Meet the Chefs: Yes Shef 2024

Get ready to tantalize your taste buds and immerse yourself in the culinary brilliance of Yes Shef 2024! This year, we’re bringing together an extraordinary lineup of chefs who are not only masters of their craft but also passionate advocates for innovation, sustainability, and diversity in the kitchen. These culinary artists have created unforgettable experiences in kitchens around the world, and now they’re coming together to inspire and delight you with their unique flavors and stories. From traditional techniques to cutting-edge creations, each chef brings something truly special to the table—literally. Meet the culinary stars who will make Yes Shef 2024 an unforgettable feast!

Ying Ying Gao, Araxi

Chef Ying Ying Gao’s culinary journey is one of passion and talent. Born into a restaurant family near Beijing, she discovered her love for food early. After moving to Ottawa in 2010, she made her mark at E18 and Side Door, and later at North and Navy. In 2016, she brought her skills to Vancouver, dazzling at Blue Water Cafe and Cincin, and helping launch Elisa as Sous Chef. In 2022, she led the opening of Riley's Fish & Steak, earning a Michelin recommendation in its first year. Now, Executive Chef at Araxi, Chef Gao elevates every dish with her creative brilliance.

Nutcha Phanthoupheng, Baan Lao Fine Thai Cuisine

Chef Nutcha Phanthoupheng, from Thailand’s Isaan region, grew up with a farm-to-table lifestyle. After moving to Vancouver in 2014 and training with top Thai chefs, she opened Baan Lao Fine Thai Cuisine in Steveston in 2021. The restaurant quickly earned accolades, including being named one of Canada’s Best New Restaurants and receiving the Thai Select Signature certification. Chef Nutcha was also honored as Maître Rôtisseur with La Chaîne des Rôtisseurs and voted Best Chef in Vancouver for three consecutive years.

Eleanor Chow Waterfall, Cadeaux Bakery

Eleanor is the chef and owner of Cadeaux Bakery in Gastown.  Prior to opening Cadeaux she worked as executive pastry chef in some of Vancouver’s Top restaurants including Lumiere, Blue Water Cafe and Raw Bar and Chambar Belgian restaurant. 

Eleanor is passionate about local producers and suppliers, she is currently working with her husband to rejuvenate their family farm with hopes to provide produce for the bakery and other local businesses in the near future.

Tia Kambas, Chambar

Tia Kambas started at Chambar in 2004 as a dishwasher, but her passion and talent quickly shone through under the guidance of Chef Nico Schuermans. She then broadened her horizons at The Sooke Harbor House and Market before returning to Chambar as Executive Chef in 2014, where she made a lasting impact on the restaurant’s operations. After stepping away to start a family and co-found a consulting firm, Tia now shares her expertise as Chambar’s Director of Operations, guiding the restaurant with the same dedication that first inspired her.

Marisa Gonzales, Hawksworth

Chef Marissa Gonzales discovered her passion for pastry through her grandmother's influence, and this passion blossomed at MIX Bakery. After graduating with distinction from The International Culinary Schools at The Arts Institute of Vancouver in 2017, she excelled at Hawksworth Restaurant, earning the role of Pastry Chef. Marissa also serves as Pastry Chef at Bel Café. Marissa is a rising star in the culinary world. As David Hawksworth notes, "She is very creative, her technical skills are impeccable and she is an outstanding leader in the kitchen."

Stacey Johnston and Minette Lotz, The Restaurant at Poplar Grove

Chef Stacy Johnston, with roots on her grandparents' Saskatchewan homestead, emphasizes a deep appreciation for quality farming and storytelling through ingredients. After meeting Minette in 2013, they cooked across Canada, collaborated on farm-to-table projects, and co-opened the Naramata Inn in 2020. Recognized as ‘Canada’s next star chefs’ by the Globe and Mail in 2022, Stacy and Minette are now exploring sustainably foraged and grown ingredients at ‘The Restaurant at Poplar Grove.’

Tasha Sawyer, Growing Chefs

Chef Tasha Sawyer has an adventurous culinary background, having cooked in diverse locations from the Great Bear Rainforest to Yoho National Park. Featured as the Star Trek Chef on startrek.com in 2020 and a regular on CBC’s BC Today, Tasha brings 17 years of professional experience and a passion for local ingredients and foraging to her cooking. She believes food is essential for community and connection and offers catering for intimate dinners, corporate events, and more.

Brittney Lygo, Homer St. Cafe

Brittney Lygo is the Chef de Cuisine at Homer Street Cafe and Bar. She began her apprenticeship at local Vancouver restaurants at 17 and continued her culinary journey in Australia, focusing on fine dining. Inspired by the joy of cooking and sharing meals with family, Brittney has dedicated her career to creating exceptional dining experiences.

Meeru Dhalwala and Shira Blustein, Lila

Shira Blustein, a former musician turned restaurateur, wowed Vancouver with The Acorn, a vegetable-forward gem, and later The Arbor. Her latest venture, Lila Restaurant with Chef Meeru Dhalwala, pushes sustainable dining boundaries. Meeru, known for her innovative take on Indian cuisine at Vij’s and her role as a judge on “Wall of Chefs,” also founded My Bambiri Foods, a socially-conscious baby food company. Both chefs are celebrated for their culinary creativity and dedication to community impact.

