Lifetime
Achievement
Jack Lamont
Glowbal Restaurant Group
Bio coming soon.
Bob Lindsay
Monk McQueen’s and LIFT Bar & Grill
Bob Lindsay has dedicated more than four decades to British Columbia’s restaurant industry. A graduate of Ryerson Polytechnic’s Restaurant Administration program, he managed the iconic Cannery Row Restaurant and co-founded Monk McQueen’s, Monk’s Grill on Blackcomb, and LIFT Bar Grill View. He served on Tourism Vancouver’s Board of Directors from 2011 to 2016, chairing from 2014 to 2016. Bob’s greatest pride is the thousands of hospitality professionals whose careers he helped shape. For Bob, the restaurant business has never been just a career; it has become part of who he is.
Bobby Naicker
Wings/Denny’s/Chop/Chkn Shack/River Reach
Bobby Naicker is one of British Columbia's most respected hospitality leaders, with more than four decades in the restaurant industry. As former President and COO of Denny's Canada, he led the brand's expansion to more than 85 restaurants nationwide, establishing one of the country's largest family restaurant operations.
He later founded WINGS Restaurants & Pubs, creating one of B.C.'s leading sports restaurant brands. Bobby serves on the Denny's International Board of Directors and is the Honorary Consul for Fiji in Canada. His leadership and mentorship have left a lasting impact on the Canadian hospitality industry.
Active
Restaurateur
Angus An
Full House Hospitality
As one of Canada’s preeminent chef-restaurateurs, Angus An creates dishes that are not only flavour-driven, but also rooted in impeccable technique. His combined fine-arts and French culinary training gives him a unique perspective on cooking as a balance of art and science, resulting in recipes that seamlessly blend tradition, innovation, and presentation.
His restaurant group, Full House Hospitality, currently features five celebrated establishments – the Michelin Guide recognized Maenam, the Thai-style noodle bar Fat Mao Noodles, modern street fare destination Longtail Kitchen, Granville Island’s Sen Pad Thai, and Isaan-style eatery and bar, Sainam. An is also operator and culinary director at Whistler’s Mekong, as well as a partner at Granville Island’s Popina.
Throughout his career, An has received several accolades, including Vancouver Magazine’s Chef of the Year 2025, Vancouver Magazine’s Restaurant of the Year for Maenam and being honoured with two prestigious invitations to showcase his cooking at world-renowned James Beard House. In May 2022, he published his first cookbook, Maenam: A Fresh Approach to Thai Cooking.
Jason Forbes
VanUrban Hospitality
Reuben Major has contributed to British Columbia's hospitality industry since 1995. After 18 years with Earls, including serving as Director of Culinary and Bar Development (2007–2013), his global travels inspired the diverse culinary concepts that define his work. He went on to launch FreshTAP Pour System and Vancouver Urban Winery, followed by Belgard Kitchen, Vital Supply Co., Havana Vancouver, The Flamingo Room, and Violeté, building innovative, community-focused hospitality businesses with lasting impact.
Reuben Major
Tap & Barrel Hospitality Group
Jason has dedicated more than three decades to advancing British Columbia's restaurant industry through operational excellence, leadership development, and innovation. Throughout his career, he has been passionate about creating memorable guest experiences, building exceptional workplace cultures, and mentoring future hospitality leaders.
As President of Tap & Barrel Group, he has helped cultivate one of BC's leading hospitality companies while championing local food, beverage, and talent. Previously serving in senior leadership roles with The Keg and Viaggio Hospitality, he has also contributed to the industry through his work with go2HR and SkilledTradesBC, helping strengthen British Columbia's vibrant restaurant community.
J.C. Poirier
St. Lawrence
For more than three decades, Jean-Christophe (J-C) Poirier has quietly staked his claim as a chef, mentor and restaurateur par excellence. In 2017, Poirier opened celebrated Railtown dining destination St. Lawrence, which has been awarded four consecutive Michelin Stars since 2022.
In 2025, Poirier joined with wife and designer Dara Dammann-Poirier and St. Lawrence alumni Margaux Herder and David Lawson to open Chez Céline in Vancouver’s Fraserhood. It celebrated its first anniversary by earning gold for Best French at the 2026 Vancouver Magazine Restaurant Awards and No. 10 on the 2026 list of Canada’s Best New Restaurants.
Ray Russell
Freshslice
Immigrating with just $8 in his pocket, Ray had to learn the business from the ground up. He quickly realized that the franchising model was broken, as it was designed to reduce a franchisee's profits with royalties, advertising fees, and unnecessarily marked-up ingredients.
Through Ray’s visionary thinking he transformed the pizza industry and founded Freshslice in 1999. With the groundbreaking 0% royalty and 0% advertising fees model, plus selling dough directly to the franchisees, he made it his priority to ensure his partners have their chance to succeed without additional costs weighing them down. Now, 27 years later, the rapidly expanding brand has 200+ restaurant locations across Canada and the USA. Freshslice is titled the #1 pizza-by-the-slice restaurant in Canada.
Local
Champion
Ned Bell
Hatch Hospitality
Ned Bell is a Canadian chef, keynote speaker, and sustainable food systems advocate based in British Columbia. Born in the Okanagan, he connects great food with environmental responsibility, focusing on responsible sourcing, food security, and the future of sustainable dining.
