October 28, 2011
The Glowbal Collection Chefs
Ryan, our Corporate Area Chef, 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.”
Corporate Area Chef Josh Wolfe began his cooking career at Centro Grill and Wine Bar in Toronto. While completing his apprenticeship at Centro, Wolfe learned the speed and precision necessary to cater fine dining to upwards of 300 guests. While Wolfe’s training is classical, his inspiration is contemporary and his style is fuelled by both products and seasons.
Chef de Cuisine Chef Jason Labahn comes to us with an impressive resume, working in some of the best restaurants across United States, opening many of the top steak houses in Las Vegas. “I feel blessed to be able to cook in these surroundings and have accesses to some of the best products in the world,” says Chef Labahn on moving to the West Coast of Canada. “The opportunity to be a part of Emad’s vision for the Glowbal Group is very exciting. Opening the new Black+Blue steakhouse will be a great way to introduce myself into the Glowbal family.”
It was the allure of the ocean that spurred Executive Chef Eric Pless to make the move from Toronto to Vancouver; fitting that shortly upon arriving on the West Coast he met with Emad Yacoub, proprietor of the Glowbal Restaurant Group, and found a new home, at the helm of one of the city’s most popular seafood restaurants. With his knowledge, years of professional experience and the utmost appreciation for food and wine integrity, Eric is ideally-suited for Glowbals’s high-energy offer of vibe dining at its finest.
A genuine love for food, coupled with how it brings people together within cultures, was – and remains – Chef de Cuisine 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.”
As Executive Chef, Alfred Contiga oversees the creation and execution of SOCIETY’s menu mantra of ‘re-imagined comfort food.’ Alfred relishes the opportunity to continually surprise guests with the restaurant’s dynamic fare – big on taste with plenty of playful twists. From mac n’ cheese balls peppered with jalapeno, to lobster shepard’s pie and fully-loaded kobe beef burgers topped with fried eggs – with Alfred at the helm, it is certain that no one in SOCIETY will leave hungry.
Upon moving to Vancouver, Executive Chef Jason Vallee honed his skills further with cooking positions at bustling restaurants Raincity Grill, and GLOWBAL COLLECTION restaurants – COAST and SOCIETY. In his role as Executive Chef at glowbal, Jason is able to combine his formal training with a limitless sense of culinary curiosity, resulting in exceptional, globally-inspired fare – from juicy steaks to perennial favourites like the signature spaghetti and Kobe meatballs.
Chef de Cuisine Will Lew is a true Glowbal Restaurant Group success story! In 2004, Will was a dishwasher at the original COAST as well as glowbal grill steaks & satay, and it wasn’t long before his hard work, dedication and loyalty awarded him a promotion into the prep station. Chef Will’s interest to continue learning promoted a move over to the Trattoria in 2008 where he became a Chef de Partie. His desire to continue learning and move through the ranks found Chef Will honing his skills as the new Sous Chef at Sanafir.
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.
Italian Kitchen Pastry Chef, Michelle Born, creates one of a kind, edible pieces of art. Truly spectacular. You only need to take a look at the works she has created to see that she is truly passionate and dedicated to her pastry art.
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