Come meet three top chefs as they combine to interpret local, seasonal ingredients to create an amazing feast. Arrive hungry.
Executive Chef Bobby Milheron of Maxine’s Café & Bar, known for his love of local ingredients and dishes that are centered around ingredients in the Pacific Northwest hosts Chefs Naramata’s Ned Bell and Banff’s Justin Leboe for an evening that celebrates fresh and sensational flavours that will have the room in awe over this rich meal sure to be a sensory sensation. (Event will be Family Style Seating)
WHEN
April 12th, 2023
5:30pm & 8:30pm
WHERE
Maxine’s Cafe & Bar
1325 Burrard Street
PRICE
$125*
*Per ticket including gratuity (plus tax & service fees)
Due to the nature of this event, please note that dietary restrictions or substitutions cannot be accommodated.
Event is restricted to persons 19 years of age and older. Alcohol pairing available for purchase.
Meet the Chefs
Bobby Milheron first discovered his passion for the culinary arts on the East Coast, where he graduated from The Culinary Institute of Canada, in Charlottetown, Prince Edward Island — which would lead to joining established kitchen brigades at restaurants in New England and Nova Scotia. Bobby then headed west and joined the team under Executive Chef Quang Dang at Vancouver’s Diva at the Met in 2008.
In 2012 he was reunited with Chef Dang as Sous Chef at West Restaurant, where he spent two more years honing his craft before joining the opening team at Boulevard Kitchen & Oyster Bar as Senior Sous Chef under Executive Chef Alex Chen. After three years at Boulevard, Bobby had the opportunity to take over as Executive Chef of West Restaurant. He held this position until West closed its doors at the end of 2019. In January of 2020, Bobby took over as the Executuive Chef for the Wentworth Hospitality Group overseeing Homer St. Café and Bar, Tableau Bar and Bistro, and Maxine’s Café and Bar.
Ned Bell is a well-known Canadian culinary talent who has forged a path as a chef, sustainable seafood advocate, keynote speaker and educator. As one of the country’s leading chefs, he uses his voice, outgoing personality, and indomitable spirit to stand up for the world’s lakes, oceans, rivers and soil systems, in addition to hyper-local farming sustainability through brand ambassador roles.
Based in British Columbia, Ned can be found at Naramata Inn as Chef and partner, in Chef Ambassador roles at Buy BC and Ocean Wise, and as culinary and restaurant consultant at Hatch Hospitality Inc.
Justin Leboe is a Canadian chef. He is chef and proprietor of Pigeonhole and Model Milk. Model Milk has been included in Air Canada’s enRoute magazine’s best restaurants list every year since it opened in 2001. Leboe is the only chef to have been ranked in each of enRoute's top positions: Rush (2009); Model Milk (2012) and Pigeonhole – ranking #1 (2015). He is the Chef ambassador for Grow Calgary and in 2014 was featured in Eat North's Canadian Culinary Instagram feeds to follow.
Leboe has received the following awards: Pinnacle Award for Canadian Chef of the Year (2013) (2015); Canada's 100 Best: Canada's Most Innovative Chef: Globe and Mail (2016) and Best Chef in Bermuda.
Disclaimer: Press and promotional photography and filming are taking place on the premises. Attendance at this dinner implies permission for your image to be used for marketing other commercial purposes (including media reports) without compensation and you release FEAST! from any liability. No Refunds. In the event of a government mandated festival cancellation due to COVID-19, tickets will be transferred to an alternate date.
