Meet our Chefs!
Chef Valentine Kitamura
Valentine is the owner of Eden West Gourmet since 2020. Born and raised in France, from the Champagne region, she developed a passion for food while working for her father’s catering business. Graduated from Vatel Paris International Hospitality Management, she went to work for over 15 years in the hospitality industry around the world. At the same time, she found herself really thriving while hosting dinner and cooking along like-minded foodies and bakers. Valentine decided to start new and share her passion with others, by teaching cooking classes, in a fun, social and interactive environment.
Valentine is proud to share some of her most adored French dishes, baking skills and recipes from her time travelling!
Valentine's cooking specialties include: French, Spanish, North African, Middle East, Vegetarian, Vegan, Baking and Sourdough.
See Valentine’s most popular classes here.
Chef Bruno Feldeisen
Born and raised in Clermont-Ferrand, France, Feldeisen started an early and successful career as a chocolatier. Feldeisen was named one of the Top 10 Pastry Chefs in America by Chocolatier Magazine two years in a row and has been nominated twice for the James Beard Award for Outstanding Pastry Chef. His delicious works have appeared in The New York Times, Los Angeles Times, Gourmet Magazine, Bon Appetit Magazine and New York Magazine.
Bruno is a passionate and energetic chef, known for crafting unique cooking experiences. A supporter of the local food movement, he's committed to food sustainability and supports ethical farming and fishing
You will recognize Bruno from The Great Canadian Baking show, where he has been hosting and judging the most competitive bakers showdown!
See Bruno's most popular classes here!
Chef Glenys Morgan
Glenys has been into farm-to-table cuisine her entire life. Take the girl off the farm, train her in London, but whether it's Italy or France, Mexico or Morocco- it's still about the fresh and the best in season. Known for her Serious Amateur programs at the Dubrulle Culinary Institute, she has a following of enthusiastic "graduates" from her courses, the first hands-on cooking experience in Vancouver, that taught trucs and techniques to home cooks. For fifteen years, as resident chef at Barbara-jo's Books to Cooks, she had the enviable job of cooking with famous chefs and infamous personalities! Glenys is an author, judge for the Taste Canada Awards and member emeritus into Les Dames d'Escoffier- Julia Child's international league of women in food, wine and culinary arts.
Glenys cooking specialties are: North American, French, English, Irish, Italian, Spanish, Mexican and Moroccan.
See Glenys’ most popular classes here.
Chef Luis Lopez
Born and raised in Mazatlán, Sinaloa, México, Luis López is a graduate of the Colegio Superior de Gastronomía in México City and boasts over 20 years of varied culinary experience. His love for food and traveling has led to a wide variety of incredible opportunities, including creating a Mexican cuisine restaurant in West Africa and opening the first Casual Dining Upscale Mexican Restaurant in Halifax (Antojo Tacos & Tequila), as well serving as a private chef onboard a yacht, in South America, currently working as R & D Chef for Daiya Foods, Collaborating with Vancouver Private Dining and teaching Mexican Food Classes at Eden West Gourmet
Luis is proud to share his traditions, family recipes, and passion for Mexican food – one delicious dish at a time.
See Luis’ most popular classes here.
Chef Kai Sengewitz
I have spent 30 years honing my craft in kitchens across Germany, Switzerland, and Canada, shaping my approach to cooking through diverse culinary traditions and high standards. My foundation was built in Germany, where I completed a rigorous apprenticeship before refining my skills in Switzerland’s top kitchens, including the Widder Hotel in Zürich, a five-star property with a 16-point Gault Millau rating. There, I learned the precision and discipline required to execute high-level cuisine while embracing creativity and innovation.
Canada offered me the opportunity to further push my culinary boundaries. At The Aerie Resort, a Relais & Châteaux property, I crafted refined, ingredient-driven menus, emphasizing seasonality and technique. Later, at the Sheraton Wall Centre in Vancouver, I oversaw multiple dining outlets, balancing large-scale operations with quality-driven execution. Whether developing intricate à la carte dishes or leading banquet services, my focus has always been on delivering exceptional flavors, thoughtful presentation, and consistency.
Chef Kai specialties are: French, German, European, Northwest American
See Chef Kai's classes here
Chef Toon Leong
Born and raised in the cultural food hub of South East Asia, Toon initially left Singapore to obtain a BSc in Marine Biology from SFU before deciding to pursue his true passion for cooking.
After achieving an Associate’s Degree in the Culinary Arts from the California Culinary Academy in San Francisco, his culinary career began at Joe Fortes Seafood and Chop House, and continued on as Chef at the French Rotisserie: La Brochette. Toon moved on to be the Chef at the Law Courts Inn within the BC Supreme Courts, and also was the Chef of Unique Restaurants Catering and Management Company; a business opened by former co-owner of Joe Fortes, Ken Laci. Toon then became the Executive Chef at the Diamond Alumni Center at SFU, before ultimately retiring from his 32-year career with Notch 8 at the Fairmont Hotel Vancouver.
Chef Toon's specialties are: Chinese, Malaysian, Indian, South Asian and North Pacific coast.
See Chef Toon's most popular classes here.