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2020 Chef Lineup – David Hawksworth & Friends Culinary Adventure

January 14, 2020 | 1134 Views

On July 12-16, Chef David Hawksworth will host an incredible 14th year of the David Hawksworth & Friends Culinary Adventure. This adventure features glorious mid-summer days on the water and a celebration of culinary artistry, including interactive cooking classes and evening meals that feature indescribable themed fare and carefully chosen wine pairings. We are pleased to unveil the talented guest chefs and sommelier joining us for our 2020 event:


  • Michael Allemeier – Culinary Educator and Master Chef
  • Marc-André Royal – Executive Chef & Owner of  Le St-Urbain & La Bête à pain
  • Adam Pegg – Executive Chef & Co-Owner of La Quercia
  • Dino Renaerts – Executive Chef & Partner of Bon Vivant Catering
  • Stephanie Noel – Development Chef, Hawksworth Restaurant
  • Mark Davidson – Sommelier, Global Education Director at Wine Australia

Read more about our guest chefs below.

Chef & Owner, Hawksworth Restaurant Group

David Hawksworth is a celebrated Canadian chef who realized his culinary vision at his first eponymous restaurant in the very heart of downtown Vancouver.  At Hawksworth Restaurant, which opened in 2011, he has created the ideal setting  to deliver compelling contemporary Canadian cuisine; a demonstration of his European-trained technical ability, deep appreciation for local ingredients and an absolute insistence on only the very best quality.

Hawksworth Restaurant Group’s latest addition, Nightingale, opened spring 2016 in Vancouver’s Coal Harbour joining Hawksworth restaurant, Hawksworth Catering and Bel Café. Echoing the original Hawksworth Restaurant’s focus on exemplary service in an extraordinary setting, Nightingale’s social approach to dining offers seasonal and vegetable forward dishes that showcase local ingredients with global influences.

In the fall of 2015 Chef Hawksworth began a culinary partnership with Air Canada to design a selection of innovative, sophisticated and Canadian-influenced seasonal signature dishes exclusively featured on Air Canada flights in International Business Class and Maple Leaf Lounges. His latest TV show, Origins, has just launched on Telus Optik and will soon be available on Air Canada’s onboard entertainment system.

A native Vancouverite who spent a decade honing his talents in Europe working in Michelin-starred kitchens, David Hawksworth soon emerged as one of Canada’s leading culinary talents upon his return to Vancouver. In 2005 he was named Chef of the Year by Vancouver magazine and in 2008 David became the youngest chef inductee in to the BC Restaurant Hall of Fame.

Named Restaurant of the Year in 2012 by both Vancouver magazine and  Maclean’s magazine, Hawksworth restaurant has held the title of Best Upscale Dining by Vancouver magazine each year consecutively since opening. Canada’s Best Restaurants currently recognizes Hawksworth to the top 10 across the country and no.1 in Western Canada, with sister restaurant Nightingale recognized as 5th best in the province; Hawksworth has firmly anchored himself at the helm of the Vancouver – and Canadian – dining scene.

In 2013 he launched the Hawksworth Young Chef Scholarship Foundation, which annually awards $10,000 and an international stage to boost the career of a young professional chef. Hawksworth donates his time to a number of charitable causes including his long-standing commitment to Fishing For Kids the West Coast Fishing Club’s annual charity tournament benefiting the Canucks Autism Network.

Culinary Educator and Master Chef

Chef Michael Allemeier has traveled the world and Canada learning his craft. Prior to joining SAIT (Southern Alberta Institute of Technology) as a Culinary Instructor, Chef Allemeier has run some of Western Canada’s most exciting kitchens. While in Vancouver BC, Chef Allemeier was Executive Chef at Bishops Restaurant, then Teatro Restaurant in Calgary, AB. Allemeier’s passion for food and wine pairing was realised with the call to man the stoves at Mission Hill Family Estate Winery in the Okanagan Valley, BC.

One of his highest profile meals was cooking for Presidents Clinton and Yeltsin during their Vancouver Summit Meeting. His career has received many awards and accolades the most notable occurring while he was Executive Winery Chef at Mission Hill Family Estate, where he was awarded the honour of leading one of the “Top Five Winery Restaurants in the World” by Travel and Leisure Magazine.

