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!
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.
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.
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.
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 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.
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.
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.
Caren McSherry, owner of the Gourmet Warehouse was born and raised in Vancouver. With her world-wide culinary education, successful cooking school, unique wholesale foods business, and exuberant personality Caren McSherry is one of the best known names in the Canadian culinary industry. Her well-rounded education includes training at the distinguished Cordon Bleu in London, England; The Oriental Hotel, Bangkok; the Culinary Institute of America, New York; the list goes on.
Caren's Cooking School is the longest running private school in Canada. She also owns the successful Gourmet Warehouse, offering specialty foods at wholesale prices to the public-the first of its type in Canada.
A regular guest chef with Crystal Cruise Lines, Caren has participated in large special events such as a 12-day eastern Mediterranean cruise which involved creating dishes indigenous to each country visited. Caren hosted CKNW's Food and Wine Show for two years. She is also one of Global TV's resident chefs on Saturday morning news. She can be heard weekly on The Bill Good Show, CKNW/98, discussing the latest food trends and recipes.