Vancouver Chowder Chowdown – February 21, 2019

Event Details


February 21, 2019


7pm - 10pm


$75 + GST


845 Avison Way, Vancouver, British Columbia V6G 3E2


Vancouver Chowder Chowdown - February 21, 2019

Buy Tickets

Top BC Chefs. Sustainable Chowders & Craft Beer. Come Cast Your Vote

Top Ocean Wise chefs compete head-to-head for the title of 2019 Ocean Wise Chowder Chowdown Champion in Vancouver. Taste all the delectable original chowders, paired with local craft beers and vote for your favourite, all in support of sustainable seafood.

All proceeds directly support the Ocean Wise sustainable seafood program, which helps to ensure ocean life will be abundant for generations to come.

Purchase your tickets early to avoid disappointment!

Please note: This is a 19+ event. All ticket sales are final.


ARC at Fairmont Waterfront, Chef Anthony Marzo

‘What grows together, goes together’ is Executive Chef Anthony Marzo’s motto as he brings his modern European culinary style to hyper-local foods in ARC.

He has a Diploma from Dubrulle French Culinary Institute and his national Red Seal. He completed the Canadian Apprenticeship program where he received the Third Year Apprentice of the Year scholarship and was the winner of the CFCC Jr. Chef Blackbox competition.

Tony began his career at two of Canada’s top Relais & Chateaux Diamond studded hotels; The Wickaninnish Inn and Langdon Hall, Country House Hotel. He then travelled extensively through Europe immersing himself in local cultures and food, before settling in London where he spent two years honing his skills in the ‘new old school style’ at three different Michelin starred restaurants: Rhodes 24, Club Gascon and Wild Honey.

Since returning to British Columbia and just prior to joining ARC as Executive Restaurant Chef, Tony owned the successful Vancouver restaurant Kessel & March.

Coquille, Chef Matt Marshall

Matt Marshall was a part of the opening team at Coquille and has been bringing his passion for cooking to the kitchen ever since. Originally from Langley, Matt has previously worked with a number of the Coquille team members in a previous role at Gastown staple, L’Abattoir which is the sister restaurant to Coquille.

Having spent many weekends fishing and crabbing at his family cabin on Gambier Island, Matt brings his enthusiasm for seafood to the table every day for lunch and dinner at Coquille.


Culinary Team BC, Chef Leah Patitucci


Fanny Bay Oyster Bar, Chef Chris Andraza

Chef Chris Andraza’s father says he grew up with a love for food and creative sense for dishing it out! He attended Camosun College, finishing his Red Seal certification and quickly moved to Vancouver Island where he began to fall in love with BC seafood. Andraza realized his curiosity with cooking seafood was best served in Vancouver with Fanny Bay Oyster Bar, opening their flagship location in 2016. Chris enjoys keeping his menu fun and approachable, while also educating guests on seasonal and sustainable seafood choices. In 2018 Chris and his team were nominated as Where Magazine’s Best Sustainable Seafood Restaurant in Vancouver.

Forage, Chef Welbert Choi

Chef Welbert Choi is quietly driven. Everything he does is steeped in his innate creativity. As a Chef he brings a humble, but generous spirit to everything he cooks. His main motivation as a Chef is to have his food be a part of memorable moments.

Welbert was born in Hong Kong. He and his family moved to North Burnaby during his teenage years. He trained at Dubrulle Culinary Institute. His resume includes catering at the Hilton Burnaby, working in the kitchen at Opus’s former restaurant Elixir, and he helped open Forage in 2012 as Pastry Chef. After 2 years, he was given the title of Forage’s Chef de Cuisine. He has run daily operations in the Forage kitchen since that time. Now he is the Executive Chef of Forage, Timber, and Forage Catering.

Fostering the menu at Forage has deepened his relationships with local producers. He believes that it is the responsibility of all Vancouver chefs to help build long term farming, fishing and foraging legacies in BC for generations to come by working closely with local producers.

Food for him should bring people and families together, build communities, and be a flavourful part of gatherings and celebrations. He chooses his ingredients with respect, considers the environmental impact of what he brings into the kitchen, and approaches food in a way that celebrates the whole ingredient.

Fukasaku of Prince Rupert, Chef Daisuke Fukasaku

Five years ago, Chef Dai Fukasaku opened the first complete Ocean Wise sushi restaurant in British Columbia— called Fukasaku – located in the beautiful fishing hub of Prince Rupert.

