in the next g
Maj Yee
In collaboration Les Dames d’Escoffier we are celebrating the Woman Leaders in Hospitality. Each week we will bring the amazing stories of 4 incredible women to you in this long form podcast. The second woman in the series will be Maj Yee of Goldilocks Bakery. Les Dammes d'Escoffier is an international community of women leaders in food, beverage, and hospitality. Les Dames invests in the nex
Susan Mendelson
In collaboration Les Dames d’Escoffier we are celebrating the Woman Leaders in Hospitality. Each week we will bring the amazing stories of 4 incredible women to you in this long form podcast. The first in the series will be Susan Mendelson of the Lazy Gourmet and Compass foods. Les Dames d’Escoffier International is an international organization of women leaders with more than 2,800 members in for
Lucais Syme
I had the opportunity to chat with Chef Lucais Syme, a local, very well known Chef and restaurateur here in Vancouver. The food and restaurants he has built over the years has made Lucais a legend in our community and Canada. His steadfast dedication to using the best quality local ingredients he can find is also a great reason to eat his food and listen to this podcast. I hope you all enjoy our c
Ali Finn
I am very happy to share my latest podcast with Ali Finn of Cream Pony in North Vancouver and soon to be open Main st. We chat all things about opening a foodservice place in Vancouver, the good and bad, the highs and lows. We chat about working with family and how doughnuts started on a bit of a whim from Alis' Mom, Erin Smith. The doughnuts and the fried chicken are delicious and you should
Quang Dang
On this episode we have a legend of the Vancouver Restaurant scene, Quang Dang. Originally from Alberta, Quang came to Vancouver to pursue his career and his accomplishments are many. From Diva at the Met to C Restaurant, West, the Bocuse D'or and so many more great accomplishments. Quang has a reputation as a Chefs Chef. Incredibly hard working, imaginative and fantastic cook. I hope you enj
Tushar Tondvalkar
Hello everyone, on this weeks podcast I am very happy to be joined by Chef Tushar Tondvalkar of Kavita Restaurant. On the show we get a great understanding of a recent immigrants journey as a cook in the United States, south east Asia and Canada. Kavita was one of my favourite restaurant meals in 2025 and I am very happy to announce that Tushar will be leading the team for the Cultural meal at COO
Samantha Scholefield- Restaurant Culture Shift Toolkit
On this weeks podcast we are presenting an introduction to the Restaurant Culture Shift Toolkit. This FREE resource is available on the Chefs' Table Society of BC website. It's geared towards small independent foodservice businesses, and can save hours and hours of work. The whole idea is to make your culture better which in turn, helps morale amongst the employees, that leads to better
Adam Pegg
On this weeks podcast we have longtime Chef and owner of La Quercia in Vancouver and La Bettolina (seasonal) in Halfmoon Bay. There are very few Chefs who put ingredients and technique ahead of ego in our Culinary world and Adam is definitely one of those Chefs. That stoic and unrelenting pursuit of quality has forever cemented the reputation of La Quercia and Adam as the high-water mark for food
Sean Cousins
Welcome back to Mise en Place, after our restful Holiday break and very happy to share our latest podcast with Chef Sean Cousins and his life and business partner Sandra Dowsett. I met Sean when I first started at C Restaurant in 2002. Sean was running Raincity Grill for Harry Kambolis and it was killing it. He was pushing the limits of local foods, I even remember him picking chanterelles in the
Raymond and Richard Mah
This week’s episode perfect for ending the old year or kicking off the new one depending on when you tune in. This episode features two of the key operators behind a true Vancouver institution: Chef Raymond Mah and front of house manager Richard Mah from the Northern Café.A beloved diner since 1949 the Northern Café came under the Mah family’s ownership 17 years ago. Patriarch Jimmy Mah and his wi
Ron McKinlay
On this Special Christmas Podcast we have our friend, outspoken Chef Ron Mckinlay. Having just come off a year of touring through Europe and US and finishing up at a special Guest Chef Spot at Published on Main with Chef Gus, Ron joins us on the podcast for a catch up. We discuss his time going from guest Chef spots from Atlanta, Philly, Austin, Chicago, Nashville and Vancouver. I have missed some
James Grass
On this weeks episode we invited long time front of house industry veteran and now media creator, James Grass to the podcast. After learning the trade of hospitality from some of the best in BC, James started his own business, showing what he learned so well. That slowly morphed into his early ideas for Chefs' Favourites and Mates on Crates. It has become the go to platform to get the word ou
David Speight
A Vancouver born native, Chef David Speight fell in love with our industry as most of us have, out of need and then finding purpose and meaning in the cooking and hospitality. After cooking and running some larger restaurant operations, he was presented with the opportunity to run the behemoth that is GM Place and did so successfully at the same time that the Canucks had their best years. Coincide
Emad Yacoub
