Renaissance Chef Profile

Kevin Greehy - Executive Chef
Renaissance Vancouver Hotel Harbourside
Vancouver, B.C

Born In England, Kevin undertook his culinary training there where his career began at the 5 Star Waldorf Hotel in London. From there, he was appointed Executive Chef at the Trust House Forte Hotel in Windsor, Berkshire.

A three-month training sabbatical with Paul Bocuse at his Michelin three star restaurant in Lyon, France, expanded Kevin's knowledge of classical French cuisine, new ideas and creative cooking techniques.

Deciding to further enhance his capabilities, he and his wife emigrated from London to Edmonton, Canada, where he joined one of the Coast Hotels and Resorts properties. Assuming many responsibilities, Kevin was accountable for Restaurant operations and also for overseeing the Banquet department, a huge undertaking given that this particular hotel's facilities included 27 different banquet rooms with a serving capacity of 1000 in the largest of these rooms. Moving to the West Coast, he joined the Delta Hotel chain in Vancouver in September 1989 for 6 busy years before deciding to try a different catering venue in the shape of the Hollyburn Country Club in West Vancouver, which he joined in 1995.

With this wide spectrum of experience, the Renaissance Vancouver Hotel Harbourside in Vancouver, Canada, was fortunate to obtain his services as Executive Chef in May 1999. The hotel has 2 restaurants, two lounges, and catering/banquet facilities that include a ballroom seating 650 for dinner, a 1000 for receptions and ancillary rooms that can accommodate a total of 400.

Kevin's menus at the Renaissance Vancouver Hotel Harbourside are infused with French character yet utilise all the fresh, local ingredients that West Coast cuisine has to offer.

In June 2000, Chef Greehy was invited by the Renaissance Seoul Hotel in Korea to spearhead a Canadian Promotion at that hotel. This entailed creating menus with Canadian flavour and content, organising the shipping of Canadian products, producing the menu items each day and being a major participant in the media coverage of the event in Seoul.

Fall of 2000 saw Chef Greehy receive his Certified Executive Chef designation from the American Culinary Federation

In 2001, Kevin was named a winner of the Award of Culinary Excellence (ACE). This culinary award was created by Marriott International to recognise their culinary global leaders and Kevin was one of 9 chosen from a total of 409 Marriott hotels. The qualities that led him to win included Creativity, Innovation, Leadership, Culinary Execution and Community Outreach

In May 2002, the Renaissance Hamburg Hotel in Germany invited Chef to conduct a Canadian Food Promotion for the first time and this was also a huge success.

2003 has seen Kevin participate in radio and TV appearances with the CBC and City TV.

Chef Greehy is married with two children.