Ocean Wise Chowder Chowdown Vancouver February 20th 2020

Event Details


February 20, 2020




Regular $79.00 + tax, VIP $95.00 + tax


Vancouver Aquarium

845 Avison Way, Vancouver, British Columbia V6G 3E2


Ocean Wise Chowder Chowdown Vancouver February 20th 2020

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The Ocean Wise Chowder Chowdown is back for another fantastic evening of chowing down on 100% sustainable seafood chowder in the name of ocean conservation!

Come and witness 12 Top Ocean Wise Seafood chefs from across British Columbia to compete head-to-head for the title of Ocean Wise Chowder Chowdown Champion in Vancouver. Taste delectable original chowders, local craft beer and vote for your favourite, all in support of sustainable seafood.

Ticket includes unlimited chowder, craft beer, wine and spirits sampling as well as access to our photo booth, raffle, lounge area, and the Vancouver Aquarium galleries. This year, we are introducing a VIP experience which grants early entry to the venue thirty minutes ahead of general admission as well as access to an exclusive VIP lounge area with additional food and beverage offerings.

Don’t forget to #BePlasticWise! This event is entirely waste free complete with compostable chowder bowls and wooden spoons that each guest gets to take home to reduce our impact on the environment.

All seafood in this event is 100% Ocean Wise recommended as a sustainable seafood option and is generously donated by Intercity Packers.

All proceeds directly support the Ocean Wise Seafood program, which helps to ensure healthy oceans, lakes and rivers for generations to come.

Check out this year’s impressive lineup of competitors below:


Ocean Wise – Chef Stacy Johnston

Stacy Johnston is a Sous Chef for Ocean Wise working out of the Vancouver Aquarium. Born and raised in Saskatchewan, her love for prairie flavours began at a young age on her grandparent’s seed farm. After studying at SAIT Polytechnic she went on to work at the Wascana Country Club where she had the opportunity to compete in the Canadian Culinary Championships in 2015. In 2016 she became the Head Chef at 641 Grill, a farmer owned and locally sourced restaurant. Here she continued to hone her craft and started dreaming about the potential that prairie flavours could have with a more global perspective. In 2018 Stacy relocated to Vancouver to work with Ocean Wise. Here she strives to combine her Saskatchewan heritage with Pacific Northwest flavours to create dishes that comfort and intrigue.


Fanny Bay Oysters – Chef Chris Andraza

Chef Chris Andraza’s father says he grew up with a love for food and curative sense for dishing it out! Chris started his cooking career in Banff Alberta under Chef Roger Van Denhouvel at the Lake Louis Inn. He eventually landed in Victoria, BC where he became a sous chef at the Monkey Tree Pub and only moved his professional career upward from there. He attended Camosun College under chefs Gilbert Nousitou and Steve Walker Duncan, finishing his Red Seal certification. Andraza worked as the Head Chef at Rodney’s Oyster House in Vancouver, and realized his love for cooking seafood. This passion has translated to him fully handcrafting the Fanny Bay Oyster Bar menu to showcase the incredibly sustainable shellfish from British Columbia and especially the Comox Valley.


Forage – Chef Welbert Choi

Chef Welbert Choi is quietly driven. Everything he does is steeped in his innate creativity. 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. 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.


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.

The Wildflower – Chef Florencia Gomez Quinteros

Originally from Argentina, Florencia moved to Canada in 2013. Always passionate about food, she decided to attend culinary school at Vancouver Island University. After graduation, she worked at a small fine dining restaurant in Powell River which enabled her to complete her first-year apprenticeship. This was followed by time at a Catering company on the Sunshine Coast. From there she moved on to a restaurant in Lund, which brought the ocean to her doorstep, really allowing her to focus her skills and passion for seafood. Ms. Gomez Quinteros joined Executive Chef Isabel Chung’s team at Fairmont Chateau Whistler in January 2018. During that time she has been part of the Wildflower Grill Room restaurant team. Florencia worked as a Garde Manger and Entremetier in 2018 and moved in to her current role, taking on responsibility for the fish station, in July 2019. Florencia has exciting aspirations for the future including getting her Red Seal certification, continuing to learn and grow and becoming a great mentor to others: both on her team and in her life.


