Chef Welbert Choi
Forage
Chef Welbert Choi is quietly driven. Everything he does is steeped in his innate creativity. Welbert was
born in Hong Kong. He and his family moved to North Burnaby during his teenage years. He trained at
Dubrulle Culinary Institute. His resume includes catering at the Hilton Burnaby, working in the kitchen at
Opus’s former restaurant Elixir, and he helped open Forage in 2012 as Pastry Chef. After 2 years, he was
given the title of Forage’s Chef de Cuisine. He has run daily operations in the Forage kitchen since that
time. Now he is the Executive Chef of Forage, Timber, and Forage Catering. He believes that it is the
responsibility of all Vancouver chefs to help build long term farming, fishing and foraging legacies in BC
for generations to come by working closely with local producers.
