As International Women’s Day approaches, we’re shining a spotlight on the powerhouse women redefining Canada’s culinary scene. From the sweet success of Claire Lassam at Livia Sweets to Laura Clemis leading the charge at Selene, Winne Sun launching Elem and Maj Yee carrying on the 40-year legacy of Goldilocks Bake Shop, these women are shaping the future of food with passion, creativity, and leadership.
In this exclusive Q&A, they share their journeys, challenges, and what it truly means to be a woman in the restaurant industry today. —Noa Nichol
Maj Yee, Goldilocks Bake House
What inspired you to pursue a career in the culinary industry, and what was your journey like to get where you are today?
The culinary world is an endless journey of discovery, and I love exploring new recipes and techniques that elevate the quality of what we create. Growing up in a family of food lovers—where food manufacturing and sales were part of our daily lives—naturally influenced my career path. From an early age, I was surrounded by passionate discussions about flavours, ingredients, and innovations in the industry. Sharing recipes and techniques with my parents and siblings has not only strengthened my love for food but also shaped my approach to culinary excellence.
The food industry has historically been male-dominated. Have you faced any challenges as a woman in this space, and how have you overcome them?
In recent years, we’ve seen more women rising to leadership positions and making significant contributions to the food industry, which is both inspiring and encouraging. I’ve been fortunate to be surrounded by incredible women entrepreneurs throughout my life, which has shaped my perspective and ambition. While the industry has traditionally been male-dominated, I’ve found that being a woman can be an advantage—bringing a unique perspective, creativity, and approach to problem-solving. Challenges do exist, but I’ve learned to navigate them by staying confident, continuously learning, and surrounding myself with a strong support network of like-minded professionals.
What does International Women’s Day mean to you, and how do you see it reflected in the culinary world?
For me, International Women’s Day holds special significance in celebrating the contributions and achievements of women in the culinary industry, a field that has traditionally been male-dominated. It is a reminder of the resilience, patience, perseverance, talent, and hard work that women bring, whether they are chefs, pastry artists, food manufacturers, sales, servers, and management roles.
It is also a day to reflect on the challenges women continue to face in the industry, for instance underrepresentation in leadership, wage disparities, and challenges in balancing demanding work hours with family responsibilities. It’s an opportunity to acknowledge the progress we women have made, but also recognize the ongoing need to support and empower other women in the field.
For me, it’s also personal. The family business I work for was founded by three incredible women—two sisters and their sister-in-law—who built a successful company through hard work, vision, and determination. Their story is a testament to the strength and impact of women in the culinary world.
For many of us, it is celebrating the female mentors and role models who have inspired me, recognizing the creativity of women in the industry, and supporting women-owned businesses. It is also a moment to consider advocating for more opportunities for women to lead, innovate, and thrive in the culinary world, as well as giving back by mentoring the next generation or supporting organizations, like Les Dames d’Escoffier, that empower women in the field.
At Goldilocks, what makes your approach to food and hospitality unique?
At Goldilocks, my approach to food and hospitality is deeply personal – it’s my family’s nature, almost a passion, instilled at birth. Growing up in a family that not only embraced food but also preserved and nurtured that passion, I have come to see food as more than just sustenance; it’s a way to bring people together, evoke nostalgia and create meaningful experiences. This ingrained appreciation for culinary tradition, quality and warmth naturally translates into how I approach hospitality, ensuring every dish and interaction reflects a sense of home, family, care and excellence.
Do you have any female mentors or role models in the industry who have influenced your career?
I’ve been fortunate to have incredible female mentors who have shaped my journey. First and foremost, my mother, who co-founded the largest bakery chain in the Philippines with her sister, has been my greatest inspiration. Not only did she pave the way for us—her five children—but she personally taught us how to cook and bake from a young age. I started at just four years old!
Launching their company in the mid-’60s, when many businesses were male-dominated, my mother and aunt were ahead of their time. They boldly took a stand by banning smoking in their stores from day one, long before it became the norm. My mother’s wisdom has always guided me—her words, ‘Never stop learning and bake with love’, have stuck with me throughout my career.
In 2013, my mother and her sister were featured alongside trailblazers like Martha Stewart (whom I’ve also admired), cookbook author Donna Hay, Denise Morrison of Campbell’s Soup, and Indra Nooyi of PepsiCo in CNN’s ‘Five Trailblazer CEOs Who Reinvented Their Brand.’
