Tee-Jae brings his passion for both West Coast and Asian cuisine to Delta Vancouver Suites. His curiosity with the culinary world began with his roots in the Philippines and has taken him as far as kitchens in Taiwan and Chile.
After training under French chefs at the Pacific Institute of Culinary Arts, Tee-Jae honed his skills at The Arbutus Club where he worked his way up to sous chef in their fine dining restaurant.
Wanting to broaden his culinary experience, Tee-Jae accepted a role as the executive sous chef at Pacific Palisades Hotel, a Kimpton hotel. The opportunity allowed him to combine his love for West Coast cuisine with BC’s bountiful harvest, using organic, local and sustainable ingredients as the highlight of his dishes.
In 2010, prior to the Winter Olympics, Tee-Jae was an integral part of the Coast Coal Harbour Hotel’s opening team. During his four-year tenure as executive sous chef, Tee-Jae led the kitchen in executing hotel functions of up to 600 people and as well as elaborate galas for the Japanese, Filipino and French Consulate.
Tee-Jae is very excited to share his skills and expertise and bring out the best in DVS’s culinary team.