September 2, 20250Articles A chef’s journey from farm to plate to purpose Chef TJ Conwi is a well-regarded Filipino chef whose career spans kitchens and executive roles in the hotel industry. Today, he leads Ono Vancouver, a catering and kitchen consulting business that powers community initiatives tackling food insecurity.From his start as a teenage immigrant working a deep-fry station to founding a purpose-driven business, Chef TJ’s path is shaped by heritage, resilience, and community. Inspired by his grandmother and aunties, who never let anyone in their neighbourhood go hungry, he’s brought Filipino flavours to fine dining, challenged industry stereotypes, and turned recovered surplus food into thousands of meals for shelters, food insecure communities, and school meal programs. This summer, we sat down with Chef TJ to explore how his roots shaped his career—and how that journey became a mission of community impact. His story is a reminder that meaningful change often begins with a shared meal. Path to entrepreneurship and giving back At 17, Chef TJ Conwi moved to Canada and began his culinary journey as a deep-fry cook. He later trained in French cuisine at the Pacific Institute of Culinary Arts, but found little space to express his heritage through food. As Chef TJ advanced in his career and gained creative freedom, he began incorporating Filipino and Asian flavours into his menus, adapting how they were presented to appeal to broader audiences. After honing his craft at the Arbutus Club and other establishments, TJ moved to the hotel sector and rose through the ranks, ultimately becoming the Executive Chef at Delta Hotels by Marriott. In this role, Chef TJ gained not only expertise but also a platform. He began organizing small-scale fundraisers for typhoon relief in the Philippines and increasingly felt called to give back to the community. In his 25th year in the kitchen, Chef TJ experienced a moment of clarity that became a turning point. He stepped away from the executive chef world to launch Ono Vancouver, a catering business where he could channel his culinary skills into meaningful community impact.Starting his own business was a leap of faith but after years of long hours in hotels, Chef TJ wanted more balance as well as a way to give back. The early days of Ono Vancouver were hands-on and improvisational with impromptu kitchens, and collaboration with like-minded chefs. It was a chance conversation while dropping his children off at school that sparked his first involvement in a school meal program, which soon grew into partnerships with educators, food rescue organizations, and charities that laid the foundation for the community-driven work his business is now known for. Pan-Asian diversity in B.C.’s food industry Filipinos are the third-largest immigrant population in Canada. But if you look at representation within the corporate world, we’re not being represented as leaders or successful business people. [We’re not] visible enough. Early in his career, Chef TJ was one of the few Asian chefs in the corporate hotel kitchens. Despite being in senior roles, stereotypes persisted—he was sometimes mistaken for cleaning staff or a kitchen assistant. These moments sharpened his resolve for representation. For TJ, success isn’t just about his personal achievement, it’s also about opening doors for others, and showing that Filipinos and other marginalized groups belong at the table. Raising the profile of the Filipino community and advocating for us is what motivates me. And it’s working. Even if only one person takes that leap, sees me as a stepping stone [for their own careers], I’ve done my job right. He pushed for change within corporate hotels joining diversity initiatives, challenging bias and advocating for inclusive hiring. Now, as a business owner, he puts those values to practice—creating space for fellow Filipino chefs and chefs of colour. Diversity and inclusion fights systemic racism. And it starts with having a conscious effort, making sure that your hiring practices are inclusive and representative of your population. Sustainability and social impact Food waste is one of the most pressing and overlooked issues in Canada’s food system and behind every piece of food thrown out is a story of missed opportunity and unseen need. Almost half of all food produced in Canada is discarded and wasted each year, and nearly 42% of this is perfectly good food that could be saved and eaten. The COVID-19 pandemic brought this issue into sharper focus, underscoring the need to recover and redistribute surplus food.When restaurants shuttered during the Pandemic, fridges and freezers were packed with food at risk of becoming food waste. TJ and a group of chefs stepped in, redistributing surplus ingredients to kitchen staff in-need. As he reached out to suppliers, Chef TJ was stunned by the volume of food headed to the landfill. There’s a common misconception that food waste is the food you’d see in a compost bin. It’s actually the opposite. Food waste is perfectly good food that doesn’t get sold in time. This moment revealed something much larger for Chef TJ: overproduction was an enormous issue and they needed to do more. Chef TJ leveraged his cooking skills —partnering with groups like Growing Chefs and Fresh Roots to launch LunchLAB (Learning, Access, Bridging), an innovative school meal program where elementary school children prepare nourishing, relevant meals with mentorship from chefs.When COVID shut down schools, he helped form a food committee to keep the program through outdoor pickup. Over approximately six months, TJ and his team produced and delivered 80,000 meals, later securing funding through the Vancouver School Board to continue their work. Food justice means everybody should have this equal opportunity to be able to learn. Everybody should have a full belly to get to school. We’re making sure that [every kid] has the same opportunity.” It was also during this time that he met with Vancouver Food Runners, an organization that coordinates volunteers to recover surplus food from donors and deliver it directly to nonprofits—or to Ono Vancouver, where TJ and his team would prepare it into meals for those in need. Chef TJ now finds purpose in upcycling food to create meals for schools, local community organizations and shelters. With revenue from Ono Vancouver, he funds community work, and is able to support programs that produce 1,200 to 1,500 meals weekly for six to seven local charities, balancing business with social impact. From waste to worth: The road ahead While Filipino representation is growing in Vancouver’s food scene, Chef TJ knows there’s still work to be done. Stereotypes and microaggressions persist, and he remains determined to challenge them by leading by example and giving back.For those navigating barriers in corporate Canada, his advice is simple yet powerful: trust your instincts, even when the path is uncertain. Chef TJ also emphasizes the importance of lifting others along the way. It’s through building each other up that communities grow stronger and more visible. If I didn’t take the leap, it would have stopped me. One of the biggest challenges for TJ today is the lack of infrastructure and funding. In Vancouver, designated spaces to cook and redistribute recovered food remains scarce, and grassroots teams are often under-resourced. Yet the resilience of the community keeps his work moving forward.As a respected culinary leader, Chef TJ now uses his platform to advocate for long-term solutions, meeting with policymakers, and pushing for sustained support. TJ’s ultimate vision is a dedicated food hub that diverts surplus food from landfills and into schools and charities. Until then, he continues to channel Ono Vancouver’s profits into community programs, balancing business with a deep commitment to working towards a more inclusive and sustainable food system.One standout event recently was, A Night of Too Many Chefs at the Museum of Vancouver, which raised funds for his meal programs and relief efforts for the Lapu Lapu Day tragedy, all while spotlighting Filipino culinary talent.Chef TJ’s journey reflects the kind of leadership and vision Ascend Vancouver is proud to spotlight—where culture, resilience, and community come together to drive lasting impact. Chef TJ and Ono Vancouver are building stronger communities—one meal at a time. FacebookTweetPinLinkedIn
