Speakers & Celebrities | Vancouver Fall Home Show

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November 4-7, 2027

Vancouver Convention Centre - West Building

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2026 SLEEP COUNTRY MAIN STAGE PRESENTERS:

Presented by

Furnished by

Sarah Baeumler Designer, Creative Entrepreneur, TV Personality

"Designing for a Healthy Home"

Presented by

Sarah Baeumler Designer, Creative Entrepreneur, TV Personality

Sarah Baeumler is a dynamic design expert and one of HGTV’s most beloved

stars, known for bringing modern, intentional living spaces to life. Whether

she’s transforming a space on Bryan Inc., Renovation Inc., or Island of Bryan/

Renovation Island alongside her husband, Bryan Baeumler, Sarah’s passion for

blending luxury with functionality always shines through. Their journey on

screen captures not only their incredible design work but also the heart and

hustle of balancing family life while raising four beautiful children. Outside of

TV, Sarah’s creativity and vision extend into hospitality and retail. She codeveloped

Caerula Mar, a boutique luxury resort in the Bahamas, where every

detail reflects her thoughtful approach to design. Plus, she’s launched a retail

line featuring curated jewelry and apothecary, as well as Sarah Delivered—a

seasonal subscription service that brings beautifully crafted lifestyle pieces

right to your door. No matter the project, Sarah’s goal is always the same: to

make luxury feel accessible, intentional and long-lasting. With a large and

ever-growing community behind her, Sarah continues to inspire and engage

her audience by sharing content that empowers them to bring their own

dreams to life—whether through design, lifestyle choices, or simply embracing

everyday moments with intention and purpose.

Graeme Huguet My House Design/Build Team

"The Renovating & Building Process"

Graeme Huguet My House Design/Build Team

Graeme is the Owner of My House Design/Build Team; a multi-award-winning Renovator & Custom Home Builder. To date, they have received over 100 industry related awards, including being the BC Georgie finalist for “Custom Home Builder of the Year”, “Best Customer Satisfaction”, and "Renovator of the Year" for 7 consecutive years.

Certified Built Green, Net Zero, and Passive House, his team of designers and construction personnel take personal pride in guiding clients through the design/build process to create beautiful, functional, and healthy homes. His team is most noted for taking a holistic approach to all their projects, no matter the size, " Creating Great Living Spaces’.

Taylor Reiko From Home Network's Renovation Resort

Presented by Stormore Home Solutions

"Behind the Design: From Renovation Resort to Your Home"

Presented by

Taylor Reiko From Home Network's Renovation Resort

Taylor Reiko is an interior designer and founder of Taylor Reiko Design, known for creating spaces that feel personal, layered, and unexpected. On Home Network’s Renovation Resort, Taylor’s designs won the Kitchen & Dining challenge and were co-winners of the Living Room challenge.

With a background in both sociology and interior design, Taylor takes a people-first approach to creating spaces that reflect the people who live in them. She loves pushing the boundaries of style, texture, colour, and visual interest while incorporating personal stories and cultural influences into her designs.

At the Vancouver Fall Home Show, Taylor will take audiences behind the design of her Renovation Resort spaces and share practical ideas they can bring into their own homes.

Craig Nygard and Warren Gray Structure Defence

"What Would We Do If This Was Our House? How firefighters look at wildfire risk, pathways, and property resilience"

Craig Nygard and Warren Gray Structure Defence

Craig Nygard and Warren Gray are firefighters and co-founders of Structure Defence, a Canadian wildfire resilience company focused on helping property owners, communities, builders and other organizations better understand how wildfire can affect structures before an emergency begins.

Drawing on real-world firefighting and wildfire experience, they teach people how to look at properties through a firefighter’s lens — identifying pathways, vulnerabilities, priorities and opportunities to improve resilience. Their approach is practical, calm and non-fear-based, with an emphasis on understanding what matters most and making strategic improvements over time.

Structure Defence’s work includes property assessments, emergency consultations, community resilience, builder integration, wildfire resilience systems and emerging applications for insurance and risk.

Trish Picariello Cloverdale Paint

"From Overwhelmed to Inspired: Choosing Colour with Confidence"

Trish Picariello Cloverdale Paint

Trish Picariello is a Colour Specification and Design Specialist with a passion for helping homeowners feel confident about their colour choices. With a background in visual communication, marketing, and interior design, she blends creativity with practical expertise to make the colour selection process clear and approachable.

