Chuck Currie

Interviewer & Coach

Chuck was the founding Executive Chef and Concept Leader of Earls Restaurants. The programs he instituted have produced graduates who now lead every major restaurant chain in Western Canada and the Business Development teams of both major food distributors.

After opening 64 successful Earls locations, Chuck founded Quality Food, Training, and Systems. His expertise in concept positioning, strategic growth, menu analysis, kitchen design, recipe development, purchasing rationalization, training programs, and productivity analysis has consistently increased sales and profits for every client.

Clients Include:

  • Kraft Foods

  • Save-On-Foods

  • Tractor Every Day Healthy Foods

  • 7-Eleven

  • Freybe Meats

  • Centennial Foodservice

  • Intercity Packers

  • Gourmet Chef

  • Cactus Club

  • Joey

  • White Spot

  • Canadian Produce Marketing Association

  • Garland Commercial Ranges

  • Vanderpols Eggs

All of Chuck’s restaurant clients have won multiple menu awards, showcasing the success and impact of his systems and training programs.

Professional Contributions: Chuck has made significant contributions to the culinary industry:

  • Chaired the BC Trade Advisory Committee for Cooks

  • Served on the Advisory Board for VCC's School of Hospitality

  • Lectured at Vancouver Island University, BC Institute of Technology, Vancouver Community College, and the International Cuisine School at Suan Dusit University in Bangkok, Thailand

  • Delivered keynote addresses at the Royal Roads University Hospitality Management National Conference and the Centennial Foods 50th Anniversary National Conference

  • Inaugural honoree into the White Spot Hall of Fame

Awards and Recognition: Chuck is the only restaurateur to have received both the BC Provincial Apprenticeship Award and the BC Foodsafe Award, underscoring his dedication to excellence and safety in the culinary field.

“Mr. Currie’s systems and training are so modern and effective that his competition’s operations appear to be something re-enacted for the benefit of tourists in a historical amusement park.”
— BC Cook Apprenticeship Director Olivier Schittecatte’s Master of Education Thesis: "Apprenticeship at Work - The Case of Cooking at Earl’s Restaurants"