The Chinese Restaurant Awards is thrilled to be a part of the esteemed St. Paul’s Foundation’s Scotiabank Feast of Fortune Charity Gala, scheduled for February 24th, 2024, at JW Marriott Parq Vancouver. Our esteemed chefs will take center stage during the gala reception, contributing to the crucial fundraising efforts of St. Paul’s Foundation for advancing medical research at the new St. Paul’s Clinical Support and Research Centre on the Jim Pattison Medical Campus.
Since 2008, donors to Scotiabank Feast of Fortune have played a vital role, raising over $12.2 million to support essential initiatives like life-saving diagnostic tools, surgical equipment, and impactful research studies across Providence Health Care’s hospitals and care sites. As a longstanding partner, the Chinese Restaurant Awards has become a signature collaborator of the Scotiabank Feast of Fortune, reflecting our commitment to making a lasting impact on the future of medical advancements.
Feast of Fortune 2024 – New Wave talents
Donors and guests joining the Scotiabank Feast of Fortune charity gala at JW Marriott Parq Vancouver are in for an exceptional culinary experience. The Chinese Restaurant Awards have orchestrated a collaboration featuring five culinary talents, promising delightful surprises to commence the gala. This unique lineup emphasizes the ongoing commitment of the Chinese Restaurant Awards to showcase the skills of young and ambitious chefs.
Executive Chef, Missing Chopsticks
Chef Edward Cheng, with over 17 years of culinary expertise, honed his skills at the Pacific Institute of Culinary Arts before joining the three-Michelin-starred L’Atelier de Joël Robuchon in Hong Kong. His culinary journey continued at the acclaimed 2-Michelin Star Spoon by Alain Ducasse, later becoming Rech by Alain Ducasse, renowned for its 1-Michelin Star and Four Stars from Forbes Travel Guide at the InterContinental Hong Kong. Throughout, he embraced Mediterranean, particularly French, culinary styles. Inspired by farmers markets and art galleries, Chef Edward crafts inventive dishes that seamlessly blend impeccable flavors and techniques with a nod to his Chinese heritage. Beyond creating meals, he views a dining experience as a relationship between chef and diner, a connection he strives to cultivate in every service.
Executive Chef, Club Versanté
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.
William Li Luxi
One-to-Watch, Chinese Restaurant Awards
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 proudly served 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.
Executive Chef and Owner, Okini
A native of Vancouver, Kevin began his culinary journey washing dishes at a local sushi restaurant during his teens, sparking a passion for cooking. Despite studying psychology in Montreal, he returned to Vancouver to attend Dubrulle Culinary Arts, delving into restaurant management and wine through the Wine & Spirit Education Trust (W.S.E.T.) apprenticeship. Seeking further expertise, Kevin earned a degree in Hotel Management and Food & Beverage Operations from Les Roches in Switzerland. His international career took him to Singapore’s Mandarin Oriental Hotel Group, managing diverse restaurants, and later heading the Rooftop Terrace in Hong Kong. After a decade abroad, Kevin returned to Vancouver, refining his skills at Glowbal and launching his private dining experience, whatscookingkev. Presently at Okini with partner Steph Wan, Kevin brings innovative West Coast Japanese cuisine to South Kerrisdale, introducing bold flavors with a stylish flair.
Executive Chef, Grand Villa Casino
Chef Zhou, born in China and raised in Vancouver, embarked on his culinary career at prestigious establishments like West under chefs David Hawksworth and Warren Geraghty, and MARKET by Jean-George at Shangri-La Hotel. After honing his skills in London at Michelin-starred restaurants, he returned to Canada in 2014, serving as executive sous chef at Whistler’s Nita Lake Lodge and later as executive chef at Vancouver’s renowned vegetarian eatery, The Parker (rebranded as Big Trouble). A classically trained chef, Felix is now the Executive Chef at Grand Villa Casino, overseeing various restaurants. Formerly co-owner and chef at Heritage Asian Eatery, he showcased his creativity and roots in elevating Asian fast food. Felix competed on Top Chef Canada in 2018 and Fire Masters in 2022, bringing a wealth of experience from his extensive travels and work in Michelin-starred kitchens.