Faculty and Staff
A Dedicated Family
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.
Our seasoned professional Chef Instructors have a passion and an eagerness to share their experiences with their students and believe that learning must involve both personal satisfaction and enjoyment.
Executive Chefs
Chef Mark's career began in a small restaurant in St. John's, Newfoundland, working as a line cook. Due to a scheduling error, he had to cover a pastry position... and the rest is history!
For the past five years, Chef Brian Luptak was the executive chef of Vancouver’s awarding winning restaurant, The Acorn and sister restaurant The Arbor. Under Brian’s stewardship, The Acorn restaurant has won many accolades including:
Culinary Arts Chef Instructors
- 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.
- Born and raised in Richmond, England, Chef Ben got his start attending culinary school in his home country. Upon graduation, he apprenticed under celebrity Chef Paul Gayler at the 5-star Lanesborough Hotel Hyde Park in London.
- From there, he traveled abroad, gaining experience working at a 5-star hotel in the luxurious Canary Islands, Spain.
Chef Dave Letford’s breadth of culinary experience ranges from casual dining with well-known chains like the Keg, Brown’s Social House and Milestones to his most recent positions as chef de partie at one of Canada’s top fine dining restaurant, Hawksworth and senior sous chef with Hawksworth Catering.
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Chef Bernard was born in Normandy, France where he completed his apprenticeship at Hotel de l’Ouest before heading to Switzerland.
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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.
Baking & Pastry Chef Instructors
- Chef Michelle's baking & pastry arts career began with several years of hands-on experience in both restaurant and bakery settings.
- Her skills and attention to fine detail brought Michelle to the award-winning Fairmont Pacific Rim, where she oversaw production of breads, pastries, banquet functions, as well as wedding and sculptural cakes.
- Chef Christian was born in the island of Mauritius where he also attended culinary school and apprenticed at one of the leading hotels, The Royal Palm Hotel.
- Chef Natasha's career began in her native South Africa, where her culinary and pastry education quickly led her to ascend the ranks at establishments such as the Tintswalo Atlantic Lodge and the Arabella Western Cape Hotel & Spa.
As a native of Paris and graduate of CEPROC, European Center of Culinary Profession in France, Chef Julien Salomoni brings with him many years of international experience from pastry shops and restaurants such as Au Rocher de Cancale and Remona Café in Paris and TWG Tea in Singapore.
Special Events & Support Faculty
Born and raised in a tight knit Italian family in Toronto, Chef Phyllis’ training commenced at an early age in her mother’s kitchen. Moving to Vancouver in 1994, she then in 1996 studied and completed her Culinary Apprenticeship mentored by Chef Peg Montgomery of the legendary Delilah’s. The Apprenticeship allowed Chef Phyllis to train in a variety of settings in the hospitality industry.
Restaurant Service Instructors
A graduate of the esteemed Glion Institute in Switzerland, Fernando brings his love of hospitality and service to share with students. Fernando brings to the school his years of experience with the luxury Rosewood hotels and resorts group having worked in several of their global properties.