Vancouver

Vancouver World Chef Exchange - Indigenous Canada

  • January 24, 2018
  • Times: Starting: 06:00 PM
  • Location: Edible Canada at the Market
  • Address:
  • 1596 Johnston Street
  • Vancouver, BC V6H 3S4
  • Admission: 195.00

Edible Canada Chef Tobias Grignon with Indigenous Chefs Rich Francis, Shane Chartrand, & Bill Alexander. 

Vancouver World Chef Exchange - Indigenous Canada

The Wilds of Canada
Presented by Aeroplan
Produced by Tourism Vancouver and sponsored by Air Canada, The Westin Bayshore and Edible Canada
Edible Canada at the Market, 1596 Johnston Street, Granville Island, Vancouver 

January 24
6:00pm

We are going global again! We’ve reached out to our friends in the global culinary community and have invited them to Vancouver.  The result? Five of the world’s culinary best join us for a series of delicious collaborations with our own city’s top talent.  

Join Edible Canada’s Director of Culinary, Chef Tobias Grignon as he joins forces with a trio of award-winning, Canadian indigenous chefs; Rich Francis, Shane Chartrand and Bill Alexander.

This collaboration will consist of an 8 -course feast that will showcase indigenous products, stories, people, wines and cocktails as we aim to bring together the country around a common table to celebrate past stories, our heritage and the people who first inhabited our lands.  

* All Inclusive - includes multi-course dinner, beverage pairings, tax, gratuity and ticketing fees.
Please arrive 15 minutes early.



About Chef Tobias Grignon, Vancouver

Tobias Grignon was born on Gabriola island, one of the beautiful Gulf Island chain nestled in the Georgia Straight. He grew up in a vegetarian, socially conscious and food-oriented household with a massive backyard garden. The garden taught him to look forward to the bounty of spring and summer from an early age, and his favourite vegetables & herbs all hail from his memories of the family garden; fava beans, tomatoes, sweet peas, and stinging nettle.

Tobias first developed an interest in cooking when he learned to make bread at age 11. After highschool, he went straight to cooking school at the Vancouver Island University, and moved to Vancouver in 2000 for his first cooking job. Tobias’ experience ranges from Mammie Taylor’s to Bistro Pastis with stops at the Empress and Wedgewood along the way. No longer a vegetarian, Chef Grignon gets inspired and excited by more unusual cuts and types of meat & seafood. Some of his favourite ingredients include blood, offal and less popular but more sustainable seafood. Apart from his creative role as Director of Culinary for Edible Canada, Tobias Grignon currently teaches at VCC in their culinary program.


About Chef Rich Francis, Saskatoon

Since 2010, Rich Francis has been working to raise the profile of modern indigenous cuisine.  A member of the Tetlit Gwich’in & Tuscarora Nations; born to his Gwich’in father and Haudenosaunee mother, originally from Fort McPherson, N.W.T. and now living in Saskatoon, Saskatchewan, Rich, who was a finalist on Season 4 of Top Chef Canada, currently operates his catering business and is looking forward to opening his restaurant, 7th Fire.
 
About Chef Shane Chartrand, Edmonton

Shane Chartrand grew up on a farm in Alberta, Canada and moved to for culinary training
Working with award winning chefs, and training in some of the best restaurants and hotels he could find, in Canada, he has furthered his culinary skills.
 
Shane has taught cooking classes to Aboriginal youth, remembering that success is not just dependent upon credentials and experience, but also how much one has to offer back to the community.
 
Culinary competitions, charitable and otherwise, have also played a prominent role in his work, helping to further expand upon his experience and training.

About Chef Bill Alexander, Calgary

Canadian indigenous born Chef Bill Alexander is the Executive Chef at the Grey eagle Resort & Casino located on the beautiful TSUUT’INA Nation in Calgary Alberta.  Over the last 18 years, Bill has been the Executive Chef for various places such as Marriott Hotels, Military & Defense Head Quarters, Various Conference Centers & hotels, several restaurants as well as consulted on 15+ menu concepts for 3rd party business owners. Bill is a decorated chef winning various culinary competitions and awards over the years as well as an accomplished motivational speaker and leader.

When the apron comes off, Chef Bill spends his time being a highly accomplished martial artist and personal trainer, doing anything and everything of the sportive nature; but most of all he can be seen spending quality time with his wife and beautiful daughter. Chef Bill is an extremely passionate indigenous chef who believes in making a difference. He believes that food brings people to the table where we get to talk about the necessary change.

About Vancouver World Chef Exchange

The spirit of the Vancouver World Chef Exchange, presented by Aeroplan is one of collaboration and is designed to spread Vancouver’s culinary story around the world.  It is an exchange of ideas, experiences and ultimately the development of a community of relationships between Vancouver and international chefs and the cities they come from.

The Vancouver World Chef Exchange, presented by Aeroplan was developed and is produced by Tourism Vancouver and is sponsored by Air Canada and the Westin Bayshore hotel.  


Get Social: @DineOutVanFest @eidblecanada #DOVF #VWCEx

Vancouver World Chef Exchange - Indigenous Canada
1596 Johnston Street