Rob Feenie
Cactus Club’s culinary vision is lead by Canada’s only Iron Chef, Rob Feenie
Chef Rob Feenie is part of the Cactus Club Test Kitchen, where he permanently resides as Food Concept Architect.
From France to North America, Chef Feenie is revered for his mastery of French cuisine. Throughout his career, he has worked along side various world renowned Chefs including Emile Jung, Charlie Trotter and Jean-Georges Vongerichten to name a few. Chef Feenie has received the Relais Gourmand Designation, and was awarded the Traditions et Qualite & AAA Five Diamond Award in 2003.
In addition to publishing three cookbooks and starring in New Classics with Chef Rob Feenie on Food Network Canada for five seasons, he is most noted for claiming the lucrative Iron Chef title after defeating Chef Masaharu Morimoto on the Food Network’s Iron Chef America. Today, Vancouverites affectionately refer to him as “Our Iron Chef.”
Inspired from his travels through Europe, Chef Feenie’s cooking personality can be clearly distinguished as French. France is revered to many as the “motherland of the culinary world” and classic French cooking techniques, ingredients and flavour profiles arguably build the foundation for the culinary industry.
All of Chef Feenies’s dishes are clean and simple in construction, allowing premium ingredients to take the lead role. Local purveyors, local bakers, local produce and the best quality ingredients are used in each “RF Signature” dish. Chef Feenie demands the best of the best, 100% of the time – whether it be the AAA Alberta beef tenderloin in the Beef Carpaccio or the Italian San Daniele prosciutto in the Spinach Salad – the highest quality elements are always selected.
Working alongside Chef Feenie, our talented team of over 20 Red Seal Chefs and over 50 apprentices are passionate about creating, innovating and educating to enhance your every experience. Our focus lies in fresh, local and unprocessed ingredients, unmatched quality and addictive flavours. Bar none, our food program remains unmatched in our industry.
