Enticed by quality kitchens, Renaerts' pedigree is impressive. Apprenticing years were spent at The William Tell under the tutelage of Chef Lars Jorgensen, at Bishops with Michael Allemeier, and at Le Gavroche under Scott Kidd, before entering the hotel dining realm at the Fairmont Waterfront Hotel and the Hotel Vancouver. Along the way, he attuned his approach to fine dining and developed an appreciation for wine and its role in the true culinary experience.
With the belief that wine and food are a relationship that is must start in the kitchen, he attended the London School of Wine & Spirits Higher Certificate wine Program and got to work doing wine inspired cuisine. In 2006 he was recognized for his knowledge in the field and awarded runner up 'Sommelier of the Year' at the Vancouver International Playhouse Wine Festival. His mantra remains: a creative passionate approach to modern cuisine by using the best ingredients from the region with cutting edge techniques.
Accolades for his unique approach to cooking continued to follow him. Winning numerous regional and international competitions led to acknowledgement at home, where Renaerts was named Vancouver's rising star by Vancouver Magazine, the Province newspaper and City Food Magazine (2000). Eager to continue working in award-winning environments, Renaerts stepped into the kitchens of Pastis and West before accepting executive chef positions at the Hotel Georgia and ultimately the Met.
Today, he maintains a vibrant program at the Metropolitan Hotel, which includes the award-winning Diva restaurant, a room service program and an off-premise high-end catering business. In his spare time Renaerts is actively involved in BC culinary scene. He is president of the BC Chefs Association (2006-2008) and is a food & wine-contributing writer to "Get It Canada".
