Chef Fowke dot com

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Chef Fowke dot com

Chef Fowke dot comChef Fowke dot comChef Fowke dot com
  • Home
  • About
  • Idea Forum
  • Career & Impact
  • Recognition
  • Food
  • Contact

CAREER & IMPACT

CHEF. OPERATOR. BUILDER.

More than twenty years leading kitchens and businesses across ultra-luxury hotels, destination resorts, private clubs, landmark restaurants and independent ventures. The thread through all of it: understand the operation, strengthen the people and systems, and deliver the vision.

CARLINO RESTAURANT · HOTEL FOOD PROGRAMS

CULINARY DIRECTOR OF CARLINO · 2024–PRESENT

Culinary Director of Carlino Restaurant, the role also includes the hotel’s food programs across in-room dining, banquets, events and guest amenities. The property was originally Shangri-La Hotel Vancouver and is now transitioning to Park Hyatt Vancouver.

VANCOUVER LAWN TENNIS & BADMINTON CLUB

EXECUTIVE CHEF · 2018–2024

Led member dining, banquets, events, purchasing, labour planning and culinary development in a demanding private-club environment.

THE COVE LAKESIDE RESORT

EXECUTIVE CHEF · 2015–2018

Led year-round resort culinary operations, restaurants, weddings, conferences and catered events; served as the senior culinary voice on the hotel executive committee.

BHC RESTAURANT GROUP

CHEF / OWNER · 2004–2015

Founded and operated Rare, Metro and Kitsilano Daily Kitchen—owning concept, menu, finance, staffing, purchasing, marketing and the full daily result.


LANDMARK RESTAURANT LEADERSHIP

The foundations: disciplined hotel kitchens, high-volume execution and chefs who made standards non-negotiable.

JOE FORTES SEAFOOD & CHOPHOUSE

EXECUTIVE CHEF

Led a $9M operation, a 45-person culinary team and services reaching 1,000 covers in a night—high volume without compromising standards.

WINDSOR ARMS HOTEL · RELAIS & CHÂTEAUX

CLASSICAL FOUNDATION

Red Seal apprenticeship and formative training in an exacting luxury-hotel kitchen alongside chefs including Michael Bonacini, Robert Clark and Mark Thuet.

KING EDWARD HOTEL

FINE-DINING DEVELOPMENT

Refined classical French technique, kitchen discipline and the standards expected in one of Toronto’s landmark hotels.

$1500 per event minimum may apply for cooking classes, event catering, or a private dining experience.


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This website is dedicated to the loving memory of my big sister, Barb.

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