April 25, 2012

Zoe Quinn, Publicity Coordinator
604.687.5315 x 334, zquinn@artsclub.com

Jefferson Alverez—Executive Chef, Fraîche Restaurant

Self-taught chef, Jefferson Alvarez left Venezuela for Canada as a teen, and briefly attended Le Cordon
Bleu Ottawa Culinary Institute. From Ottawa, he moved to Toronto to work under famed chefs David
Lee and Mark Thuet at Centro. To fully immerse himself in the vibrant Toronto culinary scene he had
experiences at Pangea, Adega, and Scaramouche, with a two year stint at Canoe working under the
inspiring Anthony Walsh. He took on his first Executive Chef role at tomi-kro.

Alvarez’s intense commitment to the culinary arts has lead him to spend his vacations working at top
restaurants in New York and Philadelphia, including Aquavit and Morimoto. He has taken many trips
to Spain working at exciting restaurants such as Akelare, and the three-Michelin-starred Arzak. Alvarez
moved to British Columbia in 2009 to head up the kitchen at Divino Wine Bar. He joined Fraîche
Restaurant in West Vancouver as Executive Chef in 2011.

Ned Bell—Executive Chef, YEW restaurant + bar

Ned Bell is one of Canada's foremost culinary talents. Born in the Okanagan, Bell has always had a fire
for cooking, with a steadfast vision and drive to create imaginative dishes featuring fresh, local
ingredients. His early career was spent with Michel Jacob at Le Crocodile, he then moved to Toronto,
working at Accolade and Senses restaurants, with regular appearances on the Food Network Canada’s
Cook Like a Chef. On his way back west, Bell opened Murrieta’s Bar and Grill, lighting up Calgary’s
culinary scene, before moving on to the Okanagan to open Cabana Bar and Grille in Kelowna.

Still a partner in Cabana, Bell now lives in Vancouver and has taken on a new role as Executive Chef at
YEW restaurant + bar, in the Four Seasons Hotel Vancouver. Bell has been voted one of Western
Living Magazine’s Top 40 Foodies Under 40, and regularly appears on TV and radio shows throughout
the Lower Mainland.

Quang Dang—Executive Chef, West Restaurant

Raised in Calgary, Alberta with family roots that stretch back to Scotland and the orchards and rice
fields of Vietnam, Quang Dang originally moved to Vancouver in 1998 to finish his engineering degree,
and to train for the Olympics with Canada's field hockey team. Part-time positions in the hospitality
industry led him to change his career path. Dang began his culinary career in earnest at West
Restaurant, where he worked as junior Sous Chef. For the last five years, Quang worked his way ever-
upward in some of Vancouver’s finest kitchens, quickly establishing himself as an advocate of
sustainability, and a champion of west coast cuisine, a role that he continues to undertake in defining
his approach to modern cookery.

Quang has competed in a number of international food competitions, such as the Bocuse D'Or in
Lyon France, the National Chaîne des Rôtisseurs in Winnipeg, and most recently he represented
Canada at the 2011 European Seafood Exposition in Brussels, the largest of its kind. Quang returned
‘home’ to West Restaurant as Executive Chef in September, 2011.

Tim Evans—Executive Chef, Siena Restaurant

Hailing from Gloucestershire England Tim Evans’ culinary experience spans over 10 years at
distinguished restaurants in the UK and Canada, including the Michelin-starred restaurant Martin
Wishart in Edinburgh, Scotland, and London, England’s iconic Le Gavroche, holder of two Michelin

Evans moved to Vancouver in 2004, apprenticing under Top Chef Canada contestant Francois Gagnon
at CinCin Restaurant. Evans joined Mark Taylor’s Cru Restaurant in 2011 as Sous Chef under Alana
Peckham, before taking on the reigns at Cru’s sister restaurant Siena, which opened in February 2012.

Tom Lee—Chef de Cuisine, Edible Canada at the Market

Tom Lee discovered his love for cooking at the age of 15, deeply influenced by a decade of helping his
mother and grandmother in their kitchens. All of his family dinners, celebrations, and potluck dinners
were centered around delicious food. He attended the prestigious Culinary Institute of America (CIA)
in New York, earning his Associate in Culinary Arts and a Bachelor in Hotel and Restaurant

After graduating from CIA, Evans worked at the three-Michelin-starred Restaurant Gordon Ramsay in
London, England for one year, under the infamous Gordon Ramsay himself. He worked his way up to
chef de partie before moving to Ramsay's tapas style restaurant Maze. After a stint at The Pourcel
Brothers restaurant, two-Michelin-starred Le Jardin Des Sens in Montpellier, France, Evans returned
home to Vancouver, and the position of sous chef at Goldfish Pacific Kitchen. He then joined the team
at Edible Canada at the Market, the bistro and cooking school in the heart of Granville Island.

David Robertson—Owner and Head Instructor, The Dirty Apron Cooking School

For now almost 20 years, David Robertson has successfully pursued a career in the culinary industry,
building a strong reputation as an engaging chef, an outstanding food stylist, and an excellent
tutor. Trained in classical French fine dining, Robertson’s passion for new flavors and foods has taken
him all over the world in his pursuit to expand his culinary repertoire and skills working in the UK,
Europe, Australia, and the US. Robertson competed with the gold wining team in the 1996 Culinary
Olympics in Switzerland.

Upon returning home to Vancouver in 2004, Robertson became the chef de cuisine at the newly
opened Belgian restaurant Chambar, where alongside chef and owner Nico Schuermans he created
one of the most popular and highly celebrated restaurants in the city. Throughout his career,
Robertson came to realize that not only does he love food, but he also loves teaching. In 2009,
Robertson opened his state-of-the-art cooking school, The Dirty Apron Cooking School. As owner and
head tutor, Robertson’s infectious enthusiasm for the products he uses, and his patient nature have
proven to be the perfect blend of ingredients to offer the most talked about cooking classes in the city.

Anthony Sedlak–Owner, American Cheesesteak Co. and Food Network Chef

Anthony Sedlak discovered his love of food at the age of 13, when he took a shift in a café atop Grouse
Mountain ski resort. Inspired to complete a Culinary Arts program and a four-year apprenticeship by
the of age 19, he became a leader in the resort’s flagship dining room, The Observatory. Sedlak went to
Europe, working his way up to executive sous chef at La Trompette, a Michelin-starred restaurant in
London. In 2006, he won silver for Canada at the Hans Bueschken World Junior Chef Challenge in
New Zealand. The same year, he won the Food Network’s Superstar Chef Challenge. Sedlak went on to
host four seasons of The Main, with his cookbook based on the program becoming a national
bestseller. Sedlak can be seen on as a judge on Family Cook Off on Food Network, and in Million
Dollar Neighbourhood on Oprah Winfrey's OWN Canada.

His latest passion is his new Yaletown restaurant, The American Cheesesteak Co., which offers an
authentic and inventive Philly cheesesteak experience. From the streets of Philadelphia to Canada’s
west coast, the legendary melt-in-your-mouth Philly cheesesteak has been given a fresh and
contemporary take, using all-natural, locally-sourced ingredients. Sedlak is also a partner in BASK, a
restaurant consulting and catering company.

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