Benjamin Faber Bio

Benjamin is an accomplished and experienced Chef who spent 18 years working in several award-winning restaurant kitchens. He developed a passion for fresh, local and sustainable ingredients and he honed his skills apprenticing under renowned Chefs in many fine hotels & restaurants, including Delta Hotels Araxi’s, Salmon House on the Hill and C Restaurant. Benjamin’s initiative and talent saw his career move toward leadership roles, and he was involved in building several kitchen teams and opening restaurants with Earls and Joey’s restaurants in the Lower Mainland and in Calgary. Eventually, Benjamin’s achievements and passion towards sustainability were recognized by the prestigious Vancouver Club, where he landed the position of Executive Chef. In this role, he led the development of a first-class kitchen team and raised menu creativity and food quality to a level competitive with high-end restaurants and private clubs both locally and nationally which led to Best Fine Dining nominations in Vancouver. Benjamin’s final accomplishment at the Vancouver Club was to be awarded the official private club of choice for the 2010 Winter Olympic Games. Benjamin has always had an interest in culinary education, and he decided to pursue a career as an instructor at LaSalle College Vancouver. He quickly advanced to the role of Program Director, which sees him manage the day to day operations of the culinary and hospitality School. Amongst other things, Benjamin provides guidance and direction to its faculty and students and oversees the operations of the school’s training kitchens and student led bistro. Under Benjamin’s leadership, the student run restaurant received positive reviews and recognition, including Open Table Diner’s Choice awards. Benjamin continues to focus on decreasing the school’s ecological footprint through partnerships with Ocean Wise, Vancouver Farmers Market Cooperative and by using local and sustainable products whenever possible.