CALGARY — Just as we prepare to usher in a new season, Calgary’s Vin Room is preparing to introduce Claire Cameron as its new executive chef who will bring a globally inspired menu to fruition in mid-September.

The toque will use her love for quality local ingredients to create small plates inspired by countries like Spain, Korea, India and France and made to complement the Vin Room’s award-winning wine list.

"Our team is excited to bring tapas, spiced with global flavours, back to the plates of Calgarians," Phoebe Fung, the restaurant owner, says. "It's a natural next step to complement Vin Room's international wine list."

WHISTLER, B.C. — After working his way through some of the finest kitchens in Canada, Tim Cuff has earned the title of executive chef at Nita Lake Lodge in Canada’s skiing capital, Whistler, B.C.

Cuff, a native of Saskatchewan, studied culinary arts at the Southern Alberta Institute of Technology and has worked in some of the finest restaurants in western Canada, including Teatro Restaurant in Calgary and the Wickaninnish Inn in Tofino. Most recently, he was sous chef at West Restaurant and Bar in Vancouver.

In 2006, Cuff received the prestigious chef de cuisine certification by the Canadian Culinary Federation, which is the highest professional culinary recognition and accreditation in Canada.

VANCOUVER — The Top Table Group has announced that executive chef Frank Pabst, of Blue Water Cafe + Raw Bar, and restaurant director Brian Hopkins, of West, will be inducted into the British Columbia Restaurant Hall of Fame on Sept. 27.

Founded six years ago by the B.C. Restaurant and Food Services Association, the award honours those, “who have demonstrated exceptional professionalism working in the restaurant industry by making their restaurant a special experience.”

REGINA — Milton Rebello is the new top toque at the Radisson Plaza Saskatchewan.  

With 19 years of culinary experience, Rebello has apprenticed under some of the world's finest chefs in India, Dubai, Bahrain, Tanzania, Saudi Arabia, Doha and the United States. He’s also worked on cruise ships.

A graduate of Johnson and Wales University in Rhode Island, Rebello has worked at four-star restaurants in New York and Connecticut. He is a Journeyman Red Seal Chef and has worked in leadership roles with Coast, Fairmont and Westin Hotels in Canada.