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.
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.
Lucais Syme
Autostrada Hospitality
Lucais Syme left Edmonton for Vancouver in 2003 to pursue a career as a chef. After attaining a diploma from Pacific Institution of Culinary Arts he worked in various restaurants around the city. In 2008 Lucais opened the restaurant La Quercia as co-chef and co-owner with Adam Pegg. In 2010 La Quercia won Restaurant of the Year in Vancouver Magazine. The pair would open La Ghianda, L'Ufficio and La Pentola together.
In 2014 Lucais opened Cinara in Downtown Vancouver with his wife Gillian Book. In 2017, he opened the first Autostrada on south Main Street. Eventually opening more Autostrada locations and working with so many great people in the restaurant industry.
Lucais has two children, Magnus and Uma and loves teaching them in the kitchen and the art of Hospitality.
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.
Rising Star
Shawn Soole
Cafe Mexico and Fuego
Shawn Soole is a Victoria-based hospitality leader, educator, and Co-Owner of Café Mexico and Fuego. As host of The Post Shift Podcast, he amplifies industry voices while championing mentorship, culture, and sustainable leadership.
Through speaking engagements, training, and hands-on operations, Shawn supports the next generation of hospitality professionals. His work reflects a commitment to legacy brands, team development, and building vibrant, guest-focused restaurant experiences across BC’s hospitality community.
Excellence
in Corporate
Operations
Jenny Ryan
Sequoia Group of Restaurants
Jenny Ryan’s hospitality career began at just 13 years old in her hometown of Langley, BC, bussing tables at Mama Panda Buffet and later hosting at IHOP. After high school, she moved to Vancouver, where she spent several years working in serving and bartending roles across the city.
Jenny joined Gateway Casinos as a bartender and quickly rose through the ranks to become a General Manager. In this role, she had the opportunity to work alongside Gateway’s corporate team, assisting with the opening of restaurant properties throughout Western Canada, before moving into multi-unit leadership.
In 2019, Jenny joined Sequoia Company of Restaurants as Corporate Training Manager and continued to grow within the organization, taking on leadership roles in human resources, training, and development before eventually stepping into the role of Director of Operations.
Over more than two decades in hospitality, Jenny has worked across nearly every corner of the industry, from neighbourhood pubs and high-volume bars to casinos, hotels, multi-unit operations, and fine dining. This breadth of experience has shaped her practical, hands-on approach to leadership and given her a deep understanding of restaurant operations from both the employee and leadership perspective.
Jenny’s greatest passion has always been people. She believes that strong restaurants are built by strong teams and that one of the most important responsibilities of a leader is to coach, develop, and create opportunities for others. Throughout her career, she has remained focused on building strong cultures, developing future leaders, and ensuring that operational decisions always come back to the guest experience.
Supplier
Jason Pleym
Two Rivers Meats
Jason and Margot Pleym founded Two Rivers Meats in 2007 with the goal of connecting B.C. chefs with the very best Canadian farms. Starting from scratch, Two Rivers became one of B.C.'s foremost craft butcheries — producing everything from house-made sausages to what many consider the finest charcuterie program in western Canada.
With success and a rapidly-growing retail business, the purpose hasn't changed — share his love of outstanding local food with passionate people.
Friends of
the Industry
Richelle Akimow
Gordon Food Service
Richelle Akimow is a vibrant force in BC’s hospitality sector. As a Canadian Vice President with Gordon Food Service, she drives industry evolution by connecting with the most impactful associations.
Driven by a commitment to true representation, Richelle fosters inclusive leadership by intentionally mentoring emerging female leaders and rising industry talent. Her induction celebrates a 30-year legacy defined by building empowered teams, fostering collaborative excellence, and an unwavering, relentless commitment to cultivating potential in others.
Christina Ferreira
Impact Events + Brand Management
With nearly 25 years of industry experience, Christina turned a passionate side hustle into Impact Events —British Columbia’s premier, full-service event production agency. Christina, along with her team delivers an end-to-end scope of services, from creative concept design and technical production to full-scale logistics, brand activation, and event management. Rooted deeply in the hospitality industry, her work extends well beyond execution; she is actively dedicated to community leadership, championing local partnerships, and elevating regional tourism. Driven by strategic vision and meticulous detail, her team consistently sets a high standard, transforming ambitious ideas into flawless, high-impact experiences that leave a lasting community legacy.
Shawna Gardham
SGPR Connects Hospitality Consulting
Shawna Gardham's lifelong passion for hospitality began in her family's tourism businesses and has shaped a career dedicated to exceptional guest experiences. From work with Wickaninnish Inn, Shelter Restaurant and Two Rivers Meats, to founding the SGPR Connects PR agency and leading the Chefs' Table Society as Executive Director, Shawna has championed culinary talent and community. She believes hospitality has the power to connect people, strengthen local food cultures, and create lasting impact through collaboration and leadership.
Michelle Sproule
SCOUT Magazine
Bio coming soon!
Event Partners
Hall of Fame Partners
