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Portrait of Executive Chef Nandakishore Rangan Originally from Bangalore, India, Chef Kishore is passionate about bringing his contemporary European cooking style and utilizing local and sustainable favourites. His dishes celebrate the fresh flavours of the Pacific North West ingredients that he mindfully selects.

Prior to joining the Vancouver Convention Centre, Chef Kishore worked with some of the biggest tourism and hospitality brands including Carnival Cruises and the Fairmont properties in Chicago and Vancouver. Chef Kishore has held positions as Executive Sous Chef at Fairmont Pacific Rim, and Executive Chef at Fairmont Vancouver Airport before coming to Vancouver Convention Centre in his current role as Executive Chef. Along with a wealth of knowledge, passion and experience, Chef holds a Diploma in Hotel Management and is just as passionate about the food as he is people. 

When asked about his favourite part of his job, Chef notes that delivering unforgettable experiences for guests while mentoring and guiding colleagues in their career is what fuels him the most.


Portrait of Pastry Chef Cathy NgChef Cathy combines her unique background in materials engineering with her classical training as a pastry chef to reimagine classic pastries in a modern way.

After completing a Master’s degree in Materials Engineering from Stanford University, Chef Cathy decided to focus on her true passion – creating exceptional desserts. Prior to joining the Vancouver Convention Centre, Chef Cathy worked in renowned patisseries and venues across the province. She was actively involved in the opening of Small Victory Bakery, a local favourite, and was part of the opening team at the JW Marriott Parq Vancouver.

When ask about her passion for making pastries, Chef Cathy says she loves experimenting with ingredients and seeing the happiness and enjoyment her creations bring to people.


Portrait of Executive Chef Maurizio PersichinoHailing from Southern Italy, Chef Maurizio Persichino discovered his passion for the pastry arts at the early age of 12 when he started helping out at his family’s pastry shops. From there, Chef Maurizio went on to apprentice in some of Italy’s finest pâtissiers before working internationally aboard the Princess Cruise Lines. Since settling in Vancouver in 2004, Chef Maurizio has worked with some of Vancouver’s top chefs and supported the next generation of pastry chefs at the Pacific Institute of Culinary Arts.  

Now, leading a team in the Vancouver Convention Centre’s front of the house operations, Maurizio enjoys the daily challenge that the facility’s wide range of events bring. Whether it is a banquet for 200 or 2,000, conference, or trade & consumer show he enjoys working with his team to create five star quality service paired with meals created in the Centre’s “scratch” kitchen.

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