World class fishing is fabulous. And world class fishing accompanied by the hottest chefs in Vancouver is even better. From June 20 to August 29, 2010, The West Coast Fishing Club is introducing a series of culinary adventures with some of the top names in the field.

This season sees the return of award winning Chef Robert Belcham of Refuel and Campagnolo.  Joining this talented pair to complete the 2010 portfolio are Chef Andrea Carlson of Vancouver revered dining institution Bishop’s and Chef Neil Taylor of Cibo Trattoria, which recently received the highest commendation by Enroute Magazine.
 
Each guest chef will be assisted by a talented kitchen team at the Clubhouse, lead by Chef Ryan Stone, who will be representing Canada at the 2011 Bocuse d’Or. Chefs will design, create and serve a sumptuous four-course dinner on the final evening of the trip, as well as hosting an intimate cookery demonstration.

It all comes down to the club’s commitment to their guests. Brian Grange explains, “In light of the current economic climate, we wanted to deliver added value to our guests at the lodge this year. We’ve always been committed to providing excellence in food and wine as part of the experience, but this year we’re taking that up a notch by having these incredibly talented chefs as our guest chefs. It’s an exceptional opportunity to experience outstanding cuisine, in addition to outstanding world-class fishing.”

Three or four-day fishing trips to the Clubhouse are available from June 20th to August 29th. Only Limited Availability remains.

Pear Tree Restaurant
Chef Scott Jaeger, Owner and Executive Chef - July 04-08 2010
www.peartreerestaurant.net

Chef Scott Jaeger Canadian born, Scott completed his apprenticeship under the direction of famed world champion Chef Bruno Marti. Scott was recruited by the Waldorf Hotel in London England and later moved on to work contracts in restaurants in England, France Switzerland and Australia. Scott is an active member of the prestigious Chaine de Rotisseuers and holds the admirable position of vice conseilleur culinaire as well as a member of the Board for the BC Chef’s Table Society. He and his partner Stephanie own and operate the Pear Tree Restaurant in Burnaby, which is in its thirteenth year of operation. Critics have continued to shower Scott with rave reviews including Best of the Burbs from Vancouver Magazine up to present. In 2007 Scott had the honour of representing Canada at the Bocuse d’Or in Lyon against 23 other countries, he was also voted ‘Chef of the Year’ by the BC Chefs Association, Georgia Straight and Vancouver Magazine. In 2008 he worked hard as a member of Culinary Team Canada and brought home 4 gold medals from Erfurt, Germany which was closely followed in 2009 with an induction into the Restaurant Associations Hall of Fame. With 2010 well underway Scott talks of new renovations, cook books and just plain enjoying being a chef and restauranteur.

Cibo Trattoria
Neil Taylor, Executive Chef - July 8-11 2010
www.cibotrattoria.com

Neil, an England native, joins Cibo Trattoria with an impressive background and wealth of culinary experience from his years “across the pond” – working at some of London’s finest dining establishments, such as the renowned River Café (made famous by another former English protégé, Jamie Oliver), Kensington Place Restaurant and Soho House Group.  He also has international experience working in Australia’s noteworthy Catalina Restaurant and The Tilbury.

Neil’s imaginative culinary skills, coupled with precise food preparation and execution, result in a number of intricate menu creations that must be experienced – creations that center on the use of fresh, natural and unique ingredients from the finest local and Italian suppliers.  Most importantly, Neil’s dishes possess a subtle myriad of pleasing flavors and textures, with a simple, yet artistic combination of color and plating.

Neil’s ultimate goal is to provide his clientele with a truly memorable dining experience. 

Bishop’s Restaurant
Chef Andrea Carlson, Executive Chef - August 12-15 2010
www.bishopsonline.com

Chef and gardener - at first glance, one wonders what these two seemingly diverse fields have in common. In the instance of Bishop's Executive Chef Andrea Carlson, they represent two aspects of her passion for cuisine based on the fresh, organic, seasonal and local ingredients.

A graduate of the Dubrulle Culinary School (now part of the Art Institute of Vancouver), Chef Carlson honed her culinary skills under Executive Chef Rob Clark at Vancouver's famed C Restaurant, first as a pastry chef and later as Sous Chef. While at C Restaurant, she pursued her interest in plants and gardens by taking courses in landscape design. From C, she moved to Victoria to work under Chef Edward Tuscon at the multi-awarded Sooke Harbour House with its famed edible landscape.

In 2007, Chef Carlson jumped at the chance to become Executive Chef for the legendary John Bishop at his eponymous restaurant. Chef Carlson brings her next-generation sensibilities to the 'locavore' movement started by Mr. Bishop more than 20 years ago.  It's a match made in heaven.

REFUEL AND CAMPAGNOLO
Robert Belcham, Proprietor and Executive Chef - August 26-29 2010
www.refuelrestaurant.com / www.campagnolorestaurant.ca

Robert was awarded Chef of the Year at the 2009 Vancouver Magazine Restaurant Awards and continues to be recognized as one of the most well-known and warmly regarded chefs in the Vancouver restaurant scene.  
 
Following a promising career at Vancouver Island’s The Aerie Resort and a year at Thomas Keller’s The French Laundry in California, Chef Belcham returned to Vancouver where he seized the opportunity to join the brigade at C restaurant. In 2005, he worked as Chef Consultant at Nu, where he wrote, developed and implemented the opening menu, helped in the design and layout of the kitchen, and assisted with the restaurant’s concept and development.
 
Robert opened the award winning Fuel Restaurant in January of 2007.  In late 2009, the restaurant was relaunched as Refuel Restaurant, serving affordable, casual Northwest cuisine in a comfortable neighbourhood atmosphere. Today Robert spends much of his time sourcing out only the best quality regional products and whole animals from organic and free run farms. By doing all his butchery in-house from whole animals, Robert provides Fuel and Campagnolo diners with unique whole roast dinners and a wide selection of house made charcuterie.

The Vancouver Aquarium
Myke Shaw, Executive Sous Chef - September 5-8 2010
www.vanaqua.org

Myke Shaw has worked for and with the Vancouver Aquarium for 6 years and is a strong supporter for sustainable local food and works closely with the Ocean wise team to ensure 100% of the seafood at the Aquarium is Ocean wise.  Myke is proud that the Vancouver aquarium catering and events was the first cater to partner with the ocean wise team. Myke started her love affair with food at a very young age as soon as she could push a chair up to the counter and hold a spoon. She comes from a large family where everyone took part from tending the garden to making the bread, this was a value instilled upon her to eat local and seasonally. Since coming to work at the aquarium, eating sustainably has been one of her driving goals in leading the catering culinary team.