The Team

Marc André Choquette

Executive Chef

Executive Chef Marc-André Choquette brings his classical training and experience as Executive Chef at the award-winning, Relais Gourmand restaurant Lumiere to Voya Restaurant & Lounge. Chef Marc-André's time in Montreal, Quebec, Rouen, France, and New York's Gramercy Tavern grew into a passion for French-Asian cuisine and a cooking style known as sous-vide: a precise method which employs low-temperature techniques to reduce shrinkage and enhance flavours while maintaining moisture and vitamins. Chef Marc-André transforms fresh, often organic, locally-sourced, seasonal ingredients into sophisticated, internationally-influenced dishes.

Tret Jordan

Sous Chef

Sous Chef Tret Jordan brings an array of experience and training to Voya. He received his formal culinary training at Vancouver's culinary college, V.C.C. and then apprenticed at the William Tell Restaurant. Further experience took him to London's Claridge's Hotel, the Michelin-starred restaurant Putney Bridge, some of Vancouver's top kitchens - Raincity Grill, Bacchus in the Wedgwood Hotel, and Elixir Restaurant at the Opus Hotel - and again to London to some of the city's top Michelin-starred restaurants: 1 Lombard Street Restaurant and Pied a Terre.