Chef Edward Cheng, armed with over 17 years of culinary prowess, initially honed his skills at the esteemed Pacific Institute of Culinary Arts. His culinary journey reached new heights at the three-Michelin-starred L’Atelier de Joël Robuchon in Hong Kong, followed by a stint at the acclaimed two-Michelin-starred Spoon by Alain Ducasse, later transforming into Rech by Alain Ducasse. This establishment earned a coveted Michelin star and four stars from Forbes Travel Guide at the InterContinental Hong Kong. Embracing Mediterranean and French culinary styles, chef Edward draws inspiration from farmers’ markets and art galleries. His creations are a harmonious blend of impeccable flavours and techniques, paying homage to his Chinese heritage. Beyond crafting meals, he perceives a dining experience as a unique relationship between chef and diner—a connection earnestly cultivated in every service.

Chef Will Lew’s culinary journey is a testament to his passion for art, food, and sustainability. Initially aspiring to be an artist, his immersion in cooking began with his grandfather, a chef in Chinatown, instilling in him a love for food and creativity. Despite pursuing an animal biology degree and playing as a violinist, he discovered professional kitchens, starting from washing dishes to eventually running restaurants for Glowbal Group. His commitment to sustainability led him to become the Chef de Cuisine of Notch8 at Fairmont Hotel Vancouver, advocating for Ocean Wise and earning the Rawbar the title of the first 100% Ocean Wise sushi restaurant in Canada. After opening Quanjude and earning a Michelin Star, he fulfilled his dream of working for a non-profit, becoming the Executive Chef of Ocean Wise Conservation Association. Chef Will now heads Club Versante in Richmond, embracing his Chinese heritage and collaborating with the Chinese Restaurant Awards to showcase diversity and pride in Asian cuisines.

Chef William Li Luxi, at 27, is a skilled culinary artist passionate about both French and Chinese cuisines. Starting his journey at Vancouver Island University, he honed his skills and discovered his love for gastronomy. After graduation, he worked with Chef Ernst Dorfler at Five Sails and later became Chef de Cuisine at L’Abattoir under Chef Lee Cooper.

A native of Vancouver, Kevin embarked on his culinary journey by washing dishes at a local sushi restaurant during his teens, sparking a passion for cooking. Despite studying psychology in Montreal, he returned to Vancouver for culinary training at Dubrulle Culinary Arts, delving into restaurant management and wine through W.S.E.T. apprenticeship. Kevin furthered his expertise with a degree in Hotel Management and Food & Beverage Operations from Les Roches in Switzerland. His international career includes managing diverse restaurants in Singapore’s Mandarin Oriental Hotel Group and heading the Rooftop Terrace in Hong Kong. After a decade abroad, Kevin returned to Vancouver, refining his skills at Glowbal and launching his private dining experience, whatscookingkev. Now at Okini with partner Steph Wan, Kevin introduces innovative West Coast Japanese cuisine to South Kerrisdale, bringing bold flavors with a stylish flair.

Chef Zhou, born in China and raised in Vancouver, began his culinary journey at West under chefs David Hawksworth and Warren Geraghty, as well as MARKET by Jean-George at the Shangri-La Hotel. After refining his skills in London at Michelin-starred restaurants, he returned to Canada in 2014, serving as executive sous chef at Whistler’s Nita Lake Lodge and later as executive chef at Vancouver’s renowned vegetarian eatery, The Parker (now Big Trouble). A classically trained chef, Felix is currently the executive chef at Grand Villa Casino, overseeing various restaurants. Formerly co-owner and chef at Heritage Asian Eatery, he showcased creativity and Asian roots in elevating fast food. Felix competed on Top Chef Canada in 2018 and Fire Masters in 2022, bringing extensive experience from his travels and Michelin-starred kitchens.