Fukasaku – Chef Dai Fukasaku

Six years ago, Chef Dai Fukasaku opened the first complete Ocean Wise sushi restaurant — called Fukasaku – located in the beautiful fishing hub of Prince Rupert, British Columbia. Sustainability and locality are key elements 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. 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.


ARC – 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.


Stanley Park Restaurant & Brewpub (Joseph Richards Group) – Chef Andy Slinn

Chef Andy Slinn is the Executive Chef at The Joseph Richard Group and has been a key part of the team since 2010 when he was the very first Chef hired by the company. He earned his Red Seal certification in 2011 and continues to work directly with each of the company’s culinary teams to ensure all food offerings are of the highest quality.




Pacific Yacht Charters – Chef Graham Sharpe

Graham trained at the Northwest Culinary Academy in Vancouver in 2009. Since that time, Graham has travelled and worked his way around the world. New Zealand, Tasmania, Broome Australia, Norway and Vancouver Island all highlights where he participated in opening restaurants, re-writing menus and strengthening his culinary knowledge. He joined Pacific Yacht Charters in the summer of 2018, and with Executive Chef Mardy Ra, has furthered the culinary program and menu development.


UBC – Chef Andy Chan & Chef Johnny Bridge

Andy Chan is the Executive Sous Chef for Retail, Restaurants and Mobile Food at UBC Food Services. He graduated from the VCC Culinary Arts program at the top of his class, and has worked at Sutton Place, Hyatt Regency and Wedgewood hotels. Andy’s motto: Feed people and make them happy with wholesome and sustainable food! Johnny Bridge, who studied at both VCC and North West Culinary Academy, has a passion for the oceans wellbeing, sustainable seafood and the BC oyster industry. Spending 6 years on BC’s Sunshine Coast, Johnny worked as the Chef de Partie at the Rockwater Resort and Sous Chef of Smitty’s Oyster House and Bull Chophouse. During this time he also managed Bridge and Steele Private Dining in Vancouver. Currently he resides at The University of British Columbian as their Sous Chef in Residence dining feeding the Campuses masses.

Fishworks – Chef Shallaw Kadir

Shallaw began his career right here on the North Shore. Through his passion and dedication to his craft, he worked his way up the ranks of our neighborhood kitchens until he opened his first restaurant at the age of 23. Five years later, after honing his restauranteurship at the helm of his bistro in Edgemont Village, Shallaw has focused his efforts on elevating the Lower Lonsdale dining scene with his critically acclaimed Fishworks. Shallaw continues to study and grow, drawing inspiration from the most renowned restaurants in the world, and from the passionate people he surrounds himself with.





Blossom Dim Sum & Grill – Chef Derek Bothwell

As Executive Chef of Dim Sum Blossom & Grill, Derek Bothwell is excited to bring his Western perspective and passion for adventurous cooking to the Asian inspired menu. Born and raised in Red Deer, Alberta, Derek sharpened his knives working on the family farm, gaining inspiration from his mother’s homemade sharing style cooking. Bothwell carried his knowledge of farm-to-table food all the way to Vancouver, where he previously worked as the Executive Chef at Chill Winton, Guilt & Co, and The Bottleneck. Chef Bothwell’s cooking style is innovative and adventurous, exploring modern multi-cultural variations of Western cuisine. As a Red Seal Certified Chef and part of the Earthwise community, he heads a team that’s committed to using seasonal, local and ethically sourced ingredients. Some of the dishes he’s excited to share with guests who visit Blossom Dim Sum & Grill are the seared sablefish with rice cakes, local lamb chops with coconut curry, bison rib eye and slow cooked beef short ribs.



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.

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

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