Cultural Dinner 2025

The best lens to understand the culture of any nation is through its food. COOKSCAMP wants to continue celebrating and honoring the cultures that built and added to the extensive culinary fabric of Canada and British Columbia. This year’s opening dinner will celebrate Italian cuisine with some of Vancouver’s most influential Chefs with Italian heritage. 

Alex Tung – Chefs’ Table Society

Chef Alex Tung has always shared a passionate connection with food and the restaurant industry. Born and raised in Toronto, Canada, his culinary journey has taken him through some of the world’s most respected kitchens. After honing his craft internationally, he settled in Vancouver in 2002, where he continues to make a lasting impact on the city’s dining scene.

Formally trained at the New England Culinary Institute and the University of Toronto, Alex’s true culinary education came from working alongside legendary chefs like Jean-Georges Vongerichten, Daniel Boulud, and Christian Delouvrier. In Vancouver, he’s earned a reputation as one of the city’s most dynamic and respected chefs, known for his dedication to excellence, leadership, and mentorship.

Today, Chef Alex leads Yowza! Culinary + Concepts, offering consulting services to the hospitality and restaurant industry. Over the years, he has served as Culinary Director for the Kitchen Table Restaurant Group, Corporate Chef for La Grotta Del Formaggio, Executive Chef and Managing Partner of multiple acclaimed restaurants, and brand ambassador for companies such as Acadian Sturgeon and Caviar, Rustichella d’Abruzzo, Avalon Dairy, and Kin’s Farm Market. He is also a committed community leader, serving on the boards of the Chefs’ Table Society of BC and the Richmond Food Security Society.

Outside of the kitchen, Alex values balance. He enjoys life in Vancouver with his wife Lynn and their two children, Jasmine and Lex. Whenever possible, he embraces the outdoors—skiing, mountain biking, playing pickleball, fishing, traveling, and of course, enjoying great food.

Peter Zambri  & Julia McInnis- Zambri’s 

Peter Zambri began his culinary journey in his hometown of Toronto, honing his skills before embarking on extensive travels, including time in Italy and other destinations abroad. Eventually, the pull of the West Coast inspired him to make it his permanent home. Founded in 1999, Zambri’s has been a cornerstone of Victoria’s dining scene for over 25 years. Siblings Chef Peter and Jo Zambri, together with partner Calen McNeil, have been serving soulful Italian cuisine while mentoring a new generation of hospitality leaders. Chef Julia McInnis joined the team in 2011, returning to Victoria after training in Montreal. Rising through the ranks from line cook to Executive Chef, she and her management partners (General Manger Emily Davies and Head Chef Matias Sallaberry) continue to carry forward Zambri’s tradition of culinary excellence and community spirit.

Mike Mcloughlin – Il Caminetto

Mark Mcloughlin, Executive Chef of Il Caminetto Restaurant
Started cooking at 15 in local chain restaurants in Ajax, Ontario before attending Culinary school in my early 20’s.
Worked with the Oliver and Bonacini restaiurant group in Toronto and Blue mountain before moving to whistler.
Spent 9 years working my way through the ranks at Araxi restaurant before taking the Chef de cuisine position at Il Caminetto. Shortly after was promoted to Executive Chef of Il Caminetto and have been honing my skills in Italian cuisine since.

Luke Boswell – Bar Corso

Luke Boswell – Head chef/ partner of bar corso, spent the past 16 years cooking around the world in a variety of high end resturants

Paul Moran – Sixty Forty

A fifth generation forager and winner of top chef Canada season 7. Paul has dedicated his career and life to the pursuit of finding the absolute best ingredients to use in his kitchens. His newest farm dinning venue named Sixty Forty was aptly named to represent 60 percent ingredients 40 percent technique. Paul’s foraging abilities have been developed in countless countries along side industry experts combined with his family’s lineage of knowledge.

Salvatore Boccarossa – Passione Gelato / Motoretta Gelato

Salvatore Boccarossa is the founder and gelato maker behind Passione Gelato in Vancouver. Trained in Italy, he brings old-world craftsmanship and a dedication to authenticity to every batch. At Passione, Salvatore creates artisanal gelato using fresh, seasonal ingredients, blending traditional Italian flavors with a West Coast touch. His passion for quality and creativity has made Passione a beloved destination for gelato lovers in the city.

Stile Brands: Since 1991, Stile Brands has been a family-owned importer and marketer of premium wines, spirits, and beers, representing over 100 suppliers from 19 countries across the globe. Based in Vancouver, BC, we’ve grown into one of Western Canada’s top agencies with an unparalleled reputation built on our founding directive: providing excellent quality products that offer exceptional value. Our diverse portfolio spans prestigious vineyards from France, Italy, South Africa, Chile, Argentina, New Zealand, California, Washington, Oregon, and beyond, alongside premium spirits including rum, gin, vodka, grappa, and specialty liqueurs, plus import beers like Warsteiner and Birra Menabrea.

Host is Carmen D’Onofrio Jr.

La Grotta Del Formaggio: Domenico Bruzzese is the President and Owner of La Grotta Del Formaggio, a family-run business that’s been a staple in the heart of Vancouver’s Little Italy on Commercial Drive since the late 70s. Best known for its delicious Italian-style deli sandwiches, specialty gourmet products, and a wide selection of local and imported cheeses, the company has since grown into a leading importer and distributor of high-quality Italian products and specialty foods. They supply a wide network of customers, including restaurants, hotels, and food retailers across the country.
Domenico believes that a great meal is more than just ingredients; it’s a story. That passion for sharing the stories and traditions behind the food is what drives him and the entire La Grotta team.