Great-Grandson of Auguste Escoffier Inducts Five Into Exclusive, Invitation-Only Disciples Escoffier Society

Michel Escoffier personally honors five Vancouver culinary and hospitality leaders inducted into the exclusive society

SCHAUMBURG, Ill., Sept. 29, 2026 /PRNewswire/ -- Michel Escoffier, great-grandson of legendary French chef Auguste Escoffier, personally inducted five Vancouver-based culinary leaders into Les Disciples Escoffier International, an invitation-only global society, on Sept. 18. The ceremony was held at Pacific Institute of Culinary Arts (PICAchef) on Granville Island, which joined the Auguste Escoffier School of Culinary Arts family of culinary educators earlier this year, and ran from 6 to 8 p.m.

Known as the King of Chefs and Chef of Kings, Auguste Escoffier is widely regarded as the father of modern French cuisine. He codified the brigade system still used in professional kitchens today and authored the seminal Le Guide Culinaire. Les Disciples Escoffier International was founded in 1954 to preserve his legacy, uniting culinary and hospitality professionals worldwide who uphold his principles of discipline, generosity and mentorship of the next generation. Five such leaders were welcomed into the society at the Vancouver ceremony.

Yves Potvin, Sylvia Potvin, Katsuhito Inoue, Alex Chen and Ben Kiely were inducted for their contributions to the culinary industry in Vancouver and beyond. Michel Escoffier hosted the induction alongside Kirk T. Bachmann, Escoffier's Boulder campus president and provost, and Diego Do Livramento, PICAchef general manager. New members are inducted by invitation only and receive a colored sash denoting their field: red for professional chefs, blue for non-culinary food and media professionals, purple for sommeliers and hospitality professionals, and green for food and wine producers.

"Les Disciples Escoffier is one of the most exclusive honors in our profession, and only a handful of professionals are invited to join in any given year. To welcome five extraordinary individuals into that circle here in Vancouver, a city that has given so much to the next generation of cooks, was a privilege I won't soon forget. Each of them carries forward the same discipline, generosity and dedication to mentorship that my great-grandfather valued above all else," said Michel Escoffier, great-grandson of Auguste Escoffier, president of the Auguste Escoffier Foundation and Museum, and advisory board member of Auguste Escoffier School of Culinary Arts.

The society today brings together roughly 10,000 members, including 7,000 chefs, across 45 delegations worldwide. With their induction, the five joined a select global circle of professionals committed to preserving and advancing Auguste Escoffier's legacy.

"Our school was honored to help lead this induction, standing alongside two parts of the Escoffier family: Michel, who has carried his great-grandfather's name and legacy for a lifetime, and PICAchef, one of the newest members of that family. Few distinctions in our industry compare to Les Disciples Escoffier, and these five inductees embody everything that honor represents," said Kirk T. Bachmann, Escoffier's Boulder campus president and provost.

"This was a proud night for our school and for Vancouver's culinary community. To be recognized by Les Disciples Escoffier International is already a distinction very few achieve in a career; to be inducted by an Escoffier himself made it unforgettable," said Diego Do Livramento, PICAchef general manager.

About the inductees
Chef Yves Potvin (Red Sash) is a classically trained French chef and one of the food industry's pioneering entrepreneurs, having founded Yves Veggie Cuisine, created the Gardein™ brand and most recently launched Konscious Foods. He is the former co-owner of Pacific Institute of Culinary Arts and has been named to Canada's Top 40 Under 40 and recognized as Pacific Canada's Entrepreneur of the Year in Agriculture and Food.

Sylvia Potvin (Blue Sash) is a hospitality leader and advisor at Pacific Institute of Culinary Arts, where she previously served as president and co-owner. She modernized the school's brand and curriculum, helped launch the MICHELIN Guide Vancouver in partnership with Destination Vancouver, and serves as a judge for the Vancouver Magazine Restaurant Awards.

Katsuhito Inoue (Red Sash) trained at the Tsuji Gakuen Cooking & Confectionery College in Osaka, then worked in Toronto and Montreal before returning to Japan to complete an apprenticeship in French cuisine and pastry. He has taught at Pacific Institute of Culinary Arts since 2003, mentoring students for 23 years.

Alex Chen (Red Sash) led Team Canada to a top-10 finish at the 2013 Bocuse d'Or before opening Boulevard Kitchen & Oyster Bar and, in 2022, Wild Blue Restaurant + Bar in Whistler. His honors include Chef of the Year at the Vancouver Magazine Restaurant Awards, a spot on Canada's 100 Best Restaurants list, and recognition on North America's 50 Best Restaurants list in 2026.

Chef Ben Kiely (Red Sash) is Senior Education Administrator & Lead Chef Instructor at Pacific Institute of Culinary Arts, where he has taught for more than 13 years. Originally from the British Isles, he trained in Michelin-starred kitchens in Europe, including Mirabelle Mayfair under Marco Pierre White, and holds three Interprovincial Red Seal certifications.

Event details
The induction ceremony took place Sept. 18 from 6 to 8 p.m. at Pacific Institute of Culinary Arts on Granville Island in Vancouver. The evening's menu was prepared by Chef Lian, assisted by Chef Nathan, with desserts prepared by Chef Gary. Five PICAchef student volunteers, hand-selected for the occasion, assisted throughout the event.

For more information, visit escoffier.edu.

About Auguste Escoffier School of Culinary Arts
Auguste Escoffier School of Culinary Arts is the largest culinary school brand in the U.S.,* with a community of thousands of alumni represented across the United States and internationally. Escoffier's programs blend a classic and contemporary approach to culinary and pastry arts, emphasizing sustainability, farm-to-table practices, business skills and food entrepreneurship. The Austin, Texas, campus is nationally accredited by the Council on Occupational Education (COE), and the Boulder, Colorado, campus (including online programs) is nationally accredited by the Accrediting Council for Continuing Education and Training (ACCET). Escoffier is ranked one of the Best Colleges for Culinary Arts in America 2026 by Niche.com. Both the Boulder and Austin campuses are Great Place to Work-Certified™ institutions. Escoffier's Boulder campus (including online programs) has been recognized as a Military Friendly® School, a Military Spouse Friendly® School, and by Newsweek as a Top Online Learning Provider for 2026. Escoffier has also been nominated for the 2026 World Culinary Awards' North America's Best Culinary Training Institution.

*Auguste Escoffier School of Culinary Arts is the largest culinary school brand in the U.S. (based on comparable student population data currently reported in IPEDS).

About Pacific Institute of Culinary Arts
Pacific Institute of Culinary Arts, Canada's oldest private culinary school, was founded in 1997 and is located at the entrance to Granville Island, one of Vancouver's most iconic tourism and hospitality destinations. Consistently ranked among Canada's best culinary training centers, the institute's offerings range from professional diploma programs in culinary and baking and pastry arts to wine education and cooking classes for the public. Pacific Institute of Culinary Arts is part of Triumph Higher Education Group's culinary education portfolio alongside Auguste Escoffier School of Culinary Arts.

SOURCE Auguste Escoffier School of Culinary Arts