David Wong
Product Development Chef at Earls Kitchen and Bar
" The instruction I received at VIU has stayed with me throughout the years - it is the personal connection the instructors made with us students that made the difference for me. It was the Bocuse d'Or in 2009 which helped define me as a Chef. "
What did you enjoy most about the Culinary Arts Program at Vancouver Island University?
The instruction I received at VIU has stayed with me throughout the years - it is the personal connection the instructors made with us students that made the difference for me.
What cooking experiences have you had over the years that are significant and helped shape your career?
I have had the opportunity to represent Canada on a couple instances. It was the Bocuse d'Or in 2009 which helped define me as a Chef. The intensity and demands of that event pushes you to be better - I am very grateful to have had the honour.
Where are you working now and what do you do?
I work for earls kitchen and bar as Product Development Chef coming up with new dishes for the 66 restaurants.
Who has been the strongest Chef mentor(s) for you?
Morgan Wilson and Robert Sulatycky have been my strongest mentors. They have instilled a pride in me that I have taken with me my entire career.
What is your greatest success in your career?
Seeing many cooks who have worked for me go on to be great Chefs is my greatest success.
Advice to future students?
Do your research. What style of food interests you? Find the best chef in the genre and do anything to get employment there.