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 Sparkle 2016 is proud to feature some of Vancouver's top Chefs at this year's event. These culinary masterminds have generously donated their time and talents to put their own twists on some of our Starlight children's favourite eats! 

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Josh Gale, The Chef Out West

Born and raised in Vancouver, Josh's focus is to build his culinary career repping his city. His cooking style highlights the tastiness of local, seasonal, high-quality ingredients. Working closely with farms and local producers, his dishes are made with deliciousness in mind. After cooking his way through Fable, Nicli's Next Door and Wildebeest, Josh is poised to create a new culinary program focused on his food philosophies.

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Chef Tret Jordan

Local talent Tret Jordan developed a passion for gourmet food early in his culinary career as an apprentice at Vancouver’s acclaimed William Tell Restaurant. After receiving formal culinary training from VCC Culinary Arts School, Chef Tret further honed his culinary skills at Raincity Grill, Bacchus in the Wedgewood Hotel and Elixir Bistro at the Opus Hotel. Chef Tret went on to work and lead at a diverse range of world-class restaurants in London, England including Claridge’s Hotel, Putney Bridge, 1 Lombard Street Brasserie, and Pied-a-Terre.

In 2008, Tret joined Tableau Bar Bistro to assist in directing the culinary team. Chef Tret took the helm to launch Homer St Café and Bar’s opening in 2013; crafting an ingredient driven menu that is rooted in the classics while utilizing regionally focused fare. Currently Tret is the Executive Chef and Culinary Director for Wentworth Restaurants, including Tableau Bar Bistro, Loden Hotel, Tableau Bar Bistro and the upcoming, highly anticipated Musette Caffe.
 

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Chef Juno Kim

Focusing on creating memorable dining experiences that utilize seasonal, local ingredients, Juno Kim’s multifaceted approach marries bold yet balanced flavour profiles. With a varied work experience rooted in social entrepreneurship, his multi-disciplinary approach has helped to create a view of food that incorporates many different perspectives. Juno Kim Catering specializes in pop-ups and bespoke private dinning events where food isn’t an afterthought; it’s the focal point.

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Chef Brian Skinner

Born and raised on the West Coast of BC, Brian started working in Vancouver kitchens at the ripe age of 16 and received his Red Seal Certification in 2005. Aspiring for a more humbling gastronomic experience, Brian headed to Europe to gain Michelin Star experience at a number of world-renowned restaurants.

Once back in Vancouver, Brian taught at PICA before opening up his first restaurant, The Acorn in 2012. He has since been shortlisted for En Route Magazine's Top 10 Best New Restaurants in Canada 2013 and Best New Restaurant in Vancouver Magazine. Brian moved on from The Acorn in 2014. From there he has been collaborating with fellow Vancouverites in his Pop-up Supper Club Series and consulting for Earls as a product development Chef. His passion is to make vegetable based cuisine accessible, exciting, and inspiring for carnivores and vegetarians alike.
 
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Chef Rags

Chef Rags found his passion for cooking at an early age, and cultivated it working at many establishments, learning many different styles of cuisines. After cooking at many places, he found his calling at Calabash Bistro, becoming the pastry chef. Two short years later, Cartems Donuterie was born, which Rags is one of the owners. Constantly pushing the envelope, new and innovative ideas for donuts are being created all the time, and Cartems has been named the best donuts in Vancouver for four straight years.

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