The smells coming from The Wexford kitchen are heavenly, and everyone wants to know what Chef Bernard and his team are making for dinner! Bernard has been working in the culinary industry for almost two decades. His passion for cooking began at an early age while helping at his grandmother’s bakery in the Philippines.
Bernard fine-tuned his skills in hotels and on cruise ships. In 2000 when he immigrated to Canada, he studied Culinary Apprenticeship at Vancouver Community College. He joined The Wexford kitchen as a cook and moved up through the ranks. Like all Bria Chef’s Bernard is proud to have his Inter-provincial Red Seal Endorsement.
“I’m very lucky to have a great team to work with here at The Wexford,” says Bernard “and I love to able to work with Matthew Jackson, our Manager.” Matt who was Bria Communities Executive Chef before changing gears to manage The Wexford knew he could count on Bernard to deliver on the delicious, well-crafted and nutritious meals that epitomise Bria Cuisine.
“Bernard specialises in making food from scratch,” says Matt. “He has the creativity it takes and the desire to do it, that makes him pretty unique in the seniors living industry.”
From juicy prime rib to homemade Nanaimo bars the seniors at The Wexford enjoy everything that Chef Bernard and his team serve. When he’s not wearing his chef’s whites, Bernard enjoys time with his family, basketball and James Bond movies.