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 Executive Chef & Program Director
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 opened 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
Our Culinary Arts Chef Instructors
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
- Raised in Ottawa, Ontario, Scot had his first cooking job at the age of 14. Scot continued to hone his skills in kitchens across the city before starting his formal training at Algonquin College. It is at college that Scot earned a perfect grade point average and the award for top practical application from the Canadian Federation of Chefs de Cuisine (CFCC).
- In 1988, Scot was chosen to be the sole apprentice to the Culinary Olympic Team of Ottawa/Hull and travel to the Olympics in Frankfurt, Germany.
- Scot's professional career began as an apprentice at Ottawa's storied Ritz restaurant and from there he moved to L'Eau Vive where he led a nationally recognized and award winning kitchen. Scot's culinary skills then took him to the high seas to work on a Farocan Shrimp Trawler but he soon returned to dry land and to Ottawa, establishing new kitchens and bringing existing kitchens to new heights.
- Scot now has over 30 years of experience in the restaurant industry, including over 10 years of cumulative experience as an Executive Chef at several award winning restaurants.
- Scot has received numerous (including two consecutive) Gastronomique Awards in French Cuisine for the Western region of Quebec, while he was Executive Chef at L'Eau Vive.
- Scot is most proud of his work mentoring and training young chefs who now run kitchens throughout Canada.
“I feel very privileged to be able to share my passion for food and knowledge of cooking with the next generation of chefs. Throughout my career I have been inspired by the rich history of the art of cooking and how it continues to apply in the modern kitchen. I look forward to passing this knowledge on to my students.” - Chef Scot
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
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
- Born and raised in Vancouver, Chef Stephan decided to complete a 4 year apprenticeship in Baking and Pastry Arts after winning several competitions in his youth and realizing he had a natural artistic flair for it.
- From there he worked his way up with stints at some of Vancouver’s finest establishments including The Hyatt Regency Hotel, Le Gavroche and CinCin.
- In 1998, Chef Stephan relocated to London, England and became Executive Pastry Chef at the Michelin starred Zafferano in Belgravia.
- Following that, he decided it was time to go it alone and he opened The Red Room Bistro in Honor Oak Park, London honing the culinary skills he developed while at Zafferano.
- He was then recruited by The Royal Opera House Covent Garden as Consultant Pastry Chef setting up The House’s first in-house pastry kitchen.
- In 2010 Chef Stephan relocated back to the Fraser Valley from the UK and is now proud to be part of the PICA team molding new minds for the future.
"I have been working in hospitality for almost 25 years and I’m always surprised at how much there is still to learn. It truly is a lifelong learn path! I feel fortunate now to have the opportunity to pass on my knowledge and skills to the eager minds of the next generation of professionals." - Chef Stephan
"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."
- 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.
- Chef Alfred
- Born in the Philippines, Chef Kimberley has always loved to cook and bake. Strongly influenced by her Mom, who was an amazing cook and baker, she started helping her in the kitchen at a very young age.
- While in the Philippines, Chef Kimberly earned her Bachelor of Science Degree majoring in Hotel & Restaurant Administration in 1994.
- Chef Kimberly started her career by working at some of the top hotels in Manila, including the Shagri-la Hotel in 1993 where she was part of the pre-opening team of the 728 room hotel with 7 restaurants. Later, in that same year, she moved on to be part of opening the Executive Club floors of the Mandarin Oriental as Club Chef.
- Chef Kimberly has studied at some of the top hospitality and culinary schools in North America to further her knowledge in both management and pastry arts; schools include Cornell University and the Culinary Institute of America.
- Returning to the Philippines, she worked in various management positions in the Food and Beverage department of the Mandarin Oriental and The Shangri-la Manila.
- Because of her passion in baking, Chef Kimberly left the hotel industry to start her own business where she worked to supply top hotels and restaurants with assorted pastries.
- When she moved to Canada in 2001, Chef Kimberly attended the Dubrulle Culinary Institute and graduated at the top of her class in the Professional Pastry Program.
- After graduating, Chef Kimberly apprenticed at the Sutton Place Hotel where she was offered a full-time position upon completion. She worked there for 10 years, honing her skills and knowledge in pastry, and became part of the pastry team know for the world-famous chocoholic buffet.
"Gastronomic experiences awaken our senses and creates a desire for learning in any food lover. My goal is to create this positive learning experience in the Pastry Kitchen. I hope to pass on this passion, my knowledge and skills to my students to help them achieve their dreams." - Chef Kimberly
- Born on Vancouver Island, Chef Aron was drawn to the Culinary Arts initially because of the creative and artistic potential offered by the profession and the opportunity to explore the world.
- After completing his Red Seal Apprenticeship at the Fairmont Empress in Victoria, BC, he took his first international position as Pastry Chef for the Newport Room at the Fairmont Southampton in Bermuda, were he assisted in achieving a AAA 5 diamond rating for the restaurant, the first ever in the Caribbean.
- During the closure of Fairmont Southampton due to Hurricane Fabian, Chef Aron lead the pastry team at the Fairmont Jasper Park Lodge, creating menus and standardizing recipes and production.
