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2020 Chef Lineup – Beef, Barbeque & Bourbon

January 16, 2020 | 1399 Views

We are pleased to announce the celebrity guest chefs for our 2020 Beef, Barbeque & Bourbon event: Barbeque hall of famer, Chris Lilly from Big Bob Gibson Bar-B-Q  and Massimo Bogani from Toronto’s prestigious Jacobs & Co. Steakhouse. Bogani will return for a third year in a row to spoil guests with his mouthwateringly tender 90-day dry aged steaks while Lilly, 17-time world bbq champion, will be cooking up his famed southern barbeque for the first time at The Clubhouse.

Learn more about our guest chefs below.

CHRIS LILLY
BBQ Pitmaster, Big Bob Gibson Bar-B-Q

Lilly emerged on the scene in 1992 when he began working for the world famous Big Bob Gibson Bar-B-Q restaurant in Decatur, Alabama, founded in 1925. Lilly is now Pitmaster, and 4th generation partner.

Lilly is head chef of the Big Bob Gibson Bar-B-Q Competition Cooking Team, the winner of 17 World BBQ Championships in meat categories, and holds a record 5 Memphis In May World  Grand Championships. He won the American Royal International Invitational and captured the International Jamaican Barbeque Championship. In 2012, he won the title of “King of the Smokers” at a national barbecue Invitational.

Lilly is a 2016 inductee into the Barbecue Hall of Fame. Lilly was an instructor for Pork Summit at Culinary Institute of America in Napa Valley. Lilly has appeared twice at the James Beard Foundation. He is a Celebrated Chef of the National Pork Board and serves as a spokesperson for Kingsford Charcoal. His private catering jobs include work for companies like Nissan, NASCAR, and Microsoft. Lilly is a proud Ambassador for Smithfield and Yeti.

In 2009, Lilly authored a compilation of recipes, stories, and advice: BIG BOB GIBSON’S BBQ BOOK, Recipes and Secrets from a Legendary Barbecue Joint. In 2014, Lilly’s second book titled: FIRE & SMOKE, A Pitmaster’s Secrets.

MASSIMO BOGANI
Chef de Cuisine, Jacobs & Co. Steakhouse

Born and raised in Liguria, Italy, Chef Massimo’s interest in flavours and cooking was first inspired by his upbringing.  His culinary journey began at a young age observing his grandmother in the kitchen, admiring her dedication to the art of cooking and her effortless execution of dishes.  No stranger to the importance of technique and quality, Massimo grew up making food by hand with his family; preserving tomato sauce, making fresh ravioli and traditional farinata from scratch.  Later on, as a young adult he continued to explore his interest in food and wine with extensive travels throughout Europe.

At the age of 21, Chef Massimo took a job at a local Osteria and it was there where his culinary career began to flourish.  A self-described silent observer, he fulfilled whatever necessary tasks were required of him until eventually his ability to adapt and easily take on new roles landed him in the kitchen working alongside the cooks and Chefs.  Determined to learn as much as possible, he continued to hone his skills through his own research, experimentation and under the direction of talented Chefs in Italy.  His experiences further fueled his passion for food and inevitably propelled him into a career in culinary.

After moving to Canada, Chef Massimo’s skillset brought him to Jacobs & Co. Steakhouse, considered one of the country’s best, where he began as a line cook in 2012.  Quickly moving through the ranks, Massimo was soon promoted to Sous Chef.  He is now Chef de Cuisine and righthand of Executive Chef Danny McCallum, where he helps spearhead one of the most unique meat and steak programs in the city.

Massimo believes there is no better schooling than firsthand experience and attributes his knowledge and success to the mentors who took the time to teach him the fundamentals and expertise to become a great chef and leader.  As Chef de Cuisine, he is dedicated to assuming the role of those before him by guiding and training of his teams daily.  He also assists in the development and execution of in-depth meat education programs for the Jacobs & Co. Steakhouse staff.  Since the start of Massimo’s career at Jacob’s & Co. Steakhouse, the restaurant has received numerous city and country-wide accolades, including Canada’s 100 Best.

Click here to read more about the 2020 Beef, Barbeque & Bourbon

 

Reserve Your Spots Today!

Book early as our popular Beef, Barbeque & Bourbon trip sells out every year with our meat-loving guests. Call us at 1-888-432-6666 or click here to make an inquiry online and you’ll be contacted within 24 hours.

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2020 Pricing & Packages

Download Pricelist PDF
  • WCFC All-Inclusive Fishing4 Days/3 Nights5 Days/4 Nights
  • Self Guided Package
  • 19’ Boston Whaler & Standard Room
  • 2 guests per boat$5,160$5,820
  • Guided Package
  • 22’ Boston Whaler boat & Standard Room
  • 2 guests per boat$6,298$7,068
  • 3 guests per boat$5,850$6,462
  • Offshore Guided Package
  • 25’ or 27’ Boston Whaler & Standard Room
  • 2 guests per boat$6,788$7,720
  • 3 guests per boat$6,231$6,895
  • 4 guests per boat$5,857$6,470
  • Deluxe Offshore Guided Package
  • 29’ or 31' Boston Whaler & Standard Room
  • 2 guests per boat$6,900$7,894
  • 3 guests per boat$6,232$6,965
  • 4 guests per boat$5,910$6,530
  • Room Supplements
  • Standard Room$Incl$Incl
  • Ocean View Room$180$230
  • Single Room Supplement - Standard$350$450
  • Single Room Supplement - Forest View$1,000$1,325
  • Owner's Suite - Henslung Cove$510$690
  • Owner's Suite - Grange Point$770$1,025
  • Private Dining Room (for full trip)$770$1,025
  • Rates are per person based on double occupancy
  • Single rooms, ocean view rooms and owners suites are subject to availability
  • Private Dining Room is $250 per night based on availability
  • Ocean view singles available upon special request
  • Not Included: gratuities and taxes
    Each package includes:
  • Flights from Vancouver to The Clubhouse (private charter & helicopter)
  • Luxury accommodations, guided fishing, gourmet dining, host bar including beer, liquor and wine
  • Custom fishing equipment & weather gear, fish cleaning, freezing and packaging for travel home
    Packages do not include:
  • Tax, fishing licenses, gratuities, beer on boats and custom fish processing
Inquire Online
Download Pricelist PDF
  • WCFC All-Inclusive Fishing4 Days/3 Nights5 Days/4 Nights
  • Guided Package
  • 22’ Boston Whaler
  • 2 guests per boat$5,685$6,610
  • 3 guests per boat$5,065$5,995
  • Rates are per person based on double occupancy
  • Not Included: gratuities and taxes
    Each package includes:
  • Flights from Vancouver to The Outpost (private charter & helicopter)
  • Luxury accommodations, guided fishing, gourmet dining, host bar including beer, liquor and wine
  • Custom fishing equipment & weather gear, fish cleaning, freezing and packaging for travel home
    Packages do not include:
  • Tax, fishing licenses, gratuities, beer on boats and custom fish processing
Inquire Online
  • WCFC All-Inclusive Fishing4 Days/3 Nights5 Days/4 Nights
      Each package includes:
    • Flights from Vancouver to North Island Lodge (private charter & helicopter)
    • Luxury accommodations, guided or self-guided fishing, gourmet dining, host bar including beer and wine
    • Custom fishing equipment & weather gear, fish cleaning, freezing and packaging for travel home
      Packages do not include:
    • Tax, fishing licenses, gratuities, beer on boats and custom fish processing
    Inquire Online
    Reservations