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.

Robert Herman

General Manager

Robert Herman has joined forces with Executive Chef Marc-André Choquette to develop a dynamic food and beverage offer. Herman has held a number of high profile positions in the boutique hospitality industry in Vancouver. Most recently, Herman shared his skills as the Assistant Wine Director for Cin Cin Ristorante. Prior to this, he was Club Intrawest's Corporate Food and Beverage Consultant and Food and Beverage Manager for Club Intrawest Zihuatanejo. Herman is a Certified Sommelier from the Canadian Sommelier Guild.

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.

Jay Jones

Mixologist and Head Bartender

Jay Jones carries more than 10 years of experience with a passion for wine, spirits and food. His skills have contributed to the "Best New Restaurant" award designation received by three of Vancouver's top restaurants: West, Nu and Salt. For Voya, Jay creates and nurtures a cocktail program and bar team to thrive at the forefront of fine bartending in the city. His commitment to local, seasonal ingredients and ultimate passion for his work are reflected in both unique, contemporary cocktails and well-executed classics.