Culinary Federation Winnipeg Executive Board 2024

President: Peter Ecker, Past President: Brian Humniski, Vice president :  Scott Hyndman,  Second Vice President: Jared Lavalee, Secretary : Chris Coombs,  Treasurer : Jeff Bilious.

Chef Directors :  Hans Schweitzer,  John Reimers,  Joseph Lindhorst, Jeff Gill, Sergei Didenko, Steve Strecker.

Associate Members : Saputo – Colleen Robbins, Fentons Wine Merchant- Mo Razik, Binner Marketing – Bonnie Mularchuk, Perfect Perogy -Lyndsay Kapkey.

These are the women and men who currently offer their time and energy to help CCFCC meets its mission in Winnipeg. Check them out, drop them a line, they would be more than happy to hear how we might be able help our culinary community be the best we can be!

President Peter Ecker

Chef Peter Ecker began his culinary journey in 1977 at the Turf N Surf restaurant in Niagara Falls and then began his apprenticeship with CP Hotels Skylon Tower, Niagara Falls.  He moved on to become the Ex Sous Chef at the Pillar and Post Inn in Niagara on the Lake.  With a wide range of Executive Chef experience in places such as the Rim Rock Hotel in Banff, Delta Hotels in Sherbrook and Regina, Red Deer Hotel & Conference Centre, Sheraton Winnipeg and Casino’s of Winnipeg, he found his home as the Corporate Chef at Sysco Winnipeg in 2004.

Chef Peter is a Free Mason of Canada and a member of the Canadian Chef Association.  He has been involved in the community as a culinary instructor, promotion manager for the Manitoba Culinary Team, a speaker for the Agriculture Producers and Chef for the Canadian Bison Association.

Past President  Brian Humniski

Brian has been a part of Winnipeg s culinary community as a Chef and Culinary instructor for over  thirty years. Brian has retired from teaching and maintains the website and social media for the association. 

Brian’s accomplishments include being Winnipeg Chef of the Year 2009, recipient of:  Culinary Federation Sandy Sanderson Award 2016 and 2023 , Culinary Federation Branch Communication Award , Provincial Champion for Tourism Sustainability 2016, Conference Board of Canada Outstanding Business/Education Partnership . 

His passion for all things gastronomic has driven Brian to be an avid gardener, forager and food enthusiast.

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First Vice President  Scott Hyndman

Scott Hyndman is a new member to the C.F.C.C this year and he’s brought his energy and enthusiasm for local support and sustainability to the board as 1st Vice President.
His culinary career culminated in 2021, when he was inducted into the international gastronomic society, the Confrérie de la Chaine Des Rotisseurs as Chef Rotisseur. 
Scott is passionately focused on trying to provide solutions to the growing challenges with our current food system. In 2016, he co-founded an indoor vertical farm to provide operators a locally produced herb and microgreen solution that was reliable and consistent year round.
His experience running a small business and expertise in the culinary industry led to his current role with Pratts Foods Service as Territory Manager, where he’s able to help food operators find solutions to their daily challenges.
He has spent over 25 years in the food service industry , with Executive Chef experience ranging from construction camps and remote fly-in fishing lodges to Winnipeg Art Gallery and ultimately at Southwood Golf and Country Club, where he and his kitchen brigade hosted the Summer Chaine Des Rotisseur Dinner in August 2017.
His goal is to improve the visibility of Winnipeg’s Chapter by incorporating public meeting venues and increased efforts to support our local culinary community  

Chef Director John Jőrn Reimers CCC

John has been an integetral part of the Culinary Federation for decades. John spent his career from its start at Culinary Hotel Business School Hamburg Germany before moving on to the Hilton Hotels Europe-Rotterdam-Hilton Queen Elizabeth Montreal. He then moved on to work for Westin Hotels and Resorts in Chicago, Calgary and Winnipeg. John put down roots in Winnipeg and spent his time working with his company, Reimers Hospitality Corporation while taking on the position as an Instructor at Red River College. From his start in 1979 to his retirement in 2012 John rose to be Chair of Hospitality  at Red River College. John has many talents which he brings to the board including being chair of the Presidents Award Gala held annually.

Johns other accomplishments include:

 SR Board of Directors, MB. C.F.C.C. Since 1975 

President C.F.C.C. MB. 1981-1985 

Treasurer C.F.C.C. Wpg. Branch

Chaine des Rotisseur member 


Chef of the year 1987 C.F.C.C. Manitoba Branch 
125 Commemorative Medal Confederation of Canada 1989 
International / National IGA 
Gold/Silver/Bronze medals 
World Culinary Olympics Frankfurt Germany 
Culinary Team Manitoba 1980 & 1984 ( Gold Medal) … Team Manager 
(Red River College )Student Team Canada 1992… Team Manager 
Queen Elisabeth 2 October 2002 Canadian Visit……Culinary Team Leader .


Chef Director Steve Strecker

Chef Steve Strecker, RSE holds his Red Seal Certification in the Culinary trade, and is an advocate of and avid supporter of the apprenticeship trade and programs, having personally completed his at Red River College. As a former student and mentor within the Apprenticeship program, he remains deeply committed to the ongoing education and development of current apprentices in his role as an Academic Coordinator of Skilled Trades and Technology at Manitoba Institute of Trades and Technology.

     Prior to his roles at MITT, Steve’s served as the Executive Chef of ERA Bistro in the Canadian Museum for Human Rights. This position allowed him to refine his Culinary skills with a strong focus on ethical sourcing practices, supporting local suppliers, and product utilization while also providing a platform to enhance his relationship-building skills through community engagement initiatives. Steve’s culinary journey encapsulates the variety that is the Culinary industry having worked in a menagerie of different positions including sporting complexes, event centres, fine dining hotels, and personal caterers.

     He is a strong advocate of various community groups and is an active member of Hachere Pop up Collective through his personal catering company. He has also been a board member of Fair Trade Winnipeg and supports other non-profits including The Immigrant Centre and G.R.O.W. by offering his cooking classes to their members.

       In his new role as Chef Executive Board Member, Steve brings a wealth of experience, a commitment to academic excellence, and a passion for ensuring the success of our students and members.


Associate Director Mo Razik

Executive Director of the Manitoba Private Wine Stores Association / Member of CCFCC for 45 years, half of these years serving on its Executive Board / Also serves on the Board of Directors of the Chaine des Rotisseurs / owned & operated 6 Retail Stores: Cheese, Deli, Vegetarian Bakery, Wine, Cognac & Cigars, and Gourmet Foods, at the Forks & The Osborne Village / Owned & Operated Importers & Wholesale Distributors of Specialty Foods / former Chairman of the Board of Downtown Winnipeg BIZ, and former Chairman of the Board of The Forks Market Merchants Organization.




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