2026 Flourish

Kebs Liu is the chef behind Kebsmakesicecream, a small-batch frozen custard project built around childhood memories and curiosity. He works with rare leaves from O5 Tea to create ice creams that are creamy, balanced, and “not too sweet.” Kebs has been hosting events and dinner parties for many years before honing his skills in the professional kitchens of Minami and the Shangrila Market.

A VCC Culinary Arts grad who’s spent years working across restaurants and cafés, Kebs is also well-travelled, drawing inspiration and tasting experiences from his journeys around the world. He channels that mix of nostalgia, wanderlust, and curiosity into frozen form factors that everyone can experience and enjoy.

Born and raised in B.C., Chef Warren Chow’s culinary philosophy is rooted in the flavours and spirit of the West Coast. Classically trained in French cuisine, he is guided by a deep respect for the ingredients local farmers, foragers, and fishermen provide. Chef Chow is currently executive chef at the celebrated Wildlight Kitchen + Bar, after experiences at The PearTree Restaurant, Mission Hill Family Estate Winery, Juniper Kitchen & Bar, and Bauhaus Restaurant. A past member of Culinary Team BC, he represented Canada and earned gold at the 2022 ExpoGast Culinary World Cup in Luxembourg. The Michelin Guide recognized Chef Chow for three consecutive years and awarded him the Michelin Young Chef Award in 2023. In 2025, Business in Vancouver’s named him in the Forty under 40, and he was appointed Conseiller Culinaire for the Chaîne des Rôtisseurs Vancouver Bailliage. 
Chef Chow is also passionate about giving back, supporting food education, sustainability, and accessibility initiatives.

Chef Ysabel Sukic is the Chair of the BC Cook Trade Training Articulation Committee and the Lead Curriculum Developer for the VCC Culinary Arts Department, where she guides province-wide collaboration on culinary education standards and ongoing curriculum renewal initiatives. She previously served as the Department Head of Culinary Arts at VCC for almost a decade.

As an innovator in culinary education, she has integrated virtual and augmented reality technologies into culinary training, created an international field school in Mexico, mentored in Kenya, as has expanded learning opportunities for students and educators alike.

A Certified Chef de Cuisine (CCC) and Red Seal Chef (RSE) with more than twenty years of professional and teaching experience, Chef Sukic mentors the next generation of chefs, fosters creativity, collaboration, and cultural connection in every kitchen and classroom she leads.

A 2024 graduate of Vancouver Community College, Zack was one of the recipients of VCC's scholarships made possible through the annual Flourish fundraising event. After graduation, Zack has earned regional and national titles in the Jeunes Chefs Chaines des Rôtisseurs competition and was named British Columbia Culinary Apprentice of the Year in 2025.  

Zack is currently advancing his culinary career at the Fairmont Pacific Rim while representing the country as a member of Culinary Team Canada.