Upon his graduation from culinary school in 1998, Chef Darren began his professional culinary career at the Fairmont Waterfront hotel. His apprenticeship culminated with his Red Seal designation. He then set off to further his education and apply his skills in Singapore, working for the Raffles hotel group as well as running an authentic Mexican restaurant.
After 3 years, he returned to the west coast and was the Executive Chef at the Robson Street Cactus Club as well as the opening chef for Cactus Club’s new concept Village Taphouse in Park Royal in West Vancouver. It was in this role that Darren discovered his true passion for teaching and passing along his knowledge to others. After completing his Provincial Instructor’s Diploma in 2009, Chef Darren joined the faculty at Pacific Institute of Culinary Arts. His role has evolved over the years from Chef Instructor and Corporate & Catering Chef to his current role of Executive Culinary Chef Instructor, where he oversees all day to day operations of the culinary arts program.
Chef Mark's career began in a small restaurant in St. John's, Newfoundland, working as a line cook. Due to a scheduling error, he had to cover a pastry position... and the rest is history!
Mark completed his schooling and moved up the ranks at the Fairmont, holding the Senior Chef de Partie position until 2008, before moving out to BC and working at the Fairmonth Hotel Vancouver. From there, Mark joined Canadian Mountain Holidays as pastry chef and baker for the company's various luxury ski lodges throughout BC's interior. 2011 found Mark joining the pre-opening team for the Rosewood Hotel Georgia, where he was part of the team that gained the Forbes 5 Star Award in its first year of operation. Coming full circle to complete a journey he began in 1993, Mark returned to the Fairmont Banff Springs as Executive Pastry Chef in 2014, leading a brigade of 22 bakers and pastry chefs for their 764 room resort with 12 restaurants and bars. Chef Mark is now a Baking & Pastry Arts instructor, imparting his passion and knowledge to the students at PICA.