Talent

Originally from Guadalajara, Mexico-born Luis Valenzuela had a passion for food at an early age. Luis immigrated to Toronto in 2011 to study the culinary arts at George Brown College, where he quickly developed his unique style and flair, embracing traditional methods while staying true to his Latin roots. He then went on to Toronto's notable North 44 and Bymark restaurants, working with renowned Chef Owner Mark McEwan and Executive Chef Andrew Ellerby.

Luis continued to work under influential leaders who helped shape his culinary style. His travels took him to Europe, where he worked under Chef Bruno Barrbieri in Verona, Italy and Chef Adolfo Munoz in Toledo, Spain. After returning to Toronto, Luis became Head Chef at Café Cinquecento in 2006 and quickly rose through the culinary scene and became Executive Chef at Torito Tapas Bar in 2007. Throughout these experiences, Luis has been able to create balance by contributing back to the community through meaningful charitable causes and campaigns.

In 2012, he became Co-Owner and Executive Chef of Carmen Cocina Española, serving Toronto Spanish-inspired cuisine paired with Luis' bold influence. In 2013, Carmen received a nomination as one of Canada's Best New Restaurants by Enroute Magazine.

In the spring of 2017 Luis made his debut on the small screen, starring in a cooking show on Gusto TV "The Latin Kitchen" is an upbeat half hour of culinary favourites from Mexico, Spain and Venezuela.

Luis' culinary philosophy reflects the rich diversity of Toronto. He articulates global flavours while also honouring the land, working with southern Ontario producers and farmers to seek out the finest regional ingredients. Currently Luis is the owner and Executive Chef from El Moro Latin Kitchen, head Chef at Mad Mexican and teaches as a culinary professor at George Brown College.

Luis is passionate about making a difference to cuisine in Canada, one dish at a time. Ongoing and devoted to his craft, Luis is also passionate about mentoring young cooks to discover their talents in the same way he was encouraged. He is proud to foster strong and dynamic teams that are continuously learning and striving for excellence.

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Chef Quang (pronounced ‘Wang’) Dang began his culinary career at Joe Fortes Seafood and Chophouse and further apprenticed at the Metropolitan Hotel before moving to West Restaurant, where he worked as junior sous chef. West won the Vancouver magazine ‘Restaurant of the Year’ in 2004 and 2005 during his tenure. After three years at the renowned seafood-centric C restaurant, where he worked with Chef Rob Clark, O.C., Quang became executive chef at the Metropolitan Hotel’s Diva Restaurant. He returned to West as executive chef for seven years, was executive chef at Whistler’s Araxi Restaurant, then became corporate executive chef for their parent company, Top Table Group. More recently, he has been executive chef at D.I.C.E.D., a culinary social enterprise organization.

Early in his career, Quang quickly established himself as an advocate of sustainability and a champion of West Coast cuisine, a role that he continues to undertake in defining his approach to modern cookery.

Quang went on to compete in a number of international food competitions such as the Bocuse D’Or in Lyon, France; the National Chaîne des Rôtisseurs in Winnipeg; and as a Canadian representative at the European Seafood Exposition in Brussels, the largest of its kind. “Every day brings a new adventure,” he says, “defined by the seasons and the extraordinary ingredients available to us in the Pacific Northwest. It is my privilege to have worked alongside the finest culinary and service brigades in Canada.”

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Jacques, the founder of Salt N Sear, discovered his passion for cooking at an early age after moving from Lusaka, Zambia, to Canada with his mother. Inspired by her delicious food, Jacques developed a love for cooking that has led him on a global culinary journey. Now, he channels that passion and experience into every dish at Salt N Sear, ensuring a unique and flavorful dining experience.

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Jason Dabbagh (BEd, RSE) grew up in a home where food was not just a means of nourishing bodies, but also a means of nourishing relationships and community. Hospitality was paramount.

Jason extended this philosophy into his teaching practice: a culinary high school teacher since 2011, Jason continues to lead with the tenants of hospitality, community, service, and compassion. He also believes that building confidence in people through food education will promote better eating habits and dramatically improve quality of life. He is most proud of the creation of a program that empowers students as owners/operators of a small food business and especially proud of the young successful cooks that have emerged from it.

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Dave Nystrom is an acclaimed comedian who has performed stand up all over the world, including the United Kingdom, and HBO's prestigious US Comedy Arts Festival in Aspen, Colorado, He has filmed specials for Comedy Central, HBO, VH1 The Comedy Network and CTV. He's won a Canadian Comedy Award and a Writers Guild Award. Don't miss your chance to see him live in Whistler!