Sustainability is a key element to his restaurant. Chef Fukasaku follows the Ocean Wise guideline completely and he only uses the seafood caught within the province.

“I believe in local consumption. It is eco-friendly in terms of reducing C02 emissions as it is the least travelled food, it contributes to the local economy, and it is delicious! I wanted to set an example of what a restaurant could accomplish using only the freshest sustainably caught seafood when I first started five years ago,” Fukasaku said.

The effort has paid off. He is extremely happy with the relationship he has built with local fishermen and fisheries. They understand and appreciate his philosophy, effort and practice. “My close relationship with them enables us to trace all the seafood. I can tell you exactly where, when, in what method our seafood is caught. I feel really good about this,” Fukasaku said with a smile.

Furthermore, he loves to work with local produce and products to accompany his seafood creations. He supports agriculture from Terrace, B.C. from producers who offer various types of locally grown vegetables. He also sources various salts from Vancouver Island Sea Salt Co. (Black Creek), wasabi from Pacific Coastal Wasabi (Malcolm Island), seaweeds from North Pacific Kelp (Haida Gwaii), sake and sake-kasu (sake lees) from Artisan Sake Maker (Granville Island).

“I love the fact that I know where the ingredients I work with are coming from, whether its Ocean Wise approved sustainable seafood, local produce or seasonings. I feel the love from the fisherman/harvester/producer in them and I am able to pay the utmost respect to their products within my restaurant. Receiving lots of wows and compliments from locals, tourists and business people from all over the world, including ones from Japan, has proved to me that our practice is right and B.C. food tastes good”.

Besides supporting Ocean Wise, he is involved with B.C. government programs such as “Eat Drink Local”, “We Heart Local” as well as “Love Prince Rupert”.

“I would love to see more local Ocean Wise shellfish in our Prince Rupert market without having them travelling south first. That’s my next challenge,” he said.

When he’s not in the kitchen, Chef Dai loves to hike, kayak, run, golf, ski, and pick mushrooms around his home in Prince Rupert.

Hapa Izakaya, Chef Hiro Hatada

With over 15 years of experience, Chef Hiroki Hatada heads the Culinary Program at Hapa Izakaya Yaletown.

Originally from Aomori, Japan, Chef Hiroki leads the Hapa team with his extensive background in traditional Japanese cuisine.

Chef Hiroki is looking forward to bringing more of his creative and unique style to future menus.


Honey Salt, Chef Jason Labahn

Jason Labahn serves as the Culinary Director  at Parq Vancouver, an international hospitality, culinary, and gaming destination in the heart of Vancouver’s downtown entertainment district. Chef Labahn has been instrumental in the design and execution of Parq Vancouver’s restaurants: Honey Salt, The Victor, BC Kitchen, MRKT East, and D6.

A Nashville, Tennessee native raised in Orlando, Florida, Chef Labahn joined Blau + Associates following two successful stints with Glowbal Restaurant Group — from 2016 to 2017 as Chef de Cuisine for Vancouver’s Black and Blue Steak House, and from 2011 to 2013 as Executive Chef for Black and Blue and The Roof. In between, Chef Labahn served as Corporate Executive Chef for Browns Restaurant Group from 2013 to 2016, a role that saw him overseeing menu engineering and product development for the organization’s 55+ locations across Canada and the United States.

Chef Labahn acquired much of his experience as an Executive Chef and Executive Sous Chef in Las Vegas, Nevada. From 2003 to 2010, he successfully opened Chef Jose Andres’ critically acclaimed and internationally recognized Jaleo at The Cosmopolitan of Las Vegas, Light Group’s Brand American Steakhouse at the Monte Carlo and Stack American Steakhouse at The Mirage, Wolfgang Puck’s café at the Las Vegas Springs Preserve, Alex Restaurant at Wynn Las Vegas, and FIX American Steakhouse at The Bellagio.

Reflecting on his experience, Chef Labahn credits much of his success to his desire to never stop learning about his craft and to keep his focus on customer service. These qualities serve him well in his role at Honey Salt, in which he executes a menu of regional cuisines derived from sustainable and seasonal ingredients.

Chef Labahn graduated from Florida Culinary Institute in 1999 with an Associates Degree in Culinary Arts. He served three years as an instructor for Le Cordon Bleu, and has spent several years as a culinary consultant, assisting restaurant groups and chefs with everything from staffing to kitchen and menu design.

