Dyne N' Out
After training under French chefs at the Pacific Institute of Culinary Arts, TJ honed his skills at The Arbutus Club and worked his way up in the hotel industry, most recently as executive chef at Delta Hotels Vancouver Downtown Suites by Marriott. He was an integral member of the Coast Coal Harbour Hotel’s opening team before the 2010 Winter Olympics. TJ has executed hotel functions of up to 600 people and as well as elaborate galas for the Japanese, Filipino and French Consulate. He now owns and operates Ono Vancouver, a kitchen consulting company that helps small to medium scale business food programs. Clients range from breweries and local chain restaurants to startups and charities providing community meals in the Downtown Eastside and the downtown core.
12 episodios
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