With a wealth of worldwide culinary experience under his belt, Team Canada captain Scott Jaeger is well-suited to lead. The B.C. resident and his wife Stephanie own the award-winning Pear Tree restaurant in Vancouver, which boasts a coveted Zagat rating. Jaeger began his career under the world-famous Bruno Marti, which opened the door for him to work in the kitchen of London’s Waldorf Hotel. He then honed his skills in France, Switzerland and Australia before returning to Canada. His prowess and ingenuity in the kitchen have been recognized the world over. He is vice-conseilleur culinaire of the esteemed Châine des Rôtisseurs, a member of the Canadian Culinary Federation and a board member of the B.C. Chef’s Table Society. His accomplishments include winning the BC Restaurant and Food Services Association’s Restaurateur of the Year title (1998), Vancouver magazine’s Chef of the Year honours and the Georgia Straight’s Chef of the Year award (2007).
Helping create the menu for Earls Kitchen+Bar and working as the executive chef at California’s Levi’s Stadium (home to the San Francisco 49ers) are just a few of chef Ryan Stone’s past culinary experiences. Stone has worked in kitchens throughout France, England, Australia, Hong Kong, Germany and the U.S. and is a Team Canada Culinary Olympic veteran — as well as a former competitor in the bi-annual Bocuse d’Or competition. He has also worked with Team Canada captain Scott Jaeger as a sous-chef in Jaeger’s Vancouver-based Pear Tree kitchen.
Jason Harris is a West-Coast chef who trained in B.C. and has spent his career working in B.C and Alberta. After graduating from Vancouver Community College’s Culinary Arts program, Harris has been flexing his culinary muscles as a chef at the Fairmont Pacific Rim, a consultant chef at Fraiche Restaurant and executive chef at Callaghan Country in Whistler, B.C. He currently serves as the Fairmont Vancouver Airport’s Globe@YVR restaurant’s executive sous-chef, where he helps craft such delicious menu offerings as lobster and prawn bisque served with squash, vanilla, crème frâiche, pea tendrils and pumpkin seeds; wild mushroom ravioli with seasonal foraged mushroom and truffle pecorino; and cedar-wrapped B.C. salmon with fingerling potato, green bean Lyonnaise and whiskey-maple mustard beurre blanc.
Dessert wiz and pastry artist Fumiko Moreton graduated top of her class from the Pacific Institute of Culinary Arts, then apprenticed at the Fairmont Vancouver Airport Hotel and the Terminal City Club, where she now serves as pastry chef. She has quickly become known for her innovative dessert offerings such as Pumpkin Cheese Cake with Earl Grey anglaise; Apple Tarte Tatin with vanilla ice cream; and the Paris Brest made with choux pastry and praline cream. Moreton’s skill as a cake decorator won her Vancouver’s Quady wine-dessert competition as well as the Lindt Chocolate competition held in Calgary. Her international culinary competition wins include a silver medal from Chicago’s America Culinary Classic as a member of team B.C. and gold and silver standings at Germany’s IKA Culinary Olympics in 2008 and 2012, respectively. She coached Team Canada’s 2011 Culinary Junior Team, which garnered silver in the cold competition and won another silver standing at Switzerland’s Igeho Culinary Competition in 2013.
At the age of 16, Cameron Huley began his culinary career at Winnipeg’s Elmhurst Golf and Country Club, which led him to study culinary arts at Red River College in Winnipeg. By 23, he obtained his Red Seal from Maid of the Mist Hospitality College in Niagara Falls, then returned home to cook at the St. Charles Golf and Country Club under renowned chef Takashi Murakami. In 2009, Huley assumed the role of executive sous-chef at the Four Points by Sheraton, Winnipeg South, where he helped open the kitchen. He then fulfilled a life-long dream when he accepted a four-month contract touring the world as executive chef aboard a Celebrity Cruise Lines ship, the Celebrity Silhouette. Huley is no stranger to global competitions — he was a member of Manitoba’s 2004 Culinary Olympics team and National Team Canada for Luxembourg, Chicago and the Culinary Olympics in Erfurt in 2008. When Cameron is not in the kitchen, he can be found enjoying another passion — ice carving.
At age 13, Team Canada chef Iain Rennie could be found selling pâté to restaurants on his bicycle. The culinary world is in his blood — his grandfather was a commercial baker and his father an executive chef. A Parksville, B.C. native, Rennie spent time in the United Kingdom, learning international culinary traits at the Savoy Hotel where he worked as Anton Mossiman’s First Commis at Mosimann’s, a private dining club in Belgravia, London. Back in B.C., he cut his teeth as sous-chef at the Pan-Pacific and Fairmont Empress Hotel. He was promoted to chef at the Fairmont Vancouver Airport Hotel and then executive chef at Vancouver’s Fairmont Waterfront, the Westin Bear Mountain Golf Resort & Spa and the Oak Bay Beach Hotel. Rennie currently heads the team at the Delta Grand Okanagan Resort and Conference Centre as its executive chef, creating dishes such as its famous Apple Cobb Salad made with roasted nuts, dried apples, bacon and fresh greens; smoked salmon chowder and Ahi-tuna.