Chef Chris has dedicated his life to plant based cooking. He has been a plant based chef for over 20 years. Trained under Cornelia Aihara at the Vega Institute in California, he learned both traditional and contemporary Japanese culinary techniques. He has studied raw cuisine in California and B.C. and has been the chef at a variety of plant based restaurants, along with running his own business for several years. He has trained in Indian cuisine and worked as a pastry chef in fine dining. Through studying and working with his partner Tamara Segal, a Herbalsist, he incorporates many local wild foods into his dishes. He is delighted to share his passion and experience combined with the “Bounty of the County” to create inspired meals