Langara Fishing Lodge, Chef Curtis Demyon

Curtis Demyon, a true West Coast Chef.  Although born and raised in Saskatoon, Saskatchewan.  Curtis has always had a passion for seafood.  I had never really tried fresh, West Coast seafood until I moved to Vancouver for culinary school at the age of 20.  “I remembered the first chowder that I made in culinary school. We were given like $20 and had to go to Granville Island and barter and buy our ingredients.  I don’t remember all the other courses, but the first course was tomato based chowder with octopus.  It was okay” he laughs. After culinary school, Curtis’ first stop was Joe Fortes.  “This is where I fell in love with Seafood, shucking my first oysters, and learning how to prepare all of these delicate ingredients. “We’re always eager to learn more, different techniques and preparation, and different flavors”.  Moving through numerous seafood restaurants on his journey, he found himself as Sous Chef at Langara Fishing Lodge, and Executive Chef of the Fish House in Stanley Park for the years before its closure.  After 10 years and numerous projects Curtis finds himself back at Langara Fishing Lodge as the Executive Chef.  “I take pride in using fresh, local, and sustainable”.  The is no other place on earth that produces the quality of fish and shellfish than that of Haida Gwaii, British Columbia.  I am trying to showcase some of the best and delicate flavors that the local waters around Langara Island, as well as all of Haida Gwaii produce.

Notch 8 at Fairmont Hotel Vancouver, Chef Will Lew

Leading the kitchen in Notch8 Restaurant & Bar at Fairmont Hotel Vancouver is no small undertaking. The restaurant’s doors stay open 365 days a year and serve four different meal periods daily to
guests from around the globe. Will
Lew rose to the challenge becoming Chef de Cuisine in December 2016. Growing up in the ‘City of Glass’, Will’s journey into the culinary world started through his grandfather, a chef in Vancouver’s Chinatown, and “head cook” at family dinners. He instilled not only a love for cooking in Will, but an appreciation for expressing oneself through different creative mediums including drawing, painting, woodwork, Chinese calligraphy and
music. Although the kitchen would be Will’s calling, it was never the plan. An accomplished violinist, he studied for 14 years at the Vancouver Academy of Music, and separately, graduated in 2006 with a Bachelors of Science in Animal Biology from the University of British Columbia. All of which would hint at a career in a different field than hospitality. Instead, in 2005, Will took a job as a dishwasher in a local Vancouver restaurant and started to work his way up the ranks to become a cook. In the years that followed, Will’s talent and tireless dedication to his craft would pay off, seeing him as a Chef de Partie for the opening team of Trattoria Italian Kit chen, Chef de Cuisine at Sanafir Restaurant and Outlet Chef at Fairmont Pacific Rim. Finally at his new home in Notch8, Will’s fresh take on nature-inspired Canadian cuisine shines.

Will credits the start of his career to a chef who saw his potential and gave him a chance. He received mentorship and guidance, recalling times he was dispatched to the dining room to chat with guests in order to overcome his shyness. With an eye on paying it forward, Will places great importance on teaching and collaboration and has a reputation of incorporating ideas of others on the culinary team. In the same way that he was encouraged, he strives to inspire young cooks to grow and believe in themselves to become their own artist. When he’s not in the kitchen, Will can be found playing a game of pickup on the basketball courts at UBC, jamming on his guitar, violin, banjo, keyboard or one of the many other instruments he’s collected, or on a walk with his golden doodle puppy, Mendelssohn.

Ocean Wise, Sous Chef Stacy Johnston & Chef Ned Bell






Long-time sustainable seafood ambassador Ned Bell is the Ocean Wise executive chef based at the Vancouver Aquarium. Bell’s cooking philosophy is globally inspired and locally createdHis love of sport, travel and adventure have taken him around the world, creating memorable experiences and cooking up a storm Bell has recently taken the helm at the Vancouver Club as their new Culinary Director. along the way.  

With the support of the Ocean Wise seafood program, Bell founded Chefs for Oceans in 2014 to raise awareness about sustainable seafood by riding his bike across Canada. Bell’s dedication to sustainable seafood has inspired many Canadian chefs to get involved in the cause – a movement that is having a meaningful impact on the way consumers think about the seafood they eat, where it comes from and how they, too, can help protect our oceans by making ocean-friendly seafood choices. 

