Culinary Lineup - David Hawksworth & Friends Culinary Adventure

The tradition of culinary excellence continues.

We are thrilled to unveil the exceptional lineup of culinary talents set to grace the stage at the highly anticipated 2024 David Hawksworth & Friends Culinary event, hosted at The Clubhouse. This year, we are proud to bring together an extraordinary ensemble of chefs, each renowned for their innovation, passion, and unwavering commitment to culinary excellence. Joining them will be an esteemed guest sommelier, who will expertly curate wine pairings to complement the exquisite flavors of each dish. Prepare to embark on a gastronomic journey like no other as these culinary experts converge to create unforgettable dining experiences against the breathtaking backdrop of Haida Gwaii's pristine wilderness.

Chef David Hawksworth

Chef David Hawksworth is a pioneering force in modern Canadian cuisine, boasting over two decades of culinary mastery. Trained at the esteemed Dubrulle Culinary Institute, he refined his skills in Europe's culinary meccas before returning to Vancouver to launch his acclaimed restaurant, Hawksworth, in 2011. Renowned for his meticulous attention to detail and innovative flavor combinations, Chef Hawksworth has garnered widespread acclaim, including the prestigious title of Best Restaurant in Canada by Maclean's magazine. In addition to his flagship establishment, he oversees Bel Café and Nightingale, reflecting his dedication to culinary excellence and sustainability. A fervent advocate for local producers, Chef Hawksworth's culinary ingenuity continues to captivate diners and inspire chefs across the country, solidifying his legacy as a trailblazer in Canadian gastronomy.

Chef Jonathan Gushue

For more than two decades, Chef Jonathan Gushue has been satisfying palates with a natural culinary style and inventiveness that balances both tradition, locality, and imagination. Most recently he founded The Gate in Grey Highlands with front-of-house veteran Jennifer Belanger. A Relais & Chateau Grand Chef, Tattinger Award of Excellence in cuisine 2008, Canadian Chef of the Year 2010 and responsible for landing Langdon Hall on to the San Pellegrino list of best restaurants in the world in 2010. Gushue began consulting in recent years and some notable clients have been The Elora Mill Hotel and Spa and The Fogo Island Inn.

Chef & Sommelier Dino Renaerts

Dino Renaerts, a leading figure in West Coast cuisine, has spent over three decades crafting his culinary legacy. Educated in Vancouver, Renaerts honed his skills in top-tier restaurants before co-founding Bon Vivant Catering & Events and Bon Vivant Hospitality Group. A pioneer in blending wine and cuisine, he became Canada's first Red Seal Chef to achieve Certified Sommelier status in 1999.

Active in British Columbia's culinary community, Renaerts participates in high-profile events and served as president of the BC Chef’s Association. His global travels inspire his innovative approach to cooking, while his partnership with Nessa van Bergen, whom he met during wine studies, has enriched both his personal and professional life. Today, Renaerts and van Bergen lead their ventures together, balancing a love for cuisine with family life, raising two vibrant daughters.

Chef Sylvain Assie

Through an unparalleled level of commitment, sacrifice, and passion; Chef de Cuisine, Sylvain Assie, leads Hawksworth Restaurant’s outstanding culinary team and presents guests with elevated, ingredient-driven dish and menu combinations that best showcase B.C.’s diverse culinary landscape.

Assie joined the award-winning Hawksworth Restaurant team in 2019 and brought with him his French background and cuisine. As a young boy growing up in Avignon, France, Assie developed his passion for cooking at Sunday family dinners cooking with his grandmother in the kitchen.

After graduating from The Culinary School of Montpellier, France in 2000, Assie worked throughout France including the Four Seasons Resort in Provence, France, where he worked as Sous Chef of the Four Seasons Resort, Bora Bora working under Executive Chef Julien Laffargue. In 2010, Assie continued with the Four Seasons family in Toronto and earned the title of Chef de Cuisine at the resort’s notable Café Boulud & Dbar.

Sommelier Mark Davidson

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. In 2001, Mark 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, and 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.

SECURE YOUR SPOT

For further information, or to secure your spot please call us at 1.888.432.6666 or click here to fill out an online inquiry.

Learn more about this years adventure by visiting the David Hawksworth & Friends Culinary Adventure event page.