Pacific Institute of Culinary Arts is led by President and Founder, Sue Singer. Our faculty includes Chef Instructors who are all European-trained.
Our faculty also includes Restaurant Service Instructors and Bakeshop & Café Instructors. Students learn merchandising, customer service and other “front of the house” realities by operating the Institute’s Restaurant and Bakeshop & Café.
Executive Chef, Vice President & Chief Operating Officer
British born and trained, his career began in Barnsley, England where he attended culinary school graduating with honours before applying his skills at several notable restaurants across England.
Enticed by CP Hotels (now Fairmont Hotels), he relocated to Canada to training apprentice chefs in the art of fine dining cuisine.
In 1995 he became part of the opening team for the award-winning Star Anise restaurant where he soon became Executive Chef and Co-Owner. During his time at Star Anise he brought home Gourmet Magazine’s Top Table Award.
5 years later he moved onto design and open the kitchens of Oritalia in the Sheraton Le Soleil which received international acclaim from Conde Nast Traveller as one of the Top 100 restaurants in the world.
Chef also received International recognition as he was selected by the Globe and Mail as one of the Young Chef’s of the Millennium and in 1998 was chosen one of Canada’s top young entrepreneurs by Maclean’s Magazine.
Taking his love for passing on his skills, he accepted the position of Director of Culinary Programs at Dubrulle International Culinary and Hotel Institute of Canada. While there he was involved in a multi-million dollar relocation and rebranding.
Recruited in 2005 by the Cactus Club group of restaurants, Chef joined the Executive Team as was responsible for running the test kitchens, menu development, staff training and new acquisitions and openings. Under his tenor he helped to grow the company to 19 locations by overseeing the openings and design.
His love for teaching brought him back to education and he joined our Institute in 2007 as Executive Chef and Program Director.
"All you need is passion and a solid foundation of skills.” – Chef Julian
Sommelier & Director of Food and Beverage Service
Locally born and raised Chef Tim has been in the Hospitality industry for 35 years and held positions ranging from Executive Chef to Director of Food and Beverage in fine dining restaurants, schools and hotels.
He holds a number of achievements including a Diploma in Hospitality Administration, Certified Chef-de-Cuisine and also certification as a Sommelier from the International Sommelier Guild.
Receiving instructor status for the Wine and Spirit Education Trust (WSET) out of London, England, he has the distinction of being the only Certified Chef-de-Cuisine and Sommelier in Canada that also holds the prestigious WSET Diploma of Wine and Spirits. He is also the Founder and past president (2003-2009) of the BC Wine Appreciation Society
Known for his knowledge of the hospitality business he has toured Canada, France, USA and south-eastern Asia delivering presentations and seminars. Also serving the Canadian Technical Chair at the Internationally Skills Competition where Canada brought home a gold for Dining Room Service.
Joining our faculty Chef Tim specializes in hospitality management, wine education and is also a Chef Assessor for the Cook Red Seal Apprenticeship program for BC.
Director of Catering & Events
A graduate of our Culinary Arts program in 2003, Giulia Vendramin launched her new career with Pacific Institute of Culinary Arts after spending over a decade in the telecommunications industry. Combining her passion for fine wines and classical cuisine with her superb management skills, a keen eye for detail and an unrelenting pursuit of complete client satisfaction, Giulia is uniquely qualified in the demanding role as Director, Catering and Events.