A Taste of Distinction

Pacific Institute of Culinary Arts has been Vancouver’s premier culinary school since 1997. For over 24 years, we’ve been training the next generation of culinary and wine professionals. Over 3000 of our alumni have gone on to fulfilling careers as professional chefs, bakery owners, food stylists, media personalities, nutritionists, food scientists, winery professionals and more — and you could be next. 

Our Culinary and Baking Pastry Arts Grand Diploma gives you the ultimate foundation for your career in just one year. With options ranging from six-months to our Grand Diploma, all of our professional diploma programs promise small class sizes and personalized attention from an international faculty. Learn in a hands-on environment, in our eight industry professional kitchen classrooms wth state of the art equipment, as you train and practice for a successful culinary career. 

As Vancouver’s best culinary education center, we also offer a variety of cooking and wine classes for home cooks, corporate teams or private group bookings. For budding wine enthusiasts and aspiring connoisseurs, this includes Levels 1, 2 and 3 of London’s prestigious Wine& Spirit Education Trust (WSET®) program led by globally recognized wine critic, judge and sommelier, DJ Kearney.  

Stop by our popular Blue Hat Bakery-Café for French inspired pastries, desserts, baked goods and hand-crafted coffees — or choose from our selection of prepared fresh and frozen foods to eat in or enjoy at home. Complete with iconic waterfront and cityscape views, it's a favorite among locals and visitors alike, and includes a stunning event space to book for your next gathering — be it a corporate team building exercise or a special birthday.

A Team of Seasoned Professionals

A successful career in the culinary arts goes beyond the kitchen, and so does the education PICAchef offers. Our talented chef instructors have worked internationally in a diverse range of specialties. Our instructors provide dynamic training and opportunities for students to find careers as chefs, bakery owners, nutritionists, R&D food scientists and food stylists and photographers.

Our instructors are committed to providing students with confidence in their skills, preparation for their careers and fostering learning that develops creativity, personal satisfaction and enjoyment.

Culinary CheF INSTRUCTORs

BEN KIELY

Culinary Arts Chef Instructor

“Passion, strong work ethic and an open mind will bring success.”

Born and raised in Richmond, England, Chef Ben got his start at  culinary school. He apprenticed under Chef Paul Gayler at Lanesborough Hotel Hyde Park and — after a stint at another 5-star hotel in the Canary Islands — gained further experience working for Marco Pierre White Restaurant Group.

Chef Ben has learned from some of Europe’s best and brightest, including Chefs Jacques and Laurent Pourcel in Montpellier, Chef Alain Ducasse at the Dorchester Hotel in London and Chef Paul Bocuse in Lyon.

Chef Ben moved to Vancouver in 2009, where he held positions as Executive Sous Chef at the Sutton Place Hotel and as Head Chef at Caffé dé Medici, a DiRoNA award winner. In 2014, Chef Ben shifted his focus to teaching, through which he aims to help students reach their culinary goals.

Chef Ben especially enjoys cooking whole fish, like mackerel, Arctic char and trout. When it’s his turn to order, he often sticks to classic dishes like Beef Wellington followed by his favorite dessert: Mille Feuille.



BEN KIELY

Culinary Arts Chef Instructor

KATSUHITO INOUE

Culinary Arts Chef Instructor

“I have been cooking professionally for over 39 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.”

Katsuhito began his culinary career in Japan, attending the prestigious Tsuji Gakuen Japan Cooking School in Osaka. After graduating, he ventured to Canada — first working at Furusato Restaurant in Toronto and then at SushiBar in Montreal.

He returned to Japan to complete an apprenticeship at Suikazura, putting his skillset in French cuisine and pastries to the test, before Toronto called once more — this time to take on the role of Department Head at the Westin Prince Hotel where he worked under Chef Takayama. He then moved west and joined the faculty of Pacific Institute of Culinary Arts in 2003. A PICAchef instructor for 18 years, he is beloved by students, faculty and staff alike.

Chef Katsu loves exploring local markets to find inspiration for the vegan meals he cooks for his family at home. His favorite thing to eat is sushi and he also enjoys sumiyaki, a traditional style of Japanese charcoal-grilled foods.



KATSUHITO INOUE

Culinary Arts Chef Instructor

PHYLLIS TANGA

Culinary Arts Chef Instructor

“Success is no accident. It’s hard work, perseverance, learning, studying, sacrifice and most of all love of what you are doing or learning to do.”

Born and raised in a tight knit Italian family in Toronto, Chef Phyllis’s training started in her mother’s kitchen at a young age. She moved to Vancouver in 1994 and in 1996 began her culinary apprenticeship under Chef Peg Montgomery of the legendary Delilah’s, gaining experience at the Royal Vancouver Yacht Club and Mescalero.

Her contributions to Vancouver’s culinary industry have been extensive, through consultative and leadership roles at renowned venues such as Cobre and Les Faux Bourgeois. She spent seven years at Bin 941 and Bin 942, graduating from line cook to Sous Chef and ultimately Chef de Cuisine, and contributing to a six-year streak of Vancouver Magazine Restaurant Award titles from 2001–2006.

Chef Phyllis lists Mexican, Middle Eastern and Southern BBQ as her favorite cuisines to cook — and her proudest achievement to date has been conceptualizing and creating her own business, Mangal Kiss Middle Eastern BBQ, in the early days of the Vancouver food truck scene.

Her favorite meal? Always tacos.



PHYLLIS TANGA

Culinary Arts Chef Instructor

Rodrigo Valencia

Culinary Arts Chef Instructor

Full Bio Coming Soon

Rodrigo Valencia

Culinary Arts Chef Instructor

Baking & Pastry CheF INSTRUCTORS

Patrice Cordier

Patrice Cordier

ivy Lee

Baking & Pastry Chef Instructors

Check Back for Bio

ivy Lee

Baking & Pastry Chef Instructors

Gary Wong

Baking & Pastry Chef Instructors

Check back for Bio

Gary Wong

Baking & Pastry Chef Instructors

Eulalie Hermand

Baking & Pastry Chef Instructors

Bio Coming Soon

Eulalie Hermand

Baking & Pastry Chef Instructors

Our Alumni

Accreditations and Designations

Partners and Sponsors

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 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.