Since the age of 6, Morgan Lechner has loved to cook! His career path began in Victoria and took him to Alberta where he achieved his Red Seal Certification at the Southern Alberta Institute of Technology. It was shortly after that he realized exactly where that passion was taking him. After learning in several other renowned restaurants around Western Canada such as, the Banffshire Club and Empress Room, it wasn’t long after until personal studies in ethical agriculture and sustainable seafood became a distinguishing factor “on the plate”. Simply said, just knowing where your food is coming from, was the biggest focus.
He eventually returned to the Lower Mainland to start a family and lay down some roots. He currently resides in Ladner, B.C. with his wife, Joanne and their two children, Logan and Kora. In addition to his culinary talents, Morgan is a dedicated sports enthusiast and an avid volunteer in the sports community. He actively takes part in Growing Chefs, teaching grade 1 students about urban agriculture and the importance of eating healthy.
Contact Chef Morgan at: email@example.com
As a Richmond native, Edison’s’ philosophy is simple, “make tasty food by letting the great locally-sourced ingredients speak for itself…” His mother, whom is Edison’s worst critic and biggest supporter, instilled his love of food and cooking at an early age. After graduating from the University of Victoria with Bachelors Degree of Commerce, it led him to Columbus, Ohio. While working at the Hyatt Regency Columbus, Edison held various roles as Food & Beverage Intern, F&B Outlet Manager, Conference Services Manager and Assistant Executive Steward.
In 2002, following his true passion, Edison headed back to Vancouver, where he enrolled in the Culinary Arts program at VCC and eventually received his Red Seal certification in 2007. While working at Showcase Restaurant & Bar, Edison had the fortune to work for past Canada Bocuse D’or laureates Chef Morgan Wilson and Chef Ryan Stone. Edison draws his experience from around BC working at Grand Bay Café at the Delta Grand Okanagan, Griffins at Fairmont Hotel Vancouver and at CAVU Kitchen Bar at Hilton Vancouver Airport. On his down time, you will find Edison spending time with family & friends, working out and enjoying the outdoors.
Contact Chef Edison at: firstname.lastname@example.org
Dharm Deo was 17 when his culinary journey began. Dharm achieved his Red Seal Certification at the Pacific Institute of Culinary Arts and proceeded to assist in the opening of several of their chain restaurants in the Lower Mainland. He was with PICA for 15 years before taking a leap and opening his own New Orleans style eatery, Taste of Louisiana. At Pier 73, Dharm is often found out of the kitchen enjoying interacting with guests, sampling food and sharing ideas for his next menu feature. Dharm enjoys time with his two daughters and is an avid runner and soccer player.
It all began for Gil on Grouse Mountain where for 8 years he developed his skills working in all areas of the resort. In 2012 Gil joined the Delta Vancouver Airport which has recently transitioned to the Pacific Gateway Hotel at Vancouver Airport. It wasn’t long before Gil’s analytical skills were put to use and today he plays an integral role in the business side of the operation. Gil works closely with Chef, using his attention to detail and knack for numbers to ensure all our menus provide value, while supporting our philosophy of healthy, sustainable and locally-sourced ingredients. Gil’s skills don’t stop in the kitchen, he is on fairway whenever he can and in the Lower Mainland, that’s year round!
A transplant from Ottawa, Ontario, Tim’s career in restaurants is still relatively new. Since arriving on the west coast back in 2009 and joining the food and beverage industry, he has been lamenting the fact that he didn’t discover it sooner. No longer content with the average, Tim is now far more interested in seeking out new culinary experiences, and eating meals that involve more steps than “add milk and serve”. He is very excited to be part of the team at Pier 73, and is looking forward to introducing guests to all the amazing flavours this region has to offer.
Questions, inquiries, comments? Contact Tim at: email@example.com
Sean has been the food and beverage industry for his entire working career. From his first job as a dishwasher, to a cook, to a server to now a Manager, Sean enjoys every minute. What is his favourite part of the industry? Bartending and mixology. He loves creating a beverage to pair perfectly with a meal. Sean is thrilled to be a part of the Pier 73 and can’t wait to meet you and enjoy some laughs. For questions, comments, inquiries contact Sean at: firstname.lastname@example.org
Lisa is a Richmond native that has spent most of her working years in the food and beverage industry. If you’ve ever been out for dinner in this city, you’ve more than likely encountered her somewhere along the way.
There isn’t an area of the restaurant that Lisa hasn’t tried at one point or another, and though she stepped away to earn an Honours Diploma in Business Administration Management, it only makes sense that she would eventually find herself back in the world she knows so well.
Lisa is proud to be part of the team at Pier 73 at the Pacific Gateway Hotel and invites you to stop by and say hi the next time you’re in the area; she’d love to meet you!
For questions, comments or inquiries, please contact Lisa at: email@example.com
Born and raised in British Columbia, Canada, Yuki loves taking photographs and spending time outdoors. Her inspiration for taking photographs comes from nature. She focuses her attention on using natural light and taking candid moments as she knows they can never be imitated or reproduced. Driven by the natural beauty which surrounds her, she hopes her work brings awareness to people on what needs to be preserved for future generations.
See more of Yuki’s photos here