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Sophia Johnson is an actor and comedian from New Zealand. You might have seen her on Netflix’s ‘Ash vs the Evil Dead’, CW’s ‘legends of tomorrow’ and ‘Nancy Drew’. She worked as a writer for several years on the hit NZ comedy TV show ‘7 Days’. You can hear her on the Just for Laughs originals ‘Best of The West’ album ‘Yee-Haw Hell Yeah’. And See her TV set for the New Wave of Stand Up at Just for Laughs Vancouver on CBC Gem! She also appeared as a guest on TVNZ’s comedy news show ‘The Project’

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DJ Kearney is a Vancouver-based wine educator, consultant and global wine expert. Her decades in the wine industry have embraced teaching, wine writing and criticism, judging and speaking. DJ holds the WSET Diploma, the ISG Sommelier Diploma and has spent four years in the Master of Wine program. She is a WSET educator working for many global wine bodies and has trained hundreds of sommeliers throughout North America. She heads the WSET courses at the Pacific Institute of Culinary Arts and has started a judge training program in Canada to help prepare the next generation of wine judges. DJ is the Director of Wine at Vancouver’s Terminal City Club. She's been the the Vice President of CAPS-BC and responsible for the Best Sommelier of BC competition and has directed two Best Sommelier of Canada competitions. While DJ is devoted to the wines of her home province and has helped guide the BC industry over the past two decades, she's also an ambassador/educator for many global wine marketing entities such as Wines of Argentina.

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Dr. Damien Wilson is an Australian native, and works with the Wine Business Institute at Sonoma State University, in California. His wine journey started with château cardboard, but progressed in conjunction with a 7-year stint in Burgundy, learning how much more fun Chardonnay can be when drunk out of a bottle, next to a gooey hunk of cheese and fresh bread.

Damien’s professional career grew from glass-washer, through wine steward, cellar-hand, sales representative and wine director, before research on wine consumption in Australia, France and the U.S. His focus in on the experience more than the wine in the glass. He has published or presented more than 100 times on the topic of wine consumers and business, and he recognizes the pre-eminence of B.C. wines in the global market.

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Gary De Pape grew up in Winnipeg, Manitoba and is a Territory Manager for McClelland Premium Imports covering, North Vancouver, Squamish, Whistler, Gulf Islands and the Sunshine Coast. Like many Winnipeggers, Gary played a lot of hockey and after attending the University of Winnipeg, moved to Bavaria to play professional hockey. It was there that Gary fell in love, not just with the fantastic German beer…but with the art and science behind brewing & selling great beer. Upon his return to Canada, he became the Head Brewer of Winnipeg’s first craft brewery. Later, De Pape went on to start his own brewery. De Pape has worked as a Brewing Industry Consultant and helped three craft breweries go from business plans - to bottles of beer. De Pape has sold craft beer and import beer across western Canada and in North Dakota, South Dakota and Minnesota. More recently,  De Pape sold imported beer in California.  Outside of work, Gary enjoys spending time with his wife and daughter in Qualicum Beach, fishing, camping & hiking - and - when he can, likes to brew great beer at home.

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In 2005 Tarquin Melnyk transitioned from a career in health care to hospitality. He’s since become awarded and widely respected in his field.

Tarquin is on a quest to elevate beverage culture and provide a lasting experience for everyone he serves. West Coast based since 2013, he led the bar at Bambudda in Vancouver’s Gastown, where he transformed it into one of the city’s most notable and adventurous cocktail bars. Tarquin’s love for plants, innovative molecular drinks and food science led him to a research & development role with Ms. Better’s Bitters, a line of high-quality bitters, syrups, vegan products. Part of this role is cocktail/menu development for restaurants and bars across North America and the UK. Ms. Better's is currently available in 20 countries.

One of their most notable products is the Miraculous Foamer, a shelf stable, compact, allergen free & plant-based tincture that replaces egg whites in cocktails. The Spirit Business listed it at number 10 on their ‘50 most innovative products in the world’ (2017) Tarquin is currently a bartender at Copperpenny Distilling Co, in North Vancouver - and helps operate an innovative pop-up concept called Sizzle Beach (a collaboration with hospitality professionals that he enjoys working with from a variety of venues in Vancouver.

In addition to bartending, food science and product development - Tarquin has spent time as a writer and photographer for a variety of blogs and publications.

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Robyn Gray has worked in the hospitality industry for 25+ years starting at the age of 18 in Glasgow, Scotland. Operating cocktail bars, nightclubs, pubs, restaurants, hotel lounges and now running his own consulting company, he seeks to share his experience.