Beyond my mother, I’ve also been fortunate to have my two older sisters, who are 10 and six years my senior. They have encouraged me, given invaluable feedback, and shared insights from their own experiences as they forged their own career paths. Their mentorship has been instrumental in shaping my confidence and approach to the industry
What advice would you give to young women aspiring to enter the culinary or hospitality industry?
If I could offer one piece of advice to young women aspiring to enter the culinary or hospitality industry, it would be to never stop learning. This industry is constantly evolving, with new techniques, ingredients, and trends emerging all the time. Staying curious and open-minded will not only help you grow as a professional but also allow you to make meaningful contributions to the field.
Beyond that, be resilient and passionate. Success in this industry requires hard work, creativity, and perseverance. Seek mentors, ask questions, and don’t be afraid to take risks. Most importantly, believe in yourself—your unique perspective and voice have the power to shape the future of food and hospitality.
How do you think Vancouver’s dining scene has evolved for women in leadership roles in recent years?
Vancouver’s dining scene has evolved tremendously for women in leadership roles and one of the most exciting shifts is the rise of true partnerships and collaborations between men and women in food and beverage. It’s no longer an afterthought to include women at the table – there is a stronger emphasis on seeing equals and recognizing talent rather than exceptions. Events like Yes Shef! celebrate female chefs and industry leaders, giving them the spotlight they deserve and inspiring the next generation.
Beyond recognition, organizations like Les Dames d’Escoffier are making a tangible impact by offering scholarships for women pursuing careers in food and beverage. These initiatives create real opportunities for women to thrive in culinary and hospitality industries, ensuring that leadership roles continue to diversify. As more women take centre stage, Vancouver’s culinary landscape is becoming more inclusive, innovative and forward thinking.
What is one dish or pastry that represents your journey as a chef, and why?
If I had to choose one product that represents my journey as a chef, it would be ube. Ube is deeply rooted in my heritage, bringing back childhood memories of traditional Filipino desserts, yet it also symbolizes my approach to innovation and creativity. I love taking this familiar ingredient and pushing its boundaries pairing it with unlikely flavours, exploring different versions of classic recipes and refining techniques to give heritage dishes a modern twist.
For example, I have incorporated ube into brown butter cookie dough with white chocolate inclusions, blending its earthy sweetness with rich nutty flavours. I have also paired ube with coffee in lattes and cakes, where its subtle sweetness balances the boldness of espresso. These combinations reflect my philosophy as a chef – honouring tradition while continuously evolving and reimagining flavours to create something new and exciting.
Goldilocks just celebrated its 40th anniversary in Canada—what do you think is the secret to longevity in the restaurant and bakery business?
Goldilocks Bake Shop celebrating 40 years in Canada is a testament to the key ingredients of longevity in the bakery and restaurant business consistently, reliability and a strong sense of family. Customers know they can always count on Goldilocks to deliver the same high-quality Filipino food and baked goods they grew up with, creating a sense of comfort and nostalgia. Beyond the food, it is also about the people – our staff become like family and that warmth extends to our customers, making them feel at home every time they walk in through our doors. Staying true to our roots while continuing to serve with heart is what keeps Goldilocks Bake Shop thriving.
If you could cook or bake for any woman in history, who would it be and why?
Other than my mom, who has been one of my greatest mentors, I would love to cook or bake for Julia Child. She was a master of French cuisine, and what I admired most about her was the respect she had for its technique and traditions, while also making it accessible to the everyday cook. Julia was an innovator who brought so much love and joy into the way people experienced food. Her passion, resilience and ability to make cooking both exciting and approachable have always been inspiring to me. I would have loved to share a dish with her, exchange stories and hear her thoughts on blending tradition with creativity – something I strive for in my own culinary journey.
Winnie Sun, ELEM
What inspired you to pursue a career in the culinary industry, and what was your journey like to get where you are today?
After completing law school and working in sports management and corporate law, I found myself craving a more creative and hands-on profession servicing others, and creating a memorable experience. I’ve always been passionate about food, drink, and travel, and I realized this industry was also about my self-expression.
The food industry has historically been male-dominated. Have you faced any challenges as a woman in this space, and how have you overcome them?
I had to start from scratch and learn everything from the ground up. To this day, I am still learning from my peers — it’s been a humbling experience. I had to drop my ego and be willing to put my craft first. It is historically male-dominated but so were the other two industries I was trained in, so in that regard I’ve always been accustomed to being odd numbered as a female. What I’ve learned that I’ve found most important is to be authentically myself, and to assert myself not on the basis that I am female, but that I am me. It’s been about finding my own style, developing a thick skin, and taking criticism constructively.
