Award winning chefs who have used our salmon
Andrew Springett – previous chef of the Wickaninnish Inn (a Relais & Château Property) – gold medal winner in the 2000 World Culinary Olympics and Canada’s representative in the 2003
Bocuse d’OrBruno Marti – multi medal winner in international competitions and team coach for Culinary Team Canada
Simon Smotkowicz – Executive Chef at the Shaw Conference Centre, Edmonton, Alberta – multi medal winner in international competitions – previous manager of Culinary Team Canada
Hamid Salimian – Former Executive Chef at Diva at the Metropolitan, Vancouver – 4 time gold medal winner at the World Culinary Olympics, Team Captain for Culinary Team Canada
Ben Pernosky – Former Executive Chef of the Terminal City Club, Vancouver – 2004 Gold Medal winner at the World Culinary Olympics
Morgan Wilson –Executive Chef of the Fairmont Empress Hotel – Bocuse d’Or competitor in 2005. On October 29, 2014
Chef Wilson used our spring salmon at The Canadian Culinary Championship Gold Medal Plates competition in Victoria, B.C.
Alex Chen – Executive Chef of the Boulevard Restaurant in Vancouver – Bocuse d’Or competitor in 2013.
Testimonials and endorsements
In October, 2012, Culinary Team Canada and Regional Team British Columbia used Pacific Provider salmon in their respective cold plate competitions at the World Culinary Olympics held in Erfurt, Germany.
At the Vancouver Winter Olympics in 2010, an event jointly sponsored by the Canadian and British Columbian governments which featured British Columbia’s top chefs, Pacific Provider pink salmon was used by Hidekazu Tojo of Tojo’s Restaurant, who won the People’s Choice Award from an audience of domestic and international food critics.
Pacific Provider salmon have also been featured in international publications such as Seafood International, a magazine based in London, England; Pacific Fishing Magazine – front cover (an American publication), a major Korean newspaper, and in over 30 Japanese magazines and newspapers.
As well, these salmon have been displayed at International Seafood Fairs held in Brussels and Boston, served in the Canadian House of Commons (Chef Judson Simpson) and have been served in the dining room of the Canadian High Commissioner to the United Kingdom in London, England.