Faculty

A Dedicated Faculty

Our world-class Instructors are your key to mastering culinary and/or baking and pastry arts. The faculty at Pacific Institute of Culinary Arts consists of Chef Instructors, all European-trained in classic French and International cuisine, who come to Pacific Institute of Culinary Arts with extensive working experience at some of the world’s leading hotels and restaurants.

Our seasoned professional Chef Instructors have a passion and an eagerness to share their internationally gained experience with the students and believe that learning must involve both personal satisfaction and enjoyment.

Our Culinary Arts Chef Instructors

Darren Clay

• Graduating culinary school in 1998, Chef Darren spent his early years in the Industry honing his skills and beginning his apprenticeship at the prestigious Fairmont Waterfront Hotel in Vancouver. 
• During this time he also began to make a name for himself winning medals in all 3 categories (Team, Apprentice and Student) at the BC Junior Chefs Association’s Hot Competition as well as winning the Dubrulle/Vancouver Magazine’s Rising Star Black Box Challenge.
• Finishing in the Top 5% of his class for his Red Seal, Chef Darren set off to further his education and also apply his skills on an International level in Singapore, Thailand and other parts of Southeast Asia for 3 years before returning to the West Coast.
• Back in Vancouver he led a team of 30 in his new role of Executive Chef of the Village Taphouse in Park Royal and the Robson Street Cactus Club.  Monitoring all aspects of restaurant revenue, expenses and employee training, he realized his passion for passing on his knowledge to others.
• After completing his Provincial Instructor’s Diploma in 2009 Chef Darren joined the faculty of our Institute.

"I’m passionate about food and have always been interested in the “How’s & Why’s” of cooking.  As an instructor I believe knowing these are the keys to learning.  When teaching,  I aim to keep classes fresh and stimulating by remembering what its like to be a student." - Chef Darren

Jean Jacques Coirier

• After his apprenticeship in France, Chef Jean Jacques worked in Switzerland and aboard the prestigious cruise ship, Le France before immigrating to Canada.
• 4 year tenure at L’Auberge in Quebec City and Calgary.
• Held the Executive Sous Chef positions at the Delta River Inn and the Four Seasons Hotel before operating his own restaurant and catering company.
• We were pleased to have Chef join our faculty in September 2000.

“I have enjoyed cooking professionally for so many years that I have chosen to pass on my knowledge to the students of Pacific Institute of Culinary Arts. I wish them great success in this very special profession.” – Chef Jean Jacques 

Katsuhito Inoue

• Graduated from Japan Cooking School in Osaka and completed his apprenticeship in the Osaka area.
• Spent 5 years in Toronto, then Montreal where he took over the role of Executive Chef at a restaurant named “Sushi Bar”.
• Embarking back to Japan, he utilized his skills in French Cuisine and pastries at Suikazura Restaurant in Nishinomiya.
• Returning to Canada he took on the role of Department Head at the Westin Prince Hotel in Toronto before heading west and joining Pacific Institute of Culinary Arts in 2003.

"I have been cooking professionally for 28 years and I haven't stopped learning. I believe it is my responsibility to pass on my skills, knowledge and passion to the next generation." - Chef Katsuhito

Bernard Mouze

• Born in Normandy, France where he completed his apprenticeship at Hotel de l’Ouest before heading to Switzerland. 
• In 1978 he moved to Canada and spent time in Montreal, Toronto, Kelowna and then 4 years in Vancouver as Sous Chef at The Teahouse in Stanley Park.
• A return to France, he took on the role of Executive Chef of Le Bellevue restaurant near Toulouse.
• In 2000 he returned to Vancouver as Kitchen Manager at the William Tell prior to joining our team in September of 2003.

"There is nothing more gratifying than sharing our knowledge with the next generation; it is like keeping alive the Olympic flame forever. Cooking is not a job; cooking is an art and like any other kind of art, it has to be shared with others. It is for this reason that I decided to join Pacific Institute of Culinary Arts." - Chef Bernard

Johannes Oberbichler

• Chef Johannes apprenticed in Innsbruck, Austria before immigrating to Calgary and joining the Four Seasons Hotel.  While there, he was also involved in the 1988 Winter Olympics and catering for crowds of up to 56,000.
• Fulfilling his dream, he became Chef/Owner of his own restaurant in Calgary for 4 years before selling this venture to relocate to Vancouver.
• In Vancouver he held the position of Restaurant Chef at Fish and Co. Restaurant at The Hyatt Regency Hotel, and The Sheraton Plaza Hotel before taking his skills to the Hasting’s Park Racecourse.
• Chef Johannes has been a proud member of our Institute since June 2004.

"I congratulate the students for choosing Pacific Institute of Culinary Arts as their foundation in a career, which I know will make them look forward to going to work every day. I have enjoyed this profession for nearly three decades and it is a pleasure for me to be part of the student's training and development." - Chef Johannes

Patrice Suhner

• Born and raised in Paris, France.  Chef Patrice studied at the prestigious L’Ecole Hoteliere et Cuisine Professionelle de Paris.
• He spent a number of years applying his education at three of Europe’s most reputable establishments:  Maxim’s in Paris, France, The Savoy in London, England as well as Hotel Le Central, Switzerland.
• Moving to Vancouver he has led the kitchens as Executive Chef at La Cote d’Azure, Brasserie de l’Horlage, and Window on the Bay at The Coast Plaza at Stanley Park.
• He spent 12 years as the Owner/Executive Chef of the renowned Café de Paris in Vancouver, before transitioning to education.  In December 1996 Chef Patrice joined our Institute.

