The central focal point of EAT! Fraser Valley is, without a doubt, the Food Network Celebrity Cooking Stage where Food Network Canada's superstars will dazzle the audience with their amazing talent, wit and humour.

Host of Food Network's Pitchin' In

Whether competing against Bobby Flay in the popular Iron Chef competition, or hosting Food Network Canada's Pitchin' In & Restaurant Makeover, Chef Crawford has received tremendous media attention for her recent restaurant project, close to her heart, Ruby WatchCo.

Lynn has established herself as a tremendous culinary presence in Canada. Returning recently from the Four Seasons in NYC, she is the only female chef in the Four Seasons worldwide to honor the executive chef position.

"All of the media attention is great - I won't deny it. But for me, it's all about making people happy through great food and having a whole lot of fun doing it," says Chef Crawford. "I love people. I love food. And I love sharing so if that's my role and future, then that's perfect for me." she adds.

Chef Crawford began her career with Four Seasons Hotels and Resorts 19 years ago in Montreal. During her career with Four Seasons, Chef Crawford worked in Nevis, West Indies; Vancouver and Toronto, Canada; and New York.

After studying fine arts in university, Chef Crawford moved to Toronto and attended George Brown College's acclaimed culinary program. During her studies there, she worked and received classical training from the city's premier chefs. After graduating, she traveled throughout California to further her culinary education. While female chefs were still an anomaly, Chef Crawford was fortunate enough to work and learn from two of the best; Alice Waters and Barbara Tropp. Today, she still considers them role models and mentors.

A native of Toronto, Canada, Chef Crawford has received critical acclaim from Food media and food lovers and established herself as a tremendous culinary presence in Canada as well as a popular favourite on Food Network. Her new restaurant, Ruby WatchCo has opened to an instant fan base of food lovers and supporters of all things local.

Food Concept Architect for Cactus Club Restaurants
Host of New Classics With Chef Rob Feenie on Food Network Canada
Iron Chef America title winner in 2005

Cactus Club’s culinary vision is led by Canada’s only Iron Chef, Rob Feenie. Chef Feenie is part of the Cactus Club Test Kitchen, where he permanently resides as Food Concept Architect.

From France to North America, Chef Feenie is revered for his mastery of French cuisine. Throughout his career, he has worked alongside various world renowned Chefs including Emile Jung, Charlie Trotter and Jean-Georges Vongerichten to name a few. Chef Feenie has received the Relais Gourmand Designation and was awarded the Traditions et Qualite & AAA Five Diamond Award in 2003.

In addition to publishing three cookbooks and starring in New Classics with Chef Rob Feenie on Food Network Canada for five seasons, he is most noted for claiming the lucrative Iron Chef title after defeating Chef Masaharu Morimoto on the Food Network’s Iron Chef America. Today, Vancouverites affectionately refer to him as “Our Iron Chef”.

Inspired from his travels through Europe, Chef Feenie’s cooking personality can be clearly distinguished as French. France is revered to many as the “motherland of the culinary world” and classic French cooking techniques, ingredients and flavor profiles arguably build the foundation for the culinary industry.

All of Chef Feenie’s dishes are clean and simple in construction, allowing premium ingredients to take the lead role.

The following Members of the Chefs Table Society of BC:

Five years after Vancouver Cooks, which sold more than 13,000 copies, the Chefs’ Table Society of BC returns with over 100 new recipes from 70 chefs around Vancouver, Whistler, the Okanagan Valley, and Vancouver Island, including: Tojo Hidekazu of Tojo’s Restaurant, Vikram Vij of Vij’s, Melissa Craig of Bearfoot Bistro, Rob Feenie of The Cactus Club, Ned Bell of Cabana, Lisa Ahier of Sobo, and John Bishop of Bishop's.

Written for the home cook, Vancouver Cooks 2 pairs more than 50 full-colour photographs with the mouthwatering, locally inspired recipes, each paired with wine notes. The book will be available for purchase at the show.

Executive Chef and Co-Owner, Cabana Bar and Grille

Ned Bell is one of Canada's foremost culinary talents having honed his impressive talent in top kitchens across the country. Bell has long had a passion for cooking and is steadfast in his vision and commitment to create new, imaginative dishes with fresh, local ingredients.

Bell has recently announced two new culinary partnerships and a full-time move to Vancouver. Taking on the role of Executive Chef and Director of Food & Beverage, Bell will be putting his stamp on the historic Waldorf Hotel in East Vancouver where many exciting cultural and culinary developments are brewing for a re-opening in late October 2010. Bell has also been named Windset Farms' Corporate Chef, Innovation and Partnership Development, joining Chef Dana Reinhardt, where he will be creating culinary projects for the evolving Windset Farms brand.

Remaining a co-owner in the Kelowna lakeside favourite, Cabana Bar and Grille, Bell has adapted his role from Executive Chef to Corporate Chef where he takes part in menu development and special events at Cabana and throughout the Okanagan. Though Bell loves traveling around British Columbia for work and play he currently resides in Vancouver with his wife, toddler and pug.

Executive Chef, Diva at the Met

Modern. Avant-garde. Cutting edge. Quang Dang, executive chef of Metropolitan Hotel Vancouver’s Diva at the Met brings his Cascadian cuisine to the table with a contemporary flair. This hot, up-and-coming chef was raised in Calgary, Alberta with family roots that stretch back to Scotland and the orchards and rice fields of Vietnam. It was this very diverse cultural background that trained him and inspires him to this day to mix and match flavours and technique.

Dang’s journey began after he moved to Vancouver in 1999 to finish his engineering degree at Kwantlen University College in Surrey, B.C. and to fulfil a dream to train for the Olympics with Canada’s national field hockey team. His plan was to follow in his father’s foot-steps into engineering and biology, but he quickly became distracted by an unexpected passion for food while working in the hospitality industry. From refreshment vendor at the Calgary Stampede, he migrated to an “after-school and weekend” senior line cook at one of Calgary’s busiest restaurants, Joey Tomato's Mediterranean Grill. Considering other intriguing facts such as his Grade 10 in Royal Conservatory piano, his skill as an accomplished speed skater and a goalie for Canada’s national field hockey team, it seemed that this ambitious young man could conquer anything.

Today, Chef Dang has come full circle. Returning to the very place he began his career, Dang returns to Diva, bringing his expertise and intrepid approach to bring new definition to one of Vancouver’s most elegant dining rooms. Dang has brought even greater influences of sustainability to the restaurant, championing sustainably-harvested seafood, local farmers and hand-crafted ingredients from the West Coast.

Executive Chef and Owner, The Pear Tree Restaurant

Canadian born Scott Jaeger trained under Bruno Marti, and was subsequently recruited to work at the Waldorf Hotel in London, a move that led to him pursuing contracts elsewhere in England, France, Australia and Switzerland. Scott holds the position of Vice Conseilleur Culinaire of the esteemed Chaine des Rotisseurs, in addition to being a member of the Canadian Culinary Federation and board member of The Chef’s Society. As a past competitor for Team Canada in the Bocuse D’Or, Jaeger continues his work with Team Canada which includes returning to Lyon at a future competition as a judge, and will be coaching and observing the current team as they prepare for their chance to compete. In addition to being BC Restaurant Association’s Restaurateur of the Year (1998), Scott has had the honor of being BC Chef’s Association Chef of the Year, Vancouver Magazine’s Chef of the Year, and the Georgia Straight’s Chef of the Year in 2007.