Faculty

Culinary Arts

Gilbert Noussitou - Chair

A graduate of Ecole Hôtelière Des Pyrénées in Toulouse France, Gilbert has been practicing his trade for 33 years in some of the finest establishments of France, England and Canada. His varied experience includes owning a restaurant, a catering company and winning many national and international awards.

Gilbert joined Camosun College in 1987, he is a Diplomed Instructor, has attained the Certified Chef de Cuisine designation and is currently teaching the Cook Apprenticeship Program.

Over the past years, Gilbert has often taken a leadership role in many committees and community events including Night of the Stars, Bite of Victoria, FoodSafe Council, Industry Advisory Committee, Chocolate Fest, BC Summer Games Foodservices, BC Senior’s games and numerous fundraisers. Other professional activities include:

• BCRestaurant and Foodservices Association, Victoria Branch Secretary/Treasurer (& past Chair)
• BCAgri-Tourism Alliance Director
• BC Cuisine & Tourism Society Director
• Canadian Culinary Federation Member
• Canadian Culinary Federation Victoria Member
• Society of Vocational Instructors of BC Member
• Contact: noussito@camosun.bc.ca

R. Gregory Hood - Instructor

• Graduated B.C.V.S. Burnaby Cook Training Course 1975
• Upon graduation worked in Victoria area restaurants for a number of years.
• Began institutional cooking in 1979 with University of Victoria and Gillian Manor.
• Worked as a cook and cooking instructor for DOME Petroleum until 1983.
• Joined Camosun College as an instructor in 1983.
• Certified Chef de Cuisine
• Contact: hoodg@camosun.bc.ca

 

Terry Seed, C.C.C. - Instructor

• Born Ottawa, ONT, Canada
• Apprenticed at the Windsor Arms Hotel, Toronto
• Sous chef, Four Seasons Hotel, Yorkville, Toronto
• Executive chef, Trolley Rest, Church Rest, Stratford, Hazelton Lane's Cafe
• Consulting career including restaurant openings, Duncan Street Grill, Acme Bar & Grill, Glossops Restaurant, Toronto.
• Recipe development projects, national advertising campaigns for Egg Market Board, Canada Pork, Woolwich Dairy & J.M. Scheniders
• Numerous articles & recipe insertions in Canadian Living Magazine & Cookbooks, Chatelaine, Harrowsmith
• Consultant for Kitchen & Menu Design, Coast Harbourside Hotel, Victoria BC
• Joined Camosun College as instructor, 1993
• Certified Chef de Cuisine
• Contact: seed@camosun.bc.ca

Clemens Dober, Instructor

• Born in Switzerland
• Apprenticed as sausage-maker and meat cutter - Switzerland
• Cook Apprentice Hotel Linde - Switzerland
• Cooking Instructor - Swiss Military
• Chef Garde Manager - Miramare Beach Hotel, Rhodos - Greece
• Owned and operated La Petit Colombe - Victoria B.C.
• Owned and operated Jason's restaurant - Victoria B.C.
• Sous Chef - Victoria Golf Club - Victoria B.C.
• Joined Camosun College Culinary Arts department in 1991
• Contact: doberc@camosun.bc.ca

 

Neil Antolin, Instructor

• Neil was born in Wales.
• Grew up in a family that ran a successful catering company.
• Surrounded by family members who were chefs, Neil developed his passion for cuisine at a young age.
• Took his culinary training in Vancouver at the PVI.
• Worked at a variety of restaurants and hotels in Vancouver, Whistler, Courtenay and Bermuda, and in recent years has been the Banquet Chef at the Hotel Grand Pacific, the Restaurant Chef of the Victorian fine dining room at the Ocean Pointe Resort.
• Since 2004, the Banquet Chef at the Victoria Marriot Hotel. Has worked at Camosun's Culinary Arts department for the last nine years.

Steve Walker-Duncan, CCC

• 1984 - Started cooking professionally in Victoria
• 1986 - Moved to U.K. & catered to royal and celebrity clients in a range of environments.
• 1991 - Purchased Kirton Lodge Hotel & Restaurant in Lincolnshire, England & turned it into an award winning restaurant
• 2000 - National Vocational Qualification UK – Food Preparation & Cooking
• 2001 - Moved to Amsterdam, The Netherlands under the guidance of Albert Roux at Sofitel, The Grand, a 5*deluxe hotel catering to royal and celebrity guests in the centre of Amsterdam's historic district.
• 2003 - Returned to Victoria, to teach Culinary Arts at Camosun College, Interurban Campus & founded Simply Elegant Cuisine catering services.
• 2004 - Achieved Canadian Culinary Federation Certified Chef de Cuisine Certification (CCC)
• 2005 - Opened SEC's on the Square, a private dining & event venue in Centennial Square.
• January 2006 – 2008, President Victoria branch of the Canadian Culinary Federation.
• 2007 - Advisory board member of the Youth Empowerment Society, Youth Hospitality Training Centre.
• 2007 - Purchased Ambrosia Catering & Event Centre & created Ambrosia Conference & Event Centre, a 200 seat multi-purpose venue in the heart of downtown Victoria providing a wide range of event and catering services.
• Go2 task group member for cook training review in British Columbia
• 2007/2008 Camosun College Culinary Arts Program Advisory Committee (PAC)
• Chair 2008/2009, Vice Chair– 2009/present
• 2009 – Certified cook assessor for ITA
• 2008 / present - Vice-president of Victoria branch of the Canadian Culinary Federation.
• 2009 – Awarded Paul Harris Fellowship by Harbourside Rotary Club for services to the club.
• 2010 – CCF Victoria Chef of the Year
• 2010 - Team member for development of E-pprentice program at Camosun College. On-line delivery option for apprenticeships in British Columbia.