Canada’s Largest Family Meal 2025

Bring out your plates and utensils for Canada’s Largest Family Meal at CooksCamp 2025! Throughout the day, a select team of guest chefs will prepare a multiple course, family-style meal for attendees. Chefs will utilize ingredients from the foraging expedition and butchery demonstration, while attendees are encouraged to engage freely: observe, ask questions, or lend a hand!

Scott Jaeger – Pear Tree Provisions

Born and raised in Canada, Scott Jaeger began his culinary career as an apprentice to the legendary Bruno Marti at La Belle Auberge in Ladner, BC. His talent and drive soon led him to the prestigious Waldorf Hotel in London, followed by formative culinary experiences in France, Switzerland, and Australia.

In 1997, Scott and his wife, Stephanie, opened The Pear Tree Restaurant in Burnaby, BC. Over the next 23 years, it became a cornerstone of Canada’s fine dining landscape, earning accolades such as Best New Restaurant, Best Fine Dining, and a top rating from Zagat. It was also featured in Where Chefs Eat and Canada’s Top 100 Restaurants.

Scott’s impact on the culinary world has been widely recognized. He was named Restaurateur of the Year by the BC Restaurant Association (1998) and received multiple Chef of the Year awards from Vancouver Magazine, The Georgia Straight, and the BC Chefs’ Association. In 2009, he was inducted into the BC Restaurant Hall of Fame, followed by Vancouver Magazine’s Mentorship Award in 2014 and its Lifetime Achievement Award in 2020. As President of The Chefs’ Table Society of British Columbia, Scott championed mentorship and industry advancement.

On the international stage, Scott proudly represented Canada in several prestigious competitions. In 2007, he competed at the Bocuse d’Or in Lyon, France. He earned six gold medals at the Culinary Olympics in Erfurt, Germany—first as a member of the Canadian National Culinary Team in 2008, and again as Team Captain in 2016. In 2013, he joined Team Canada at the World Hospitality Championships in Dubai.

In 2020, Scott was asked to bring his industry knowledge to the JOEY Restaurant Group as Ingredient Sourcing Chef. In this role, he collaborated with a wide network of suppliers to source top-quality ingredients, ensure consistency across the brand, and uphold its commitment to culinary excellence.
In 2024, Scott and Stephanie embarked on a new chapter in the small agricultural town of Grindrod, BC, located on the border of the North Okanagan and Shuswap regions. At Hunter Farms, they now cultivate hazelnuts, garlic and pears, with plans to soon open The Guest House at Hunter Farms—a place where their passion for food, hospitality, and community continues to grow.

Hamid Salimian – VCC

Hamid Salimian is a chef and culinary educator with a deep love for cooking and sharing knowledge. Trained in both classical and modern techniques, he draws on over two decades of kitchen experience to guide young cooks and support thoughtful food practices. His roots in Persian cuisine influence much of his approach, blending tradition with creativity. Hamid believes in the power of food to connect people and create community. At Cooks Camp, he’s here to learn, cook, and contribute—always with the goal of growing alongside fellow chefs and building a more collaborative and inspired kitchen culture.

Roger Sleimen – Quails’ Gate Winery

Bio coming soon.

Daniel Kim – Gateway Casino Group 

Daniel Kim has already established his reputation as a rising star in Vancouver’s culinary scene. Armed with creativity, style and technical skills to spare, Kim began his career in the kitchen at South Granville staple West shortly after graduating from high school in 2012. It was during his two years there as a chef de partie that Kim sampled his first taste of high-pressure culinary competitions when he helped then-Executive Chef Quang Dang secure a podium finish at the 2013 Bocuse d’Or national selection competition in Montreal. After a stint cooking at Gastown’s Wildebeest, Kim joined the back-of-house brigade at Boulevard Kitchen & Oyster Bar in 2015, where he was mentored by such notable chefs as Bobby Milheron, Roger Ma and Vancouver Magazine’s 2018 Chef of the Year Alex Chen. Kim bolstered his competitive skills by playing a key role in the restaurant’s wins at the 2015 and ’17 Gold Medal Plates regionals in Victoria and the 2018 and 2020 Canadian Culinary Championships and Boulevard’s recent accolades at the Vancouver Magazine Restaurant Awards. Kim also won the 2018 edition of the prestigious annual Hawksworth Young Chef Scholarship Finals in Toronto and the 2021 Garland Competition at the Restaurants Canada Show.

Celeste Mah & Ross Larkin – Portage

Celeste Mah is originally from Vancouver BC and worked as a pastry chef at some of the city’s best restaurants including West, Gastropod turned Maenam, Db Bistro/Lumiere and Chambar, where she met Ross Larkin.

Ross is originally from St. John’s Newfoundland where he started his career at his family’s restaurant, Henry’s Lunch. He moved to BC and worked at Bistro Pastis and Chambar.

In 2014 they decided to move to St John’s Newfoundland. Upon their arrival they both started working at, the now closed, Raymonds Restaurant with their mentor and good friend Jeremy Charles. Celeste as pastry chef and Ross on garde manger but quickly working his way up to chef de cuisine. When Raymonds closed they were given the opportunity to open their own restaurant. They are now the co owners and co chefs of Portage Restaurant.

Caleb Hart – Bruno Marti Scholarship Recipient 

Caleb is a greatly dedicated young chef to competing and encouraging a better workplace environment for all. He started his culinary journey in Kelowna, attending Okanagan College for school before becoming an apprentice under Chef Bernard Casavant. These formative days working with Chef Casavant filled him with strong ideals, high standards, and a love for the community.

His competition experience started when another mentor, Chef Tina Tang, who signed him up for the BC Young Chefs Cook-Off. After winning in provincials and earning a silver medal in nationals, he was hooked. Since then, Caleb has continuously pursued competing and has earned his place on Jr. Culinary Team Canada, training for the 2028 IKA.

Now based in Edmonton, Caleb is an active cook at RGE RD, where he is furthering his passion for local food, innovative techniques, and delicious food.