Inaugural Ocean Wise Gala

Tickets

Cost: $450.00

Guests will be in for a culinary treat. Some of Vancouver’s award-winning and most distinguished chefs have imagined and curated a unique dining experience. Each course draws attention to plastic pollution and the opportunity for innovative solutions.

Together, we can turn the tide on plastic pollution.


Food and Beverage

Some of Vancouver’s most distinguished chefs have imagined and curated a unique dining experience. Each course draws attention to plastic pollution and the opportunity for innovative solutions.

This culinary journey is a collaboration involving Ocean Wise’s own Executive Chef, Ned Bell, Will Lew, Hamid Salimian, Frank Pabst, Stacey Johnston and more. Do not miss this multi-sensory dining experience!

Chef Ned Bell
Long-time sustainable seafood ambassador Ned Bell is the Ocean Wise Executive Chef based at the Vancouver Aquarium. Bell’s cooking philosophy is globally inspired and locally created. Bell’s dedication to sustainable seafood has inspired many Canadian chefs to get involved in the cause – a movement that is having a meaningful impact on the way consumers think about the seafood they eat, where it comes from and how they, too, can help protect our oceans by making ocean-friendly seafood choices.

Chef Stacey Johnston
Stacy Johnston is a Sous Chef for the Ocean Wise Association working out of the Vancouver Aquarium. Born and raised in Saskatchewan, her love for prairie flavours began at a young age on her grandparent’s seed farm. After studying at SAIT Polytechnic she went on to work at the Wascana Country Club where she had the opportunity to compete in the Canadian Culinary Championships in 2015. In 2016 she became the Head Chef at 641 Grill, a farmer owned and locally sourced restaurant. Here she continued to hone her craft and started dreaming about the potential that prairie flavours could have with a more global perspective. In 2018 Stacy relocated to Vancouver to work with Ocean Wise. Here she strives to combine her Saskatchewan heritage with Pacific Northwest flavours to create dishes that comfort and intrigue.

Chef Mark Burton
Chef Mark's career began in a small restaurant in St. John's, Newfoundland, working as a line cook. Due to a scheduling error, he had to cover a pastry position... and the rest is history!

Chef Hamid Salimian
Born in Iran, Hamid grew up on the Caspian Sea. He learned the essential skills to combine the heritage of Persian cuisine with influences of the Pacific Northwest and began to define a uniquely creative and contemporary approach. Hamid has built a reputation as a “chef’s chef,” winning the respect of his peers for his eye for detail, insistence on quality, and his commitment to mentoring the next generation of chefs. He was recognized for his innovative and voted Georgia Straight newspaper’s Best Chef in the City by his restaurant peers.

Chef Frank Pabst
One of Canada’s most accomplished chefs, Frank Pabst’s disciplined technique—earned in some of Europe’s finest kitchens—is matched to the West Coast’s abundant harvest of seafood. Widely recognized for his creative impetus and leadership in responsible seafood practices, today Pabst leads Blue Water Cafe’s brigade of expert chefs in what has been called “one of North America’s finest seafood restaurants.”

Special Giving Program

Make more of a difference in the fight against plastic pollution. All donations to the Ocean Wise Gala Special Giving Program will be entitled to a tax receipt for 100 percent of your contribution.

Donors who make a gift of $1,000 or more will become members of the Ocean Wise Conservation Circle, a group of donors who receive exclusive updates and invitations to unique events that deepen their involvement with Ocean Wise.

To make a donation, please do so online or call 604.659.3753
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