Dimitrios Papafilis was born and raised in Vancouver, BC. He grew up with old-country influences as a second generation Greek Canadian. He watched his parents cook and run their family owned restaurants and slowly developed a passion for cooking. At the age of 21 when he enrolled in Culinary Arts at Vancouver Community College that solidified his direction to pursue his love for food, travel and cooking.
In the early years, moved to Toronto to continue his culinary passion where he attended the George Brown College apprenticeship program and accepted a 3 year apprentice Chef de Partie role at La Bodega, where he learned old school classic French cuisine.
Missing his roots in 2003, he returned home to develop his experience in boutique hotels like the Wedgewood Hotel in Downtown Vancouver, where he worked under Chef Frank Dodd, to 5 star properties in 2007, Pan Pacific Hotel working for Chef Bob Wales, and Fairmont Pacific Rim worked under Chef David Wong, and was part of Chaine des Rotisseurs event.
In 2007, he competed at the BC Chefs Association Junior Chapter Hot Competition where he won a Gold Medal. Shortly after winning, he obtained his Red Seal. In recognition of his win, he was invited to travel to China World Hotel in Beijing and Pudong Shangri-La Hotel in Shanghai to host the Canadian Cuisine Agricultural Promotion.
In 2010, he worked the Winter Olympics at the Vancouver Convention Centre. He cooked for television staff like Good Morning America, Today Show and Olympic athletes. Here he was tested and pushed in producing high level quality food 3 times a day for up to 15,000 meals.
To further build on his passion for food, he returned to Toronto in 2012 where he was a Chef de Partie at Oliver & Bonacini Events and Restaurants. He gained extensive knowledge and skills working under notable Chef Michael Bonacini and Chef Anthony Walsh. In this time, had the privilege and opportunity to cook for Jamie Oliver, Nigella Lawson and Rene Redzepi.
Craving the West Coast of Beautiful BC, in 2015 continued his career working at the RiverRock Casino as the Banquet Sous Chef. He is excited to be taking on his next challenge and journey at the Blue Canoe Restaurant as the Executive Chef, where he can showcase his talent using the finest seafood and ingredients in Steveston. Dimitrios is a well-rounded chef that takes pride in his creations and strives for excellence in this industry. Not only does he love to prepare delicious food with finesse, he also provides support and motivation for his team to be skilled and successful in all areas in the kitchen.