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.
British born Julian Bond’s 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.
- 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.
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 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!
- Chef Kristin Gyurkovits 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.
- 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.
Special Events & Support Faculty
-
Chef Bernard was 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.
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
- Mathieu's hospitality career began with The Keg Restaurants, both in Banff and in Montreal. Starting as a waiter, and then as a bartender, Mathieu then completed and received a sommelier diploma from Ecole Hotelière de Laval.