Vancouver, B.C., May 14, 2026 – Wildlight Kitchen + Bar (Wildlight) is excited to announce the promotion of sous chef Timothy Hui as its new executive chef. He takes on the culinary leadership reins from former executive chef Warren Chow and will continue to further evolve Wildlight’s West Coast-focused culinary program.
Hui steps into the role after having been part of the Wildlight kitchen since its opening, where he helped shape its day-to-day culinary direction and team culture. Previously, Hui worked as a private chef, following five years at Shangri-La Vancouver’s Market by Jean-Georges.
“Chef Tim has been here since the beginning, and anyone who has spent time in this kitchen has seen the kind of leader he is,” says Margot Baloro, general manager of Wildlight Kitchen + Bar. “He is patient and incredibly generous with his knowledge. Long before this promotion, he was already acting as a mentor to many of the younger cooks. We’re very proud of him and can’t wait to see him flourish.”
Hui’s culinary journey started at a young age, when his father worked as a chef in the hotel industry in Nassau, Bahamas. Every Sunday, they would have large potlucks with people from around the world, who would bring food from their countries.
After immigrating with his family to Vancouver, he too began working in kitchens, the age of 15, then went on to graduate from the Vancouver Community College Professional Culinary Program in 2011. His career has included roles at Baccano Osteria and Bistro Pastis under chef Spencer Watts, whom he credits as a pivotal mentor in shaping his approach to cooking. Hui also credits chefs Ken Nakano, James Choi, and Alex Kim for helping develop his leadership style during his time at Shangri-La Hotel Vancouver.
“I look forward to leading the kitchen team at Wildlight and thank Warren for his mentorship over the years,” says Hui. “I’ve been fortunate to grow-up experiencing the hospitality industry through the lens of my father and family. Through food, I learned to be apart of something bigger, to chip in, to converse, to laugh and to fail. Creating and exploring what food has to offer, pulls you in a constant life lesson of gastronomy.”
“I love this industry because of the human connection – the ability to connect to people who share the love for food is beauty in itself, reading people, anticipating needs and creating experiences that guests will remember. This is what I hope to instill in my team at Wildlight.”
On his culinary style, Hui explains, “I try to stay true to the flavours and foods I grew up with while exploring new approaches through classical techniques.”
Hui is currently working on presenting new dishes this summer, with a full menu launch in September.
For more information about Wildlight, please visit wildlightrestaurant.ca.