Scotiabank Feast of Fortune

Chef Wei Lai, with over 30 years of experience, is a master of dim sum, known for creating innovative dishes at Lanxuan Restaurant in Richmond. At 60, he offers unique items like spicy beef rice rolls, steamed sergestid shrimp dumplings, and spinach juice rice rolls wrapped with Chinese donut.

Originally from Foshan, Guangdong, Lai began his dim sum career at 27 after moving to Vancouver from Hong Kong in 1990. Despite limited English, a relative helped him land a job, and he soon discovered a passion for dim sum, allowing him to finish work early and spend time with his family.

Lai has worked at top restaurants like Fortune Terrace, Rainflower, and Chef’s Choice Chinese Cuisine, which recently earned a Michelin recommendation. In 2024, he was honored as the Awards’ Dim Sum Chef of the Year. With a philosophy of continuous improvement, Lai encourages the next generation to join the trade, as fewer young people enter the industry.

Born and raised in British Columbia, Chef Warren Chow has a deep connection to the West Coast, which influences his culinary approach. Chef Chow honed his skills in renowned kitchens like The PearTree Restaurant, Mission Hill Family Estate Winery, Juniper Kitchen & Bar, and Bauhaus, under the mentorship of acclaimed chefs Bruno Marti, Scott Jaeger, and Patrick Gayler. Trained in classic French cuisine, he draws inspiration from the region’s natural ingredients.

A proud member of Culinary Team BC, Chef Chow represented Canada at the ExpoGast Culinary World Cup in Luxembourg, winning a Gold medal in 2022. At Wildlight, his approachable yet refined cooking style earned the restaurant a spot in Vancouver’s MICHELIN Guide less than a year after opening. In 2023, Chef Chow was honored with Vancouver’s first MICHELIN Young Chef Award. His passion for the craft and commitment to excellence continues to shape his culinary journey.

Chef Toby Chen, a graduate of Vancouver Community College’s culinary arts program in 2020, has quickly made a name for himself in Vancouver’s vibrant dining scene. He gained valuable experience through apprenticeships at renowned restaurants such as 1886 at Parq, Minami in Yaletown, and L’ABATTOIR in Gastown. Toby was also featured in the 2022 Awards’ DINING by the Awards Masters Finale, standing alongside top culinary talent.

Currently, as Chef de Cuisine at Missing Chopsticks, a contemporary French restaurant, Toby blends classic French techniques with his Chinese culinary roots, creating innovative dishes that reflect his heritage. His journey is driven by a constant desire to refine his craft and push the boundaries of what Chinese and French cuisine can become. Humble and always learning, Toby is steadily carving out his unique culinary voice while paying homage to the traditions that shaped him.

Chef Deng, originally from Changsha, China, honed his culinary skills under the guidance of seasoned professionals before launching a successful career in the Canadian restaurant sector. Throughout his journey, he has gained experience in various provinces and culinary styles, eventually establishing himself in Metro Vancouver. There, he has worked in prestigious kitchens, including M8 Bistro and Bar, where he was mentored by Chef Xin Mao, a Top Chef Canada alum. He also opened the Asian fusion restaurant House of Dawn.

As the owner of Neue Catering, Chef Deng brings his distinctive vision to life by merging Eastern and Western culinary traditions. His cooking celebrates Asian flavors with a modern, artistic flair, resulting in innovative dishes that honor his cultural heritage. Through his culinary endeavors, Chef Deng aims to provide clients and their guests with an elevated dining experience that highlights the rich diversity of Asian cuisine while incorporating contemporary techniques. His commitment to blending tradition with innovation continues to influence his culinary path within Vancouver’s vibrant food landscape.

Chef Jay Yip is the co-founder of Petite Bao, a casual Asian bao burger restaurant in Vancouver that blends traditional Asian flavors with modern culinary techniques. Originally from Hong Kong, Jay and his wife, Chef Jeesica Hui, transitioned from the fine-dining world to create a unique concept focused on approachable yet innovative cuisine.

In 2018, Jay further honed his skills by enrolling in a one-year culinary program at the prestigious Le Cordon Bleu in Shanghai. He then gained invaluable experience working in some of Hong Kong’s top kitchens, including the high-end French restaurant L’Atelier de Joël Robuchon, Épure in Tsim Sha Tsui’s Harbour City mall, and The Pawn in Wan Chai.

At Petite Bao, Chef Jay combines his fine-dining background with a love for Asian street food, crafting signature bao burgers made with house-made bao buns and creative fillings. The restaurant has quickly become a standout in Vancouver, known for its fusion of flavors and commitment to quality.