Chef Kris McPhee was born in Vancouver and grew up in the interior of BC. His love for the outdoors led him to persue a career in the culinary industry. He worked at the Baker Creek Bistro, in Lake Louise, Alberta as a dishwasher and was soon cooking alongside french chef Daniele Martineau.
In 1999, he moved to Blue River, B.C. to work with a helicopter skiing resort and continued to improve his culinary skills under the tutelage of world class chef’s James McDermott and Toni Spori.
In 2008 Chef Kris McPhee started McPhee Chef Services, a Personal Chef business in Vancouver, BC. At that time, Kris decided to challenge the Red Seal Certification. Having a deep understanding of the practical side of cooking, it was only a matter of a few months of applied nutrition education that enabled Chef McPhee to acquire successfully the Red Seal Certification. From 2008 until 2011, Chef Kris enjoyed expanding his knowledge of different cuisines and increasing his entrepreneurial skills.
In late 2011, a new philosophy began to culminate…
“Two years ago, my Dad was diagnosed with lung cancer. He passed away a few weeks ago and I miss him dearly. He taught me the value of a smile and how to live life with a ‘you’ mentality. There wasn’t a person who met my dad who didn’t end up thinking, ‘He’s a great guy’.
When my dad was sick I started seriously looking for the reasons why our society is so sick and diseased. My research led me to believe that diet was foremost the deciding factor.
I am now focused on raw and whole food education. I am currently enrolled in the 200 hour Raw Food Educator Program with the Raw Foundation here in Vancouver. My goal is to evolve my chef services into providing empowerment to people as a whole foods nutrition and lifestyle coach.
I believe strongly in the power of food as medicine. As a society, we have travelled too far down the road of tampering with food production and consumption. We are mammals, not machines.”
With nearly 20 years experience within the food industry, Kris is enjoying furthering his culinary skills and nutritional knowledge in the Greater Vancouver area.