April 28, 2013
Corporate Chef Ryan Gauthier, has had the opportunity to work with such notable chefs as Robert Byford, Tim Muellbauer, Kathleen O’Connor, and Bryan Fowke, and the training he received from each one has proven invaluable. He is passionate about his career and knows he is following his true calling. “Being able to have a job in which you make people feel good is very rewarding and I hope guests enjoy their meals as much as I enjoy creating them.”
A native of Hamilton, Ontario, Assistant Corporate Chef Ryan Morrison began his cooking career in Toronto, before departing for busy kitchens in Alberta, British Columbia and New York City. While in the Big Apple, Ryan honed his culinary chops at a host of notable restaurants, including David Burke & Donatella, L’Impero, and Chez Josephine. Working alongside Corporate Chef Ryan Gauthier, Ryan oversees menu creation at all Glowbal restaurants. In addition, he holds daily menu development meetings with the Executive Chefs at each location to continually evolve the restaurants unique offerings.
Young, ambitious and hungry to supplement his skills training, Kris Kabush challenged the Red Seal apprenticeship first year exam when he was only 17; completing the Apprenticeship before age 20. As a chef, Kris is grateful for the daily opportunities afforded to him by being a part of the west coast culinary scene — working hand-in-hand with local farmers, fish mongers and other purveyors. As Executive Chef of The GLOWBAL COLLECTION`s flagship restaurant, Kris is committed to culinary excellence, laying the table for memorable dining experiences.
A genuine love for food, coupled with how it brings people together within cultures, was – and remains –COAST‘s Executive Chef Pedro Gonzalez’s inspiration for entering the culinary world. Throughout the course of his career, Pedro has been fortunate to learn from high-level chefs who taught him the importance of providing first class service and products and to never sacrifice the integrity of the food at any cost. After being in Las Vegas for an extended period of time, Pedro is excited to be a part of the Vancouver dining scene, flush with West Coast ingredients.
As Executive Chef of Italian Kitchen, Shaughn Halls fuses an innate sense of adventure with the vital skills and techniques he has gained in his career thus far. “With every dish that comes out of my kitchen, I aim to satisfy our guests on every level, which is paramount to our success.”
Executive Chef Jon Chuy is yet another Glowbal family member who has been essential to the growth of the restaurant collection. Starting as Chef de Partie at Trattoria, he has traveled to glowbal grill, Italian Kitchen and back to Trattoria. “Both of my grandmothers were always cooking great homey meals, and coming from an Italian and Chinese background, food is everything!” The perfect fit for our Kitsilano neighbourhood hotspot.
Born and raised in British Columbia, Executive Chef Peter Leontowicz learned the importance of food provenance while gardening with his grandmother as a kid. He fostered this fascination with culinary cultivation over the years and began working in the restaurant profession while still in his teens. His cooking journey has taken him to kitchens both near and far, including lauded eateries in Montreal, QC and Victoria, BC, before finally returning to Vancouver and joining The GLOWBAL COLLECTION. A fan of comfort food — he counts Perogies and Borsht as one of his favourite meals — Peter is a natural at SOCIETY Dining Lounge where re-imagined comfort food takes centre stage. With a strong work ethic, Peter takes great pride in his craft and understands the importance of being a team player and mentor.
Mark’s culinary-curiosity spark lit young thanks to “one of the best chefs” he knows, his Italian mother, Teresa. Mark joined The Glowbal Collection in 2006 to become Executive Chef of Sanafir shortly after it opened and spent nearly four years at the helm of the Granville Street hot spot, before returning to Calgary to work with a high-end catering company, Devour. Executive Chef Mark McEwan boomeranged back to the Vancouver dining scene to accept the position at Black+Blue and reunite with his Glowbal Collection team effective November 2013. He looks forward to incorporating all he has learned over the years into his fresh post at Black+Blue. With a deep respect for food provenance and preparation, coupled with a genuine desire to empower and mentor his team, Mark is primed for success at one of the city’s top steakhouses.
The sea, its sustainable riches and the healthy pleasure a simple bite of fish brings to guests nets The Fish Shack Head Chef Marc Reder a rare and rewarding position on the kitchen line. He has been handling the helm since October 2013. A graduate of the Art Institute (Dubrulle Culinary), Marc sailed through school and buoyed his knowledge with hands-on training at a legion of restaurants, including Earls, Goldfish Pacific Kitchen and Glowbal Collection’s Sanafir and COAST. Bringing his fish-first smarts and passion from COAST to The Fish Shack, makes him quite a catch for the popular, casual go-to for Vancouver fish-dish fans. Under Marc, The Fish Shack is a shucking, filleting, grilling, frying and steaming success.