Head Chef of Modern Meat
Dino Renaerts has firmly established himself as one of the west coast’s culinary leaders. Renaerts completed his education and training in Vancouver and has built a prolific career spanning over two decades that has seen him cook in a clutch of the city’s finest restaurants. Today, Renaerts applies his talent and passion to his role as partner in The Bon Vivant Group, serving discerning clientele across the province. He also is currently is tasked to create new products for The Modern Meat. Studies at the Dubrulle French Culinary School and a three-year apprenticeship at the William Tell led to roles at Bishop’s and Le Gavroche. He later accepted executive chef positions at the Crown Plaza Hotel Georgia and the Metropolitan Hotel, home to the acclaimed Diva restaurant. Chef Dino was challenged to concieve serveral products for Modern Meat which will be launched in 2020.