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2026 INDUCTEE PROFILES

LIFETIME ACHIEVEMENT

ACTIVE RESTAURATEUR

LOCAL CHAMPION

LEADING EMPLOYEE/MANAGER - FRONT OF HOUSE

LEADING EMPLOYEE/MANAGER - BACK OF HOUSE

RISING STAR

EXCELLENCE IN CORPORATE OPERATIONS

SUPPLIER

FRIENDS OF THE INDUSTRY

Lifetime Achievement

Jack Lamont

Glowbal Restaurant Group

Jack Lamont is Partner, Vice President, and Director of Operations of Glowbal Restaurant Group, overseeing the strategic and operational management of the company's portfolio.

Jack's leadership philosophy is rooted in hands-on experience and authenticity. Having worked in every aspect of restaurant operations, from back of house to front of house, he is deeply committed to comprehensive mentorship and to fostering a culture of excellence throughout the organization.

A seasoned hospitality executive, Jack trained in some of Toronto's best kitchens, rising to Executive Chef before transitioning into hotel management. In 2002, he partnered with longtime best friend Emad Yacoub to help build one of Canada's most recognized restaurant groups.

Most recently, he was appointed to the Destination Vancouver Board of Directors.

Bob Lindsay

Monk McQueen’s and LIFT Bar & Grill

Bob Lindsay has dedicated more than four decades to British Columbia’s restaurant industry. A graduate of Ryerson Polytechnic’s Restaurant Administration program, he managed the iconic Cannery Row Restaurant and co-founded Monk McQueen’s, Monk’s Grill on Blackcomb, and LIFT Bar Grill View. He served on Tourism Vancouver’s Board of Directors from 2011 to 2016, chairing from 2014 to 2016. Bob’s greatest pride is the thousands of hospitality professionals whose careers he helped shape. For Bob, the restaurant business has never been just a career; it has become part of who he is.

Bobby Naicker

Wings/Denny’s/Chop/Chkn Shack/River Reach

Bobby Naicker is one of British Columbia's most respected hospitality leaders, with more than four decades in the restaurant industry. As former President and COO of Denny's Canada, he led the brand's expansion to more than 85 restaurants nationwide, establishing one of the country's largest family restaurant operations.

He later founded WINGS Restaurants & Pubs, creating one of B.C.'s leading sports restaurant brands. Bobby serves on the Denny's International Board of Directors and is the Honorary Consul for Fiji in Canada. His leadership and mentorship have left a lasting impact on the Canadian hospitality industry.

Active Restaurateur

Angus An

Full House Hospitality

As one of Canada’s preeminent chef-restaurateurs, Angus An creates dishes that are not only flavour-driven, but also rooted in impeccable technique. His combined fine-arts and French culinary training gives him a unique perspective on cooking as a balance of art and science, resulting in recipes that seamlessly blend tradition, innovation, and presentation.

His restaurant group, Full House Hospitality, currently features five celebrated establishments – the Michelin Guide recognized Maenam, the Thai-style noodle bar Fat Mao Noodles, modern street fare destination Longtail Kitchen, Granville Island’s Sen Pad Thai, and Isaan-style eatery and bar, Sainam. An is also operator and culinary director at Whistler’s Mekong, as well as a partner at Granville Island’s Popina.

Throughout his career, An has received several accolades, including Vancouver Magazine’s Chef of the Year 2025, Vancouver Magazine’s Restaurant of the Year for Maenam and being honoured with two prestigious invitations to showcase his cooking at world-renowned James Beard House. In May 2022, he published his first cookbook, Maenam: A Fresh Approach to Thai Cooking .

Jason Forbes

VanUrban Hospitality

Reuben Major has contributed to British Columbia's hospitality industry since 1995. After 18 years with Earls, including serving as Director of Culinary and Bar Development (2007–2013), his global travels inspired the diverse culinary concepts that define his work. He went on to launch FreshTAP Pour System and Vancouver Urban Winery, followed by Belgard Kitchen, Vital Supply Co., Havana Vancouver, The Flamingo Room, and Violeté, building innovative, community-focused hospitality businesses with lasting impact.

Reuben Major

Tap & Barrel Hospitality Group

Jason has dedicated more than three decades to advancing British Columbia's restaurant industry through operational excellence, leadership development, and innovation. Throughout his career, he has been passionate about creating memorable guest experiences, building exceptional workplace cultures, and mentoring future hospitality leaders.

As President of Tap & Barrel Group, he has helped cultivate one of BC's leading hospitality companies while championing local food, beverage, and talent. Previously serving in senior leadership roles with The Keg and Viaggio Hospitality, he has also contributed to the industry through his work with go2HR and SkilledTradesBC, helping strengthen British Columbia's vibrant restaurant community.

J.C. Poirier

St. Lawrence

For more than three decades, Jean-Christophe (J-C) Poirier has quietly staked his claim as a chef, mentor and restaurateur par excellence. In 2017, Poirier opened celebrated Railtown dining destination St. Lawrence, which has been awarded four consecutive Michelin Stars since 2022.

In 2025, Poirier joined with wife and designer Dara Dammann-Poirier and St. Lawrence alumni Margaux Herder and David Lawson to open Chez Céline in Vancouver’s Fraserhood. It celebrated its first anniversary by earning gold for Best French at the 2026 Vancouver Magazine Restaurant Awards and No. 10 on the 2026 list of Canada’s Best New Restaurants.

Local Champion

Ned Bell

Hatch Hospitality

Ned Bell is a Canadian chef, keynote speaker, and sustainable food systems advocate based in British Columbia. Born in the Okanagan, he connects great food with environmental responsibility, focusing on responsible sourcing, food security, and the future of sustainable dining.

Ned is co-owner of Hatch Hospitality, Creative Advisor for the Centre for Food, Wine and Tourism at Okanagan College, a Buy BC Champion and Ambassador, and Co-Chair of Sustainability at the Chefs’ Table Society. He is also the only Canadian chef member of the Monterey Bay Aquarium’s Seafood Watch Blue Ribbon Task Force and author of Lure: Sustainable Seafood Recipes from the West Coast .

Lucais Syme

Autostrada Hospitality

Lucais Syme left Edmonton for Vancouver in 2003 to pursue a career as a chef. After attaining a diploma from Pacific Institution of Culinary Arts he worked in various restaurants around the city. In 2008 Lucais opened the restaurant La Quercia as co-chef and co-owner with Adam Pegg. In 2010 La Quercia won Restaurant of the Year in Vancouver Magazine. The pair would open La Ghianda, L'Ufficio and La Pentola together.

In 2014 Lucais opened Cinara in Downtown Vancouver with his wife Gillian Book. In 2017, he opened the first Autostrada on south Main Street. Eventually opening more Autostrada locations and working with so many great people in the restaurant industry.

Lucais has two children, Magnus and Uma and loves teaching them in the kitchen and the art of Hospitality.

Craig Sheridan, Jill Sheridan, Jonathan Burke, and Alex Ploughman

Legends Haul

Craig Sheridan is the Founder and CEO of Legends Haul, a Canadian food distributor and manufacturing business he launched in 2018 with a simple but ambitious vision: to build a company that puts people, relationships, and Canadian producers first. Raised in the meat industry through his family’s business, Trimpac Foods, Craig developed an early appreciation for hard work, integrity, and the power of supporting local.

Under his leadership, Legends Haul has grown from a startup into one of British Columbia’s fastest-growing independent food distributors, operating from a 30,000-square-foot facility and serving thousands of restaurants, retailers, and foodservice businesses across the province.