Brian Van Nieuwkerk
Calgary,Canada
Summary
Highly accomplished and specialized Seafood Chef with extensive experience delivering exceptional seafood cuisine in luxury hotels, award-winning restaurants, and high-volume premium dining establishments. Luxury Caribbean seafood tasting menu development and refined à la carte execution.
Expert in whole fish butchery, shellfish preparation, sustainable seafood sourcing, and the execution of refined à la carte, degustation, and banquet menus.
Recognized for exceptional product knowledge, precision cooking techniques, and an uncompromising commitment to quality, food safety, and consistency.
Proven ability to lead high-performing kitchen teams in fast-paced environments while maintaining Michelin-level attention to detail, efficient kitchen operations, and outstanding guest experiences. Skilled in menu development, cost control, supplier relationships, inventory management, HACCP compliance, and mentoring chefs to the highest professional standards. Passionate about showcasing premium seafood through innovative, seasonally driven menus while preserving the integrity and natural flavour of every ingredient.
Overview
27
27
years of professional experience
Work History
Executive Sous Chef
Fairmont Jasper Park Lodge
Jasper, Alberta
04.2026 - Current
- Achieved food cost of 25% and labour cost under 20% in high-volume outlets serving 650+ covers daily.
- Managed operations for hotel accommodating 700 guests, upholding high standards of service and quality.
- Led three outlets with 20 team members in newly renovated hotel, enhancing guest experience across 200+ rooms.
- Collaborated with executive chef to develop a modern Canadian menu featuring fresh West Coast seafood.
Executive Chef
Coral Sea Resort
Airlie Beach, Australia
11.2024 - 03.2026
- Recognized as best seafood restaurant in Northern Queensland for 2025 by Australia's Best Restaurants.
- Redesigned menus to highlight local Great Barrier Reef and Australian seafood, enhancing guest experience through innovative culinary techniques.
- Optimized scheduling and recipe adjustments to maintain food costs at 28% and labor costs at 18%, contributing to overall profitability.
- Managed 100-seat à la carte restaurant and banquet facilities for 120 guests, overseeing outdoor cabana for 80 guests to ensure seamless service.
Culinary Director
Pullman Magenta Shores
, Australia
04.2022 - 11.2024
- Achieved promotion from executive chef to culinary director through exceptional performance.
- Developed and executed menu with a coastal concept centered on seafood, complemented by a curated wine list.
- Led a diverse team of over 50 staff across back-of-house and front-of-house.
- Directed project management for new bistro installation, leading construction and menu design to enhance dining experience.
- Developed a 100-seat à la carte restaurant featuring modern Australian cuisine.
- Established an 80-seat bistro with wood-fired oven and tapas offerings, plus a 50-seat golf lounge.
- Oversaw banquet operations for events of up to 200 guests, ensuring seamless service and guest satisfaction.
- Maintained labor costs under 20%, liquor costs at 25%, and food costs below 30%.
Executive Chef
Prince of Wales Hotel
Waterton, Canada
06.2020 - 04.2022
- Oversaw operations of two a la carte restaurants with 100 seats and wedding facilities for 50, ensuring seamless service and high customer satisfaction.
- Trained and mentored staff of 20, enhancing service quality and creating a cohesive team environment.
- Developed seasonal menus emphasizing locally sourced ingredients and wine pairings.
- Featured local and wild game meats in special menu offerings.
Executive Chef
Sunshine Mountain Lodge
Banff, Canada
10.2020 - 05.2021
- Led premiere dining service in 2 a la carte restaurants seating 150 guests.
- Full menu creation for 3 services as well as group menus.
- Trained and developed a 20-person novice staff to ensure high service standards.
- Oversaw operations for banquet facilities designed for 100 attendees.
- Coordinated large-scale outdoor events for 500 attendees at hilltop locations.
- Maintaining the cleanliness and HACCP standards of a 5-Star hotel.
- Seasonal position at Canada’s highest altitude 5-Star hotel, 85 room lodge.
Executive Chef
Trident Hotel
Port Antonio, Jamaica
09.2019 - 02.2020
- Developed and designed menus for multiple restaurants, enhancing private tastings and events.
- Showcased chefs' tasting menus across two a la carte restaurants, elevating guest experience.
- Managed private dining experiences with tailored service, emphasizing local seafood providers.
- Implemented a chef's garden alongside an onsite lobster farm to ensure fresh ingredients.
- Oversaw cleanliness and adherence to HACCP standards in kitchen operations.
- Facilitated events at Trident Castle, accommodating up to 300 guests for weddings and private functions.
- Operated a five-star boutique hotel featuring 13 luxurious villas.
Executive Village Chef
Beaches Resort & Spa
Turks & Caicos
03.2017 - 09.2019
- Designed bespoke menus for VIPs and returning guests, including celebrities and dignitaries.
- Delivered high-end small plate fine dining experiences with a coastal Caribbean seafood focus.
- Executed diamond cocktail receptions, providing exceptional service to returning guests.
- Oversaw eight daily dining services while fostering a refined atmosphere in an elegant beachfront setting.
- Managed staffing schedules for more than 40 employees across five venues.
- Coordinated dining services at three restaurants and a staff canteen, ensuring smooth operations.
- Maintained kitchen cleanliness in compliance with HACCP standards.
- Emphasized quality and presentation in a 770-room all-inclusive hotel setting.
