Introduction
Chef Rob Feenie is a Canadian culinary icon, widely regarded as one of the country’s top chefs. Born in 1961 in Burnaby, British Columbia, Feenie developed a passion for cooking at an early age. He went on to train at some of the world’s finest culinary institutions and has since built an impressive career in the industry. This article will take an in-depth look at Chef Rob Feenie’s life, career, and contributions to the culinary world.
Early Life and Education
Rob Feenie was born in Burnaby, British Columbia, to a family of food lovers. His parents owned and operated a small restaurant, and Feenie grew up around the hustle and bustle of the kitchen. As a child, he would often help out in the family business, learning the basics of cooking and developing a passion for the culinary arts.
After completing high school, Feenie decided to pursue a career in cooking. He attended the Dubrulle Culinary Institute in Vancouver, where he learned the fundamentals of classic French cuisine. From there, he moved to Europe to train under some of the world’s most renowned chefs.
Career Beginnings
Feenie’s first job in Europe was at the Michelin-starred Hotel de la Poste in Beaune, France. There, he worked under chef Bernard Loiseau, who was known for his innovative take on classic French cuisine. Feenie quickly rose through the ranks and was eventually promoted to sous chef.
After two years in France, Feenie moved to London to work at the legendary Le Gavroche, run by the Roux family. There, he trained under Michel Roux Jr., one of the most celebrated chefs in the world. Feenie credits Roux Jr. with teaching him the importance of attention to detail and perfection in every aspect of cooking.
Return to Canada and Lumiere
In 1988, Feenie returned to Canada and took a job at the prestigious Le Crocodile in Vancouver. It was there that he met the restaurant’s owner, Chef Michel Jacob, who would become a mentor and close friend. Jacob recognized Feenie’s talent and helped him land a job as head chef at the newly opened Lumiere.
Lumiere quickly became one of the hottest restaurants in Vancouver, earning critical acclaim for Feenie’s innovative cuisine. His dishes were known for their bold flavors, creative presentation, and use of local ingredients. In 2001, Lumiere was awarded the coveted title of “Best New Restaurant in the World” by Conde Nast Traveler magazine.
Feenie’s success at Lumiere earned him numerous accolades, including the title of “Chef of the Year” from Vancouver Magazine four times in a row. He also became a regular on cooking shows and in cooking magazines, becoming a household name in Canada and beyond.
Expansion and Closure of Lumiere
In 2005, Feenie expanded his culinary empire by opening Feenie’s, a more casual restaurant that offered a modern take on classic comfort food. The restaurant was an instant hit and earned Feenie even more acclaim.
However, Feenie’s success was short-lived. In 2008, he was forced to close both Lumiere and Feenie’s due to financial difficulties caused by the global economic recession. Feenie was devastated but determined to bounce back.
New Ventures
Feenie did not stay down for long. In 2009, he teamed up with the Cactus Club Cafe, a popular restaurant chain in Western Canada, to develop a new menu. The partnership was a success, and Feenie’s dishes helped to elevate the chain’s reputation for quality food.
