We invite you to join us for the launch of our new Chef’s Tasting Menu. Savour the taste of spring ~ a culinary journey celebrating local ingredients. Five Course Menu, offered every night Tuesday through Sunday. Join us for Sunday Supper Club, only $75 per person, every Sunday.
Tamminga Farms Chilled Asparagus, Watercress Buttermilk Emulsion, Radish, @edgarfarms Peas
Lemon Ricotta Agnolotti, Nettle Gremolata, Fraser Valley Hazelnuts
Kyuquot Sound Sablefish Farro, Grilled Fiddleheads, Beurre Blanc
@mountainviewpoultry_ Farm Chicken Roulade, Tarragon Mousse, Pomme Purée, Crispy Kale, @traffordfarms Oyster Mushrooms, Chicken Jus
Panna Cotta, Preserved Rhubarb, Meringue
#chefstastingmenu #yyceats #deanehouseyyc #springmenu
Photo: @py_lens
Meet Chef David Ruiz 🔥 Finalist #8 of 17.
Chef David Ruiz is redefining what convention center cuisine can be. As Executive Chef of the award-winning Overland Park Convention Center, he leads a culinary program rooted in innovation, sustainability, and purpose.
Under his leadership, the kitchen operates as a zero-waste facility, sourcing locally and partnering with organizations to eliminate food waste while elevating large-scale dining standards.
A James Beard Foundation competition winner, Food Network’s It’s CompliPlated champion, and 2024 IFPA Fine Dining Chef of the Year, David brings national recognition and bold creativity to every plate, reshaping expectations of what’s
possible in high-volume food service.
#GoldenEagleChefContest #GoldenEagleBlackCod #SustainableAquaculture #BCAquaculture #CanadianSeafood
Meet Chef Ethan Yang 🔥
Finalist #7 of 17.
With over two decades in hospitality, Ethan brings a sharp balance of operational excellence and creative vision. From leading large-scale resort dining to building standout concepts like, Zen Modern Asian Bistro and Glass Box in Del Mar, his work reflects a deep commitment to quality, consistency, and innovation.
A seasoned leader with a global perspective, Ethan continues to push boundaries in modern Asian cuisine while shaping memorable, experience-driven dining destinations.
#GoldenEagleChefContest #GoldenEagleBlackCod #SustainableAquaculture #BCAquaculture
#Sablefish
The beginning is almost invisible...
As small as your eyelash, raised with precision, and a two‑and‑a‑half‑year journey in the cold depths of Kyuquot Sound.
This is how something becomes unforgettable...
#GoldenEagleBlackCod #SustainableAquaculture #Sablefish
#Hatchery
Finalist 6 of 17🔥
Meet Chef Digby Stridiron
From St. Croix to the global stage, Digby is reshaping Caribbean cuisine through sustainability, technique, and deep cultural roots. Founder of Balter and leader of the Caribbean’s first Smart Catch–recognised seafood program, he’s set a benchmark for responsible sourcing and whole-animal cooking.
A spear fisher and angler at heart, his cooking reflects a direct connection to the ocean, blending indigenous Caribbean methods with refined, modern execution.
Recognized by the James Beard Foundation and seen on national television, Digby continues to push West Indian cuisine forward while honouring its story.
#GoldenEagleChefContest #Sablefish#SustainableSeafood #BlackCod #CaribbeanChefs #OceanToPlate #SustainableAquaculture
FINALIST 5 of 17🔥
Meet Chef Drew Rosenberg.
Executive Chef at CUT by Wolfgang Puck in Beverly Hills, Drew’s cooking is defined by precision, restraint, and deep respect for product. Rooted in California seasonality with Japanese influence, his approach is clean, focused, and exacting.
Trained at the Culinary Institute of America, he honed his craft at Charlie Trotter’s and Boka Restaurant Group, with further leadership experience at the Ritz-Carlton.
At CUT, he has evolved the menu beyond a traditional steakhouse, bringing thoughtful seafood and vegetable-driven dishes to the forefront.
Known for his understated style and high standards, Drew leads with discipline, clarity, and a culture built on growth and precision.
Proud to contribute our BC‑raised sablefish to an initiative focused on nourishing patients at Richmond Hospital.
Premium, responsibly farmed seafood, supporting human health while respecting the ocean it comes from.
Thank you to @chefwilliamlew , Chef Sharon @mamainthekitchenc , and the @richmondhospitalfoundation for leading this incredible project.
Chef Finalist 4 of 17 🔥
Meet Chef Kazuo Yoshida
Chef Kazuo Yoshida, known as the “Sushi Boss,” brings over three decades of precision, creativity, and omakase mastery to the table.
From shaping New York’s sushi scene to leading at Umi Atlanta, his journey comes full circle as he returns to NYC, where it all began. 🍣
#GoldenEagleChefContest #ChefFinalist #SushiBoss #ChefKazuoYoshida #Omakase #SushiMaster #FineDining #BlackCod
Miles from anywhere.
Where the road ends and the ocean begins.
Kyuquot’s remote, pristine waters give us the conditions to do one thing exceptionally well,
raise the finest sablefish in the world.
Built on patience. Defined by place.
#goldeneagleblackcod #goldeneaglesablefish #sustainableaquaculture #bcaquaculture #kyuquot
FINALIST 3 of 17🔥
Meet Chef Micheal Collantes
Chef Micheal brings over 20 years of experience, earning his first Michelin star in 2022, just one year after opening Soseki Modern Omakase in Orlando.
He followed that with Sushi Saint, a temaki concept that quickly made its mark with a Michelin Bib Gourmand within three months, now expanded to three locations across Florida.
Having worked alongside culinary icons like Wolfgang Puck, Joël Robuchon, Eric Ripert, and Masa Takayama, Micheal continues to build standout concepts through 86 Hospitality Group, with projects spanning the U.S. and internationally. 👏
#GoldenEagleChefContest #OmakaseSushi #Soseki #ChefFinalist
From egg to harvest, every step matters. 🐟
These are our sablefish fry, raised right here in our hatchery from the moment they hatch. We keep them on land until they’re strong and large enough for transport to our ocean farm, where they’ll spend the next two years growing to harvest size.
From egg to plate, the full journey takes about 2.5 years, and it’s the care, attention, and consistency at every stage that defines the quality we’re proud to deliver.
That dedication is what ends up on the plate, served by chefs around the world.
#Sablefish #Aquaculture #FromEggToPlate #SustainableSeafood #GoldenEagle
FINALIST 2 of 17 ✨
Meet Chef Emily Yuen
Chef Emily is the Executive Chef of Michelin‑starred Yingtao in New York City.
A Vancouver native, Emily’s cooking is shaped by global experience and a deeply personal approach rooted in technique, culture, and storytelling. Her journey has taken her through Michelin‑starred kitchens across Australia, London, Singapore, and New York, including Le Gavroche and several restaurants under Daniel Boulud.
She later stepped into the role of Executive Chef at Bessou, before opening Lingo in Brooklyn in 2023 — a Japanese‑American concept
recognised in the Michelin Guide.
In 2025, Emily was named a James Beard Award semi-finalist for Best Chef: New York State and was recently selected to compete in America’s Culinary Cup.
At Yingtao, Emily brings her heritage and international influences together in a contemporary Chinese tasting menu, while continuing to champion greater representation in professional kitchens.
👏👏👏
📍 Follow along at @GoldenEagleBlackCod
#GoldenEagleChefContest #FinalistSeries #MichelinChef #WomenInHospitality #Yingtao #ChefLife #SeafoodExcellence