Executive Sous Chef
Craft Beer Market
Calgary, Canada
09.2011 - 02.2017
- Developed monthly tasting menus showcasing local products in collaboration with local breweries.
- Hired and trained 30 kitchen staff to maintain operational excellence.
- Managed high-volume operations for large corporate catering events.
- Launched a new restaurant concept featuring 100 draft lines and 500 seats.
- Achieved TripAdvisor's top-rated new restaurant status in Calgary 2011.
Executive Chef
St. James Corner
Calgary, Canada
01.2007 - 09.2011
- Opening of new restaurant concept with full menu control.
- Meeting weekly food cost and labour cost goals.
- Responsible for purchasing and receiving of all products.
- Preparing schedules for 20 team members.
- 200 seat a la carte restaurant.
Sous Chef
Country Hills Golf Course
Calgary, Canada
04.2004 - 10.2006
- Led brigade during dinner service, ensuring smooth operations and high-quality meal delivery.
- Prepared and executed up to 5 weekly feature menus, enhancing dining experience for guests.
- Assisted in planning and executing wedding and tournament banquets for up to 200 guests, delivering memorable culinary experiences. for weddings and tournaments of up to 200ppl.
- Assisting with hiring, scheduling, and training of all staff.
- Monthly inventory and food costing reports at the board meetings.
- 36 Holes Members-Only golf course in a very upscale area of the city.
Sous Chef
Georges Restaurant
Sydney, Australia
05.2003 - 10.2003
- In charge of weekly feature menus incorporating daily fresh catch.
- Meeting weekly food cost and labour cost goals.
- Developed skills of chef de partie and commis chefs.
- Ensuring cleanliness of kitchen.
- Upscale Mediterranean restaurant.
Sous Chef
Irish Times Restaurant and Bar
Melbourne, Australia
01.2003 - 04.2003
- Led restaurant operations as Executive Chef for 3 months, establishing initial workflows and transitioning responsibilities to new chef.
- Revamped menu to enhance guest experience and reflect contemporary culinary trends.
- Responsible for all purchasing from local suppliers.
- Supervised team of 6, ensuring smooth kitchen operations and high standards of food quality.
- Small Irish Pub with 80 seats in the Melbourne CBD.
Chef de Partie
Hilton Airport Hotel
Calgary, Canada
09.2002 - 12.2002
- Responsible for the supervision of the breakfast line and up to 150 covers.
- Maintained the overall cleanliness of the kitchen.
- Had a team of 6 cooks working along with me.
- Maintaining weekly food cost as well as labor cost goals with the sous chef.
- 300 room hotel specializing in corporate business meetings.
Chef de Partie
Westin Hotel
Grand Cayman, Cayman Islands
01.2000 - 08.2002
- Managed operations of beachfront a la carte restaurant, delivering exceptional dining experiences and efficient service.
- Expediting and managing the line during service periods.
- Trained brigade of cooks to execute weekly feature menus, enhancing culinary variety and team skill.
- Maintained weekly food and labor cost goals with sous chef, ensuring budget adherence and optimizing resource use.
- Ensuring the cleanliness of the kitchen.
Education
Advanced Diploma -
Brooks Composite High School
Culinary Degree -
Southern Alberta Institute of Technology
Chef Certificate -
Canadian Journeyman’s
First Aid Certificate - Basic Rescuer
International First Aid
Kitchen Leadership Certificate -
Level 1 Cicerone Certification -
HACCP Certification -
International
Cert IV - RSA
Australian Culinary
Skills
- Whole fish breakdown, fabrication, filleting
- Advanced shellfish preparation including scallops, clams, mussels, conch
- Fish curing including gravlax, salt curing, citrus curing and cold smoking
- Hot smoking and wood-fire seafood cookery
- Seafood stock, fumet, bisque, velouté and shellfish reduction production
Personal Information
Title: Executive Chef
Timeline
Executive Sous Chef
Fairmont Jasper Park Lodge
04.2026 - Current
Executive Chef
Coral Sea Resort
11.2024 - 03.2026
Culinary Director
Pullman Magenta Shores
04.2022 - 11.2024
Executive Chef
Sunshine Mountain Lodge
10.2020 - 05.2021
Executive Chef
Prince of Wales Hotel
06.2020 - 04.2022
Executive Chef
Trident Hotel
09.2019 - 02.2020
Executive Village Chef
Beaches Resort & Spa
03.2017 - 09.2019
Executive Sous Chef
Craft Beer Market
09.2011 - 02.2017
Executive Chef
St. James Corner
01.2007 - 09.2011
Sous Chef
Country Hills Golf Course
04.2004 - 10.2006
Sous Chef
Georges Restaurant
05.2003 - 10.2003
Sous Chef
Irish Times Restaurant and Bar
01.2003 - 04.2003
Chef de Partie
Hilton Airport Hotel
09.2002 - 12.2002
Chef de Partie
Westin Hotel
01.2000 - 08.2002
Advanced Diploma -
Brooks Composite High School
Culinary Degree -
Southern Alberta Institute of Technology
Chef Certificate -
Canadian Journeyman’s
First Aid Certificate - Basic Rescuer
International First Aid
Kitchen Leadership Certificate -
Level 1 Cicerone Certification -
HACCP Certification -
International
Cert IV - RSA
Australian Culinary