Team
Rob Feenie, Executive Chef
Chef Rob Feenie is an award-winning, internationally acclaimed Chef. A winner of Iron Chef America, four-time Iron Chef Canada winner, Rob has authored cookbooks, is a mainstay of Canada’s Food Network and has worked with some of the world's top chefs. His last restaurants, Lumière and Feenie’s, garnered critical and public success, including the prestigious Relais Gourmands and Traditions & Qualité designation from Relais & Chateaux, four stars from the Mobil Travel Guide, and the AAA Diamond Award.
Rob’s interest in cooking began during a high school exchange program in Europe. He attended Dubrulle Culinary Institute (now part of The Art Institute of Vancouver). After graduation, Rob worked as a sous chef at various restaurants, including The Rim Rock Café and Oyster Bar in Whistler, British Columbia and The Cherrystone Cove and Le Crocodile in Vancouver. While at Le Crocodile, he worked stages in France and the United States. Later, Rob opened Accolade Restaurant in the Crowne Plaza Hotel in Toronto.
In July 2004, the Canadian Consulate invited him to New York to create a signature lunch and dinner at the famous James Beard House to celebrate Canada Day. In February 2009, Rob also became the first "Hokanson Chef in Residence" at NAIT.
Rob has published four cookbooks, starred in New Classics with Rob on The Food Network Canada, and, in 2005, defeated Chef Masaharu Morimoto to become the first Canadian to win the popular television show Iron Chef America. Additionally, Rob spent several years as Cactus Club Café’s food concept designer and Executive Chef. He was instrumental in transforming the menu into one of Canada's top casual dining experiences.
Rob was most recently a judge on several Food Network shows, including Canada’s Wall of Chefs and Top Chef.
Marc Marayag, Chef de Cuisine
It was a happenstance moment that paved Marc Marayag’s journey into the hospitality world more than a decade ago. After enrolling in culinary school classes with a friend on a whim, Marc discovered his passion for cooking, and from there, the rest is history.
After graduating from Vancouver Community College’s acclaimed Culinary Arts program, he spent a few years in Vancouver honing his skills while working at Fairmont Pacific Rim and Market by Jean-George. His desire to further his culinary pedigree brought him to London and Paris, where he spent five years training in European and Japanese cuisine, including several yakitori and seafood spots, and an extended stretch at one Michelin Star kaiseki restaurant, Umu. Marc credits his time at Umu for the high standards he sets for himself in his cooking, from sourcing the best local ingredients and exceptional knife skills to excellence in any situation.
After returning to his hometown of Vancouver, Marc was most recently at Michelin Guide-recommended Bar Susu. Marc brings a blend of European and contemporary Japanese creative cookery to Le Crocodile by Rob Feenie.