Meet our chefs: 2026 Flourish

Chef Aaron Hoffman began his culinary journey on Salt Spring Island where he learnt the fundamentals of restaurants and French cuisine. He then moved to Vancouver to complete the Culinary Arts Program at VCC. 

During his apprenticeship at the Fairmont Vancouver Airport Hotel in 2016, Chef Aaron received the opportunity to support Culinary Team Canada, giving him invaluable international experience. He then joined the team at Holt’s Cafe, earned his Red Seal, and won silver in the Apprentice of the Year competition. In 2020, as team captain of Culinary Team BC, he won a silver medal at the International Culinary Olympics in Stuttgart, Germany.  

In 2020, Chef Aaron began working as Sous Chef at the Fairmont Pacific Rim Hotel Vancouver. He is now overseeing banquet operations as Banquet Chef. He continues to strive for excellence and hone his skills as an inspiring culinarian.

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.

Esther Kosa is a baking instructor at VCC. She began her journey into baking in 2001 by taking the Baking and Pastry Arts program at VCC. She then apprenticed under the legendary pastry chef, Thomas Haas. During the 10 years working for Chef Haas, Chef Kosa gained invaluable experience and eventually led a dedicated team in the pastry kitchen at Thomas Haas Patisserie.

In 2011, she took an opportunity to return to VCC to share her experience and knowledge with incoming baking students. To keep up to date with the current trends and techniques in the evolving pastry world, Esther likes to visit pastry shops, read pastry books, and watch videos to get inspiration and learn new techniques to practice making new breads and pastries. Esther is excited to continue her teaching career at VCC.

Jidapa Siriveaw’s culinary journey is fueled by pure passion and a relentless pursuit of excellence. 

A proud VCC graduate, she claimed the title of BC Apprentice of the Year in 2024 - proof of her exceptional skill. 

Now, as a member of Culinary Team Canada, Jidapa is raising the bar even higher: preparing to compete on the global stage at the Culinary World Cup in Luxembourg in 2026. 

Dedication. Craft. Ambition. That’s what drives Jidapa forward. 

Executive Chef Jon Chuy of Riley’s Fish & Steak is a Vancouver native, whose culinary journey is defined by deep-rooted family traditions and a commitment to mentorship. 

After starting as a busser at age 14, Jon later realized his calling while cooking at Grouse Mountain. To further his craft, he completed his apprenticeship studies at VCC in 2010, while working with Glowbal Restaurant Group. 

Jon’s approach focuses on the "beautiful bounty" of the Pacific Northwest, filtered through a minimalist philosophy he learned while working in Lazio, Italy. Today, Jon is driven by a competitive spirit and a desire for continuous development. Dedicated to the industry’s future, Jon actively mentors up-and-coming cooks. His career came full circle when he was named Executive Chef of Riley’s, a legacy restaurant of his late mentor, Chef Sean Riley, who first hired him in 2008. Jon remains dedicated to honouring this legacy through every plate served.

Junhao Li was born and raised in China and enrolled in the Culinary Arts program at Vancouver Community College (VCC) in 2021. He was drawn to VCC's diverse environment, access to professional-grade kitchens, hands-on learning, and the opportunity to work with instructors who have real industry experience.

In November 2025, Li represented Canada at the International Chinese Chef Master Competition in Macau and won gold, alongside his teammate Shaoyi Sun.

After the global competition, Li worked in the kitchen at Delta Burnaby Hotel and does private, event-based catering.

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.

Shaoyi Sun was a member of the gold medal winning 2025 VCC Competition Team to Macau and a graduate of both Asian Culinary Arts and Culinary Arts at VCC.  

He was born and raised in China and spent formative years in California, bridging Chinese culinary heritage with North American innovation. Mentored under dedicated VCC Chefs, he is now grounded in craftsmanship and guided by an entrepreneurial spirit, with beliefs in honouring tradition while embracing growth and adaptability. From VCC fundraising initiatives to international competition and local media engagement, Shaoyi Sun’s journey reflects resilience, cultural pride, and a commitment to excellence within Canada’s dynamic culinary scene. 

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.

Chef Tobias Grignon is a Vancouver-based culinary professional with a career shaped by experience in respected, high-performance kitchens. His career experience ranges from Fairmont and Relais and chateaux hotels to boutique French bistros and trendy downtown hotspots.  

Tobias Joined VCC in 2017 and immediately fell in love with teaching and mentoring emerging culinary minds. He also operates an independent catering company as Tobias Grignon Culinary, since 2016.  

Drawing inspiration from Vancouver’s seasonal abundance and global influences, his cuisine emphasizes balance, restraint, and clarity of flavor. Chef Tobias is known for calm leadership and a hands-on style. 

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.