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Charcuterie and Cheese Board with Fresh Bread, Condiments, Dips, Preserves

Parisian Demi Baguette with Sourdough Poolish, Theory, Mixing and Execution

Roasted Organic Lemon Chicken in a Fresh Demi Baguette, Anchovy Aioli, Arugula, Cured Summer Tomatoes, Seasonal Greens, Honey Dijon Dressing

Vanilla Gelato with Sicilian Olive Oil and Maldon Sea Salt

CHEF BIO

Deniz’s love of food began in the Mediterranean, where he grew up surrounded by a food-obsessed family. It wasn’t until later in life that he began his professional cooking career. In 2003, Deniz began working in small establishments in East Vancouver after immigrating to Canada. After just a few years in the field, he attended VCC’s Culinary Arts program. During his school years he worked at Ouisi Bistro as Chef de Partie, which specialized in Cajun and Creole cuisine.

After completing culinary school, he began working at the four-diamond Diva at the Metropolitan Hotel. From there, he moved to Chambar Restaurant & Medina Café, some of the most significant restaurants in Vancouver’s culinary scene. After two years, he decided it was time to share his knowledge and love of cooking, and joined The Dirty Apron Cooking School & Deli as Chef & Culinary Instructor. After a year at Bodega Ridge on Galiano Island BC, he started his own business on sharing his love of food with home cooks. After 4000 classes and more than 60.000 happy clients, this is my true passion and where my happy place is.