"When I pour my passion into a dish, I’m inspired by the farmers and producers we have in B.C. who put just as much hard work and hours into growing the wonderful ingredients we can all enjoy."
TJ has a passion for both West Coast and Asian cuisine. His culinary curiosity began with his roots in the Philippines and has taken him as far away as kitchens in Taiwan and Chile. Organic, local and sustainable ingredients are the highlight of his dishes.
After training under French chefs at the Pacific Institute of Culinary Arts, TJ honed his skills at The Arbutus Club and worked his way up in the hotel industry, most recently as executive chef at Delta Hotels Vancouver Downtown Suites by Marriott. He was an integral member of the Coast Coal Harbour Hotel’s opening team before the 2010 Winter Olympics. TJ has executed hotel functions of up to 600 people and as well as elaborate galas for the Japanese, Filipino and French Consulate.
TJ also loves giving back to the community. Apart from organizing local community fundraising dinners, he volunteers at Union Gospel Mission for their Community Kitchen Nights, where he gets to cook with kids who live on the Downtown Eastside. He also designs Farm to Lable “cook lifestyle” t-shirts and aprons and donates 25% of the profits to the BC Farmer’s Market nutrition coupon program that helps low-income families and farmers at the same time.
Bruce is a certified Red Seal Chef and partner at Ono Vancouver specializing in restaurant consulting and private chef services.
Bruce’s love for cooking grew from a passion for creating and learning new techniques, and he finds inspiration through seasonal ingredients with a focus on sustainability. Bruce see’s artistry in the details and is committed to telling the story of the process and ingredients that go into each dish he creates.
Bruce has 20 years of experience cooking and leading teams in kitchens from restaurants and catering, to hotels. He most recently worked at the 4-diamond luxury property Fairmont YVR as the chef of Globe Restaurant, ranked #5 best airport restaurant in the world (New Yorks Daily Meal). Bruce designed a menu that reflected global influences while using local Pacific Northwest ingredients, and this inspired menu helped bring Globe from a previous 20th place the year before.
Bruce is certified in wines through WSET and also enjoys volunteering at Union Gospel Mission, Mission Possible and with the Share Society where he is the two time winner of the black box hamper challenge for the Imagine Gala fundraiser.