With over 20 years of professional experience as a Red Seal Chef, Joshua Dyer leads the culinary team at The Dorian Hotel. As Executive Chef, he aims to refine and elevate the menus with a bold emphasis on quality, depth of flavour and presentation. Honoured with the Distinguished Restaurants of North America (DiRōNA) award in 2024 for The Wilde on 27th, the fine dining restaurant at The Dorian, he was also recently recognized by winning The Food & Beverage leader of the year by Concord Hospitality Groupacross more than 150 properties in North America. He leads The Dorian’s entire food and beverage program from the concept of ‘Conscious Eating,’ embracing sustainable sourcing and highlighting the best from Alberta’s unique growing season.

By using modern techniques rooted in classical cooking knowledge, Joshua’s broad experience in a variety of high-end restaurants throughout the world enables him to experiment with complex flavour combinations, while allowing humble ingredients to shine. Discovering the power of seasonal wild ingredients has inspired him to broaden his knowledge of horticulture and deepened his appreciation for farm-to-table cooking.  

Subject Matter Expertise:

Executive Chef leadership - by optimizing operational excellence and fostering team cohesion, resulting in enhanced kitchen performance and elevated culinary experiences. 

Culinary trends and insights - how to anticipate market demands, innovate menus, and maintain a competitive edge in the dynamic culinary landscape. 

Crafting dynamic food programs - grounded in sustainability, featuring locally-sourced ingredients from producers and farmers, to enhance culinary experiences with a focus on environmental responsibility. 

More about Joshua:

While Chef de Cuisine at EPIC Restaurant & Lounge in the Fairmont Royal York in Toronto, Joshua was recognized as one of the Top 30 Under 30 culinary artists by the Ontario Culinary Tourism Alliance, awarded for his artistry and skillful approach to elegant, honest food. He was invited in 2017 to complete an apprenticeship at Maido in Peru, one of the World's Top 50 restaurants. At Maido, he immersed himself in the finest Nikkei cuisine, working with other top chefs to create impeccable dishes using fresh, vibrant ingredients. 

Joshua’s signature dish is a Birch Syrup Glazed Alberta Beef Short Rib, with bourbon soaked cherries, sunchokes and Romanesco Cauliflower. Passionate about giving back to his community, he volunteers his time with Brown Bagging It for Calgary’s Kids, Ronald McDonald House and teaches in the culinary program as an adjunct instructor at SAIT. A gifted culinary leader, he guides his team with passion and integrity, ensuring those around him are inspired by his positivity, and his ability to remain calm under pressure. Exploring the outdoors and honing his guitar and photography skills keeps Joshua busy and inspired outside of work.

Vancouver, British Columbia, July 24, 2024 (GLOBE NEWSWIRE) -- Ahoy mateys! White Spot calls all hands on deck for the return of Pirate Pak Day taking place at 51 participating White Spot restaurants throughout B.C. on Wednesday, August 14. Now in its 12th year, the annual event welcomes guests of all ages to partake in one of B.C.’s most cherished childhood traditions and a legendary dining experience, all while supporting a great cause: the Zajac Ranch for Children.

Since its creation in 1968, White Spot’s Pirate Pak has become a beloved staple for millions of ‘Little Mateys’ aged 10 and under. For one day only on Pirate Pak Day, Mateys young and young at heart (yes, adults included!) can order this iconic ship-shaped meal. Best of all, $2 from the sale of every Pirate Pak sold that day will be donated to Zajac Ranch, a B.C.-based charity dedicated to providing children and young adults with serious illnesses and chronic disabilities an unforgettable summer camp experience.

“We’re all about families at White Spot. Delivering great guest experiences and giving back to the community is integral to who we are,” said Trent Carroll, President of the award-winning, B.C.-based restaurant brand. “Pirate Pak Day is a treasured tradition for our team and for our guests. It’s a chance for everyone in the family to be a kid again, enjoy a legendary Pirate Pak and help give back to Zajac Ranch.”

Over the years, White Spot has raised more than $1,000,000 for Zajac Ranch from various initiatives, sending hundreds of kids each year to the summer camp where they have a chance to engage in activities like horseback riding, kayaking, water sports, and arts and crafts, all of which are made fully accessible. These experiences empower them to overcome barriers, build resiliency, and simply enjoy being kids.

Since the inception of Pirate Pak Day, White Spot has: 

Sold 494,571 Pirate Paks on this special day;

Distributed 3,454 pounds of the treasured ‘gold’ chocolate coins;

Served 1,236,427 ounces of premium-rich ice cream;

Dedicated over 200 hours annually to Pirate Pak Day preparations.

Presented in the famous buccaneers’ boat, each Pirate Pak includes a limited selection of burgers and classic entrees, as well as fresh, local fries, creamy coleslaw, premium rich ice cream, and the treasured ‘gold’ coin representing the booty since founder Nat Bailey created the iconic meal more than 50 years ago. Today, Pirate Pak boats are 100% recyclable and compostable and offer hundreds of menu combinations, including vegetarian options.

For the full Pirate Pak Day menu, visit https://www.whitespot.ca/piratepakday/

Vancouver, BC, July 23, 2024 – This summer, Boxset Collective, the team behind acclaimed restaurants Published on Main and Bar Susu, are opening El Gato Gab Gab – a modern Mexican cocktail bar & botanero. Guests can expect dynamic flavours from the food and cocktail menu, in addition to a dedicated agave spirits list and ice cold cervezas.

