Blue Hat Bakery–Cafe
Blue Hat Bistro-Event Space

About Us

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Canada's Premier Culinary School

Pacific Institute of Culinary Arts has been Vancouver’s top culinary school since 1997. For over 25 years, we’ve been training the next generation of culinary and wine professionals. Our grads 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. 

As Vancouver’s go-to culinary school, we also offer a variety of cooking and wine classes for home cooks, corporate teams and private group functions. For budding wine enthusiasts and aspiring connoisseurs, this includes Levels 1, 2 and 3 of London’s prestigious Wine & Spirit Education Trust (WSET®) program.

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Diploma Programs

Our learning environments and training programs are built for your success. Professional diploma and certification programs provide you with in-depth knowledge and techniques that go beyond the kitchen — in six months, you could be ready for the career of your dreams in the food and hospitality industry. 

Grand Diploma Culinary and Baking & Pastry Arts Program

Our most popular program, the Grand Diploma, encompasses intensive training in both culinary and baking and pastry arts for a truly comprehensive education

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Culinary Arts Program

In six months, you’ll gain mastery of the skills, theory and techniques needed to be competitive for range career paths in the fast-moving food industry.

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Baking & Pastry Arts Program

Our Pastry & Baking Arts program combines classic techniques and modern trends to have you ready in six months for the many creative career paths available to you with a professional diploma.

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Grand Diploma + Industry CO-OP Program

Our Grand Diploma + CO+OP is designed for students who would like to build a paid, one-year working co-op position into their Grand Diploma program and is available for local or international students.

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Faculty

An incredible faculty is the key ingredient to any student’s success. Our chef instructors bring a world of experience to the table. Internationally trained and inspired by some of the world’s renowned chefs and leading culinary establishments, they are committed to developing your creativity, honing your techniques and providing you with the confidence to be industry ready.

Meet our educators

“I tell a student that the most important class you can take is technique. A great chef is first a great technician. If you are a jeweller, or a surgeon or a cook, you have to know the trade in your hand. You have to learn the process. You learn it through endless repetition until it belongs to you.” – Jacques Pepín

Faculty and Staff

Patrice Cordier

Patrice Cordier

Gary Wong

Baking & Pastry Chef Instructors

Gary Wong

Baking & Pastry Chef Instructors

Check back for Bio

Eulalie Hermand

Baking & Pastry Chef Instructors

Eulalie Hermand

Baking & Pastry Chef Instructors

Bio Coming Soon

ivy Lee

Baking & Pastry Chef Instructors

ivy Lee

Baking & Pastry Chef Instructors

Check Back for Bio

Rodrigo Valencia

Culinary Arts Chef Instructor

Rodrigo Valencia

Culinary Arts Chef Instructor

Full Bio Coming Soon

BEN KIELY

Culinary Arts Chef Instructor

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.



KATSUHITO INOUE

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.



PHYLLIS TANGA

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.



Alumni Industry Achievements

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