Bob Blumer

Chef, artist and professional bon vivant, Bob Blumer is one of today's most imaginative food personalities. Watch Bob on Food Network's Glutton For Punishment as the culinary adventurer seeks out extreme epicurean challenges in a rock'em sock'em show that will appeal to impassioned foodies, armchair adventurers and gourmet travelers. Watch him on stage at EAT! Fraser Valley as he transforms common ingredients into wow-inspiring dishes through whimsical presentations and unusual cooking methods that has become his culinary trademark.

Laura Calder

Witty and charming host and writer of Food Network's French Food At Home, Laura Calder makes cooking French easy, from bistro desserts to savory tarts to scrumptious sautés. Watch her live on EAT! Fraser Valley's Food Network Celebrity Stage as she shares her vast knowledge of French cooking and recreates some of her favourite recipes. French food is, above all, a state of mind: caring about the quality and freshness of ingredients, delighting in the kitchen, and indulging in the social and sensual life of the dinner table. Laura articulates this philosophy with passion.

David McIlwraith

Sommelier and restaurant consultant David McIlwraith of Grapes of Wraith has over 25 years experience in the food and beverage industry and works directly with restaurants and on private initiatives to cultivate wine enjoyment. He is never far from the restaurant scene through his career with Blackwood Career Apparel, keeping staff looking great as well as educating them in the service and appreciation of wine. With his razor sharp wit and timely anecdotes, David will teach, entertain and amaze his audience with his vast knowledge of wines, its selection, service and enjoyment. David will make you feel comfortable around wines and help you make correct selections teach you why higher prices are not always the real gauge of quality. He will dispel many commonly held beliefs and myths about wine service and selection to help you have a greater comfort level and understanding of why a particular wine is the correct choice for the food you are enjoying. David's goal is to get people to try different things and to be a big kid: "to play with your food" and subsequently the wine. David will be conducting his presentations on the Grapes & Hops Stage and he will also be bantering with the chefs on the Food Network Celebrity Stage.

Michael Dicks

Executive Chef Michael Dicks has been catering in the Abbotsford area for over fourteen years. Michael is passionate about food and will truly delight you with his custom creations. Chef Mike Dicks is an award winning Executive Chef with twenty years of experience in the culinary trade. As the owner/operator of CTC Food Services Ltd. and Q Steakhouse Restaurant (formerly Quazines), he and his trained staff can cater for two to two thousand. Winner of the 2006 Iron Chef competition, Mike brings to CTC Catering a flare for the culinary arts while keeping his roots here in Abbotsford.

Marcel Pheiffer

Marcel Pheiffer Executive Chef and Proprietor of bluStone Restaurant of Abbotsford, hales from Victoria where he established a passion for working with food and people. His extensive food and beverage knowledge and experience began over twenty years ago in hotels on the Island. To further his experience and career in the restaurant business, Marcel Pheiffer moved to Vancouver in 1989. His experience and training was enriched during his eleven-year tenure with the Cactus Club Café. During that time, he was integral in menu testing and development as well as kitchen planning and design. Marcel Pheiffer has gained invaluable experience in the planning and execution of multiple restaurant openings since then, which also included the Rugby Beach Club in Vancouver, where Marcel was Executive Chef. Now with all this experience, Marcel is Owner and Executive Chef of bluStone Bistro & Lounge of Abbotsford and is now leaving his mark on the Fraser Valley.

Paul Duhre

Paul Duhre's career spans 10 years beginning at the Pacific Institute of Culinary Arts where he was trained in French and International cuisine by Patrice Suhner. Paul finished in the top of his class where he then began his experience at such prestigious restaurants as Le Crocodile, Salmon House on the Hill, Seasons in the Park, Sheraton Wall Center and Likerish. Paul is now Executive Chef and co-owner of Grillz BBQ House where he has used his talents to create an original and exciting menu.