Team
Rob Feenie, Chef/Proprietor
Chef Rob Feenie is an award-winning, internationally acclaimed Chef. A winner of Iron Chef America, four-time Iron Chef Canada winner, Rob has authored cookbooks, is a mainstay of Canada’s Food Network and has worked with some of the world's top chefs. His last restaurants, Lumière and Feenie’s, garnered critical and public success, including the prestigious Relais Gourmands and Traditions & Qualité designation from Relais & Chateaux, four stars from the Mobil Travel Guide, and the AAA Diamond Award.
Rob’s interest in cooking began during a high school exchange program in Europe. He attended Dubrulle Culinary Institute (now part of The Art Institute of Vancouver). After graduation, Rob worked as a sous chef at various restaurants, including The Rim Rock Café and Oyster Bar in Whistler, British Columbia and The Cherrystone Cove and Le Crocodile in Vancouver. While at Le Crocodile, he worked stages in France and the United States. Later, Rob opened Accolade Restaurant in the Crowne Plaza Hotel in Toronto.
In July 2004, the Canadian Consulate invited him to New York to create a signature lunch and dinner at the famous James Beard House to celebrate Canada Day. In February 2009, Rob also became the first "Hokanson Chef in Residence" at NAIT.
Rob has published four cookbooks, starred in New Classics with Rob on The Food Network Canada, and, in 2005, defeated Chef Masaharu Morimoto to become the first Canadian to win the popular television show Iron Chef America. Additionally, Rob spent several years as Cactus Club Café’s food concept designer and Executive Chef. He was instrumental in transforming the menu into one of Canada's top casual dining experiences.
Rob was most recently a judge on several Food Network shows, including Canada’s Wall of Chefs and Top Chef.
Lemuel Tsang, Chef De Cuisine
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.