"I enjoy the experience of sharing the art of cooking and teaching students my knowledge of what has been the love of my life - fine cuisine. I take delight in watching them grow, develop and gain confidence. The students will leave our Culinary Arts program ready to make a successful career." - Chef Patrice

Our Baking & Pastry Chef Instructors

Bruno Feldeisen

• Chef Bruno began his career at the age of 15 as an apprentice at France’s oldest chocolate shop, Les Palets d’Or. 
• Recruited to be a Chocolatier by world-renowned Chef Alain Ducassé before opening his own shop which saw him developing a specialty line of truffles for the prestigious Hotel de Paris in Monte-Carlo, Monaco before heading to the US.
• Held Executive Pastry Chef positions at Four Seasons Hotel in New York, Patina in Los Angeles, Pacific’s Edge in Carmel, Senses Bakery and Restaurant in Toronto and the Wickaninish Inn in Tofino, BC.
• Voted one of the Top Ten Pastry Chef’s in America by Chocolatier Magazine as well as being nominated for the prestigious James Beard Award.
• Recruited in 2008 by the world-renowned Chef Daniel Boulud to launch his newest establishments in Vancouver, Lumieré and db Bistro Restaurants, Chef Bruno joined our Institute in 2009.

"Skills and the right attitude are the two major tools an aspiring Chef needs to succeed. Here at Pacific Institute of Culinary Arts, we will teach and enhance the professional skills needed for your new endeavors. But a curious mind and open heart will take you to new, exciting and fantastic horizons." - Chef Bruno

Maurena Plantier

• Canadian-born Maurena Plantier journeyed to Paris to learn the “art of pastries”.
• While in France she honed and applied her skills at the Dalloyau Pastry Shop, Royal Monceau Hotel, Cordon Bleu, La Maison Blanche and furthered her education at La Sorbonne.
• Returning to Canada, Chef Maurena operated her own successful French restaurant in Edmonton for 10 years before joining Pacific Institute of Culinary Arts in 2003.

  "Having owned and operated a successful fine dining French restaurant for ten years and with my unique experiences throughout France, I feel I can offer the students of Pacific Institute of Culinary Arts a unique view of what to expect in their future profession." - Chef Maurena

Marco Ropke

• Chef Marco, a third-generation Pastry Chef who has helped run the family shop in Hamburg, Germany since the age of 6, then went on to complete his 3 year apprenticeship.
• Hired as a Chocolatier at Patisserie Au Marron Glace, one of the best pastry shops in Lyon, France before moving onto the world of hotels where, at the tender age of 21 was appointed Executive Pastry Chef at the Turnberry Westin Hotel in Scotland.
• Further roles would include Executive Pastry Chef position at Forte Grand Hotel in Dubai and then over to Asia to work in Nanjing, Shanghai, Chongqing, Taipei, Otaru and Beijing.
• Immigrating to Canada in 2002, he joined the Four Seasons Hotel in Vancouver and then Toronto.
• Recruited in 2007 to open 2 hotels for the 2008 Olympics in Beijing – Ritz Carlton and JW Marriot where he oversaw a team of 40 pastry chefs before returning to Canada in 2009 to join our Institute.

"Pastry is an art. Pastry is an understanding of the science of food, the intermingling of various ingredients at different temperatures and their relations to each other; The knowledge about everyone’s purpose in a recipe – to create! Only if all this has been mastered can truly great pastries be achieved." - Chef Marco

Alfred Voss

• Born in Dortmund, Germany went on to apprentice, take over the family bakery and achieve a Master Baker and Pastry Chef certification as well as a business degree. 
• After moving to the US he shared his skills with many establishments including Whole Foods and Simon David in Texas, as well as Publix in Florida.
• Immigrating to Canada in 1993 he again lent his skills to a variety of establishments, obtaining his Canadian Red Seal.
• He found his passion for teaching his skills to the next generation and relocated to Vancouver to join Pacific Institute of Culinary Arts in November of 2006.

"I was born into a family of Master Bakers & Pastry Chefs and have been baking professionally for over 30 years. It's my pleasure to share my passion, knowledge and experience with our future chefs and to help them reach their full potential." - Chef Alfred

Our Restaurant Instructors

Adam Butler

Adam’s 15 years of experience in the hospitality industry extends across Canada. He began his career managing the family-owned Hamilton House Restaurant in Shelburne, NS. He then relocated to Ottawa where he worked as a General Manager and Management Consultant at The Pump Restaurant. During his tenure, Adam oversaw the opening of a new location. Adam also gained extensive experience in beverage and wine service while working at the Minaki Lodge, a Four Seasons resort in Minaki, ON and the Jasper Park Lodge, a Canadian Pacific hotel and resort in Jasper, AB. Moving further west to Vancouver in 1996, Adam gained additional managerial experience at Elephant & Castle, Eagle Creek Clubhouse at the Burnaby Mountain Golf Course and Rosie’s on Robson. Prior to joining Pacific Institute of Culinary Arts, Adam oversaw the opening of the Gateway Cascades Casino as well as acted as the Restaurant Manager. Adam believes in dedicated and focused customer service, an approach he hopes to instill in each of his students.

Carsten Davids

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.

Our Wine Instructor

Tim Ellison, Sommelier & Manager of Special Programs

• 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.                         

"There has never been a better time to be involved in the Hospitality and Tourism Industry. I am thrilled to be a part of an amazing team of dedicated professionals focused on helping students gain the right attitudes, skills, knowledge, and abilities to provide a solid foundation in the culinary and baking/pastry disciplines. The opportunity to enhance that journey through wine education and business management programs is simply a continuation of my own personal industry experience: A Dream Come True.” – Chef Tim