Directors

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.

Chef Julian Bond
Executive Chef & Program Director

• 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

Bali Mann
Director of Admissions

With 5 years in the role of admissions advising for the culinary industry, along with a Marketing Management Diploma from Kwantlen University College and a Certificate in Internet Marketing from the University of British Columbia, Bali brings his knowledge and experience to Pacific Institute of Culinary Arts.

Having worked in the field for numerous years and closely with students and employers, he understands what the industry is looking for and what they need.

Having joined Pacific Institute of Culinary Arts in March 2008, Bali Mann will maintain the integrity and professionalism of our programs as the Institute's Director of Admissions.

"The industry is demanding that students have a solid foundation and a well rounded skill set of all aspects of the industry. They need to be consistent, focused and most importantly have extensive hands-on experience. Pacific Institute of Culinary Arts provides all of these skills while guaranteeing small class sizes and 90% hands-on training." – Bali Mann, Director of Admissions

Giulia Vendramin
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.

Carsten Davids
Director of Restaurant Services

Carsten has been in the hospitality industry for 15 years. He received his Cook training in Germany, and was employed in hotels in Germany and England before completing a Hotel Management Degree. Carsten’s work in the Food and Beverage industry took him around the globe to a number of prestigious properties.

In London, England, Carsten was employed at The Savoy, Claridge’s, and Simpson’s in The Strand. He then moved to New Zealand with Southern Pacific Hotels and prior to joining Pacific Institute of Culinary Arts, Carsten worked at the Four Seasons Hotel in Vancouver, BC.

Having worked both the "front" and "back" of the house in the restaurant industry, Carsten firmly believes that in order to become a great Chef, one must also become a great server, and this is what he hopes to impart to his students.