Chef Hal DeanExecutive Chef
“Vancouver Island offers an increasing variety of exciting ingredients and it is our focus to bring them to the table for our guests.”
Chef Hal Dean embarked on his culinary career in West Vancouver, where he apprenticed at the La Belle Sole’ Restaurant. Refining skills in traditional French Cuisine, he continued his career in Vancouver at exclusive restaurants such as the English Bay Café, the Grouse Nest, and the Salmon House. In his roles as Executive Chef at both the Van Duesan Gardens and also the 1066 Restaurant, Hal excelled at working with fresh ingredients in a high volume setting.
Hal then moved to the Okanagan Valley and spent 12 years as Executive Chef at the Penticton Trade and Convention Centre. Serving many parity and wine festival events – as well as being the host Chef for the Annual Wine Masters Awards Banquet for 11 years – Hal was a driving force in bringing the Penticton Trade and Conference Centre up to a level that was a match for the Okanagan’s thriving wine industry. “I really enjoyed partnering with the Okanagan Wine Industry especially as it took off in the earlier years; a lot of great ideas came out of that time.”
Chef Hal Dean is now the Executive Chef with the Vancouver Island Conference Centre, where he looks forward to continued work with local ingredients and suppliers and is constantly sourcing out new products. “Culinary philosophy is to help support local industry and business,” states Chef Hal. He continues to source out new healthy local products, encouraging young chefs to think outside of conventional training and to look no further than their backyard for key ingredients.