Meet Chef TJ Conwi

 TJ Conwi’s passion for food bridges West Coast and Asian cuisines, rooted in his Filipino heritage and shaped by his experiences in kitchens in Taiwan and Chile. His dishes are creative, flavourful, and guided by a commitment to sustainability.

After formal training under French chefs at the Pacific Institute of Culinary Arts, TJ refined his craft at The Arbutus Club and within the hotel industry—most recently as Executive Chef at Delta Hotels Vancouver Downtown Suites by Marriott. He was also part of the opening team at the Coast Coal Harbour Hotel before the 2010 Winter Olympics.

Throughout his career, TJ has executed large-scale hotel functions for hundreds of guests and orchestrated elaborate galas for the Japanese, Filipino, and French Consulates. His culinary leadership has also been showcased at major events, including the BC Food & Beverage Awards and his own fundraiser series, A Night of Too Many Chefs.

Today, as the owner of Ono Vancouver, TJ combines his expertise, creativity and community focus to make a lasting impact in the local food industry. Ono’s services—event catering, private dining and kitchen consulting—all fuel his mission to:

• Fight food insecurity
• End food waste
• Ensure all children have access to healthy lunch at school

Read more about Ono Vancouver's community impact and visit ReRoot Kitchen, where they turn surplus food into healthy, frozen meals.

TJ also serves on the Chefs' Table Society of British Columbia Board of Directors as Education Co-Chair, continuing to mentor and inspire the next generation of culinary professionals.