As a main stage presenter, Trish will share simple, essential knowledge tools that take the stress out of choosing colour for your home. Drawing on insights from design trends, colour theory, and real-world experience, she’ll show you how to narrow your options, understand undertones, and select colours that truly work in your space.

Her goal is simple: to replace overwhelm with clarity — and give you the confidence to choose colour with ease.

Smash + Tess Fashion Show The Real Life Runway

"Part Fashion Show. Part styling session. Part bestie hang."

Florence van Dijk Florence Botanicals

"Designing with Dried Flowers and Foliage"

Florence van Dijk Florence Botanicals

Florence van Dijk has recently moved to BC from Winterpeg, Manitoba and set up a small floral studio in Kitsilano. Florence grew up on a farm on Ireland's East coast and developed her love of nature and botanicals from the Dutch side of her family and her many trips to the Netherlands. Leaving behind a career in retail marketing, she trained in Floristry school in Northern Ireland and has worked as a florist and interior designer in Ireland and Canada.

Florence Botanicals is known for a rustic, whimsical and above all seasonal style. Her aim is to bring her customers the joy and seasonality of flowers as part of their every day and on their most special days too. Florence brings fresh and dried flower bunches and houseplants to markets around the city and regularly at UBC.

Find the FB stall in the Market District and follow along on Instagram @florence_botanicals

Eileen Wu I Love Kitchens

Presenting on the Cooking Stage

Eileen Wu I Love Kitchens

Eileen Wu is the founder of I Love Kitchens and owner of A&A Holz, a local cabinetry and architectural millwork manufacturer. Since 2008, she has worked across both the design and manufacturing sides of the kitchen industry, giving her a practical understanding of what makes a kitchen not only beautiful, but functional and well built.

Her experience spans the entire process—from space planning and cabinet design to materials, construction, manufacturing, and installation. She believes a functional kitchen isn’t one decision: the space plan, cabinet design, construction, and materials all have to work together.

Eileen is passionate about making professional kitchen knowledge easier for homeowners to understand. Through real projects, practical examples, and new tools such as AI, she helps homeowners make smarter decisions and create kitchens that work beautifully for everyday life.

Presentation Topics

Saturday: How to Get More Space From the Kitchen You Already Have — Without Making It Bigger

Sunday: See Your Kitchen Before You Build It: How AI Can Help You Plan Your Kitchen

2026 COOKING STAGE PRESENTERS

Bruno Feldeisen Judge for CBC’s “The Great Canadian Baking Show”

"Seared Sockeye Salmon with Roasted Butternut Squash & Mushroom Sauce"

Bruno Feldeisen Judge for CBC’s “The Great Canadian Baking Show”

A passionate and energetic Chef, known for crafting unique cooking experiences, Bruno Feldeisen brings nearly three decades of culinary experience to his role as Judge on the CBC’s The Great Canadian Baking Show..

Bruno Feldeisen was born in the small French town of Clermont-Ferrand. He began his career as an apprentice at one of France's most renowned chocolate shops in Moulin: Les Palets d'Or. He graduated from his apprenticeship with an almost-perfect score.

After working as a chocolatier at Hotel de Paris in Monaco, Feldeisen moved to the U.S. in 1988, working in a number of prestigious restaurants in California. In 1994, he became the executive pastry chef at the Four Seasons Hotel in New York. Feldeisen's culinary journey continued when opened Soléa, an American-French restaurant in San Francisco; he later became a pastry chef instructor at the Pacific Institute of Culinary Arts in Vancouver and the executive pastry chef at the Four Seasons Hotel in Vancouver.

Feldeisen was named one of the Top 10 Pastry Chefs in America by Chocolatier Magazine two years in a row and has been nominated twice for the James Beard Award for Outstanding Pastry Chef. His delicious works have appeared in the New York Times, Los Angeles Times, Gourmet Magazine, Bon Appetit Magazine and New York Magazine.

Feldeisen is a passionate and energetic chef, known for crafting unique cooking experiences. A supporter of the local food movement, he's committed to food sustainability and supports ethical farming and fishing.

Chef Feldeisen is a committed supporter of Anxiety Canada, partnering with the organization to promote awareness for a society where mental health is prioritized and free of stigma and prejudice. He also spearheads fundraising efforts for Growing Veterans, Vancouver Opera and many other organizations.

He is a super-dad to his wonderful son, Sergio.

