The British Columbia Chef’s Association (BCCA) was founded in July 1958 by a small group of dedicated chefs, including the late Xavier Hetzman and Wally Shaw, the first president, at the Lougheed Hotel in Burnaby, BC. These founding members also played a role in establishing the Canadian Federation of Chefs and Cooks. Initially named “The Association of Chefs de Cuisine of BC,” the organization received its charter on February 27, 1959, and later became “The British Columbia Chefs’ Association” in June 1967 following constitutional and bylaw changes.

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The BCCA is committed to educating junior members and enhancing the skills of its regular members. It awards annual scholarships to outstanding culinary students across the Lower Mainland, funded through fundraising efforts and generous corporate donations. The Association also organizes events such as Christmas parties, the President’s Ball, apprentice competitions, conventions, and culinary salons to celebrate and promote the work of professional chefs and cooks in BC.

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Operated by dedicated volunteers elected every two years, the BCCA stays current with modern technology to manage membership, finances, and projects efficiently. Its future plans include continued fundraising, support for charitable causes, and ongoing growth and education for its members.

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For more information or to join the BCCA, email info@bcchefs.com or write to:
British Columbia Chefs’ Association
PO Box 51340, RPO Cameron
Burnaby, BC, Canada V3J 0C9