From a Michelin Kitchen to Summerhill PARC: Meet Chef Ferdinand
in Independent LivingWritten by PARC Retirement Living
Having trained under Michelin-starred sushi masters, Chef Ferdinand brings an irresistible blend of flavour and beauty to every dish – sushi and beyond.
Ferdinand’s culinary path began in the Philippines, where he ran his own catering business. “I was always attracted to the art of food,” he says. After moving to Canada, he started his journey humbly – with a variety of positions in senior’s residences. When the kitchen was short-staffed, he stepped in to help cook. That’s when he found his true calling. “I fell in love with prep, plating – the whole art of it.”
Encouraged to pursue formal training, Ferdinand enrolled in the Culinary Arts program at Vancouver Community College. But before he could even complete the program, he was offered a job alongside his instructor at the prestigious Fairmont Pacific Rim.
Falling for Sushi – And Rising to the Top
At the Fairmont, Ferdinand worked in a variety of roles at the hot and cold banquets, overnight events and in the hotel’s Italian restaurant. But when a sushi chef joined the team, Ferdinand knew it was the opportunity he’d been waiting for. “I always wanted to specialize in sushi.”
Though his jump to sushi was initially turned down, Ferdinand persisted and was eventually offered the chance to train under the Michelin-star sushi chef. “We worked together for five years,” he says. Determined to perfect his skills, Ferdinand attended every sushi seminar he could find. He even began teaching sushi-making classes for seniors, kids and organizational fundraisers, and offered them via Zoom during the pandemic.
Returning to His Roots at Summerhill
After years in high-end hospitality, Ferdinand longed for something more meaningful. “I wanted to go back to my roots – working with seniors,” he says. “But I also wanted to keep creating five-star food.”
When an opportunity opened up at PARC, he jumped at it. Now, he plays a key role in designing meals that are fresh, nutritious, inventive and tailored to the needs of older adults. “PARC offered me what I like: quality, creativity and care.”
While he doesn’t make sushi every day anymore, he still crafts his signature spreads for special events – and they’re always a hit. “People rave about it,” he says. “But it’s a lot of work and the key ingredients are hard to source.” Then there’s the rice. “It’s my own special blend from a trusted supplier. I combine three types – one for texture, one for moisture and one for shine. It’s heaven,” he says.
Feeding the Body and Soul
Chef Ferdinand is proud to bring world-class food to a community that deeply values it. “In the past, I’ve seen senior homes serve meals that are more like hospital food. I believe seniors deserve so much more,” he says.
Now, he’s not only cooking at PARC – he’s also mentoring. “I’ve always wanted to train others. We have a talented team here, and I want all of us to make an impact.”
One thing that keeps him motivated? Feedback. “Seniors can be very discerning, but if no one ever had comments for improvement, my food would go down in quality,” he says. “When they have ideas, I meet with them to discuss ways to make changes where possible.”
At the end of the day, it’s all about the experience and quality PARC consistently provides. “Residents trust us to make their lifestyles memorable, safe, and vibrant. They know we’ll take care of ensuring their lives at PARC are the best they can be.”
Learn more about PARC’s Food Philosophy.