He is the author of Lure: Sustainable Seafood Recipes from the West Coast. Bell was awarded the Global Seafood Award for Advocacy at the 2017 Seaweb Seafood Summit. This recognition, paired with Bell’s diverse British Columbia upbringing, instills a passion for fresh, sustainable and locally sourced cuisine. 

Bell has recently taken the helm at the Vancouver Club as their new Culinary Director and has experience working in some of the country’s top kitchens, previously as the executive chef of Four Seasons Hotel Vancouver and YEW seafood + bar, a proud Ocean Wise partner. Bell’s diverse background includes seven seasons on Food Network Canada’s Cook Like a Chef and as a recent competitor on Iron Chef Canada. He has been recognized as Canada’s Chef of the Year at Food Service and Hospitality magazine’s 2014 Pinnacle Awards, Best Overall and Rising Star by Where magazine and Top 40 Foodies Under 40 by Western Living magazine in 2008.

Pacific Institute of Culinary Arts, Chef Josh Gonneau

Chef Josh’s culinary career has spanned the country. As Chef de Partie at the Fairmont Royal York, he was responsible for organizing and executing dinners, buffets, weddings and corporate events for up to 2000 guests at a time. Next, Josh was appointed Executive Chef at the prestigious Oakville Club, where he oversaw the food & beverage operations, staff training, and hands on management of the club’s restaurant and functions.

Josh’s first visit west was to the Fairmont Chateau Lake Louise, spending a year overseeing the hotel’s banquets, before returning to Ontario as Executive Chef of the Weston Golf & Country Club, then The Boulevard Club. From there, Josh ventured out and opened his own establishment, the Land & Fire Local Kitchen in Caledon, a farm-to-table restaurant focused on guest interaction with his open kitchen.

Josh once again returned west, this time to BC, as Executive Chef at Cibo Trattoria and Uva Cocktail & Wine Bar. With years of varied experience tucked under his belt, Josh now joins Pacific Institute of Culinary Arts, where he can now pass on his knowledge to future chefs.

Quaaout Lodge, Chef Chris Whittaker

Chris Whittaker is well known as an inspired and humble champion of local cuisine.  Instilled from his youth, Chris’ philosophies are deeply rooted with an intensive focus on respecting our land and water, supporting communities, local suppliers, small farms, and foragers.  His passion for promoting and supporting BC foods, featuring both wild and farmed cuisine led him to conceptualize and launch the award winning Forage and Timber Restaurants in Vancouver.

Former chair of the Chef’s Table Society of BC, Chris has been the recipient of Western Living Magazine’s “Foodie of the Year”, and most notably was inducted into the BC Restaurant Hall of Fame in 2015.

In June 2018 Chris passed on the torch of his two iconic Vancouver restaurants and moved his family to the BC Interior where is now the Executive Chef at the Quaaout Lodge & Spa.  A passionate outdoorsman, fisher and hunter, Chris Whittaker could not feel more at home.  With the amazing bounty of the Shuswap region and making connections to the local Indigenous traditions watch for Chris to be even more rooted and connected with the land and people producing the food on your plate.

Torafuku, Chef Clement Chan

The Torafuku kitchen is led by Chef/Owner Clement Chan. Clement was born and raised in the city of Vancouver. He attended culinary school at Vancouver Community College and was recognized early on as a rising star, winning provincial awards, representing Canada in the World Culinary Olympics, named National Chef of the Year and appeared on Food Network shows; Top Chef Canada,Eat St and recently crowned Chopped Canada Champion. He has worked at a number of notable restaurants in the city, including local favourites such as Hapa Izakaya, Chambar and Blue Water Cafe. These days you can find him on his award winning Le Tigre food truck or  busy working at his restaurant Torafuku.





About Us

Overfishing is a monumental, global issue. Ocean Wise seafood is a conservation program that makes it easy for consumers to choose sustainable seafood for the long term health of our oceans. The Ocean Wise symbol next to a seafood item is our assurance of an ocean-friendly seafood choice. With over 700 Ocean Wise partners with thousands of locations across Canada, the Ocean Wise seafood program makes it easy for consumers to make sustainable seafood choices that ensure the health of our oceans for generations to come.

Ocean Wise Logo

The Ocean Wise symbol on a seafood item means it’s ocean-friendly.

Get Involved

Get Involved

Are you passionate about the future of our oceans? We’re always looking for ambassadors to help support our mission. Get connected and join us in the sustainable seafood movement today.