Malindi Taylor - Fanny Bay Oysters

Malindi Taylor, a 5th generation shellfish farmer from Totten Inlet, studied Creative Writing at UBC before joining Fanny Bay Oysters. She has worked on farms, at their Michelin-recommended oyster bar, and now manages their direct-to-chef program and marketing. Passionate about sustainable seafood and female representation, Malindi is an OceanWise ambassador and co-founder of Girls That Shuck!

Kaeli Robinsong and Berenice Balbuena, Tacofino

Both Berenice Balbuena and Kaeli Robinsong are accomplished chefs with a deep passion for food. Berenice, trained in Mexico City and Michelin-starred restaurants, now leads operations at Tacofino in Vancouver. Kaeli, who started her culinary journey at Hollyhock Farm and co-founded Tacofino, continues to enrich the culinary scene with her community-focused approach. Their expertise and dedication inspire the food industry.

Chef Sarah Meconse Mierau - Indigenous Tourism British Columbia

Chef Sarah offers delicious, organic, Indigenous, sustainable nourishment at Tradish's The Ancestor Cafe.

Her goal is to nurture a deeper appreciation for Indigenous culture through culinary experiences & offer visitors an opportunity to learn about Indigenous ingredients through traditional and innovative dishes

Chef Steph Baryluk - Indigenous Tourism British Columbia

Chef Steph Baryluk is Teetl’it Gwich’in from Teetl’it Zheh (Fort McPherson) Treaty 11 Territory located in the Northwest Territories. A proud Indigenous Chef. She grew up hunting, fishing, and travelling the Arctic Tundra. Drawing inspiration from her Gwich’in way of life. Telling our Indigenous stories through food one dish at a time. Creator of ‘Rooted’ an Indigenous Food Program with Simon Fraser University and hosting Indigenous receptions/dinners, cooking classes, speaking engagements and training sessions globally.

Chefs Maggie Wallace and Thea Sam - Indigenous Tourism British Columbia

At the Squamish Lil’wat Cultural Centre (SLCC) in Whistler, a dedicated team of chefs crafts a unique culinary experience celebrating the rich heritage of the Squamish and Lil'wat Nations. Each course is thoughtfully prepared to reflect Indigenous culinary traditions and feature locally sourced, seasonal ingredients.

Courtenay MacDonald, Kayla Kong, Brooklyn Robb and Manika Shakya, Cactus Club

Courtenay, Kayla, Brooklyn, and Manika are dynamic leaders at Cactus Club, each with their own inspiring journey. Courtenay, a Red Seal-certified Chef, shifted from business to culinary, driving restaurant openings across Canada. Kayla advocates for women in hospitality while crafting cocktails and traveling the world. Brooklyn is known for her dedication to creating memorable guest experiences. Together, they bring passion and innovation to the restaurant industry.

Kate Siegel, Fairmont

Kate Siegel, Executive Pastry Chef at Fairmont Pacific Rim, combines creativity and passion to lead the hotel's pastry program. After honing her skills at Four Seasons and Vancouver’s Metropolitan Hotel, her love for chocolate and ethically sourced ingredients grew at SOMA Chocolatemaker. Now, she continues to innovate with fresh, local ingredients. Outside the kitchen, she enjoys hiking and exploring markets with her rescue dog, Baxter.

Giorgia Zanzone and Zalva Geroy, Fairmont

Giorgia and Zalva bring exceptional skill and passion to the Fairmont Vancouver Airport kitchen. Giorgia, who leads the pastry team, has an international background with experience at renowned establishments like Vudu Cafe and D'oro Gelato e Caffè, and has earned awards for her creative desserts. Zalva, a dedicated chef at Fairmont for over two years, has honed her culinary expertise at top venues such as Maison Kitsuné and 49th Parallel Coffee Roasters. Both chefs are committed to delivering innovative, high-quality dining experiences with consistency and excellence.

Jayeon Yoon, Fairmont

With 12 years of experience, Jayeon is an accomplished pastry chef. She has honed her craft at

renowned establishments such as Thierry, Paul Bakery, Fairmont Pacific Rim, and Wedgewood Hotel..

Jayeon's culinary journey began in a family that cherished the joy of cooking and sharing meals,

motivating her to pursue a career as a chef. She thrives on the creativity and constant learning inherent in the culinary world.

Yingzhen Hu - Selivia, Fairmont

Yingzhen "Selivia" Hu began her culinary career in 2017, graduating top of her class from Switzerland’s Culinary Arts Academy at César Ritz Colleges. With experience at prestigious venues like Penha Longa Resort and Ritz-Carlton in Portugal, her attention to detail and passion for learning define her culinary approach. Now Chef de Partie at Fairmont Waterfront, Selivia’s ambition and multilingual skills make her a standout in any international kitchen.

Chefs Ramanpreet Sidhu and Thays Carvalho - Joey Restaurants

Ramanpreet Sidhu and Thays Carvalho are chefs at JOEY Restaurants who bring passion and leadership to their teams. Originally from India, Ramanpreet transitioned from psychology to the culinary arts, rising to Night Sous Chef at JOEY Burnaby in just a year, where she mentors her team and champions women in the industry. Brazilian-born Thays, now a Procurement Chef at JOEY Shipyards, has traveled extensively, finding her calling in food quality and team mentorship. Together, they embody JOEY’s commitment to growth, quality, and the art of leadership in the kitchen.

Additional Chefs to be announced.

Don’t miss your chance to experience the culinary event of the year! Join us for an evening of exceptional food, inspiration, and celebration of the incredible talent shaping the future of cuisine. Tickets are limited, so grab yours now and get ready to savor every moment!