Pacific Institute of Culinary Arts

Faculty

Next classes start September 20th, 2010

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

Julian Bond
Executive Chef & Program Director

"All you need is passion and a solid foundation of skills.” – Chef Julian

Jean Jacques Coirier

“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

"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

"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

"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

"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

Darren Clay

"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

Our Baking & Pastry Chef Instructors

Bruno Feldeisen

"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

Alfred Voss

"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

Maurizio Persichino

“Head, hands and heart...that is what pastry is all about.  You must love what you do, if your heart is not in your work, your knowledge and skills do not matter.” - Chef Maurizio

Brett McDonald

“I have always loved working in a kitchen as it is filled with passion, creativity and ongoing learning.  I feel very fortunate to be able to share my knowledge, as it was shared with me.” - Chef Brett

Our Restaurant Instructor

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.

Leonard Nakonechny

Pacific Institute of Culinary Arts (PICA) proudly embraces the extensive hospitality management background of industry vetted Leonard Nakonechny.  With his enterprising passion in hand Leonard embarks down a path of culinary education as a Restaurant Instructor. 

Among Leonard’s achievements include a 2006 Les Clef d’Or Birks Silver Spoon Service Award and a 2005 Vancouver Restaurant Magazine, Critics Choice – Premiere Crew Award.

Leonard Nakonechny comes to Pacific Institute of Culinary Arts from the prestigious Vancouver Club as Contract Manager, prior to that a General Manager for Boston Pizza’s Corporate Training Centre as well as, a lauded five year stint as Restaurant Manager for two of Vancouver’s highly acclaimed restaurants; C Restaurant and NU Restaurant + Lounge.  Pacific Institute of Culinary Arts is proud to be privy to his hands-on, individualized approach as leadership by example is the key to ensuring our graduates’ future successes.

“Leonard’s extensive industry experience lends perfectly to our unique culinary centre”, Executive Chef & Program Director Julian Bond adds. “He’ll be joining a dedicated group of seasoned professionals who are just as eager to share their internationally gained experience, knowledge and skills with our students.”

Our Wine Instructor

Tim Ellison, Sommelier & Director of Special Programs

"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