“ His soaring trips through the culinary stratosphere are grounded in passionate
reverence for the growing process and the integrity of top-quality ingredients.”
– Montecristo Magazine
Chef Hamid Salimian
Born in Iran, Hamid grew up on the edge of the Caspian Sea and learned about traditional Persian cuisine amid his father’s citrus orchards and dairy farm. Soon after his family relocated to Vancouver, British Columbia, Hamid enrolled in culinary and pastry arts at Vancouver Community College for his first formal training as a chef and graduated at the top of his class. He learned the essential skills to combine the heritage of Persian cuisine with influences of the Pacific Northwest and began to define a uniquely creative and contemporary approach. During a successful apprenticeship at Vancouver’s renowned Sutton Place Hotel, Hamid trained in classic French cuisine and began to explore the world of food competition.
Hamid continued his career in the award-winning restaurants of Vancouver beginning with the Metropolitan Hotel’s Diva at the Met. After five years, he moved on to become the Executive Sous Chef at Victoria’s Westin Bear Mountain and was the Opening Executive Chef at the Westin Wall Centre in Richmond for the 2010 Vancouver Winter Olympics. In 2011, he returned to Diva at the Met as Executive Chef and, recognized for his innovative approach to blending multicultural influences with traditional French fare, was named “Best Chef in the City” in 2013 by the Georgia Straight – voted by his peers in Vancouver’s culinary community.
Among his many accolades, Hamid has been awarded titles in some of the world’s most prestigious culinary competitions such as the World Culinary Cup and World Culinary Olympics. He holds eight international gold medals and has also been a coach for Team BC and the Canadian team for Bocuse d’Or 2013. As Captain of Culinary Team Canada, Hamid is currently preparing for the 2016 World Culinary Olympics in Germany.
Today, Hamid acts as a culinary consultant for national brands such as Earls Kitchen + Bar, is a contributing culinary expert for such media as the Vancouver Sun, Vancouver Magazine and CTV, and shares his knowledge and expertise with a new generation of chefs as an instructor in the VCC Culinary Arts program while leading Culinary Team Canada. He is also the co-founder of Nextjen, a gluten-free foods company, with his partner Chef Jennifer Peters and is passionate about bringing flavour and versatility back to those living with Celiac disease and gluten intolerance by creating delicious options for gluten-free cuisine.
Hamid is awarded Apprentice of the Year from Vancouver’s Sutton Place Hotel.
In his first competition with Team BC, Hamid is part of the gold medal win at the World Culinary Cup in Luxembourg.
Hamid joins Team Canada and wins a gold medal for the individual competition at the Chicago Classics.
Another gold medal win, this time with Team British Columbia at the World Culinary Olympics in Germany.
Heads to Germany with Team Canada for the World Culinary Olympics and comes home with another gold medal win..
Hamid is appointed Executive Chef at Diva at the Met in Vancouver and named Best Chef in the City shortly after.
Beginning his career as a coach, Hamid is one of the coaches for Bocuse d’Or Team Canada in Lyone, France. He also coaches Team British Columbia for the World Culinary Olympics this year.
Hamid begins his tenure as Team Captain for Team Canada at Le Salon Culinaire Mondial in Basil, Switzerland and brings home gold.