On this weeks podcast I have the opportunity to sit down with President and CEO of Glowbal Restaurant Group. As a young eager and ambitious immigrant from Egypt, Emad moved to Canada in the 1980's. His humble beginnings as a breakfast cook in a very busy hotel, took him to be a very successful Chef and then restauranteur. His constant drive for hospitality and sharp business sense has grown t
Todd Perrin
I was very pleasantly surprised to find my old friend Todd Perrin was in town for Whistler's Cornucopia event. He was able to carve out a bit of time to come down to the Commons Studio. We chatted about his career, Mallard Cottage, the future of restaurants and a bit of politics. I hope you enjoy our chat as much as I did. Send us your feedback
Ben Kiely
On this week's episode we have long time chef and educator Ben Kiely. Head instructor at the Pacific Institute of Culinary Arts here in Vancouver. His many years of cooking in England and across Europe led him to Greece where he found himself falling for a Canadian woman and he followed her back to Vancouver and they started a family. A story as old as time. Especially for a cook. I hope you
Andrew Richardson
Hailing from Manchester England, Chef Andre Richardson, is a quiet giant. A chefs Chef, so incredibly respected by the restaurant community and his peers, that lives for the work and the craft. We sat down and had a chance to chat about his time here in Vancouver and opening and running some very Iconic Vancouver restaurants. I hope you enjoy our chat as much as I did. Send us your feedback
Tomer Rockman
On this week's Podcast we have Community advocate and Farmer Tomer Rockman. Tomer's story is inspiring for anyone looking to find their own place in this world. I was struck by Tomer's curiosity and tenacity for knowledge and his story of just learning and trying to understand what interests him and what can make a dramatic impact on people and our community. I hope you enjoy our ch
Mark Brand
On this week's episode we have the community advocate, social impact provocateur, and speaker, Mark Brand. He is also an accomplished barman, restaurateur and Dj, and has made an indelible mark on the culinary and hospitality scene across North America. I was lucky enough to get to sit down and chat about his work, his history and the future. His infectious personality has helped him facilita
Jenice Yu
On this weeks podcast we have longtime supplier and hospitality veteran Jenice Yu of EatFish.ca Jenice comes from a very strong food and supply chain background, she has been part of it most of her life. Her family, seafood wholesalers themselves, set the stage for Jenice's life long passion for fresh and delicious seafood. We chat about her experiences, her working for Bruno Marti and becomi
Tobias McDonald
On this weeks episode, we chat with Certified Master Chef and Educator Tobias Mcdonald. Currently on faculty of Culinary Arts at Vancouver Community College. Tobias and I discuss his time her in Vancouver going through his apprenticeship and working with very strong mentors such as JC Felicella, Scott Jaeger and Bruno Marti. We then go through the challenges of the Certified Master Chef program an
COOKSCAMP Recap with Cheryl Chang, Shawna Gardham, Johnny Bridge, Robert Belcham
On this episode we recap some of the highlights of this years COOKSCAMP that happened about 3 and half weeks ago. We are all still floating on the good feeling from this years absolutely epic event. We chat about some of the past ones and look towards the future and what COOKSCAMP is becoming. Unanimously, our best on yet and we can't wait to start planning for next September. Send us your fe
The Commons by CTS, Robert Belcham, Poyan Danesh, Shawna Gardham and Jason Ocenas
On this podcast we talk about the recently announced opening of the brand new Chefs’ Table Society of BC Culinary Commons. a brand new brick and mortar space built as a new community hub for our Culinary and Hospitality people throughout Vancouver, British Columbia and Canada. The Commons will have a large reference library, archive of menus and restaurant memorabilia, an event space, continuing
Damon Campbell
On this weeks episode we have Executive Chef of the Fairmont Pacific Rim, Damon Campbell. A native Vancouverite with very deep ties to our whole Culinary community. We have a great chat about the business of being a Chef at a hotel, the Culinary Teams and where technology is helping in the kitchen. I hope you enjoy our conversation. Send us your feedback
Brodie Swanson
On this weeks episode, an absolutely massive announcement from the Chefs' Table about the brand new Commons by CTS space. Also we have a long time friend of mine and of the CTS, Chef Brodie Swanson of the Haida Nation. We chat about his history, wild foods, fishing, foraging and indigenous agriculture. I hope you enjoy the show. Send us your feedback
Robin Kort
On this weeks podcast I am very happy to chat with an amazing Chef and incredibly knowledgeable wild foods expert, Robin Kort of Swallow Tail Culinary Adventures. We chat sustainability of our foods and our people of the industry. After this podcast please take the opportunity to join Robin and her team on a mushroom picking or wild foraging adventure, It will open your mind to flavours you did ev
Calen McNeil
