Introduced two years ago, the BCPMA’s Healthy Plate Award is presented to the competitor who best showcases the use of fresh produce. This year’s winner, scoring 9.5 out of 10 points, was the River Rock Casino.
Congratulations to River Rock’s team including:
Kevin Liu, Sous-Chef Asian Noodle Bar
Tobin Boothe, Sous-Chef Banquet
Ben Li, Chef de Partie
Daisy Lai, Demi-Chef
Edwin Au, Demi-Chef
Tommy Yee, Demi-Chef
Michael Huang, Demi-Chef
Matthew Varner, Senior Chef de Partie Tournant
Sylvain Cuerrier C.C.C., Executive Chef
Born in Lachine, Quebec, Chef Sylvain Cuerrier has trained with Chef Christian Leveque, acclaimed Chef Jean-Claude Philly, Chef Dominique Couton and many others. He has represented BC and Alberta at the Canadian Food Festival in Taiwan, brought Grouse Mountain’s Observatory numerous awards and accolades during his 7 year tenure and is currently overseeing River Rock Casino Resort’s Culinary Operation with nine different restaurants and bars and over 130 culinary personnel. Chef Sylvain Cuerrier is member of the BCCA and a member of the Vancouver Community College Professional Advisory Committee.
