DIVA AT THE MET APPOINTS DINO RENAERTS AS EXECUTIVE CHEF
(Directly from the press release.)
VANCOUVER, BC – The Metropolitan Hotel Vancouver is delighted to welcome a charismatic culinary leader into the kitchens at its highly regarded restaurant,
Diva at the Met. Chef
Dino Renaerts, currently president of the
B.C. Chef’s Association, assumes the role of top toque effective immediately.
Locally born and trained, the
Dubrulle International Culinary Institute graduate has invested his culinary prowess in Vancouver’s vibrant dining scene. Enticed by quality kitchens, Renaerts’ pedigree is impressive. Apprenticing years were spent at
The William Tell under the tutelage of Chef
Lars Jorgensen, at
Bishops with
Michael Allemeier, and at
Le Gavroche under
Scott Kidd, before entering the hotel dining realm at the
Fairmont Waterfront Hotel and the
Hotel Vancouver. Along the way, he attuned his approach to fine dining and developed an appreciation for wine and its role in the true culinary experience. His mantra - a creative passionate approach to modern cuisine by using the freshest of local bounty with cutting edge techniques.
Accolades for his unique approach to cooking soon followed. Winning numerous regional and international competitions led to acknowledgement at home, where Renaerts was named Vancouver’s rising star by
Vancouver Magazine, the
Province newspaper and
CityFood Magazine (2000). Eager to continue working in award-winning environments, Renaerts stepped into the kitchens of
Pastis and
West before accepting executive chef positions at the
Hotel Georgia and ultimately the Met.
“The opportunity to work in the famed Diva kitchen, which has served as home to a number of renowned chefs, is exciting�, says Dino Renaerts. “I’m keen to work alongside restaurant chef
Damon Campbell and the entire Diva brigade while taking the restaurant to new heights. Diva at the Met will continue to play a major role in this city’s and province’s hot culinary industry. The loyal clientele at Diva expect no less.�
Chef Renaerts’ first priority will be to develop his own signature dinner menu. He brings to the table 18 years of culinary and hotel experience, along with the unique distinction of being recognized as the first Western Canadian chef to receive a sommelier certificate and
International Playhouse Festival runner-up for ‘sommelier of the year’ in 2006..
Metropolitan Hotels operates three luxury properties in Toronto and Vancouver, including the
Metropolitan Toronto, the
SoHo Metropolitan and the Metropolitan Vancouver.