Ned is co-owner of Hatch Hospitality, Creative Advisor for the Centre for Food, Wine and Tourism at Okanagan College, a Buy BC Champion and Ambassador, and Co-Chair of Sustainability at the Chefs’ Table Society. He is also the only Canadian chef member of the Monterey Bay Aquarium’s Seafood Watch Blue Ribbon Task Force and author of Lure: Sustainable Seafood Recipes from the West Coast.
Craig Sheridan, Jill Sheridan, Jonathan Burke, and Alex Ploughman
Legends Haul
Craig Sheridan is the Founder and CEO of Legends Haul, a Canadian food distributor and manufacturing business he launched in 2018 with a simple but ambitious vision: to build a company that puts people, relationships, and Canadian producers first. Raised in the meat industry through his family’s business, Trimpac Foods, Craig developed an early appreciation for hard work, integrity, and the power of supporting local.
Under his leadership, Legends Haul has grown from a startup into one of British Columbia’s fastest-growing independent food distributors, operating from a 30,000-square-foot facility and serving thousands of restaurants, retailers, and foodservice businesses across the province.
Known for his relentless work ethic, Craig leads from the front - setting the pace for his team while earning the trust of customers and suppliers alike.
Outside of work, Craig is just as committed to his family and community. Whether in the warehouse, the boardroom, or on the field, Craig believes leadership is about showing up, putting in the work, and helping others succeed.
Jillian Sheridan is a Partner at Legends Haul, where she leads the company’s brand strategy, marketing, and in tandem with Craig, consumer innovation. With nearly 20 years of experience building brands and growing startup businesses, she has helped shape Legends Haul into one of British Columbia’s most recognizable independent food distributors while bringing to life the company’s in-house brands, including Wooza Pizza and Château Water.
Passionate about the future of food, Jillian has led the development of numerous retail products with a focus on clean, high-quality ingredients, thoughtful branding, and products she is proud to serve her own family. She believes the best food brands are built on trust, transparency, and a genuine commitment to quality.
Beyond the business, Jillian is a devoted mother of two and Co-Chair of her children’s school fundraising committee. She is also passionate about giving back, supporting charities and community initiatives throughout British Columbia. Jillian is driven by the belief that great businesses have the opportunity - and the responsibility - to make a lasting, positive impact.
Jonathan Burke has built his career in British Columbia’s foodservice industry, specializing in food distribution, importing, operations, and business development. Through his work with Trimpac Meats, Sysco, Legends Haul and Acecard Food Group, he has helped grow the business, expand its product offering, and serve restaurants across the province.
Over the course of his career, Jonathan has worked closely with chefs, restaurant operators, suppliers, and producers in Canada and abroad.
His induction into the BC Restaurant Hall of Fame recognizes his contribution to the growth and development of British Columbia’s restaurant and foodservice sector. He is very honoured to receive this recognition!!!
Alex Ploughman is originally from St. John's, Newfoundland. In his late teens, he moved out west. Alex started his cooking career at Trattoria di Umbertos in Whistler and Chambar in Vancouver (where, in later years, he returned to open up the newer location).
Before Legends Haul, Alex also spent time in notable restaurants in Australia and Europe, worked as a private chef, and as a menu development chef for the Joey restaurant group.
He currently is a partner and leads business development for Legends Haul, and has strong relationships and ties to the restaurant and hospitality community in BC.
Leading
Employee / Manager -
Front of House
Sandy Grant
Moments Hospitality Collective
Sandy Grant is an Operating Partner with Moments Hospitality Collective and General Manager of the historic Water St. Café & 2nd Floor Gastown. Rooted in her Greek family’s tradition of hospitality, connection, and gathering, Sandy developed a passion for creating meaningful guest experiences and memorable moments. Beginning her career at some of Vancouver’s most respected hospitality establishments, including Joe Fortes and the Sequoia Group of Restaurants,
Sandy built a reputation for exceptional service, intentional leadership, and an unwavering commitment to her teams and guests. Since joining Water St. Café in 2017, she has helped shape organizational strategy while fostering a culture of mentorship, teamwork, and genuine hospitality. Sandy is honoured to share this Hall of Fame recognition with the mentors, colleagues, and teams who have been part of her journey.
Leading
Employee / Manager -
Back of House
Brian Everett
Gateway Casinos
Brian has built a career on opening well over 100 high volume kitchens ranging from quick service to premium dining. These well-known restaurant brands include Milestone’s, Browns Socialhouse, Tap & Barrel, MATCH Eatery and Public House, CHOW Lucky Noodle Bar, Atlas Steak + Fish among others.
He’s a leader in brand growth, menu engineering, product research and development, recipe authorship, kitchen leadership training & mentorship, operational audits and culture development.
He has recently celebrated his 10 year anniversary as Director of Culinary for Gateway Casinos.
Ashley Kurtz
Cactus Club
A native of Burnaby, B.C., Ashley’s culinary journey began where so many great West Coast kitchen careers do: Cactus Club Cafe. From there, he honed his craft at some of Vancouver’s most acclaimed establishments, including Cin Cin and Wildebeest, before heading overseas. In Europe, Ashley refined his skills in demanding, Michelin-starred kitchens.
He returned to Vancouver in 2015 to help open the award-winning St. Lawrence Restaurant and later went on to open the short-lived but celebrated Bar Susu. Today, he has come full circle, returning to Cactus Club Cafe and bringing with him a wealth of skills and knowledge.
Event Partners
Hall of Fame Partners
