Team
COLIN BURSLEM
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.
ANDY SLINN
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.
CHEF KAY NOH
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.
TRICIA HARRISON
Catering & Events Manager
SHEENA MAESTRI
Catering & Events Manager
CULINARY AND SERVICE TEAM
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.
FOR CATERING & PRIVATE DINING VENUES
604-307-4012
info@blankcanvascatering.com
Sean Cousins, Director of Culinary
Sean joined The Joseph Richard Group in September 2018 after an impressive history as Executive Chef and Co-Owner of SoCial at Le Magasin in Gastown. He graduated from the Professional Culinary Program at Dubrulle Culinary Institute and he spent time training in London, England, working at the Dorchester Hotel and the Michelin 3-star L’Odeon Restaurant. Upon returning to Vancouver, Cousins moved to C restaurant to work with Chef Robert Clark and “discover and understand contemporary skills after working in many classical environments”. He has worked as Executive Chef for Raincity Grill and was Executive Chef/Partner in Ocean 6 Seventeen on the False Creek Waterfront. He most recently completed 10 years as Executive Chef at the Vancouver Club.
Andy Slinn, Executive Chef
Chef Andy Slinn has been a key part of The Joseph Richard Group team since the opening of Townhall Public House Langley in 2010. Chef Slinn earned his Red Seal certification in 2011 and has over ten years’ experience in a lead culinary role. 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. In addition to working directly with Chef Cousins, Chef Slinn will continue to work directly with our instore culinary teams to ensure the highest level of food product is presented at each of our locations.
David Jorge, Corporate Chef
After years of self-directed culinary studies, experimentation with techniques and ingredients, and honing his skills through events and gatherings, Jorge’s lifelong dedication to his passion for cooking secured his victory on MasterChef Canada Season 2, where he earned the title of his dreams: Chef.
Following his MasterChef victory, Chef David Jorge joined The Joseph Richard Group as Corporate Chef. He began developing the menu for the latest concept, S+L Kitchen & Bar, including his signature ‘Dream Seasoning’, his famous Master Chicken, and the Sablefish that started it all, while also adding many exciting dishes to the menus at other JRG establishments. Chef Jorge’s contributions reflect a love of comfort food and honest flavours.