LE CROCODILE BY ROB FEENIE ANNOUNCES NEW CULINARY LEADERSHIP STRUCTURE ACROSS ROB FEENIE BRANDS
Vancouver, B.C., March 25, 2026 — Le Crocodile by Rob Feenie is pleased to announce a new culinary leadership structure that will guide the next chapter of both Le Crocodile by Rob Feenie and the upcoming Feenie’s at Time Out Market Vancouver.
At the helm remains Chef Rob Feenie, whose vision continues to define the restaurant’s commitment to exceptional cuisine, hospitality, and innovation. Under his leadership, the culinary program will now be supported by an expanded leadership team that reflects both deep experience and a shared dedication to excellence.
Working closely with Feenie is Marc Marayag, who has been appointed Executive Chef. A highly respected culinary leader, Marayag will lead culinary operations across both Le Crocodile and Feenie’s, guiding menu development, kitchen leadership, and culinary standards. His approach blends technical precision with a deep respect for seasonal ingredients and the craft of modern French-inspired cuisine.
Working alongside him is Lemuel Tsang, who takes on the role of Chef de Cuisine at Le Crocodile by Rob Feenie. Tsang brings creativity, discipline, and a strong collaborative spirit to the kitchen, helping to shape menus that blend classical techniques with contemporary flavours.
Together, the team reflects a shared commitment to the principles that have long defined the restaurants: celebrating the exceptional ingredients of British Columbia and Canada; maintaining strong relationships with local farmers, fishers, and producers; combining French culinary tradition with innovative, globally influenced flavours; and delivering a dining experience rooted in precision, warmth, and creativity.
“This structure allows us to continue evolving while staying true to the philosophy that has guided my cooking for decades,” says Feenie. “Marc and Lemuel are exceptional chefs and leaders. Their passion for great ingredients, thoughtful technique, and teamwork ensures that both Le Crocodile and Feenie’s will continue to deliver memorable dining experiences for our guests.”
The refreshed culinary team will support the ongoing growth of the Feenie brand, including the flagship Le Crocodile by Rob Feenie in downtown Vancouver and Feenie’s, which will feature a selection of Feenie Gourmet Burgers. Opening this spring in the Time Out Market Vancouver, it will showcase Feenie’s signature refined yet approachable cuisine in a more casual environment.
About Chef Marc Marayag
Marc brings a fusion of European and modern Japanese culinary styles to Le Crocodile by Rob Feenie. After graduating from Vancouver Community College’s acclaimed Culinary Arts program, he spent a few years in Vancouver honing his skills at Fairmont Pacific Rim and Market by Jean-Georges. His desire to further his culinary pedigree brought him to London, where he spent five years training in European and Japanese cuisine, including several yakitori and seafood spots and an extended stretch at a Umu – a two Michelin star restaurant at the time. Marc credits his time at Umu for the high standards he sets for himself in his cooking, from sourcing the best local ingredients and exceptional knife skills to excellence in any situation.
Prior to joining Le Crocodile by Rob Feenie in 2024, Marc was most recently at Michelin Guide-recommended Bar Susu.
About Chef Lem Tsang
With more than a decade of experience in Vancouver’s leading kitchens, Lem brings a thoughtful, ingredient-driven approach to his cooking. Most recently Chef de Cuisine at Acre Through the Seasons at Club Versante, he helped lead the restaurant’s rebrand and reopening, earning recognition on Air Canada’s En Route list of Canada’s Best New Restaurants. His career includes senior roles at the Vancouver Convention Centre and The Vancouver Club, as well as early training under Chef Pino Posteraro at Cioppino’s Mediterranean Grill & Enoteca. A formative stage at Benu in San Francisco, the three-Michelin-star restaurant by Corey Lee, further shaped his commitment to precision, seasonality, and refined technique.
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Sophia Cheng | sophia@sophiachengpr.com | 604-828-3102 | @chengsophia