Chef bios
Kevin Greehy – Executive Chef
Renaissance Vancouver Harbourside Hotel
Vancouver, B.C
Born In England, where Chef Greehy undertook his culinary training & with his working culinary career in London prior to moving to Canada.
Chef Greehy’s joined the 5 Star Waldorf Hotel in London, England as a Sous Chef before being promoted to Executive Sous Chef. From there, his career took off when he was appointed Executive Chef at the Trust House Forte Hotel in Windsor, Berkshire.
A three-month training sabbatical with Paul Bocuse at his Michelin three star restaurant in Lyon, France, expanded Chef Greehy’s knowledge of classical French cuisine, new ideas and creative cooking techniques.
Deciding to further enhance his capabilities, he and his wife emigrated from London to Edmonton, Canada, where he joined one of the Coast Hotels and Resorts properties. Moving to the West Coast, he joined the Delta Hotel chain in Vancouver in 1989 for 6 busy years before deciding to try a different catering venue in the shape of the Hollyburn Country Club in West Vancouver, which he joined in 1995 as Executive Chef.
With this wide spectrum of experience, the Renaissance Vancouver Hotel Harbourside in Vancouver, Canada, was fortunate to obtain his services as Executive Chef in May 1999.
Fall of 2000 saw Chef Greehy receive his Certified Executive Chef designation from the American Culinary Federation.
In 2001 & 2005 Chef Greehy was named a winner of the Award of Culinary Excellence (ACE). This culinary award was created by Marriott International to recognise their culinary global leaders and Chef Greehy was one of 11 chosen from a total of 409 Global Marriott hotels.
In his spare time he enjoys mountain biking & rugby with his wife & two children.
Renaissance Vancouver Harbourside Hotel
Vancouver, B.C
Born In England, where Chef Greehy undertook his culinary training & with his working culinary career in London prior to moving to Canada.
Chef Greehy’s joined the 5 Star Waldorf Hotel in London, England as a Sous Chef before being promoted to Executive Sous Chef. From there, his career took off when he was appointed Executive Chef at the Trust House Forte Hotel in Windsor, Berkshire.
A three-month training sabbatical with Paul Bocuse at his Michelin three star restaurant in Lyon, France, expanded Chef Greehy’s knowledge of classical French cuisine, new ideas and creative cooking techniques.
Deciding to further enhance his capabilities, he and his wife emigrated from London to Edmonton, Canada, where he joined one of the Coast Hotels and Resorts properties. Moving to the West Coast, he joined the Delta Hotel chain in Vancouver in 1989 for 6 busy years before deciding to try a different catering venue in the shape of the Hollyburn Country Club in West Vancouver, which he joined in 1995 as Executive Chef.
With this wide spectrum of experience, the Renaissance Vancouver Hotel Harbourside in Vancouver, Canada, was fortunate to obtain his services as Executive Chef in May 1999.
Fall of 2000 saw Chef Greehy receive his Certified Executive Chef designation from the American Culinary Federation.
In 2001 & 2005 Chef Greehy was named a winner of the Award of Culinary Excellence (ACE). This culinary award was created by Marriott International to recognise their culinary global leaders and Chef Greehy was one of 11 chosen from a total of 409 Global Marriott hotels.
In his spare time he enjoys mountain biking & rugby with his wife & two children.