Below are some of our resident instructors from a variety of backgrounds. Classes are always changing with new themes and classes added. We hope to see you soon!

Steven Hodge

Steven Hodge grew up in Dundarave, West Vancouver. After graduating from West Vancouver Secondary, Steven spread his wings and moved to California to attend Whittier College, graduating with a Bachelor of Arts degree in Business Administration in 2000. Realizing his undeniable passion for cooking, he went on to complete the Le Cordon Blue Program at the California School of Culinary Arts in Pasadena in 2002. Specializing in Pastry and Chocolate. After eight years in California, completing his apprenticeship at Dominic’s restaurant in West Hollywood, Spago Catering, and Porto’s Bakery. Steven moved back to Vancouver in 2004, where he assumed the Executive Pastry Chef position at Coast Restaurant, part of the Global Group. In 2006, Steven moved to London England where he spent three years working in some of the world’s most renowned restaurants; Le Caprice Restaurant, Gordon Ramsay’s 3 Michelin Star restaurant, Royal Hospital Road, and the famous, Wolseley Restaurant. In 2008, Steven returned to Vancouver, where he was given the opportunity to work along side renowned Pastry Chef Thomas Haas. In January of 2014 Steven opened his very own shop- Temper Chocolate & Pastry.

Alex Chen

Boulevard’s opening in July 2014 marked Chen’s official return to his hometown of Vancouver aftercharting a top-10 finish representing Canada at the prestigious Bocuse d’Or culinary competition in Lyon,France in 2013. Chen previously spent six years as the Executive of the legendary Polo Lounge at the Beverly Hills Hotel and also held the roles of Senior Sous Chef at the Four Seasons Hotel Chicago andChef de Cuisine at the Four Seasons Hotel Toronto. In 2015, Alex set the gold standard at the 10th annual Gold Medal Plates competition in Victoria, winning the title of regional champion and the honour of representing B.C. at the Canadian Culinary Championships in Kelowna in February of 2016, where he took the bronze medal and People’s Choice award.

Pailin Chongchitnant
Pailin Chongchitnant

Pailin Chongchitnant was born and raised in Thailand. She spent her childhood with the kitchen as her playground. From a young age, she would linger by the stove, taking in the sight of snowy white coconut being shredded, the smell of lemongrass-infused soups, and the sound of the pestle pounding against the granite mortar. After attending the University of British Columbia, she made her way to Le Cordon Bleu culinary school in San Francisco, and began cooking for both Western and Thai restaurants. She is the creator and host of Hot Thai Kitchen, a popular cooking show on YouTube, which takes an educational approach to Thai cuisine. She lives in Vancouver, BC.

Dana Reinhardt
Dana Reinhardt

Dana began her career in the hospitality industry at the age of 12, spinning cotton candy and selling corn dogs at the PNE. Her father was in the wine importing business for many years and instilled a love of wine, food and travel.

Dana's culinary fate was sealed when, after managing several flagship Vancouver restaurants in her early twenties, she followed her passion into the kitchen, completing her formal chef's education at Dubrulle Culinary School and launching her extremely successful inaugural venture, Cellar Door Restaurant at Sumac Ridge Winery in the Okanagan.  To deepen her craft further, Dana worked at the storied River Cafe in London, England, an experience that continues to fuel her creatively to this day.  Inspired and emboldened by what she learned there, she returned to Vancouver and launched one of the most innovative and awarded small plates restaurants in Vancouver's culinary history, CRU.

Dana is now the principal at SOL Kitchen Consulting, a food and hospitality consulting company, where she can take full advantage of her experience on both sides of the pass for a diverse range of clients, from fast-casual restaurants like Noodlebox to being the representative in Canada for New Zealand, for whom she served as Chef Ambassador to local food producers like Windset Farms. 

After many trips to Italy, Dana is realizing a life long dream of hosting cooking classes and culinary adventures at her Roman Culinary Adventure based out of Casa Caponetti in Tuscania, Italy.  Dana has created her Cook Italy Tours and will be hosting tours in May of 2017 and September of 2017.  Visit her website Cook Italy for more information.

