2026 Flourish

Chef Anna Yeh is Executive Sous Chef of Vancouver Marriott Downtown, overseeing kitchen operations. Chef Anna is also a core member of Team Canada and is preparing to compete in the 2026 and 2028 Culinary Olympics. 

Her previous experience saw her, starting in 2017, Chef Anna working as Sous Chef at the Vancouver Convention Centre. She previously spent time as the Pastry Chef at the King Pacific Lodge, Junior Sous at the Westin Edmonton, Chef de Partie in Melbourne, Australia and Chef de Partie at the Fairmont Vancouver Airport. 

Chef Anna is known in the city for her many achievements in the local and national competition scene. From the Rising Star Competition in 2007 (third place), and 2008 (first); she also finished first in the Vancouver Salon Iron Chef competition and eventually finished second nationally. Later that same year, Anna competed in Knorr National competition where she placed 2nd. 

In 2004, Edison started his career as a 3rd cook at Vancouver Marriott Pinnacle Hotel. He has come full circle and now serves as Executive Chef, where he oversees banquet operations and Showcase Restaurant and bar. 

Previously Executive Chef of Delta Hotels by Marriott Winnipeg, Chef Edison also worked as Sous Chef at Hilton Vancouver Airport, Restaurant Sous Chef at Delta Grand Okanagan, Griffins Restaurant Chef at Hotels Vancouver Fairmont, and Executive Sous Chef at Pacific Gateway Hotel. Besides his culinary background, Chef Edison has held various positions with Hyatt Hotels.  

His passion for food, lively sense of humour, and knowledge of food and beverage operations is a great asset for his team in achieving new levels of success.   

Chef Karen is a Vancouver Community College (VCC) alum and has been in the industry for 30 years. She has previously worked for Fairmont Hotels and the Shangri-la Vancouver and enjoys exploring independent grocery stores and finding unique culinary treats.

Chef Karen has been a member of the VCC faculty since 2012 and enjoys connecting with students by sharing food experiences and storytelling.

Leanne Bentley is currently an Instructor for the Baking & Pastry Arts program at VCC.  

Her journey started when she followed her love of food and baking and enrolled in the baking and pastry arts program at VCC in 2002. After completing her certificate, she earned her Red Seal apprenticing at The Sutton Place Hotel. Here, Chef Leanne competed in a trades competition for Skills BC, and after winning went on to represent BC and compete nationally in Halifax, Nova Scotia, where she won a silver medal.   

Chef Leanne has refined her skills working for establishments such as Mission Hill Winery, Delta Hotels and Fairmont hotels, both locally and abroad, before returning to VCC as an Instructor in 2015. Leanne is excited to share her knowledge and passion for all things sweet with the students of VCC. 

Originally from Bangalore, India, Chef Kishore is passionate about contemporary European cooking styles and utilizing local and sustainable ingredients to celebrate the flavours of the Pacific Northwest. 

Prior to joining the Vancouver Convention Centre as Executive Chef, Chef Kishore worked with Carnival Cruises and the Fairmont properties in Chicago, Singapore, and Vancouver. Chef Kishore has held positions as Executive Sous Chef at Fairmont Pacific Rim, and Executive Chef at Fairmont Vancouver Airport. Along with a wealth of knowledge, passion, and experience, Chef Kishore holds a Diploma in Hotel Management and is equally as passionate about food as he is people.  

Chef Kishore notes that delivering unforgettable experiences for guests while mentoring and guiding colleagues in their career is what fuels him the most. 

As the Culinary Director at Supper Club YVR  &  Fondue Vancouver, Shahni's culinary journey spans more than a decade at various Vancouver establishments like Hawksworth, C Restaurant, and Boneta. A passion for food and hospitality led to the inception of Supper Club YVR, elevating the private dining scene with luxurious experiences crafted in the comfort of clients' homes. 

Sonny Ho is a graduate of both VCC's Asian Culinary Arts and Culinary Arts programs.  

He worked as an auxiliary Asian Culinary instructor at VCC for over 10 years and in the restaurant industry for over two decades. Chef Sonny is passionate about teaching others about the cultural context surrounding food preparation and hopes to generate interest for others to learn more about the food they make and enjoy. 

Currently Chef Sonny is the Department Head of the Asian Culinary Arts Department at VCC. 

Starri Chow has been the heart of the Sheraton Wall Centre Hotel’s culinary team for over 30 years, serving as Executive Chef for the past 14. A Red Seal Certified Chef, he leads the hotel's Culinary Department with passion, overseeing menu innovation and mentoring the next generation of chefs. 

Starri thrives in the dynamic world of hospitality. Inspired by his team, he takes pride in crafting custom menus that celebrate West Coast ingredients while ensuring his department’s success. Starri has proudly rebuilt the Wall Centre’s Culinary Team—growing from just three chefs to over 70 thriving professionals.  

Outside of the kitchen, Starri has earned provincial and national accolades in touch football and now channels that same drive into road cycling and pickleball.