Founder and Chief Innovation Officer
With a background in accounting and bookkeeping, Lee Murphy ran several successful small businesses at the farm, including a Bed & Breakfast, a catering company and a cooking studio. In 2003 she followed her passion to Northwest Culinary Academy of Vancouver where she received a culinary diploma with honors. Her flair for flavour pairing and dedication to local, farm-fresh ingredients led her to the creation of a unique line of artisanal preserves. The Preservatory’s preserves have gone on to win awards, are sold around the world, and Vista D’oro Farms & Winery has become a culinary destination, attracting thousands of visitors each year. Lee’s experiences as a freelance writer honed her writing and recipe building skills and led to her first cookbook, The Preservatory, released by Appetite Random House. Lee is also an active member and Past President of Les Dames d’Escoffier, British Columbia Chapter.
Chef Julian Bond
Food Hub Business & Strategic Development
BC Restaurant Hall of Fame inductee and the inaugural recipient of Vancouver Magazine’s 23rd ‘Mentorship Award’ in 2012, Chef Julian Bond, has supported well over 3000 culinary arts graduates with his most recent role of Executive Chef and Vice President of Pacific Institute of Culinary Arts (PICA). PICA gained national recognition as the founding culinary school member of Vancouver Aquarium’s Ocean Wise program under Chef Bond’s lead, and the skilled leader sat for two terms as President the Chefs’ Table Society of BC. Chef Bond’s well rounded experience gained in Michelin-Star establishments in the UK, led to career highlights including Canadian Pacific Hotels (now Fairmont Hotels and Resorts). Star Anise, Le Soleil Hotel’s Oritalia, Dubrulle International Culinary & Hotel Institute of Canada and Cactus Club Cafés.
Jane Ruddick, Ph.D.
J.R. Food Consultants,
Food Safety Consultant
Jane is a food professional with a diverse and in-depth knowledge of many aspects of food, food preparation, production and technology. Jane is also the author of numerous scientific papers and training manuals, and offers expertise in all areas of food processing and food service. From staff training and product development to quality assurance and crisis management.
Wiseop Business Partners,
Ali Samei has over 22 years’ experience in helping food processing industry clients achieve their production goals. His projects span a multitude of industries, and his clients include Raincoast Crisps, Yves Veggie Cuisine, Left Coast Naturals and Dare Foods.
Craig Richmond is a seasoned executive with a background in aviation, including pivotal roles at YVR and CEO positions with Vantage Airport Group at six airports in three countries. He is a keen believer in innovation and is on the executive of the Greater Vancouver Board of Trade. Craig holds a Master of Business Administration degree from the University of Manitoba.
Wendy Richmond is a communications professional with more than 15 years’ experience in a diverse range of industries. She holds a bachelor’s degree in Communications and a certificate in Technical Writing from Simon Fraser University. Wendy has a keen eye for detail, is tech-savvy and has exceptional organizational skills. Areas of expertise include technical documentation, content development, and media relations.