As a proven communicator, he has had many opportunities to be on television. His most notable work being one of the principle hosts of Food Network’s – Cook Like a Chef. Chef Allemeier hosted twenty of these very popular syndicated shows. Other guest appearances include: The Thirsty Traveler, Anna and Kristina’s Grocery Bag, Chef at Large, Great Canadian Food Show and Canadian Living TV to name a few.

A published author, Michael co-authored the book Bishop’s – The Cookbook. In addition to this he has contributed recipes to several cookbooks such as: Anita Stewart’s Canada, Pacific Northwest – Wining and Dining, Cooking with BC Wines, Barbecue Secret Deluxe, Planking Secrets, On Cooking, Vancouver Cooks, High Plains – The Joy of Alberta Cuisine, Cook Like a Chef, Food and Wine – annual cookbook 2005 and Fresh Canadian Bistro.

Chef Allemeier completed his CMC (Certified Master Chef) June 2017, becoming Canada’s third Chef to achieve this designation. The CMC (Certified Master Chef) is the most demanding and highest culinary designation in Canada and is internationally recognised in the industry as a Master of the Craft.

Executive Chef & Owner, Le St-Urbain & La Bête à pain

Heading up a company with more than 100 employees, Marc-André Royal is the owner of four businesses (restaurant and artisanal bakeries) in Montreal and surrounding areas.

With experience as chef for several restaurant openings under his belt, in 2008 he opened his own restaurant, Le St-Urbain. Then in 2011, he branched out to open La Bête à pain bakery, a full-service concept that includes a restaurant, meals to go, bakery and pastry shop. Today, Marc-Andre has three stores in Montreal and Laval, as well as a catering division.

Marc-André is known for his modern approach to Canadian cooking and enjoys working with seasonal products, fresh and organic ingredients, and sustainably harvested fish. He is passionate about how a product tastes, its freshness, quality, and where it’s from. Marc believes in his staff and surrounds himself with a trusted team of self-starters who strive for excellence. His business partners complement his strengths, overseeing restaurant growth and management. His wife, Annick Dufresne oversees each location’s launch, providing structure and management, while Chantal Gervais heads up the wine program and looks after service.

On television, Marc-André has appeared on several programs, including Curieux Bégin, Chef à l’oreille and as co-host of La cantine—as well as in guest appearances on various other programs.

After his studies at ITHQ, he built up his experience with stints in Quebec, British Columbia, London and New York City. He has been mentored by Joël Chapoulie at l’Express, Claude Pelletier, Pascal Aussignac at London’s Michelin-starred Le Club Gascon, James Walt of Araxi in Whistler, and Thomas Keller at New York’s Per Se.

Co-Owner & Head Chef, La Quercia

Adam is the co-owner and head chef at Vancouver’s traditional Italian restaurant, West Fourth’s La Quercia, and the attached wine bar, L’Ufficio. Chef Pegg graduated culinary school at Vancouver Island’s Camosun College in 1991, and worked at Victoria’s Herald Street Caffe and Il Terrazzo before he was urged to journey to stage in Italy by his mentor, Chef Daniele Mereu. Pegg attended the Italian Slow Food School where he earned the Master of Italian Gastronomy—the first to do so in Canada.

La Quercia handcrafts pastas using century old techniques Pegg learned throughout Italy, all while staging with well-known Italian chefs such as Ugo Alciati in Piedmont, and Fiorenzo Varesco and Gianni Chiocchetti in Trentino. Pegg continues to focus on Northern Italian traditions at La Quercia, all while focusing on sourcing the best possible local ingredients through small local farmers, and foragers, and sources from the restaurant’s own onsite garden. This kitchen believes in brining in the whole animal and using everything from nose to tail, even keeping bee hives just outside the restaurant.

Executive Chef & Partner, Bon Vivant Catering & Bon Vivant Hospitality Group

Dino Renaerts has firmly established himself as one of the west coast’s culinary leaders. A Kitsilano boy, Renaerts completed his education and training here in Vancouver and has built a prolific career spanning almost three decades that has seen him cook in a clutch of the city’s finest restaurants. Today, Renaerts applies his talent, passion and vision to his role as partner in The Bon Vivant Group Ltd., serving discerning clientele across the Lower Mainland.

