Erin Vickars

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Find something you’re passionate about, and keep tremendously interested in it.”  Julia Child

Erin was born and raised in Vancouver, BC. Her culinary education began in Pierre Dubrulle’s Advanced Culinary and Pastry programs, from which she graduated in 2005. She has since completed her Red Seal cook certification, and is currently completing her Level 3 (Advanced) training in Wine Certification with the United Kingdom’s Wine and Spirit Education Trust (WSET). She was selected to receive a scholarship from Les Dames d’Escoffier in 2014 towards her wine certifications, and was nominated as a provincial Top Industry Trades Mentor by the Industry Training Authority of BC in 2016 for her work with apprentice cooks. Her work experience includes time spent at Café de Paris, Diva at the Met, The Vancouver Club, and Bishop’s restaurants, while also providing services for corporate events, VIP clients, and weddings. She currently holds private chef positions in Whistler, BC, in addition to bringing her love of cooking to Passing Cloud. Her most recent accomplishment is the completion of a one-month stage at Atelier Crenn in San Francisco, California, under chef Dominique Crenn. Her sights are now set on arranging similar experiences in Peru under chef Mitsuharu Of Maido, and in San Sebastian, Spain, under Chef Elena Arzak at Arzak Restaurant.

She is a committed chef, professionally based in Vancouver, working closely with local farmers and purveyors to produce the best experience for her guests. Her passion for cooking has led her to accept positions in Europe, the United States, and Canada, including cooking at James Beard House and specialty cheese houses in Amsterdam and Whistler.

Staging as often as her schedule allows, she continues to seek out new techniques and experiences while retaining a little impish whimsy in her food. Erin is a cook raised by the environment she grew up in, and is influenced by the world she discovers around her. She passionately executes to the best of her ability, and approaches food with a fun and playful quality.

She is inspired by the local seasons, ingredients, purveyors, mentors, friends, artists, and musicians of her hometown of Vancouver and by her travels abroad.

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