Thompson Tran
Thompson Tran

Executive Chef/Owner “Wooden Boat Food Company” (Catering & Product Line)

Thompson Tran began his cooking career age 14 at his family’s Vietnamese restaurant in Langley, BC by washing dishes and helping out with routine kitchen tasks. Although he spent the majority of his time as a youth studying the musical arts he consistently found himself in kitchen jobs.

Chef Thompson has worked at several prestigious restaurants in Vancouver namely Bishop's, Il Giardino, Nu, Westwood Plateau Golf and Country Club and is a former teaching chef instructor. Thompson has been a guest judge at numerous cooking competitions, featured in EAT Fraser Valley CTV Master Chefs Competition, the online spokesperson for Pacific Institute of Culinary Arts (PICA), and was a featured chef at the BCSPCA Unleashed Gala 2014. Thompson has also showcased cooking demo’s at Dairy Farmers of Canada’s “Canadian Cheese Counter” at EAT Vancouver, West Coast Women’s Show, Langley Food & Wine Show, BC Spot Prawn Festival and represented British Columbia in the “Grate Canadian Cheese Cook-off 2016” in Toronto at the Food & Drink Market. Chef Thompson is often on CTV News, Global News, or the radio providing lively and engaging information packed cooking demonstrations.

Most recently, Chef Thompson launched his retail sauce The Wooden Boat’s NUOC CHAM SAUCE and can be found in over 60 retailers in British Columbia, Montreal, & Maritimes.

Jen Peters

Chef Jen Peters honed her skills as a protégé of Chef Bruno Marti, the beloved godfather of fine dining cuisine in Canada. With Chef Marti’s guidance, Jen developed an uncompromising dedication to high-quality food ingredients. She then worked and trained in Michelin-starred restaurants. After returning to Vancouver, Chef Jen created a line of gluten free flours (NextJen) without compromising flavor. We welcome Chef Jen to The Gourmet Warehouse team of culinary experts.

Hamid Salimian

Born in Iran, Hamid grew up on the edge of the Caspian Sea and learned about traditional Persian cuisine amid his father’s citrus orchards and dairy farm. Soon after his family relocated to Vancouver, British Columbia, Hamid enrolled in culinary and pastry arts at Vancouver Community College for his first formal training as a chef and graduated at the top of his class. He learned the essential skills to combine the heritage of Persian cuisine with influences of the Pacific Northwest and began to define a uniquely creative and contemporary approach. During a successful apprenticeship at Vancouver’s renowned Sutton Place Hotel, Hamid trained in classic French cuisine and began to explore the world of food competition.

Kristofer Bihis
Kristofer Bihis

Kristofer hails from working in various restaurants across Canada. Educated in France and England this young instructor is keen to teach and share his knowledge. While quickly escalating up the ranks in the kitchens Kris' expertise lies in French cooking and Pastry. We are excited to welcome Kris to our team of experts at The Gourmet Warehouse.

Rick Gaspard, Gourmet Warehouse Cooking Class / Baking Instructor. Specializes in creating and decorating desserts for all occasions. Rick can accomodate any skill level.
Rick Gaspard

Our in-house baker and customer service expert, Rick Gaspard, brings a wealth of knowledge to The Gourmet Warehouse.

After nearly 2 decades of creating custom cakes for all occasions, Rick now shares some of his secrets to creating awe inspiring desserts. Rick specializes in providing his students with a solid understanding of the basic techniques used to create outstanding designs. 

Cindy Low
Cindy Low

Chef Cindy Low invites you to join her culinary adventures around the world. Over the past eight years, she has taught more than 200 cooking classes, including Thai, Chinese, Indian, Japanese sushi, Vietnamese, Southeast Asian, Asian fusion, Italian, Greek, Middle Eastern, Turkish, Mexican, contemporary and West Coast. Her extensive travels (as an international tour leader and as a travel writer) lend an authenticity to her interpretations of global cuisines. She has travelled to 85 countries and speaks six languages.

Chef Cindy has also worked in top Vancouver restaurants and for one of Canada's top catering companies.

In partnership with the VGH Centre for Cardiovascular Health, Chef Cindy has recently launched a program of "healthy heart" cooking classes. She has appeared on a cooking segment on Global TV's Morning News.

Chef Cindy has been the resident teaching chef at The Gourmet Warehouse since 2013. She offers an impressive range of classes in various international cuisines. Her popular classes appeal to a diverse audience of home cooks, from beginners to serious foodies.