Justin Witcher

Justin Witcher

Sous Chef

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location of Justin WitcherGreater Vancouver Metropolitan Area

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  • Timeline

  • About me

    Executive Chef at Como Taperia

  • Education

    • L.V Rogers

      -
    • Vancouver Community College (VCC)

      2003 - 2004
      Culinary Arts/Chef Training

      Learned and honed the basic skills a chef needs to proceed in his or her career. It was an absolutely great course with amazing faculty. A real hands on experience that left you feeling empowered about the industry.

  • Experience

    • Sebastions La Cucina ristaurante

      Jan 2002 - Jan 2003
      Sous Chef
    • Holland America Line

      Jan 2004 - Jan 2007
      Chef de Partie
    • Marriott Hotels

      Jan 2007 - Jan 2008
      2nd cook
    • Fifteen London

      Jan 2008 - Jan 2008
      Chef de Partie
    • The Richardson Hotel & Spa

      Jan 2008 - Jan 2009
      Chef de Partie
    • Wedgewood Hotel & Spa, Relais & Châteaux

      Jan 2009 - Jan 2010
      Senior chef de partie
    • Pied a terre

      Jan 2010 - Jan 2011
      Chef de Partie
    • Atlantic Group [v] of Companies

      Aug 2011 - Oct 2014
      Chef de Cuisine
    • Hotel Harpoon Harry

      Jan 2014 - Jan 2015
      Head Chef

      Everything.

    • Ms Collins

      Mar 2014 - Jun 2014
      Head Chef

      Responsible for setting up and Opening this one of a kind night club working with four celebrity chefs creating an international street food offer.

    • Clayoquot Wilderness Resort

      Dec 2015 - Oct 2016
      Executive Chef

      Rebuilt Front of house and back of house staff. Instilled a new system more like a restaurant service as well as a bi-weekly seasonal chefs tasting menu. It was a pivotal and highlight year for this beautiful resort.

    • Como Taperia

      Jan 2017 - Jul 2020
      Executive Chef

      ▪ Designed kitchen for a compelling modern Spanish menu, changing regularly▪ Hired, trained, and maintained all kitchen staff▪ Wrote and adhered to food safety plan▪ Monitor production logs, temperatures, HASSAP ▪ Menu development, food costing, labour costing and ordering ▪ Numerous awards first year open including 5 different best new restaurant

  • Licenses & Certifications

    • Serving it right

    • Red Seal certificate

      Industry Training Authority (ITA)
    • Johnson first aid level 1

      First Aid Canada Inc.
    • Culinary Arts program

      Vancouver Community College
      Jan 2004