Our Chefs

Chef Glenys Morgan calls Vancouver home but her work in the food scene has been shaped by influences much further afield. Her family’s farm instilled a reverence for the changing seasons & locally grown products she stocks her kitchen with today. A graduate of Le Cordon Bleu (London), she worked in France and Italy, she’s also spent time in the kitchen with many gifted culinary teachers. It was Jacques Pépin and Julia Child who encouraged her to establish her first school in 1980. She credits them with sharing that "simple food, done to perfection is just that- simply great!" As a member of Les Dames d’Escoffier, she’s been a presenter at the Women In Wine events during the Vancouver International Wine Festival & teaches her series of uniquely designed classes that showcase food and wine pairing. Fork & Spoon, her consulting business incorporates food marketing, retail consulting & writing. She’s been teaching at the Dubrulle Culinary Institute for the past eight years & created the Nine Day Basics Course. Glenys is one of The Girls Who Dish, the group of chefs who’s books include Seconds Anyone? & Inspirations garnered a five-star rating. She contributes to Western Living, Chatelaine, Canadian Living & the Vancouver Sun & Province & was recently featured in HomesWest magazine. Watch for her on the Vicki Gabereau, The Gaslight Gourmet & The Great Canadian Food Show.

At the age of 32, Frédéric Desbiens has already become an influential part of the culinary trend in Greater Vancouver. Prior to arriving in Vancouver in 1995, he has had the opportunity to learn from well renowned French and North American chefs such as Normand Laprise of Toqué in Montreal, Claude Aucoin from The Digby Pines Resort, Jean-Pierre Senelet at L’Ecusson 1star Michelin in Burgundy, in Vancouver, several well – established restaurants have allowed him to stand out: Restaurant William Tell, Starfish, Moustache Café, Lumière, Dubrulle Culinary Institute, La Folie and Elixir restaurant at the Opus hotel. He had the opportunity to do a practicum at Jaques Maximin 2 stars Michelin in Provence for the month of October, 2000. At the present he consult with some world class chefs author for a cooking show and take on some fine dining private catering contract. This imaginative Chef is in constant pursuit of attaining the best in flavour and texture, adamantly seeking out and using only the freshest locally farmed products, which he personally selects.

.Barb has been teaching in the lower mainland for over 20 years, as an elementary teacher, instructor with the Faculty of Education at UBC and as a culinary educator. Barb's culinary education took place at Dubrulle Culinary Institure, taking the Professional Culinary & Pastry Programs and completing stages at various top Vancouver restaurants. She developed and teaches a children's cooking program at Dubrulle C and started her company 'Now You're Cooking'. In 2002, she was the recipient of the Les Dames d'Escoffier Scholarship. As a teacher & a professional cook, Barb's goal is to help children discover the process & pleasure of cooking and sharing food together. Her classes focus on developing children's knowledge, skills and attitudes toward food & cooking. Using demonstrations and a stations approach, children get hands-on experience cooking with fresh, local produce and foods from various cultures. Barb's hope is that exposure to cooking and a variety of foods will encourage nutritious, diverse food choices that children can create themselves at home.

Classically French trained, Chef Ann Kirsebom has cooked with acclaimed chefs from around the world. Extensive globetrotting has been a true inspiration for her sauces, as she has sourced only the finest ingredients in her travels. As the Chef of the Jade Garden-Asian Restaurant on the cruise ship “The Crystal Symphony” Chef Kirsebom sailed through Europe, the Orient and through the South Pacific on a culinary journey with each new country a new discovery of flavor combinations was born. Chef Kirsebom is the Executive Chef of the The Toast of the Town Cuisine, a successful, full service catering company in Vancouver, British Columbia.Chef Kirsebom is also a Culinary Educator, teaching at the Dubrulle French Culinary School in Vancouver, where she graduated, and, at top Culinary Schools in Vancouver and the resort of Whistler. She also led food and wine enthusiasts sailing through Europe and the Panama Canal as part of “The Ultimate Dinner Party” series, giving private cooking lessons in each region. Chef Kirsebom has launched a line of award winning sauces which are now shipped worldwide. Her signature sauce is “Tequi-Lime” made with Sauza Tequila and freshly squeezed lime juice. O’Rumba, with orange, Bacadar Black Rum and ginger has just been bottled and O’Plum Sesame with Sherry!A line of Gourmet Salad Dressings are being created for a Fall launch . . .

Chef Kevin Wall - Harbour House Crescent Beach

Chef Kevin D. Wall brings a wealth of experience and learning to all of the culinary activities he pursues. Part of a new wave of talented and creative cuisine masters, he combines a vibrant new perspective with his classical training to produce innovative and entertaining food experiences.Kevin is the Executive Chef and co-owner of the popular new Harbour House Restaurant at Crescent Beach in South Surrey, British Columbia. A talented chef and businessman, he started his career as a line cook at age 17 in a popular Earl’s restaurant. By the age of 22 he had completed three years as a cook and Kitchen Manager in an up-scale restaurant and bar. He obtained his Red Seal in 2002 at age 23 and opened his first restaurant as Executive Chef and co-owner at age 25. His youthful vitality and culinary acumen result in a fresh and customer-pleasing approach to fine dining in every venue in which he appears. “Cooking is simple”, he says, modestly, “getting it right (every time) takes a lot of work!” Chef Kevin brings a sense of humour, creativity and the ability to innovate under pressure to his work as a Chef and Kitchen leader. When asked what characterizes his approach to his profession he remarked, “I love people…and cooking is my way of reaching out and touching them!”

Manuel Ferreira – Owner, Le Gavroche

A childhood growing up in Portugal and France developed Manuel Ferreira’s love of food and wine. Raised in a traditional European family culture, with his parents as arborists, Ferreira learned at an early age the appreciation of fresh food and fine wines. Studying to be an engineer, Ferreira transferred to Montreal in 1976 to work on the Expo site. Upon completion of that project, Ferreira began his culinary career in the kitchen, receiving on the job training. After two years he moved to front-of-house operations, where he could put his love of hospitality and wines to better use. Another move saw Manuel relocate to Toronto, where he continued his career with positions at Whalers Wharf (then the largest seafood operation in Canada), then to the Courtyard Café, formerly Winston’s.1978 was the year of beginnings for Le Gavroche – one that saw the opening of the restaurant; and the continued search of Ferreira for career and lifestyle. He moved to Vancouver and began to work with the Kanke Group of restaurants, first with Mulvaney’s and later with The Cannery Seafood Restaurant. In 1985, Bertrand and Ferreira met and the start of a partnership was born.As restaurant manager for Bertrand, Ferreira became familiar with the inner workings of Le Gavroche and also became an integral part of the team. By 1990 he and Bertrand had formed a partnership and owned the restaurant together. 1994 saw changes for Bertrand and Ferreira became sole owner of Le Gavroche. Running the restaurant true to its origin is a passion for Ferreira and his staff for two reasons, because they believe in classic French cuisine and out of respect for Jean Luc Bertrand, who passed away in 1997. Ferreira is a member of the American Wine Society. November 2003 marked Manuel’s induction into the exclusive Commanderrie de Bordeaux.When not involved with Le Gavroche or tasting and buying wines, Manuel spends his time pursuing another favorite pastime – road trips with no known destination – simple adventure, something that the Le Gavroche owner believes every dining experience should be.