JP Guerin began his career working with several five star hotels and restaurants in France, Montreal, The Carribean and Vancouver, JP opened the Pan pacific Hotel as Head Chef of the 5 sails dining room, Jean Pierre then moved on to Hong Kong as Executive Chef of the restaurant “Lalique” fine dining room of The Royal Garden Hotel .Back in Vancouver he held the position of Executive Chef at the prestigious British Columbia Club in False Creek . Eventually Jean Pierre was offered the position of corporate Chef in Charge of menu design and development for Lufthansa Sky Chefs. Jean Pierre is the recipient of several culinary awards.
A native of Brittany Raoul began apprenticed in famous Michelin stars restaurants, he then transferred to Quebec city where he worked as a Chef at the Loews hotel and La “Chaumiere restaurant” . Raoul held key positions notably in Hong Kong as head Chef for the fine dining room of the prestigious Furama hotel , Raoul was the Chef at “Truffles” restaurant and “La brochette” in Gastown, He is now the Head Banquet Chef at the Hyatt Regency Hotel in Vancouver, a master at preparing and planning large catering functions Raoul has the uncommon ability to effortlessly plan, direct and deliver large catering operations.
Joseph originally from the Basque Country, has brought his unique cuisine to Vancouver and is currently Executive Chef at the Bistrot Chez Michel in North Vancouver, Previously Joseph held the position of Executive Chef at Anderson’s on False Creek for many years ,Joseph is well known for his seafood dishes and his unique ways of marrying the culinary techniques of Basque , French and Spanish Cuisine.
Born in France in the beautiful French Alps, he trained at Michelin Star restaurants, honing his culinary skills in the kitchens of the Hilton Paris and Geneva, he then pursued his career in Montreal, Bangkok and Vancouver. Before joining The Cannery in 1996, Frédéric held the position of Executive Chef at the prestigious British Columbia Club. Fred has won many international Awards in Culinary competitions at home and abroad. His latest achievement is a cookbook masterpiece published in 2006 outlining his outstanding creations as Executive Chef of “The Cannery Seafood Restaurant”.