Culinary Director

Chef Colin Burslem joined the team at the Joseph Richard Group as Culinary Director in 2020. He is a leader, a developer and an innovator. He has a personable approach to leadership but also asks tough questions to keep his team and himself accountable to the vision. Chef Colin’s diverse background in culinary and his time spent in the industry with over 20 years of experience in hotels, restaurants, catering, private dining, philanthropic events, weddings and consulting have made menu development second in nature.

Chef Colin’s work ethic and capacity to lead has go unnoticed when he was recognized as Leader of the Year at Fairmont Hotels & Resorts in 2010 and again in 2016. His resume also includes critically acclaimed AAA 5 diamond restaurants and in 2016 under his leadership, Globe@YVR received the award for #1 rated Airport Restaurant in North America. In 2017 Chef Colin participate in an Accor Group chef exchange at their headquarters in Paris, France and in the same year received the People’s Choice Award from Chef Meets BC Grape. Chef Colin’s most recent accolade in 2020 is the notable Vancouver Notch8 which was named Best Vancouver Lounge. 


Executive Chef

Chef Andy Slinn is the Executive Chef at The Joseph Richard Group and has been a key part of the team since the opening of Townhall Public House Langley in 2010. Chef Slinn earned his Red Seal certification in 2011 and had over ten years’ experience in a lead culinary role prior to joining the company. Andy was the first chef hired at The Joseph Richard Group and is responsible for having developed the food and beverage selection that is currently available at all JRG establishments and divisions including Meal Ticket Brands and Blank Canvas Catering. Chef Slinn continues to work directly with every onsite culinary team to ensure the highest level of food product is presented at every location.


Head Chef

Chef Kay has over 15 years culinary experience in French, Japanese, Korean and Indian cuisine. he is a member of the Canadian Chef Association and BC Chef Association. He received his Red Seal certification while completing apprenticeship training under Chef Jean Francis, Owner & Chef at Provence Marinaside. Chef Kay then moved on to become Sous Chef at Coast Coal Harbour hotel where he worked under Chopped Canada winner Chef Shelley Robinson.

Carver’s Steakhouse was named Tripadvisor’s #1 Restaurant in Richmond under his leadership as Executive Sous Chef and then Executive Chef at Executive Hotels. Chef Kay has also implored his own culinary talents at competitions. Most notably receiving 1st place as  Apprentice of the Year in 2010-11 and 2nd place in the BC Chef Association Black Box Competition.

Chef Kay Noh is a dedicated and optimistic leader, whose kind candor and humble professionalism sets him apart in the culinary industry.


Catering & Events Manager


Catering & Events Manager



Blank Canvas Catering provides JRG trained culinary and service teams. With the guest experience being the guiding principle, you can expect the best with a notable culinary team and a genuinely kind-hearted service team.  

Contact us for availability and pricing.