Breakfast

On the final morning of CooksCamp 2024, members of the steering committee will prepare breakfast for all remaining attendees before departure at 10:00am. As part of our pledge to reduce waste and maximize the provided resources, this departing meal will utilize any excess ingredients and remainders of the event’s meals. Take your time at the farm or take something for the road!

COOKSCAMP Steering Committee & Chefs’ Table Society of BC Board

Love to cook, still cooking, looking forward to this years event!

Robert Belcham – Executive Committee

Robert Belcham was recognized as one of Vancouver’s leading chefs when he was awarded Chef of the Year at the 2009 Vancouver Magazine Restaurant Awards. Credited by judges as producing “some of the best food this city has seen,” he wins high praise from his peers, the industry and his guests. As a young chef, he received the opportunity of a lifetime when Chef Thomas Keller offered him a Chef de Partie position at the world renowned French Laundry. In 2002, Robert came back to BC to C restaurant, where he rose to the challenge of running one of the country’s finest seafood restaurants. Later, Chef Belcham worked as Chef Consultant at Nu. Robert has since opened a string of his own highly regarded restaurants. His first, the award winning Fuel Restaurant in 2007—which rebranded as Refuel Restaurant & Bar in December 2009—and opened his second venture, Campagnolo Restaurant in 2008, followed by Campagnolo ROMA in 2011. Robert continues to source quality regional products and animals from organic and free-run farms. (Robert is Past President of CTS)

Shawna Gardham – Executive Committee

TBA

Antonio Martin – Steering Committee

Antonio’s passion for food was instilled growing up in the Philippines. Starting his culinary journey at Vancouver’s Dubrulle Culinary Institute and cultivating his skills in New York City working in notable kitchens such as Butter and Le Bernardin. Mentoring under esteemed chefs, including Eric Ripert, Alex Guarnaschelli, and Darren Watson helped refine his own style. Antonio’s cuisine is influenced by his Southeast Asian heritage and the abundance of what British Columbia has to offer.

As the Executive Chef of Haven Kitchen + Bar, Antonio creates a casual dining experience with a global, adventurous approach.

Peter Warszycki – Steering Committee

Chef Peter Warszycki has dedicated his life towards the study, creation, and consumption of food. This pursuit led him westward from Manitoba, through Alberta, until he hit gold in BC’s hospitality and tourism industries. Working tirelessly alongside chefs and his peers to hone his skillset, in 2016 he accepted the Executive Chef position at Autrus Western Restaurant in Dalian, China where he worked and resided for several years.

Since returning to Canada in 2021, Peter has strived to support individuals in BC’s tourism, food and beverage, and hospitality industries. If you find him outside of the kitchen, he’s volunteering, collecting ingredients or coordinating the next exciting food event!

Margot Baloro – Steering Committee

Bio TBA