At 27, Chef William Li Luxi is a passionate culinary artist with a deep love for both French and Chinese cuisines. He started his culinary journey at Vancouver Island University, honing his skills and discovering his passion for gastronomy. After graduation, he continued to grow under the guidance of Chef Ernst Dorfler at Five Sails restaurant, known for its Pacific Northwest cuisine. When Chef Dorfler retired, Chef Li moved to L’Abattoir, an upscale French restaurant with a Michelin recommendation and receives guidance from Chef Lee Cooper, where he now proudly serves as Chef de Cuisine. Fueled by his Chinese heritage, Chef Li aims to refine Chinese cuisine by blending techniques from French culinary traditions, creating a unique fusion of flavors, textures, and presentations. He believes that this fusion will elevate traditional Chinese dishes and bring new experiences to diners, pushing the boundaries of culinary creativity.

At just 24 years old, Toby Chen ZhenYue, a graduate of the Vancouver Community College culinary arts program, has already made a significant impact in the culinary world. He started as an apprentice at upscale restaurants like 1886 and Minami, and later became Chef de Partie at L’Abattoir, a Michelin-recommended French cuisine restaurant. Currently, he serves as the Executive Sous Chef at Missing Chopsticks, a modern Chinese-French fusion restaurant. While focusing on French cuisine, Toby’s Guangdong roots drive him to excel in Chinese cuisine. He actively seeks opportunities to refine his skills, and his impressive journey includes showcasing his talent at the prestigious Chinese Restaurant Awards’ “DINING By the Awards MASTERS FINALE” in December 2022, and featuring as one of the chefs at the St. Paul’s Foundation’s “Feast of Fortune” charity event in February 2023, highlighting his culinary prowess and dedication to community service.