Chefs

Creative, talented and inspired by the coast; our chefs provide comfort after a big day exploring rugged shores and rainforest.

Antoine Sauve

Chef

Bio to come

David Lundie

Chef

David, a Vancouver native, has an unbreakable connection to the British Columbia coast—a place he’s spent the majority of his life. While he once called Victoria home for a decade, he has since embraced Whistler as his new haven.

In winter, you’ll find David carving the slopes with his skis, and in the summer, when not aboard the Swell—he’s all about conquering the mountain trails on his trusty mountain bike.

David’s culinary journey began 15 years ago with a leap from bartending and sommelier roles to the bustling kitchen. His culinary apprenticeship took root in Victoria, and since then, he’s donned various hats in hotels, restaurants, and fishing lodges. His culinary philosophy revolves around showcasing British Columbia’s best seasonal and sustainable ingredients, often adding a twist with wild elements he forages himself, such as mushrooms.

One of David’s most cherished travel experiences was a grand European adventure, exploring the culinary landscapes of Amsterdam, France, Spain, and Portugal. This journey of a lifetime ignited his passion for cooking and fueled his enthusiasm for world cuisines. David thrives on engaging with guests, sharing his wealth of knowledge on food, wine, and travel.

Dylan Foss

Chef

Dylan joined Maple Leaf Adventures to fulfill his need for adventure. With previous chef experience at luxury eateries in some of British Columbia’s special natural regions, including Whistler and Lillooet, this is a return to the coast for Dylan.

After a childhood sailing the Gulf Islands with his brother, followed by time working in sustainable architecture, Dylan has become a strong believer in the stewardship and protection of our coast’s special natural systems.

Dylan’s interest and involvement in nutrition, food awareness, and sustainability are prevalent in his mouthwatering, soulful creations. It’s also helped him create Lillooet Grown, a program to promote the use of food grown around the community of Lillooet.

When not immersed in Maple Leaf’s galley, you can find Dylan increasing his knowledge in carpentry, mechanics, and politics.

Education & Certifications

  • Red Seal Chef – awarded in 2015

Jonathan Carmel

Chef

Bio to come

Kegan Podolas

Chef

Bio to come

Kellie Callender

Chef

Bio to come

Kyra Wilson

Chef

Bio to come

Lila Ruzicka

Chef

For Lila, working aboard the Maple Leaf was a natural fit. Her culinary background in remote lodges, and as she states “working in tight crazy places with limited equipment”, made her a perfect fit!

Originally from Vancouver, Lila has travelled and sailed all over the world, notably the South Pacific and New Zealand.

Lila’s professional training included an apprenticeship at the world-famous Wickinninish Inn in Tofino, BC, and a red seal certification.

Lila prides herself on her creative flare in the kitchen and flexibility of styles, from French petit four pastries to an array of international flavours. She concentrates on the freshest ingredients and natural flavours of the food. Lila presently lives in Cumberland with her husband and young son. On every tour, Lila delights our guests with her beautiful food and lovely spirit.

Education & Certifications

  • Red Seal Chef
  • Food and Beverage Management
  • Dubrelle Culinary Institute Culinary Arts Diploma
  • Dubrelle Culinary Institute Food Safe Level 2 Serving It Right
  • Marine First Aid

Mara Jernigan

Chef

Bio to come

Marylene Savage

Chef

Bio to come

Robin Jackson

Chef

Bio to come

Tom Kral

Chef

Tom’s ‘call of the wild’ began when he was a boy, constantly surrounded by food. The arts of gathering, preparing and adventuring became second nature to him through the time he spent at his family cottage retreat near Muskoka.

Away from the hustle and bustle of Toronto, he came alive in the forests, and gardens, watching the golden hues of the sun setting in the west. The family always had something on the go there, from jam making as a way of preserving the wild blueberries to picking and drying an assortment of fungi. Back in Toronto, his parents, immigrants from the Czech Republic, worked hard to establish their delicatessen, The Prague. Living there above the restaurant, home, food and business co-mingled, creating an environment for life that still motivates Tom.

Tom’s cooking is influenced by his childhood, his apprenticeships with amazing chefs Henry Marcan, Susur Lee and John Higgins, and also profoundly by a visit to the Czech Republic. The combination of rustic countryside and cultural richness that Tom found there has influenced him to this day. He ran the family deli for years in Toronto before striking out west.

Tom looks forward to serving you a cuisine inspired by the nature of the BC and Alaska coast. Interesting facts about Tom: he can start a fire without modern-day materials, he owns a teepee and he likes to cook with hot rocks. Also, he is apparently a medicine man. Hopefully, we won’t have to test this theory!

Education & Certifications

  • Seal Chef – apprentice with John Higgins at the King Edward Hotel

About Maple Leaf Adventures

Since 1986, we have offered eco-expeditions among the fjords and archipelagos of the BC and Alaska coastline, aboard luxury expedition yachts that are small enough to navigate its coves and narrow straits.

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