Jason Lloyd

Chef Lloyd completed the Professional Cook Training program at Malaspina (now the Culinary Institute of Vancouver Island) in 1993, and received his Red Seal Certification in 1996. He completed his apprenticeship at the Pan Pacific Hotel in Vancouver under Chef Ernst Dorfler before moving on to help open the Creek Restaurant on Granville Island as Sous Chef under Corporate Chef and Bocus d'Or competitor Robert Allen Sulatyky. He was the opening Sous Chef at the Fairmont Vancouver Airport, and spent more than nine years catering to Vancouver's most affluent business people, politicians, celebrities and world leaders at Vancouver's premier private business club, The Terminal City Club, as Executive Sous Chef along side then Chef and Future CEO David Long, and was eventually promoted to Executive Chef. He had the opportunity to cook for the Canadian Government and their extensive list of world leaders, royalty and celebrities for two months during the 2010 Olympic Games and Paralympics. Chef Lloyd feels Nanaimo and Cowichan are fast becoming equal to other west coast communities because of their exceptional cuisine and emphasis on locally produced products.