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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.

 

 Bruno Feldeisen

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 Sue Wiebe

Chef Sue exemplifies the adage that “the best teachers are constant students”.  Her ongoing training includes certificates from Dubrulle French Culinary School, Le Cordon Bleu, The California Institute of Culinary Arts & Vancouver Pastry Training Centre. 

Sue recently had the pleasure of participating in pastry classes with world renowned Pastry Chefs Amaury Guichon & Antonio Bachour. “I’m always excited to learn new ideas & share with other dessert enthusiasts”.  Sue’s Instagram portfolio @suchacookie features her love of flowers, nature & sweet things.

From her eclectic repertoire of cooking classes, Sue focuses on recipes that are adaptable to every level of cooking skill. From beginner to seasoned cooks, there is something for everyone!  

Sue cooking specialties are: baking, pastry and dessert decorating are Sue's favorite classes to teach! But also menus such as; North American, French, Italian, Greek, Thai.

See Sue’s 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 Anahi Rivadeneira

Anahi is a Chef & Food entrepreneur. She is a true foodie and a love for all food, Particularly Plant Based and Peruvian. She was born in Lima, Peru and moved to Vancouver at the age of 8. She has been in the Hospitality industry for over 20 years and has owned both a Café Bistro and full-service Catering Company In Pitt Meadows B.C. Her love of cooking comes from her Peruvian heritage, where she learned from Grandmother and Mother at a young age. In 2015, Anahi was chosen and competed on Chopped Canada in Toronto where she won amongst 4 talented female chefs from Canada. When she is not in the kitchen, she enjoys giving cooking classes and researching new recipes from all over the world with her two young daughters.

Anahi's cooking specialties are: Peruvian food and plant based, vegetarian.

See Anahi's most popular classes here.

 

Chef Toon

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.