A botanero is a beverage forward snack bar typically found in the southern region of Mexico. Located at 2650 Main Street, the 3,200 square foot space, reimagined by the in-house design team at Boxset Collective, will have 78 seats, including 14 at the bar.

“We are big agave fans and wanted to open a spot where guests can experience an agave-forward program in a fun, creative, and exciting space,” says Cody Allmin, co-founder of Boxset Collective. “We’ll be celebrating agave and other spirits in all forms, through cocktails and tastings, with fun, imaginative food that will pair well with our drinks - we’ll also be offering a great selection of non-alc options.”

El Gato Gab Gab’s team is headed by beverage director Joe Casson, who has created a delicious and playful menu featuring fresh flavours inspired by the culinary spectrum of Mexico, as well as a few other muses.

“At El Gato, we want our cocktail list to be a no-fuss, maximalist snapshot of rotating familiar pours along with some more extroverted refreshments, while being approachable and simply delicious at the same time,” explains Casson. “We’re still R&Ding the menu, but it’s tasting great so far. We are incredibly excited to have our friends and guests join us very soon.”

The cocktail menu will include the likes of: the Pinoy to Pińa, a tropical mezcal and rum highball with banana soda and ube ice cream; the ¿Que Pasa, Folks? a warming reposado tequila fizz with pasilla chile, carrot and marigold; and the Gatorita, a refreshing 'on the rocks' take of a classic margarita.

In the kitchen, executive chef Christian Chaumont (previously Tultepec, Cuchillo, and Mexico City’s Máximo Bistro) will bring the flavours of modern Mexican cuisine from his home country, delivered through a Pacific Northwest lens. Menu development is still underway but expect to see dishes like Dungeness Crab Flautas Ahogadas and Sweetbread Tostada.

Casson utilised his design background to bring El Gato to life. The new space has been imagined to reflect the flavours of the menu – bold and punchy in essence, but abundant with nuance and depth for guests to be immersed through a mix of texture, pattern, and colour. The room, anchored by aquamarine-teal and burnt orange, features painted walls curated by local artist Dominique St. Jean. Light walnut handmade tables offer a sense of hacienda warmth, while impactful, contemporary upholstered and tiled elements use tones that help tie the details together.

“We want guests to feel transported when they step foot inside El Gato when leaving busy Main Street,” adds Casson, who previously worked in the architecture industry in the UK and Australia. “Guests can relax in a dark corner for quiet conversations or sit at the bar and be part of the hustle & bustle.”

At launch, El Gato Gab Gab is expected to be open daily for evening service, with extended hours on the weekends.

El Gato Gab Gab is currently hiring! For those interested, they can visit its website at www.elgatogabgab.com

Victoria, BC – July 16th, 2024 – Pendray Inn and Tea House, a boutique establishment known for its historic charm, daily breakfast offerings, and traditional afternoon tea service, is proud to announce its historic achievement as the first restaurant in Canada to be certified by The PLEDGE on Food Waste. With an impressive score of 93%, Pendray Tea House has earned the Gold Level certification, highlighting its commitment to sustainability and reducing food waste.

The PLEDGE on Food Waste is a globally recognized, third-party audited certification and benchmarking system designed to fight food waste, reduce costs, and nurture the local ecosystem of solution providers. The PLEDGE offers a comprehensive methodology for food waste prevention based on seven pillars and 95 criteria. This holistic approach aligns with UN Sustainable Development Goals 2, 12, 13, and 17 and corresponds with the EPA's Wasted Food Scale, which prioritizes actions to prevent and divert food waste from disposal.

The journey toward certification began in January and concluded successfully in June, with a dedicated committee formed to steer the project. Collaborating with BetterTable.ca, a Vancouver-based company specializing in helping hotels and restaurants prevent food waste to achieve a triple bottom line, Pendray Tea House developed and implemented effective strategies to meet The PLEDGE on Food Waste standards.

Throughout the certification process, the team at Pendray Tea House experienced a significant learning curve and adopted several best practices to achieve its food waste reduction goals. These included categorizing food waste measurements, maintaining meticulous tracking systems, developing an action plan with measurable goals, benchmarking progress, and providing comprehensive team training. Chef Onille Pitogo's creativity also played a crucial role in repurposing prep waste into new culinary items, such as the Sustainable Chocolate Cashew Delight.

The journey was not without its challenges. Establishing new procedures and systems required significant effort, but the rewards have been substantial. In January, the average food waste per cover at Pendray Tea House was 83 grams, already well below the national average of 388 grams per cover. By May, this figure had decreased to 60.5 grams per cover, a remarkable 27% reduction. This improvement translated to an estimated $550 in savings for the month of May alone.

General Manager, Erin Cassels, expressed great satisfaction in the team's achievement, stating, “I have immense pride in our team's hard work and dedication as we celebrate becoming the first restaurant in Canada to achieve The PLEDGE on Food Waste certification. This milestone reflects our commitment to sustainability and a brighter future for our planet. Our values align with the eco-friendly ethos of Destination Greater Victoria, who continue to set a high standard for a circular tourism economy within our community. We look forward to continuing our company's overarching mission to incorporate environmental stewardship and sustainable hospitality practices within our business model.”

The benefits of Pendray Tea House's efforts extend beyond immediate cost savings. The reduction of food waste contributes to environmental sustainability, social responsibility, and economic efficiency. In an era of climate change and uncertainty, Pendray Tea House is committed to making a positive impact and inspiring others to follow suit. The restaurant is honoured to lead by example as Canada’s first PLEDGE-certified restaurant.