Phillip Lie began his career 20 years ago  in England  where he received his formal classic French Culinary Training and thorough extensive grounding in London’s west end restaurant and hotel circuit, starting in London’s famous Langans Brasserie and then progressing into notable Michelin-starred Restaurants before taking the position of Executive Chef at the beautiful Audleys Wood Hotel in Hampshire.

With an increasing appetite for travel  and the challenge of managing a large operation, Phillip joined the Holland America cruiseship line where he worked as 2nd Executive Chef and explored different cultures and cuisine while on leave. A this point in his career, he realized his passion for teaching and focused his energy in education.  

After relocating to Vancouver, Phillip enjoyed an informative stint at one of Vancouver’s Relais and Chateaux’s luxury boutique hotels and award winning culinary schools. In 2009, Phillip completed the BC Provincial Instructors Diploma Program as well as the Certified Chef de Cuisine Program, the highest professional culinary recognition in Canada. During this period he was a part-time instructor at the Pacific Institute of Culinary Arts at Granville Island in Vancouver.

Phillip is thrilled to be a key member of Cascade Culinary Arts School and looks forward to inspiring new chefs to be proud and discerning in their craft and promoting a level of enthusiasm and integrity from the foundations of their culinary training onwards throughout the rest of their careers.

Chef Phillip promotes the use of local farms, fisheries and environmentally friendly work practices and strives to install these ethics into our future chefs.

Rob Field brings to Cascade Culinary Arts School over thirty years of experience in cooking and teaching. He began his career in cooking at the Coachman Inn in Victoria. While he lived in Victoria, he also worked at the Empress Hotel as Garde Manger Chef and as the Executive Sous Chef at the Bedford Hotel.

Rob graduated with the Cooks Apprentice and Certificate of Trades qualification from Vancouver Vocational College in 1990. He is certified by the Province of British Columbia as a FOODSAFE Instructor.

In 1990, Rob came to Abbotsford where he worked at The Inn at King’s Crossing and became the Executive Chef. He began teaching first year apprentice cooking in 1995 at The Salvation Army Youth Resource Centre in Langley BC. In 1997, Rob moved to Cascade Culinary Arts School Abbotsford to continue teaching culinary arts. He oversees all that happens in the Cascade kitchen and does most of the hands-on practical training and lab teaching that takes place in the kitchen. When Rob isn't at the school, you can likely find him boating, fishing or camping.