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With an extensive background in culinary arts, Chef Tse grew up in Toronto, absorbing the International cultures and global flavours of the metropolitan city. In 1992, moving to Vancouver to pursue formal training, Tse quickly learned the art of combining classical European techniques with his appreciation of Asian Cuisine.
Within the short span of 5 years, Chef Tse progressed from a Cook's Helper to a Red Seal certified Executive Sous Chef at Joe Fortes Seafood and Chop House. Proving his talent and drive, Chef Tse was then offered the Executive Chef title at Goldfish Pacific Kitchen, where he thrived for the three years. William Tse has now taken on the role as the Executive Chef at The Sandbar Seafood Restaurant where he is in his element surrounded by fresh seafood, a large, open kitchen, and a strong culinary team.