- Always desiring new opportunities and adventure, Chef Aron was the consulting pastry chef for the opening of Club Intrawest's luxury resort property in Zihautanejo, Mexico.
- Continuing his career with Fairmont Hotels and Resorts, he accepted the Executive Pastry Chef position at the Fairmont Washington DC, leading a dynamic team and receiving accolades for his accomplishments, including co-founding the hotel's rooftop honey bee program and hotel leader of the year in 2010.
- Prior to joining Pacific Institute of Culinary Arts, Chef Aron's most recent position was as Executive Pastry Chef at the Fairmont Orchid in Hawaii, an incredible experience in which he had the pleasure of cooking with the bounty of local exotic ingredients that Hawaii has to offer.
"One of the most satisfying aspects of my career has been the opportunity to teach and develop new skills and ideas with my fellow colleagues. I look forward to sharing my knowledge, experience and successes with the students of Pacific Institute of Culinary Arts." - Chef Aron
Our Special Events & Support Faculty
- 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
- 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
- Chef Kristin Tonks started her career at a young age and apprenticed at Northview Golf and Country Club in the lower mainland. By 19 she attained her Red Seal Journeyman Chef Certificate.
- Passionate not only for the culinary arts but for baking & pastry arts, she spent the next leg of her career at the prestigious Fairmont Banff Springs Hotel “Castle in the Rockies” for 4-years learning the art of baking and pastry. She received the Top Baker of Alberta award and gained her Red Seal Journeyman Baker Certificate.
- Advancing her skill and experience she became the Pastry Chef de Partie and completed the Fairmont Management Certification.
- Desiring to live on the west coast, close to family, she made her way back to Vancouver. She worked within the culinary and pastry departments of The Fairmont Hotel Vancouver, Vancouver Convention and Exhibition Center (part-time on and off for over 10 years) and Lazy Gourmet Catering Company, to name a few.
- In 2009 an opportunity presented itself to work in the Queen Charlotte Islands as Pastry Chef at Langara Fishing Lodge, which is one of the greatest sport fishing destinations in the world. As their Pastry Chef for 3 years, she worked hard and thrived on the challenges of offering the highest quality products while managing a department and being isolated on a remote island. She found it to be a very fulfilling experience living in a remote area with breathtaking wildlife and natural beauty. With this adventure she found a new love for fishing.
- Continuing her career she has worked and traveled abroad finding herself in such places as Australia working for Skycity Hotel and Casino in Darwin and The Larder Bakery and Catering Company in Byron Bay while she traveled the country.
- Returning to beautiful B.C. Chef Kristin joins Pacific Institute of Culinary Arts, sharing her diverse culinary and pastry skills, knowledge and passion.
“Dedication, hard work and a positive attitude have created opportunities for me to work in a variety of culinary and pastry establishments. It is my goal as an instructor to share my passion, knowledge and experience with the students to the best of my ability and get them ready for success within our industry.” - Chef Kristin
Our Restaurant Service Instructors
- Adam is third generation in the Hospitality Industry with over 25 years experience working in Canada from coast to coast. Having grown up in the hotel trade in England, he moved to Nova Scotia to own and operate the Hamilton House Restaurant with his Chef brother.
- After relocating to Ottawa in the 1990s, he worked for several of the region's largest Hospitality groups - Excellent Eateries and The Pump Group - managing several locations and opening new ones.
- With a stopover in Northern Ontario and Alberta to work in the historic Minaki Lodge and Jasper Park Lodge, where he gained valuable beverage and wine service knowledge, Adam finally found his way to Vancouver.
- While on the west coast, he managed properties such as Delta Hotel's Clubhouse at Burnaby Mountain and Rosie's on Robson in the Vancouver Theatre District.
- Prior to joining Pacific Institute of Culinary Arts in 2005, Adam oversaw the opening of Gateway's Cascades Casino in Langley.
“Service is The Show and we are its players. Good service is like classical trained theatre and whatever the case The Show Must Go On.” - Adam
- Born and raised in Calgary (Canada), Tim graduated with a diploma in Hotel and Restaurant Administration in 1981 from SAIT, Alberta. He then spent many years managing various establishments such as the Conservatory in the Delta Bow Valley Inn (1981), Chanteclaire Restaurant (1986) and Sky's Rotisserie and Wine Bar (1989).
- He found himself at the Bow Valley Club, a private downtown corporate club in Calgary, where he enjoyed many successful years (1993-2003) as Food and Beverage Manager.
- A move to Edmonton (Canada) found him managing Ernest's dining room in the Hokanson Culinary Arts Centre at the Northern Alberta Institute of Technology from 2003-2011 where he took on an instructional role in Customer Service, Gastronomy and Menu Management courses.
- Tim feels extremely fortunate to have found a similar role at Pacific Institute of Culinary Arts.
"There are few things more rewarding than watching our students excel and embrace the fundamentals of customer service and teamwork while showcasing their culinary talents" - Tim
Our Wine Instructor
Tim Ellison, 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.
"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