Joe Duprey - Executive Chef

Having grown up in the lower mainland and lived in B.C. the majority of his life, Joe is very familiar with our unique Pacific Northwest Cuisine. Formaly trained on Vancouver Island, his culinary style has evolved from Executive Sous at The Irish Times to such destinations as Steeples in Shawnigan Lake, Sooke Harbour House and the Aerie Resort.

An opportunity to open a new restaurant in Historic Steveston lured him away from his home of 8 years and brought him back to Vancouver for the next leg of his culinary journey.

Joe brings to The Beach House his philosophy of fresh, local, sustainable. His focus is to highlight the natural flavors of our regional ingredients and let the food speak for itself.

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Steven Hodge - Executive Pastry Chef

A native of West Vancouver, Steven began his culinary journey in Southern California. It was while attending the California School of Culinary Arts that Steven realized his true passion lay with pastry and chocolate design.

He has worked in some of the most prestigious kitchens throughout Europe, Canada and the United States. Most notably Royal Hospital Road (3 star Micheline) and the famous Wolseley. Most recently, prior to joining The Beach House, Steven worked for 18 months with world renowned Pastry Chef Thomas Haas.

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Benjamin Howard - Maitre'd / Somellier

The Beach House Restaurant is very happy to introduce Benjamin Howard as our new Maitre D’ and Sommelier. Originally from Kelowna, BC Benjamin began his studies at the University of British Columbia, and then continued with the Wine & Spirits Education Trust and International Sommelier’s Guild in Toronto, Calgary and Victoria. Since then, Benjamin has worked as a sommelier and restaurant manager for several high-end properties in BC, including Emerald Lake Lodge and Brentwood Bay Lodge & Spa.

Benjamin is a passionate supporter of the wine industry in British Columbia, taking great pride in showcasing the best of the Okanagan alongside the best wines in the world. His commitment to staff education is highlighted by his weekly tastings and annual staff trips. He is also looking forward to hosting ongoing wine related events, including community tastings and winemaker’s dinners.

Benjamin is very happy to be a part of the new wave of fresh ideas and personalities at The Beach House Restaurant, and looks forward to pouring something new and exciting for you soon!

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