Chef Wayne Harris is an accomplished Canadian chef whose career has spanned luxury hotels, award-winning restaurants, and culinary education. As Executive Chef at Vancouver's Shangri-La Hotel, he led one of the city's premier dining destinations, earning a reputation for refined cuisine, exceptional technique, and a passion for outstanding ingredients.

Wayne later helped develop and refine menu offerings for Cactus Club Cafe, contributing to one of Canada's most recognized restaurant brands. He also worked alongside celebrated Canadian chef Rob Feenie as his sous chef during Iron Chef, bringing precision, creativity, and teamwork to one of television's most demanding culinary competitions.

Today, Chef Wayne is passionate about sharing professional techniques with home cooks. Drawing on decades of experience, he teaches approachable methods that build confidence in the kitchen while showcasing the outstanding seafood and seasonal ingredients that make British Columbia one of the world's great culinary destinations.