From the kitchens of South London to the classrooms of Vancouver, Chef Ben Kiely has built a career driven by curiosity, hard work—and, as he jokes, a lifelong love of eating. Today, as Senior Education Administrator and Lead Chef at the Pacific Institute of Culinary Arts, he is helping shape the next generation of culinary talent while championing the exceptional ingredients that make Vancouver one of Canada’s most exciting food cities. We spoke with him about his journey, the chefs who inspired him, the local products he can’t live without, and why the city’s seafood, markets, and vibrant dining scene continue to fuel his passion for cooking.
What first inspired you to become a chef, and how has your journey led you to Vancouver?
Honestly, I was always Hungry!
Grew up in South London, UK, left school and started working in a local hotel. I was so impressed that you got to work and eat for a career; I decided to take it seriously, worked my way around Europe, and came to Vancouver, Canada and am now the Senior Education Administrator and lead Chef at Pacific Institute of Culinary Arts.
Who were some of your biggest influences, either chefs or family, in shaping your approach to cooking?
For me, I grew up admiring chefs like Gary Rhodes, Marco Pierre White, and Pierre Koffman. Also, hotels always fascinated me, as the Ritz and Savoy- just so much history and amazing dishes came from those kitchens.
What’s the story behind your restaurant — how did it come to life?
Pacific Institute of Culinary Arts has been around for 30 years; I am so proud to be part of its journey, and I myself have been teaching there for 13 years.
How does the food culture of Vancouver influence your cooking style or menu choices?
For me, it’s the seafood: crab, spot prawns and all the fish we have access to as chefs is incredible.
Also, I am passionate about the local cheeses that we have; the depth now is at a very high level.
What’s one local ingredient you can’t live without in your kitchen?
I like to use a lot of local Sorrel; it adds such a sharpness that’s a great balance with fish and vegetables.
Plus the wild mushrooms we get out here are amazing
If someone was visiting Vancouver for the first time, what food experience would you insist they try?
Depends on when they come, but Crabbing in the summer, Mushroom Foraging in the fall.
Restaurant-wise, so many choices, or even just a walk around Granville Island Public Market is a great food experience.
What restaurants, cafés, or hidden gems in Vancouver do you personally love to eat at when you’re off-duty?
For me, it’s Jambo Grill on Kingsway, an East African and Indian style restaurant. The food is always tasty; for me, the grilled marinated beef dish called mishkaki is an amazing hit!
How do you think the dining scene in Vancouver is different from other Canadian cities?
I think the location of Vancouver separates it from other Canadian cities because we have access to the Pacific Ocean, so the freshness of our seafood is very hard to beat.
Where do you like to shop for ingredients locally — farmers’ markets, specialty shops, or a particular supplier?
Depends what I’m shopping for. However, Les Ami’s du fromage, Cioffis, and the lobster man.
Beyond food, what makes Vancouver special to you as a place to live and work?
Vancouver to me is home now. I think it’s a world-class city. I have seen it change a lot over the years, and the city has developed well; the food scene is so exciting for a chef with so many opportunities.
What’s next for you and your restaurant here?
For Pacific Institute of Culinary Arts, we will continue to grow and develop the next generation of cooks for our city and overseas.