Studies at the Dubrulle French Culinary School and a three-year apprenticeship at the William Tell led to roles at Bishop’s and Le Gavroche. Renaerts cooked for celebrities and royalty at the Fairmont Waterfront Hotel and Fairmont Hotel Vancouver and further honed his skills in the award-winning kitchens of Bistro Pastis and West. He later accepted executive chef positions at the Crown Plaza Hotel Georgia and Metropolitan Hotel, home to the acclaimed Diva restaurant. Became Chef and owner at Fraiche & Beachside Forno in West Vancouver & Opened Pier 7 in  North Vancouver.

Recognition for his distinct, innovative approach to cooking has followed Renaerts throughout his career. He has garnered accolades for numerous regional and international competitions and was named a ‘culinary talent to watch’ by Vancouver and City food magazines, and the Province newspaper. He has also earned Best Northshore Restaurant since moving across the bridge to West Vancouver.

A love of wine inspires Renaert’s cuisine Dino found time to attend the sommelier program with the International Sommelier Guild in 1998. He graduated second in his class in 1999 and became the first chef in Canada to be a certified sommelier. In 2001 Dino was invited to the Sommelier Summit in Sonoma, California, and replaced Charlie Trotter as the chef speaker on a prestigious panel including Larry Stone. Traveling to wine country at home and abroad for the past 17 years and working closely in a collaborative approach with his colleagues on his wine & food programs has been a passionate endeavor. Renaert’s expertise in oenology earned him the runner-up Sommelier of the Year award at the  Vancouver International Playhouse Wine Festival in 2006 and 2010.

Based in Horseshoe Bay, West Vancouver Dino & his team continue to grow and expand their brand of food & beverage culture throughout the vibrant Vancouver Dining Scene.

Development Chef, Hawksworth Restaurant

Development Chef Stephanie Noel, originally from rural Quebec, attended Montreal’s Institut de Tourisme et d’Hotellerie du Quebec before moving to Vancouver in 2001 where she began working at West Restaurant under Chef David Hawksworth. Eager to explore Europe, Noel set off to look for work in the south of France in 2008. There, she worked as a sous-chef at a 2 Michelin starred restaurant La Reserve de Beaulieu in Beaulieu sur Mer.

After returning to Canada in 2009, Noel spent a year working at Laurie Raphael in Montreal before travelling back to B.C. to spend the summer harvesting mushrooms and foraging for wild plants. She moved to Paris once again before returning to B.C. for good – working as Executive Chef at The Outpost at The West Coast Fishing Club in Haida Gwaii in the summers, and Executive Chef at CMH K2, a heli-skiing lodge in Nakusp, in the winters.

Chef Noel was most recently appointed Executive Sous-Chef at Long Beach Lodge in Tofino before relocating to Vancouver in 2017, joining the Hawksworth Restaurant Group as Development Chef where she now assists Chef Hawksworth on multiple projects, including his partnership with Air Canada.

Global Education Director, Wine Australia

Born in London, raised in Sydney, Mark has over 30 years of experience in the hotel restaurant and wine business, fifteen of those as a Sommelier.

2001 he was named Sommelier of the Year at the Vancouver Wine Festival and also won the Spirited Industry Professional in 2014.

As a Department Head and instructor with the International Sommelier Guild he was instrumental in the on going development of the curriculum and has taught classes in Vancouver, Seattle, Portland, San Francisco, Los Angeles, San Diego and Las Vegas.

Mark is an annual judge at Dallas Morning Star/Texsom, Sunset Magazine, LA International wine competitions. In addition, he developed a wine education and restaurant etiquette course for Simon Fraser University Global Assest and Wealth Management MBA program and is currently studying for the theory section of the Master of Wine having passed the rigorous tasting examination. Mark is currently Global Education Director for Wine Australia.

Click here to read more about the 2020 David Hawksworth & Friends Culinary Adventure


Reserve Your Spots Today!

Don’t miss out and book early as this culinary adventure sells out every year to foodies and anglers alike. 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