Chef Deseree (Dez) Lo, born in Hong Kong and grew up in Taiwan, started her culinary journey after graduating from New York University and working in the finance sector in New York City in the early 2000’s before deciding to pursue a lifelong passion for cooking that had been simmering on the back burner for years. She came by it honestly – her culinary desire was instilled in her at an early age while growing up in a multi-generational family of talented home cooks in Asia and eating at night markets and street stands with friends and family.

She went back to her roots, enrolled at the French Culinary Institute and from there embarked on a decade-long career that saw her hone her skills and climb the culinary ladder at some top New York City restaurants, including La Grenouille, Oceana and Locanda Verde. She moved to Vancouver, Canada in 2016 and stepped into the role of Executive Sous Chef at CinCin Ristorante + Bar, before joining the team at Old Bird as its opening chef in 2020. When the pandemic hit, she took on an unexpected role as the Executive Chef and retail & wholesales Sales Director at Fresh Ideas Start Here, a Vancouver-based seafood company. Chef Dez most recently competed on season 10 of Top Chef Canada and finished as runner-up. Her latest position was the Head Chef for Blank Canvas Catering, a division of Joseph Richard Group in Langley, BC.

Chef Will Lew’s culinary journey is a testament to his passion for art, food, and sustainability. Initially aspiring to be an artist, his immersion in cooking began with his grandfather, a chef in Chinatown, instilling in him a love for food and creativity. Despite pursuing an animal biology degree and playing as a violinist, he discovered professional kitchens, starting from washing dishes to eventually running restaurants for Glowbal Group. His commitment to sustainability led him to become the Chef de Cuisine of Notch8 at Fairmont Hotel Vancouver, advocating for Ocean Wise and earning the Rawbar the title of the first 100% Ocean Wise sushi restaurant in Canada. After opening Quanjude and earning a Michelin Star, he fulfilled his dream of working for a non-profit, becoming the Executive Chef of Ocean Wise Conservation Association. Chef Will now heads Club Versante in Richmond, embracing his Chinese heritage and collaborating with the Chinese Restaurant Awards to showcase diversity and pride in Asian cuisines.

Before graduating from Vancouver Community College’s culinary arts program in 2020, the young and bright Toby Chen was apprentice at several upscale restaurants such as 1886 at Parq, Minami Restaurant in Yaletown. He also actively learnt from many renowned chefs through his volunteer works at the Awards’ events. Currently, Toby is the chef de partie at the acclaimed French restaurant L’ABATTOIR. He is still humbly learning to work his way up and to refine his cooking through various opportunities, including being featured and able to work alongside with some master chefs at the MASTERS Finale 2022.

Chef Li Bo is a 38 year old industry veteran who started his cooking journey at 18. He is the winner of Rising Star Chef of the Year 2022. His restaurant Fish Man has won Restaurant of the Year and Best Sichuan Restaurant 2022 awards in Vancouver’s 20 Best. His impeccable culinary skills and in-depth knowledge of Canadian seafood also won him two Critics’ Choice Awards in 2018 and 2021. Through his dedication and passion for refining his culinary skills, he is able to combine different cuisine styles, such as Japanese and Cantonese, into his vision of Sichuan seafood dishes. One of Chef Li Bo’s goals is to share more of his love of cooking by collaborating with other chefs at different occasions. He understands it’s essential to be active in the scene and to inspire the fellow chefs and be inspired.

Chef Leo Wang is an accomplished Chinese chef well versed in subtle arts of Shanxi and Northern Chinese regional culinary techniques. He started to become apprentice and discovered his passion of cooking when he was 20. Later, he met Chang’An management and that allowed him to learn more cooking techniques and operation of the restaurant. He became the executive chef in 2014 and has been leading the kitchen to win several important awards including the Awards’ Vancouver’s 20 Best Northern Chinese Restaurant, and Michelin Guide’s recommended list. At Chang’An, Chef Leo maintains a philosophy that continually challenges himself to take his cooking a step further.