Chef Bauby spent his early twenties exploring Morocco, the Canary Islands, the Cabo Verde Islands, the Ivory Coast, the Congo, and Sierra Leone, before coming to Canada in 1991 to grow his career as a chef and an instructor.
With 30 years of experience that includes catering for President Bill Clinton, coaching students to win national championships, and leading a gold-winning team at the Canadian Culinary Federation, Chef Xavier Bauby’s passion for food began as a child.
At 16, he began a culinary apprenticeship in a French bistro and later accepted an apprenticeship under Chef Jean Marie Amat at Chateaux St. James.
Today, Chef Xavier Bauby is recognized as one of the best chefs at North Island College where he teaches what he is most passionate about…food and sustainability.
See the chef create at the BC Seafood Festival in Comox Valley.
Related Links:
After years of campaigning to shut down B.C.’s ocean salmon farms, activists are now asking…
The BC Centre for Aquatic Health Sciences is transitioning into an Indigenous-led aquatic science and…
A new Fraser River study finds juvenile salmon are carrying the chemical burden of cities,…
As Canada promotes seafood exports in Europe, the aquaculture sector is asking whether the new…
Activists want Ottawa to gamble B.C.’s salmon aquaculture future on land-based tanks that remain costly…
Countries around the world are using science-based conservation and modern licensing to expand aquaculture and…