On this weeks podcast we have long time restaurateur and business owner Calen McNeil from Victoria. His first venture into the hospitality business was over 25 years ago and the restaurant is still running very strong in Victoria. Zambri's is my favourite Italian restaurant around and if you are in Victoria make sure to go and check it out. Calen also runs 5 outlets of his fast food concept c
Roger Ma
On this weeks podcast we have Executive Chef of Boulevard Restaurant, Roger Ma. A Vancouver native who made cooking his life. From culinary school, to the stoves at Daniel Restaurant in NYC and now running one of the best restaurants in Canada, Roger's vision for getting the best from people is a true evolution from the old school kitchen. I hope you enjoy the podcast.Send us your feedback
Shaun Layton
On this weeks podcast we have the owner/ operator of Como Taperia Shaun Layton. A long time industry vet who has been part of many iconic Vancouver restaurants over the last 15- 20 years. Como, at Main and 7th and open 7 years now, has become a Vancouver go to for industry and anyone looking for a lively, and fun place to go. Shaun's insights into opening and operating restaurants and bars is
TJ Conwi
On this weeks podcast we are happy to have Chef TJ Conwi of Ono Vancouver. I have never known anyone in our industry or others that have given of themselves so incredibly selflessly to help his community. I am happy that he is on the CTS board and I am proud to call him a friend. Last summer TJ and a large group of amazing Filipino Chefs, cooked the cultural dinner at COOKSCAMP. It will forever go
Mo Jessa
On this weeks podcast we have Mo Jessa, President emeritus of Earls Restaurants. From very humble beginnings starting as a dishwasher at Earls, through hard work and ambition he was able to work his way up the company ladder to being the first non family member as President. Mo help spearhead the a change in the company to evolve with the times and expand into new markets as they continued to supp
James Walt
On this weeks Podcast we have one of my favourite Chef's, James Walt of the Top Table Group. If you have been to Araxi, you know his food and if you have eaten at a Top Table restaurant you can feel his influence. I hope you enjoy his insights into our business and the impact one man can have.Send us your feedback
Meeru Dhalwala & Shira Blustein
Very happy to have Hospitality Giants, Meeru Dhalwala and Shira Blustein on this weeks podcast. They talk about their restaurant Lila up on Main st. How they partnered on the project, how it all came together and how it is going. They give very scholarly advice on the restaurant business and how being precise, but agile helps with success. I hope you enjoy the conversation as much as I did. As alw
Angus An
In the summer of 2006 I met a young Chef opening his first new restaurant Gastropod, right beside my new restaurant, Fuel. We became fast friends and have been working together in one way or another ever since, Chef Angus An is a Chef and Restaurateur in the truest definition. He and his team have opened eight very successful restaurants, all garnering much critical acclaim and solid business. I h
Mark von Schellwitz
I am very happy to have this next guest to the Podcast. I love talking with people who are trying to affect change in our hospitality industry. Mark von Shellwitz has been representing Western Canada on behalf of Restaurants Canada for almost 30years. We dive right into some of the tough subjects, from tipping, to work safe and CRA, to his long history tied to the more political side or policy sid
Kai Koroll
On this weeks episode we have Chef and owner of Humo Izakaya and Ask Pablo Cocktail Bar, Kai Koroll. I first met him at COOKSCAMP and was struck by his passion for our community, and continued mentoring of our greatest resource, our people. He is currently the President of Okanagan Chefs Association, strongly leading their members through some of the toughest times our industry has ever seen. I ho
Devon Latte and Lucas Johnston
Every once in a while a new restaurant comes along that try and do something really innovative, interesting and different. Devon Latte and Lucas Johnston have done that with Nero Tondo, a very small little place in deep east Van, on a block known for great little spots. Now for what it is lacking in size, it makes up for in the enormity of its hospitality. Although this podcast was recorded before
Lesley Stav
I am so happy to share this Podcast with you. I first met Lesley in 2022, the North Vancouver Island Chefs Association was putting on the first meal of of first in person COOKSCAMP. Remember this was the first time we were really able to get together after the pandemic. Lesley and Ronald led a good sized contingent from the North Island and delivered a delicious lunch and amazing continued support
Antonio Martin
Good Day everyone! On this weeks podcast we have a special treat. This Chef came to work for me back in 2004 - 2005, when I was working as the CDC at C Restaurant. He was and is a very talented and hardworking cook and Chef. I am happy to introduce you to my friend Antonio Martin of Haven Restaurant and Stevens Cocktail Corner, both in Langley BC. Listen as we delve into his past and heritage, his
Alex Kim
On this weeks episode of Mise en Place, we have Chef Alex Kim, the Chef and Culinary Director of Five Sails and Glowbal Restaurant in Vancouver. He joins us to share his journey from Seoul, South Korea, to becoming a Chef here in Canada. He moved from Korea to Edmonton as a teenager and fell in love with the idea of becoming a Chef and has dedicated his life to his craft. He loves the use bits and
