Feenie’s interest in the culinary world began with a high school exchange program that sent him to Europe. He then enrolled in the Dubrulle Culinary Institute in Vancouver. He rose quickly in the ranks, as Sous Chef with Michel Jacob at Le Crocodile and at Cherrystone Cove, in addition to Whistler’s Rim Rock Café. Le Crocodile enabled him to travel extensively for work and educational purposes, to achieve his ‘stages’. These included stints with Emile Jung at Au Crocodile, and Antoine Westerman at Le Beurchiesel, both Michelin three-star restaurants. He also worked in North America, at the famed and innovative Charlie Trotter in Chicago.
Lumiere was a hit from its inception, and when the illustrious Michel Roux visited recently, he noted that the mark of a truly great chef is excellence in union with longevity. Chef Feenie has proven himself in this regard, and with Feenie’s his innovations and search for dining excellence on every plate continue. Feenie has released three cookbooks: Rob Feenie Cooks at Lumiere, Lumiere Light, and Feenie’s, each of which is a best-seller. He has also recently completed his fifth season of the Alliance Atlantis television program New Classics with Rob Feenie, for Food Network Canada. Chef Feenie’s media persona is an accurate reflection of is high levels of energy, creativity, and dedication to excellence. He was the first Canadian chef to perform at Kitchen Stadium in New York, on the Iron Chef America program. Chef Feenie emerged triumphant in ‘Battle Crab’. He has also recently been inducted into the B.C. Restaurant Hall of Fame.
Feenie’s interest in the culinary world began with a high school exchange program that sent him to Europe. He then enrolled in the Dubrulle Culinary Institute in Vancouver. He rose quickly in the ranks, as Sous Chef with Michel Jacob at Le Crocodile and at Cherrystone Cove, in addition to Whistler’s Rim Rock Café. Le Crocodile enabled him to travel extensively for work and educational purposes, to achieve his ‘stages’. These included stints with Emile Jung at Au Crocodile, and Antoine Westerman at Le Beurchiesel, both Michelin three-star restaurants. He also worked in North America, at the famed and innovative Charlie Trotter in Chicago.