What does International Women’s Day mean to you, and how do you see it reflected in the culinary world?
To me, International Women’s Day is a celebration of female empowerment and solidarity – a reminder we still have work to do to achieve true equality – but it’s also a chance to acknowledge how far we’ve come in the last decade. I see this reflected in the growing number of women in leadership roles, the increasing recognition of female chefs, restaurateurs, food and cocktail writers, and hospitality-focused judges.
At ELEM, what makes your approach to drinks and hospitality unique?
From our staff outwards, ELEM is about creating a welcoming and inclusive environment. For me, that means taking the time to get to know our guests, and tailoring our drinks and service to meet their needs. At the same time, retaining our passion for innovation, sustainability, and authenticity to ourselves. This is challenging for a number of reasons but the journey is what makes this restaurant so unique.
Do you have any female mentors or role models in the industry who have influenced your career?
I have so much respect for the incredible women I’ve met in the industry, notably Michelle Sproule (Scout Magazine), Alex Gill, Sophia Cheng, Tara Davies (Chupito), Alexa Greenman (Flamingo Room), Reece Sims (Flavor Camp); When I first came in three years ago at Zarak, they had shown me support that made me believe I am surrounded by kind, loving people.
What advice would you give to young women aspiring to enter the culinary or hospitality industry?
Be confident. Don’t be afraid to ask questions, or say you don’t know. It’s a sign of strength, not weakness. Remember why you started in the first place. There will be hard days. There are tough moments in hospitality that breed from negativity, but the focus should be your
craft, kindness, and compassion. Be proud of your work. Every dish or drink leads to the next great one, and it’s all in the journey of learning.
How do you think Vancouver’s dining scene has evolved for women in leadership roles in recent years?
It has come a long way in recent years in terms of recognizing and celebrating female talent. Collectively, we are making waves and pushing boundaries of what can be possible.
What is one drink that represents your journey as a bartender, and why?
White Rabbit at ELEM, a clarified Espresso Martini with Arbol Chile and White Rabbit Milk, which represents the creativity, perseverance and passion that have defined my path. When I first started bartending three years ago, every guest was asking for an Espresso Martini but we didn’t have an espresso machine or coffee, so I always saw it as an opportunity to think outside the box, and not meet others’ expectations but to meet my own.
If you could prepare a drink or sit down for dinner with any woman in history, who would it be and why?
Frida Kahlo — I am fascinated by her art, strength and resilience, as well as her tumultuous relationship with Diego. I would love to hear her stories about life and love. She inspires women to be true to themselves, without apology or pretension.
Laura Clemis, Selene Aegean Bistro
What inspired you to pursue a career in the hospitality industry, and what was your journey like to get where you are today?
My first job in high school was working at an ice cream shop in Deep Cove, North Vancouver. Early on, I got to experience some of the fundamental things I still love about working in hospitality today – serving guests something delicious and getting to see their happy reactions. In addition, working through a busy service with your team and sharing in that sense of accomplishment when it’s done. After the ice cream store, I worked as a barista for a few years and then started serving at one of the local chain restaurants, as so many in Vancouver do.
After leaving the chain, I had the opportunity to work at more independent restaurants, where I started working with more people that treated hospitality as their career, which helped shape my outlook. From then on, I was always looking for opportunities to take on more responsibility and learn from my managers. Being patient and hardworking led to my first assistant general manager position, which was the first stepping stone for the rest of my management career.
The food industry has historically been male-dominated. Have you faced any challenges as a woman in this space, and how have you overcome them?
Early in my career, I felt at times underestimated or would need to prove myself more than my male colleagues. I would often feel like my ideas weren’t always taken as seriously, or I was expected to work harder to gain the same respect. Knowing your worth and championing for yourself and those around helps to navigate some of those challenges. In the past, I’ve seen men get put in positions largely due to nepotism. Now, in Vancouver, there are so many talented hospitality professionals out there. Roles are being filled based on meritocracy and therefore, more women are being given better and better opportunities.
What does International Women’s Day mean to you, and how do you see it reflected in the culinary world?
For me it’s a nice reminder to reflect on all the amazing women I’ve worked with over the years. To appreciate those that made it a little easier for me to break into the industry. I hope I may be able to do the same for others.
At Selene, what makes your approach to food and hospitality unique?
I try to ascribe to the mentality that hospitality starts with your team first. Restaurant work is demanding, both physically and mentally. I try to make sure the environment is as positive and supportive as can be so the team can feel their best.
Do you have any female mentors or role models in the industry who have influenced your career?
