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Tom Lee
Sous Chef
Tom Lee, Goldfish sous chef, discovered his love for cooking at early age. Family dinners, neighborhood pot lucks and celebrations with friends conjure up delicious memories. His formal training went a bit further; Tom has spent time working for some of the best in London, New York, and France. Tom uses this experience to create tastes and flavours beyond the ordinary.
sous@goldfishkitchen.com
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Stacey McQueen
Sales Manager
Before joining Goldfish as sales manager, Stacey McQueen could be found traveling the world. She fine-tuned her ability to maintain high standards in a fast-paced environment by working on high end yachts. Since joining the company in 2005 Stacey has flourished as a leader and special events guru. Look to Stacey for all of your event needs, she is sure to create a memorable experience for you.
sales@goldfishkitchen.com 
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Bud Kanke
Proprietor
At the forefront of GoldFish is proprietor Bud Kanke. Throughout his 35 years in the restaurant industry, Bud has successfully launched and overseen ten Vancouver restaurants. His ability to manage, market and lead restaurants is second to none, as is his dedication to the community. Annually, Bud and his wife Dotty donate to charitable organizations throughout Vancouver. An inductee of the BC Restaurant Hall of Fame, Bud serves as a mentor to the entire team at Goldfish.
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Darren Gates
Managing Partner
Over the course of his career in the hospitality industry, Darren has worked in some of the busiest restaurants in the city including The Sandbar, The Keg Caesars and Joe Fortes Seafood & Chop House. On a daily basis Darren oversees more than 200 staff and collaborates with a management team of 20.
darren@goldfishkitchen.com
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Jennifer Hennessey
General Manager
Jennifer's influence and energy can still be found lingering in some of Vancouver's hot spots including The Keg Caesars, Sandbar, Glowbal Grill & Satay Bar and Joe Fortes Seafood & Chop House. At Goldfish she is sure to wow again.
jennifer@goldfishkitchen.com
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William Tse
Executive Chef
International cultures, global flavours and his upbringing at his family's restaurant inspire William Tse, Goldfish Pacific Kitchen's executive chef and partner. William developed a passion for food at a very young age and today still credits his mom's pork dumplings as his favourite dish. After studying architecture and design in Toronto, William made the jump to Delta Hotels where he earned his Red Seal. Goldfish Pacific Kitchen marks William's first foray as Executive Chef after several years at Joe Fortes Seafood and Chop House, as well as stints at various hotels and local restaurants.
chef@goldfishkitchen.com
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Tara Parker Tait PR
Public Relations
As media relations consultant, Tara, oversees everything from television shoots to high-profile events. Her experience as a journalist and public relations specialist is the perfect combination for Goldfish media interactions. Tara draws on her writing skills, strategic communications background and considerable relationships with the media to promote Goldfish locally and nationally.
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Albert Chee
Maitre D' & Partner
Albert Chee has a passion for people. He is strongly committed to hospitality, ensuring that every staff member is supported and that each guest leaves Goldfish satisfied. Considering Albert's lengthy tenure in the industry, it's no surprise he says that his position as beverage manager "feels like home". Albert's ultimate goal is to have staff and guests feel the same way.
albert@goldfishkitchen.com
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Molly Edge
People Systems
Molly Edge brings considerable experience and tremendous enthusiasm to the team at Goldfish. By combining her passion for the restaurant industry with her degree in psychology, Molly has carved a niche for herself in the "people department" at Goldfish. Molly is responsible for creating and maintaining a great work place. In charge of recruiting and training systems, Molly thrives on seeing people succeed.
molly@goldfishkitchen.com
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Nessa van Bergen
Sommelier/Beverage Purchaser
Sommelier and beverage purchaser Nessa van Bergen sets the bar incredibly high, sampling hundreds of vintages before deciding on the beverage list for Goldfish. A Vancouver native (and self-confirmed wine lover), Nessa perfected her tasting skills at Le Crocodile, Mangiamo, The Delta Pinnacle, The Creek Restaurant and Joe Fortes Seafood & Chop House before taking Goldfish under her wing.
nessa@goldfishkitchen.com
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Hayley Beth Rosenberg
Lunch Service Manager
“I never feel like I’m working,” says Hayley Rosenberg. “I love to share my knowledge and learn from others.”
This business is in her blood and a natural fit to satisfy her love of entertaining and dining. It all started at the Steveston Seafood House some 15 years ago. Her career has seen her “not working” throughout the city: Opus, Glowbal and The Boathouse.
Surrounded by all the things that she enjoys about life, Haley brings her training in event management and continuing studies in holistic nutrition to our lunchtime experience.
And part of a proper lunchtime experience for Hayley is our Sweet Potato and Pork curry. “I love mixing ingredients together, find it amazing how a new flavour can change a dish entirely. Give me a soup, casserole or a fresh salad with countless ingredients and I’m a happy girl.”
hayley@goldfishkitchen.com
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Jennifer Dodd
Executive Sous-Chef
Originally from Ottawa, Jenn’s been part of the family for seven years now - you may recognize her from Joe Fortes, where she started as a salad girl.
Jenn thinks the restaurant business is one of the most creative places to be and to express oneself through food and atmosphere.
By the tender age of 21, Jennifer had already received her red seal (trust us, it's a big deal) in the culinary arts from the Dubrulle International Culinary & Hotel Institute of Canada with a specialty in pastry. She has never stopped learning, adding more programs to her qualifications such as food and beverage management and accounting.
jdodd@goldfishkitchen.com
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