Chef Instructors

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 Chef & Program Director

Julian Bond
Julian Bond
Vice-President & Chief Operating Officer
All you need is passion and a solid foundation of skills.
Darren
Darren Clay
Executive Culinary Chef Instructor
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.
Katsuhito
Katsuhito Inoue
  • 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.
Adam
Adam Johnson
  • Chef Adam's career began in Saskatoon, Saskatchewan, where he gained his Red Seal Certificate and worked at one of the city's long-standing establishments, Calories Restaurant and Bakery.
  • His travels have brought him to the kitchens of Thomas Keller's The French Laundry in Yountville and Flor Blanca Resort in Costa Rica.
Chef Ben Kiely
Ben Kiely
  • 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.
Bernard
Bernard Mouze
  • Born in Normandy, France where he completed his apprenticeship at Hotel de l’Ouest before heading to Switzerland. 

Baking & Pastry Chef Instructors

Mark
Mark Burton
  • 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!
Bruno
Bruno Elsier
  • Chef Bruno began as an apprentice for the European Economic Community, after which he began his work at the Hilton and Sheraton hotels in Brussels, Belgium. 
Kristin
Kristin Gyurkovits
  • 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. 
Christian
Christian Lai Chun
  • 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.

Special Events & Support Faculty

Chef Phyllis Tanga
Phyllis Tanga

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

Marielle
Marielle Benson
  • Marielle attended the University of Alberta where she acquired her Bachelor of Education degree in 1993. 
  • Teaching came naturally to Marielle, and she travelled within Alberta and as far as Costa Rica to instruct. 
Adam
Adam Butler
  • Adam is third generation in the Hospitality Industry with over 25 years experience working in Canada from coast to coast.