Imbibing knowledge from Lisbon Bar Show, Edinburgh and Puerto Rico’s ‘Tales on Tour’, Athens Bar Show, BCB Brooklyn and the Art of the Cocktail as well as hosting seminars at ‘Tales of the Cocktail’ New Orleans, Long Table Distillery, Sovereign Sessions, CPBA Toronto, Copperpenny Distillery and Sunday School to name a few.

Leaning into the history and the evolution of tonic water as one of the world’s greatest mixers is a pleasure and duty not taken lightly by this bartender hosting at Cornucopia 2023!

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Yuki Konishi is a representative of Axis Planning Inc. and the President of The Sake Association of British Columbia (SABC). He is dedicated to sharing his passion for Japan's finest beverages.

Axis Planning Inc. imports a carefully curated selection of authentic and high-quality Japanese alcoholic beverages (Sake, Umeshu, Shochu, and Whiskey) for the modern explorer seeking cultural sophistication and enjoyment.

SABC is currently made up of 12 sake importers and producers operating in BC. SABC's mission is to promote sake culture throughout BC and to elevate your daily life with the pure enjoyment of Japanese cultural beverages.

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James is an Educator for Authentic Wine & Spirits and serves as an Ambassador for the many great brands that they represent, including Champagne Louis Roederer, Masi Agricola, Paul Hobbs, and many others. James has been educated by the Wine & Spirits Education Trust, as well as the Society of Wine Educators, and has traveled extensively through much of the wine and whisky regions of the world exploring the many great products being created today.”

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JPaul is a long-time wine & hospitality industry professional with stints at renowned locations such as the Pacific Institute for Culinary Arts and the Listel Hotel. As a long-time independent consultant, he continues to provide education & training for top restaurants throughout British Columbia and is currently the Sales Director for the Wine & Spirits importer, the Seacove Group. He is an accredited Spanish Wine Educator, Sherry Wine Educator & Certified Specialist of Spirits. His professional travels throughout the world continually give him the inspiration to share these great experiences.

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Samantha is the Fine Wine Ambassador and Private Client Services Manager for Select Wines and sister agency Icon Vins Fins. Her clients refer to her affectionately as ’The Wine Fairy’, having spent the better part of the last couple of years dropping boxes of wine (joy) on people’s doorsteps. She spends her leisure time, when not driving around with a car full of fine wine for you, as a passionate vegetable garden at her home in Pemberton, with her taller half (he still works in the fine dining trenches in Whistler) and their two tabbies, Francis and Fleurie. Samantha is a dedicated downhill mountain biker in the Whistler Bike Park (hopefully the bruises will be all healed before Cornucopia!) and is a former competitive, now recreational, snowboarder.

Samantha’s background prior to joining Select Wines was in restaurants, most recently serving at Wine Director at Whistler’s Araxi Restaurant from 2007-2018. Samantha was awarded BC Sommelier of the Year from the Vancouver International Wine Festival and Vancouver Magazine in 2013, one of only two women (so far!) and the first and only time the award has gone to someone outside of metro Vancouver. She is a proud Ambassador of Whistler Cornucopia, an in-demand seminar presenter, and has served as judge for several wine competitions.

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Stephen Neumann is the Brand Ambassador at Burrowing Owl Estate Winery, a role that entails marketing of the brand and sales of our wines in domestic and international markets, as well as hosting educational experiences both at and away from the winery.

Originally from Quebec (Montreal) and Ontario (London), Stephen moved to the Okanagan Valley with his wife after having spent some time in Napa, California where he was employed at Opus One Winery. Stephen earned his Level 3 WSET certificate at the Napa Valley Wine Academy, and also graduated at the top of his class from the Culinary Institute of America with an Associate degree in Culinary Arts, earning the “Management Award” and specializing in Wine Studies.

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Tyler Dawson is a Vancouver-based wine professional involved in a long-term passionate wine affair. Hats he wears - often at the same time - include fine wine buyer, fine wine sales pro, educator and sommelier consultant, working inside organizations and as an independent consultant through Tythewineguy brand for nearly 30 years . As he likes to say, "I connect wine to clients and clients to wine".

Tyler’s knowledge and unique perspective are a result of his experiential learning - at home and in wine regions around the globe. Being in wine country, meeting with winemakers “in situ” is the best classroom – but not the only one – to peel back the many layers of wine and culture. Tyler’s Italian Wine Professional (Honours) designation, is one example of how to access and advance your knowledge, as well as seminars at Cornucopia! "Working in fine wine retail and hospitality for many years, I've had the pleasure of interacting with thousands of wine lovers who've shared their curiosity, questions, experiences and enthusiasm with me. This is the fuel in my glass that keeps me excited and on my wine journey”.

@tythewineguy

www.tythewineguy.com

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