Chef Billy Nguyen Executive Chef – Rabbit Rabbit

"Chef's Table - Albacore Tuna Tataki with Yuzu Tartare Sauce & Miso Black Cod with Bitter Green Salad and Charred Orange"

Top Chef Canada Season 9 Runner-Up

Chef Billy Nguyen Executive Chef – Rabbit Rabbit

Chef Billy Nguyen is the Executive Chef at Rabbit Rabbit in Victoria, where they have gained national acclaim for a signature "comfortably unexpected" culinary style. Marrying French Asian roots with a British twist, Billy’s cooking is defined by a deeply personal approach that transforms nostalgic childhood flavors through progressive techniques.

Billy’s inspired journey includes a standout performance as the runner-up on Top Chef Canada Season 9 and collaborations with Michelin-starred talent across the country. Under their leadership, Rabbit Rabbit was named a finalist for Air Canada’s Best New Restaurants 2025 and recently earned a Silver award for Best Restaurant in Victoria (2026) from Vancouver Magazine. Billy remains a bold force in the Victoria food scene, known for their infectious energy and fearless creativity. 

Chef Michael Tiefenboeck Copperpenny Distilling

"Gourmet at Home: Chicken Liver Pate with Figgy Pudding Liqueur"

Chef Michael Tiefenboeck Copperpenny Distilling

Chef Michael Tiefenboeck is the Culinary Director at Copperpenny Distilling Co., where he brings together his passion for seasonal ingredients, creative cooking and the art of the cocktail lounge experience.

Originally from Toronto, Michael’s culinary career began while he was studying at Trent University in Peterborough, Ontario. What started as a part-time kitchen job washing dishes quickly turned into a passion for cooking. Within a year, he had worked his way up through the line and was creating daily features, discovering an early love for taking fresh, seasonal ingredients and turning them into something entirely his own. After graduating, he spent a year working full-time in the kitchen before making the move west. He has now called Vancouver home for more than a decade.

At Copperpenny, Michael has developed a food program inspired by the character of the space itself, a contemporary cocktail lounge with a nod to the elegant bars and dining rooms of another era. His menus blend modern tapas with old-world influences, drawing inspiration from rustic Italian dishes, classic French cooking and the bar foods of the 1920s and ’30s. His goal is to create food that complements Copperpenny’s cocktails while transporting guests to another time and place.

Seasonality and local ingredients are central to Michael’s approach. He works with local farmers and vendors whenever possible and enjoys creating dishes around what is available at its peak. That connection to BC’s agricultural bounty was one of the things that initially drew him to Vancouver, and he continues to find inspiration in the abundance of the region.

Michael’s cooking is also shaped by his family and his travels. His Italian grandmother, or Nonni, introduced him to classic dishes including risotto, osso buco and homemade focaccia, while childhood trips through the Caribbean sparked his love of spicy food, jerk and curry. Italian cuisine remains one of his favourite styles to prepare, particularly handmade pasta and slow-braised meats.

Over the course of his career, Michael has worked across restaurant kitchens, food truck operations and off-site catering, gaining experience not only in cooking but in building and managing food programs. At Copperpenny, he has particularly enjoyed developing large-scale private catering experiences and leading his team through everything from intimate dining to events for up to 80 guests.

For Michael, the most rewarding part of cooking is the creative process — taking an ingredient, an idea or even a personal food memory and turning it into something tangible that can be shared with others. That philosophy continues to shape the ever-evolving culinary program at Copperpenny.

Jennifer Kom-Tong Copperpenny Distilling Co.

Gourmet at Home: Chicken Liver Pate with Figgy Pudding Liqueur

Jennifer Kom-Tong Copperpenny Distilling Co.

Jennifer Kom-Tong is the Co-Founder and Co-Owner of Copperpenny Distilling Co., a North Vancouver craft distillery built on a commitment to quality, creativity and complete grain-to-glass production.

Jennifer’s approach to distilling is rooted in curiosity and an uncompromising focus on flavour, balance and integrity. Rather than chasing trends, she looks to the landscape around her for inspiration, drawing on the sensory experiences of BC — from the smell of pine after rain to the ocean air and the quiet ritual of tea — and translating those moments into distinctive spirits.

As a true grain-to-glass distillery, Copperpenny maintains control over the entire production process, using BC-produced grain sourced from a single farmer in the province’s Interior. Jennifer is deeply involved in the production process, from the foundation of the spirit through fermentation, distillation and the small adjustments that ultimately shape the finished product. For her, grain-to-glass is about more than control, it is about responsibility, precision and knowing exactly what goes into every bottle.

