“I’ve witnessed the power that food has to bring people together. It doesn’t matter which walk of life you come from, what colour your skin is or how old you are – you can always find common ground by sitting down and enjoying a delicious meal together.”
Chef + Founder, Deon Asencio
Chef + Founder
Chef Deon Asencio has 10+ years of cooking, culinary and hospitality experience and has travelled worldwide to cook for brands such as Gucci, Bloomingdales, Hugo Boss, Cartier, Tiffany & Co. and more.
Most recently, Chef Deon founded Modern Chef Society to share his passion for cooking with the world and start a new cooking journey outside of the restaurant kitchen.
Chef
Chef Tanwar Oberoi is not only a certified Red Seal Chef, but also has over 10+ years working in the casual fine dining industry. Tanwar first found his way into a kitchen while in high school and fell in love with the atmosphere, the people – but most importantly – the food.
Earning the title of Head Chef by the young age of 19 and working in those types of roles for 6+ years, he most recently made the decision to leave restaurants behind and jump into the private dining scene.
Trevor Lee
Chef
Chef Trevor Lee is the newest member of the Modern Chef Society team. As a protegé under Chef Deon for the past 3 years, he’s now ready to take charge of his own private dining experiences. Chef Trevor has worked in many different restaurant concepts throughout his 6+ years in the industry, opening some of Vancouver’s favourite venues in a leadership capacity.
Despite being one of the youngest members of the team, his mandate is to share his passion and love for food to connect people and bring them together.
Tyrone Robertson
Marketing Director
Tyrone found his passion for the hospitality industry working in casual fine dining for 6 years prior to joining Modern Chef Society. He is a people oriented person who enjoys travelling, learning new cultures, and making genuine connections.
As a former business student, through his studies he has developed skills in marketing, media relations, social media, event planning, and graphic design. What is special to him about Modern Chef Society is how rewarding it is to make every customer’s dream event come to life.
Tisha Montgomory
Event Coordinator
Tisha got her start in the hospitality industry almost a decade ago. With a passion for planning trips, parties, and experience for her own friends, Modern Chef Society provided the platform to share that talent on a larger scale.
Her creative eye and meticulous attention to detail make her perfect for the role. Known for her easygoing attitude and kindhearted demeanor, Tisha will always make sure you enjoy the process and provide you with an unforgettable experience.
Sarah Unger
Sales Director
Sarah first began her relationship with the company as a client. With her 10+ years of experience in hospitality and events, paired with her 5+ years of experience in sales and customer relations, she quickly became an essential part of the Modern Chef Society team.
Sarah’s expertise in hospitality and unmatched work ethic is why she always has the customer’s best interest in mind; going above and beyond to provide clients with the most personalized and rewarding experience. Her charming approach is why she was chosen to be the first person a client speaks with to immerse them in an elevated dining experience.
Rochelle Leung
Pastries
Growing up, Chef Rochelle always cooked for her friends and family and after seeing how much joy it brought them, she knew that’s what she wanted to do for the rest of her life. Chef Rochelle has worked under some of the best, such as Chef Kenta Takahashi and Chef Alex Chen at one of Vancouver’s best restaurants, winning best pastry award, two years in a row.
“Being able to take basic ingredients like flour, water, and sugar and combine them with seasonal, fresh, local ingredients to transform them into a plate that will be memorable for the person enjoying it. My love for art, photography and architecture also shows up in each one of my dishes and that form of expression drives and pushes me every day.”
Jasons passion for mixology began when he started working at a small sake bar in Vancouver. He took an interest in the insanely vast world of sake and pursued learning about production, breweries, and rice varietals. This new world of sake pushed him to learn more about both wine and spirits which opened Jason up to an indescribable world of history, flavour, culture and competition. Over the years, Jason has had extensive training with industry leaders.
“I like to take inspiration from events and flavours around my life. Whether it’s a dish I have had in a restaurant or a particular memory in my past with friends and family. I like to set aside myself and try to create a new experience for my guests and friends.”
