THIERRY BUSSET,
Chef Patissier
CinCin

Vancouver, British Columbia

JASON BANGERTER,
Executive Chef
Auberge du Pommier

Toronto, Ontario

HAYATO OKAMITSU,
Executive Chef
Catch Restaurant and Oysterbar

Calgary, Alberta

CHUCK HUGHES,
Executive Chef
Garde-Manger

Montréal, Quebec

Born in Auvergne, France, Thierry Busset refined the art of classic pastry making in some of the world's best restaurants, including successfully defending 3 Michelin Stars with renowned chef Albert Roux at London's Le Gavroche and France's two-star Michelin L'Auberge du Pere Bise. For nearly nine years, he worked with super-star chef Marco Pierre White in London, including his role as pastry chef of The Restaurant in the Hyde Park Hotel, which was awarded its third Michelin Star during his tenure. Before opening West restaurant in 2000 and making Vancouver his home, Busset cooked in other top venues in his native France, Holland and the Caribbean. Currently the Chef Patissier at CinCin, Thierry is known as the "angel of the kitchen" for his all-white apparel and simply heavenly desserts. His hand-crafted chocolates and innovative approach continues to impress both patrons and critics alike.

Plans are well underway for the launch of “Thierry” a world-class pastry and hand-crafted chocolate shop, opening in Vancouver in 2010.