©2018 Young Culinary Concepts

  • Facebook - Black Circle
  • Instagram - Black Circle

About Jeffery

 

Jeffery’s first job was as a dishwasher in a suburban Vancouver country club. During his years there, he noticed the passion and creativity of the chefs, and that got him cooking at home. Right after high school, he signed up for the Culinary Arts program at Vancouver Community College, graduating in 1990 and then heading into a career that has taken him from Vancouver to Halifax and from Chef de Partie to Executive Chef.

 

Following his three years of apprenticeship under Chef Ernst Dorfler at the Pan Pacific Hotel in Vancouver, Jeffery stayed at the hotel until 1996. After a summer season as Sous Chef at the Campbell River Sonora Resort & Conference Centre, Jeffery spent the next year running a mobile kitchen for Vancouver’s movie production industry. But hotel and fine dining were his true calling, and where his drive for personal improvement and professional excellence has taken his career since 1998.

 

Jeffery worked as a Sous Chef at Century Grill Restaurant and the Vancouver Convention & Exhibition Centre before joining the Casino Nova Scotia & Sheraton Halifax Hotel as Restaurant Sous Chef in 2000, where he created and opened the facility’s new fine dining restaurant.

 

Two years later, he was on the move to Manitoba, to become the Fairmont Winnipeg Hotel’s Executive Sous Chef where he had the undeniable pleasure of planning & executing a dinner for Queen Elizabeth. The Four Seasons Hotel in Toronto and Vancouver followed, before the opportunity to be part of another opening team lured Jeffery to the Century Plaza Hotel & Spa and his first Executive Chef position. In 2006, the restaurant was named “Best New West Coast Restaurant” and “Top 10 Best New Restaurant.”

 

Menu development is clearly one of Jeffery’s strengths—proven again when the Tofino Long Beach Lodge Resort he joined in 2007 was a finalist in the 2008 Vancouver Magazine Restaurant Award for “Best Resort Dining.”  In 2008, Jeffery took on the role of Executive Chef at The Westin Resort & Spa in Whistler, B.C.

Beyond his early interest in cooking, Jeffery has always had an aptitude and interest in drawing, painting and artistic expression. “I thought I could combine both worlds by becoming a chef.” And then he discovered a new means of culinary expression. “As a young apprentice, when I saw my mentor Chef Ernst in a culinary competition, standing on the podium, I was hooked. I wanted to know what it felt like to compete, to test one’s creativity under the gun—and win.” Jeffery has certainly had that experience. He has earned over 20 gold, silver and bronze culinary medals since he began competing, including his 2009 win as BC Chefs Association Chef of the Year and Team BC’s 2008 World Culinary Olympics gold.  As part of Culinary Team Canada in 2010, two gold medals were brought home from Luxembourg. 

 

Jeffery’s work and competition accomplishments speak to his passion and perseverance, his commitment to hard work and teamwork, and his strengths in organization and presentation. All of his efforts payed off as his dream of winning a gold medal was realized as a member of Culinary Team Canada at the 2012 World Culinary Olympics in Erfurt, Germany.

In September 2016, Jeffery accepted the position of President on the  B.C. Chef's Association Board. 

 

Jeffery also divides his time as an instructor at Vancouver Community College, consults for various Restaurants and establishments along with managing his Catering and Char Blue Spice Line.