Chef Rob Cleland

A Little History….

From the age of twelve (his first summer job at a small family run restaurant in Banff), Rob has always found himself drawn to the culinary world. Picking cherries or making scones at a Welsh tea house, he was always there, but not yet sure of exactly what he wanted to do in the industry. But one fateful day he was visiting a friend at Malaspina University in Nanimo and got a look at Hubert Scheck and Alex Rennie in Action.... He was hooked and applied for their cook-training program the next morning! This pair of chefs along with other equally talented instructors had a profound impact on Rob during his training.

While attending school Rob did a two week practicum at the Pan Pacific Hotel in Vancouver, which turned into an offer of weekend work. He worked their for three months until he got a call from the critically acclaimed restaurant "The Mahle House" in Nanimo. Rob jumped at this opportunity to work in a much more intimate setting, and was not disappointed. This was one of the most intense periods of training in his career, working for nine hours in the day at school and cooking for another nine hours in the evening at the "Mahle House".

Following his graduation Rob decided to return to Banff where he started cooking and joined the team at the Rim Rock resort. Here he was exposed to a range of international cooking styles and there was always something to learn. Rob was a sponge, tasting everything that he could get his hands on and watching every move by the other cooks, determined to be better prepared when it was his turn.

After learning every station at hte Rim Rock Rob chose to move to Vancouver with his fiancé. Luckily he found a brand new restaurant "Tapastree" opening soon in the downtown of Vancouver. Being part of the opening team for the new restaurant was a great opportunity for Rob, seeing the venture from concept to reality. Working at a high-end tapas bar also gave Rob the room to experiment under the guidance of chef Mike Jeffs who had an Asian culinary background.

A couple of years later Rob worked with Chef Ray Henry at the newly opened "Delta Vancouver Suite Hotel" where he was to stay five years. Ray Henry was the biggest influence on Rob's career giving Rob everything he had learned and more. Chef Ray was followed by Dave Griffiths who also had a hugh impact on Rob's development, with a global style and lots of freedom to express oneself in the kitchen.

The next four years were spent at the flagship Fairmont Hotel "The Empress" where he spent time as the Chef for fine dining "Empress Room" and the "Veranda Lounge". He also was chef for the "Bengal Lounge". These were amazing times for Rob, but after four years it was time to move on.

Latterly Rob has been helping other people to do what they "Love to do" by consulting and opening properties throughout Canada. However, he has finally decided to stay put for a while and we are delighted to welcome him to share his knowledge of the culinary arts here at Liaison College.

Rob's Favourite Food

I could not pick just one- I would rather say that my favourite food would be one that I have time to savour and enjoy, not just eat!! And it would have to be local, anything local.....