Meet our chefs: 2026 Flourish

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.