Reuben Major
On this weeks episode of Mise en Place - the Podcast, we’re delighted to welcome Chef Reuben Major, a dynamic force in Vancouver’s culinary and hospitality scene whose innovative leadership has left a lasting mark on the city’s dining landscape. From his early days crafting menus at Veloute Bistro in Toronto to his role as Executive Chef and part owner of The Settlement Building’s Belgard Kitchen,
Chris Andraza
On this episode of Mise en Place- the Podcast we welcome Chef Chris Andraza, a driving force in Vancouver’s culinary landscape and a passionate advocate for sustainable seafood. Originally from Southern Ontario, Chris found his calling in British Columbia’s rich coastal bounty after moving to Victoria in his 20s, where he studied at Camosun College and immersed himself in the world of fresh, local
Patrick Hennessy
On this episode of Mise en Place, I had the pleasure of sitting down with Chef Patrick Hennessy, the longtime culinary vet, behind Vancouver’s Michelin-starred gem, Barbara. Nestled in the heart of Chinatown, Barbara is a testament to Hennessy’s remarkable journey—from his early days at West Vancouver’s Beach House to Chambar to honing his craft at global heavyweight Eleven Madison Park, in Manh
Ron Mckinlay
Welcome to Mise en Place - The Podcast, where we sit down with the change makers of the restaurant industry to uncover their stories, passions, and the moments that shape their culinary worlds. This week, we’re delighted to reconnect with Chef Ron McKinley for a second time, catching him at a pivotal moment in his illustrious career. Recently departing from his role as Executive Chef at Canoe Rest
Patrick Gayler
Welcome to Mise en Place – the Podcast, on this weeks podcast our guest is overseeing some of the best restaurants in the Okanagan Valley — Chef Patrick Gayler, Executive Chef of the iconic Mission Hill Family Estate Winery. With a deep commitment to sustainability, seasonality, and the spirit of collaboration, Patrick has transformed the dining experience at Mission Hill’s Terrace Restaurant int
Rod Butters
On this weeks episode of Mise en Place - The Podcast. Today, we’re honored to introduce a true icon of Canadian cuisine, Chef Rod Butters. Hailing from Port Coquitlam, British Columbia, Rod’s journey is one of resilience and reinvention—think a sidelined baseball scholarship turned culinary calling. He cut his teeth at Toronto’s legendary Scaramouche Restaurant, honed his craft with Four Seasons
Ronald St.Pierre
I first met Chef Ronald St. Pierre on the first night of COOKSCAMP three years ago. He was part of a contingent from the North Island Chefs Association, preparing for their lunch service the next day. At some point, Chef Ronald came to me looking for the pork loin he had ordered. I stood there, straight-faced but internally panicked, realizing I had made a massive mistake—I hadn’t ordered what the
Ryan Fogarty
There are many facets to this hospitality business that the general public either don't think of or don't know about. Side businesses that support our restaurants and hotels, like farmers and fishers and ranchers. There is a whole other part that is just as import and can add so much to lives pf the people doing the job and the diners. That is the people that supply the glassware, flatwa
John Bishop
John Bishop's culinary journey is a testament to how life can unfold in unexpected and magnificent ways. From a young Welsh boy with no grand ambitions beyond escaping his small town, to becoming one of Canada's most influential culinary pioneers, Bishop's story captivates from the first moment.The heart of Bishop's philosophy crystallized in his first days at cooking school: m
Cory Pelan
This week, we’re thrilled to sit down with a longtime friend of the show, Chef Cory Pelan of The Whole Beast in Victoria, BC. Cory’s not your typical chef—he stepped into the kitchen later in life. After some time in restaurant kitchens he began carving out a mouthwatering legacy in the art of charcuterie. With a passion for pork and the magic of salt and time, he’s turned humble cuts into absolut
Sean Heather
When people speak of a classic Irish Pub or a perfectly poured pint of Guinness in Vancouver, they will always talk about the Irish Heather first. Sean Heather built his public House from a yearning for Dublin, and a real understanding that nostalgia can build community stronger than just about anything. Sean has continued to own and run a string of other great places and has not looked back. Alwa
David Duprey
On today's podcast we have restaurant owner and businessman David Duprey, owner of the Narrow Group. He started with the infamous Narrow Lounge and then onto many more interesting ventures. We get into the nitty gritty of being a restaurant owner in Vancouver and what it can take to actually run a successful business at this time. I hope you enjoy the conversation, I know I did. Send us your
Joanna Jagger
On this podcast I am so happy to finally have on Joanna Jagger, Director and Founder of the Worth Association. An organization that Champions women in the Hospitality and Tourism space. The Yes Shef event held each year that highlights women Cooks and Chefs in hospitality and is one of the coolest food events of the year. I really hope you enjoy our conversation about the women in our industry. Le
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