Team
Rob Feenie, Culinary Director
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.
Marc Marayag, Executive Chef
It was a happenstance moment that paved Marc Marayag’s journey into the hospitality world more than a decade ago. After enrolling in culinary school classes with a friend on a whim, Marc discovered his passion for cooking, and from there, the rest is history.
After graduating from Vancouver Community College’s acclaimed Culinary Arts program, he spent a few years in Vancouver honing his skills while working at Fairmont Pacific Rim and Market by Jean-George. His desire to further his culinary pedigree brought him to London and Paris, where he spent five years training in European and Japanese cuisine, including several yakitori and seafood spots, and an extended stretch at one Michelin Star kaiseki restaurant, Umu. 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.
After returning to his hometown of Vancouver, Marc was most recently at Michelin Guide-recommended Bar Susu. Marc brings a blend of European and contemporary Japanese creative cookery to Le Crocodile by Rob Feenie.
Mya Brown, General Manager
Mya Brown brings more than two decades of hospitality experience, shaped by a deep love of wine and the art of service. Her career began as a sommelier and has taken her from welcoming neighbourhood wine bars to celebrated Michelin-starred dining rooms around the world.
Most recently, Mya led the wine program at Vancouver’s Westin Bayshore, where she championed thoughtful selections from sustainable producers alongside the vibrant flavours of the Pacific Northwest. A WSET Diploma holder, she is known for her warm, intuitive approach to hospitality and her ability to create dining experiences that feel both refined and personal.
At Le Crocodile, Mya’s passion lies in welcoming each guest with generosity and care, ensuring every visit is memorable.
Outside the restaurant, you’ll often find her jogging along the Vancouver seawall, making music with friends, or travelling in search of her next unforgettable meal.
Andrew Forsyth, Wine Director
Andrew Forsyth is a long-respected Vancouver-based sommelier and recipient of the 2025 CAPS Best Sommelier of British Columbia title. Forsyth brings a refined palate, expertise, and a guest-focused approach to the downtown contemporary French restaurant.
Most recently, Andrew led the acclaimed wine program at Michelin Guide-recommended L’Abattoir. During his tenure, he guided the list to achieve a Platinum Wine Program Excellence Award at the 2024 Vancouver International Wine Festival. Forsyth earned his Certified Sommelier credential from the Court of Master Sommeliers in 2019 and holds WSET Level 3 (with Merit).
Andrew began his wine journey while working at the Alberni Street Keg Steakhouse and Bar, where he first enrolled in Wine and Spirit Education Trust (WSET) courses. After passing his Certified Sommelier exam with the Court of Master Sommeliers in May 2019 and represented Canada at the Wines of South Africa Sommelier Cup in Cape Town.
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.