Jennifer co-founded Copperpenny with her husband, bringing a complementary creative and business perspective to the company. While she focuses heavily on flavour, production and product integrity, their partnership combines those strengths with a broader focus on structure, growth and operations. Together, they have built Copperpenny around a shared belief in quality, integrity and creating something distinctly their own.

Chef Haan Palcu-Chang Top Chef Canada Season 11 Finalist

Chef's Table - Taiwanese 3-Cup Style Salt Spring Island Mussels with Spaghetti & Albacore Tuna Crudo with Nahm Jim, Chilli Jam and Fried Shallots

Chef Dez Lo Owner - Chef Dez Lo Catering

"Chef's Table - Taiwanese 3-Cup Style Salt Spring Island Mussels with Spaghetti & Albacore Tuna Crudo with Nahm Jim, Chilli Jam and Fried Shallots"

Top Chef Canada Season 10 Runner-Up

Chef Dez Lo Owner - Chef Dez Lo Catering

Chef Deseree “Dez” Lo brings an extraordinary blend of global culinary expertise, dynamic leadership, and a passion for storytelling to every plate. Born in Hong Kong and raised in Taiwan, Dez first built a successful career in finance at Morgan Stanley in New York City before making a decisive pivot into the kitchen, trading a six-figure path for the intensity and craft of fine dining.

With more than two decades of culinary experience, Dez trained at the French Culinary Institute and honed her craft in New York’s elite dining scene, including standout time at La Grenouille, Oceana, and Locanda Verde. Known for her work ethic, precision, and bold flavours, she earned a reputation as THE dragon lady for delivering under pressure and leading with confidence.

Dez captured national attention as the runner-up on Season 10 of TOP CHEF CANADA, a spotlight that helped fuel her entrepreneurial success. She currently operates Chef Dez Lo Catering, delivering elevated private dining experiences with creativity and polish.

Grounded in sustainability, no-waste cooking, and practical excellence, Dez is known for creating memorable menus that feel generous, thoughtful, and achievable, even within real-world budgets. Whether on camera, on stage, or at the stove, Chef Dez Lo continues to redefine modern culinary leadership through food that connects people and stories worth sharing.

Chef Rahul Negi Owner & Chef, Loam Bistro

"Elevated Brunch: Pistachio French Toast"

Chef Rahul Negi Owner & Chef, Loam Bistro

Born in northern India near the foothills of the Himalayas, Chef Rahul Negi grew up surrounded by mountains, forests, and simple, soulful cooking that brought people together. His early love for food began at home but quickly expanded into a global career that would take him across continents and oceans from five-star hotels and world-class restaurants to luxury cruise ships serving thousands of guests each day.

After completing a bachelor’s degree and advanced training in Culinary Arts, Chef Rahul began his professional journey at Setz, one of India’s top multi-cuisine restaurants featuring seven live kitchens. There, under the mentorship of an Italian chef, he discovered the art of handmade pasta, the importance of balance and precision, and the beauty of creating dishes that tell a story.

His international experience including time spent in kitchens across Asia, Australia, and on global cruise lines — taught him adaptability, discipline, and an appreciation for diverse culinary traditions. It also shaped the creative, multicultural lens through which he views food today.

In 2020, Rahul moved to Canada with a dream: to open his own restaurant that reflected his experiences and philosophy. That dream came to life with Loam Bistro, a vibrant, chef-driven brunch and dinner destination in Vancouver. Loam’s menu celebrates global inspiration through a distinct West Coast lens, blending playful creativity with refined technique. Dishes like the Bone Marrow Omelet, Pistachio French Toast, and Loam-style Shakshuka have quickly become signatures, embodying the restaurant’s mission to reimagine brunch with colour, soul, and sophistication.

Chef Rahul is deeply committed to using local, seasonal, and sustainable ingredients, partnering with B.C. farms and suppliers to craft menus that evolve with the seasons. He believes in mentorship and collaboration, encouraging his team to contribute ideas to Loam’s rotating features, a reflection of his own journey as a young cook inspired by those who took the time to teach.

For Rahul, cooking is more than a profession, it’s a lifelong pursuit of creativity and connection. “The best part of being a chef,” he says, “is knowing that food can bring people together, no matter where they come from.”

When he’s not in the kitchen, you’ll find him exploring Vancouver’s cafés, dining at local hidden gems, or walking in nature, always seeking inspiration for his next dish. His culinary style blends global flavours with honest, ingredient-forward cooking, a true expression of his belief that good food should always come from the heart.