Melanie Gravel, GM of Delara. We met while working at Nicli Pizzeria when she was the wine director. She is the first person who taught me about wine in a way that was exciting and unpretentious. Later, when we were both in management positions at Nicli, she taught me the importance of not overthinking things you can’t control and taking setbacks in stride.
What advice would you give to young women aspiring to enter the culinary or hospitality industry?
Be curious and ask lots of questions! Over the years, I’ve worked with so many people with all types of different restaurant experience. Learning from others’ success and mistakes has shaped my approach to how I manage restaurants now. Feel comfortable advocating for yourself and take the opportunities when they come, as you never know where they might lead.
How do you think Vancouver’s dining scene has evolved for women in leadership roles in recent years.
I think one very exciting evolution has been the increase in female lead wine programs, including Selene’s own Anna Siradize, and as previously mentioned, Melanie Gravel from Delara. There are also lots of other young female sommeliers working in some of the best restaurants in the city. It’s awesome to see them breakthrough into these more traditionally male dominated positions and get to share their passion with people.
Claire Livia Lassam, Livia
What inspired you to pursue a career in the culinary industry, and what was your journey like to get where you are today?
Like so many, the kitchen was the central place in my house growing up. It’s where so much happened, and I loved the way making and sharing a meal was such a tangible way to show I was cared for and, as I got older, that I could care for others. I got my first job when I was 17 and was immediately hooked on the camaraderie and adrenaline of the kitchen. I have worked so many other jobs over the years – switching from kitchen positions to pastry positions to front of house positions – I wanted to learn everything I could before I opened up my own place.
The food industry has historically been male-dominated. Have you faced any challenges as a woman in this space, and how have you overcome them?
Restaurants can be, and historically are, real boys clubs. It’s one of the reasons I moved early on into pastry – there were more women on the sweet side of the kitchen. Like every woman I know, I’ve had some horror stories, but I take pride every day owning a restaurant that treats women differently, in being the change. Our staff is about 90 percent women, so I think it’s a good sign we’re doing something right!
What does International Women’s Day mean to you, and how do you see it reflected in the culinary world?
I’ll take any chance I can to celebrate the women in our industry! It’s so hard to move up in kitchens, and the women who do are awe inspiring to me. I’m so jazzed anytime I get to meet women in restaurants. So many of them are just killing it.
At Livia, what makes your approach to food and hospitality unique?
I always feel you can tell right away when there’s a woman at the helm. There’s an attention to the small details, I think. The way the vintage silverware feels in your hand, the little divot for your thumb in our handmade ceramic mugs, the warmth of our staff. All of it is so important. When it comes to food at Livia, our guiding principle is: how can we take a great ingredient and make it taste the most like itself? How can we get out of the way and let the ingredient shine? It’s the basis of all great Italian cooking, I think.
Do you have any female mentors or role models in the industry who have influenced your career?
I’m lucky to say I’ve had several, but most notably to me will always be Mary McIntyre, who ran the (sadly) now closed Little Nest. She was the first person I ever saw make a culinary life around her desire to have a family and be in a community. She always leads by example. She was, is!, a force of nature.
What advice would you give to young women aspiring to enter the culinary or hospitality industry?
The industry needs you! It’s so long pushed forward a very narrow idea of what good is, but that is changing, and your voice has more value than ever. Keep going, keep growing.
How do you think Vancouver’s dining scene has evolved for women in leadership roles in recent years?
I think there are more opportunities for women than ever before, but I do worry as I get older, and have a kiddo, about how many women leave the industry as soon as they have kids. I think our industry is evolving, but it’s not happening fast enough, and we are losing just so many women who want families.
What is one dish or pastry that represents your journey as a chef, and why?
Just one? I’m loath to answer with just one! But probably our spaghetti carbonara, because it’s a dish I grew up on. We make ours with guanciale instead of the bacon my mom used, and pure egg yolks instead of whole eggs, for the richest, possible version. It lives up to the memories I have of it as a kid, which means we’ve improved it since then! But it’s still simplicity at its finest.
What do you think is the secret to longevity in the restaurant and bakery business?
Doing it with heart. We would not exist in these trying times without the support of so many people in our community who, yes, want good bread and great pasta, but more than anything want to feel like they’re a part of something. Livia feels like an extension of me and my family, and I know that people come to feel like they’re a part of it too.
If you could cook or bake for any woman in history, who would it be and why?
My Nona! The original Livia. I’d give almost anything to have her dance around my kitchen while I served her canned peaches and custard, my favourite dish she made me when I was wee.
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