Your Hosts
  • General Manager:   John Hawkins

  • Manager:   Anne Fleming
  • Manager:   Craig Pingle
  • Manager:   Scott Tunnicliffe
  • Manager:   Christian Nowak

  • Event Coordinator:   Gabrielle Lee

  • Executive Chef:   Cooper Green
  • Executive Sous Chef:   Trevor Booth
  • Master Sushi Chef:   Hoshi Tsutomu

  • Sous Chef:   Patrick Guay
  • Sous Chef:   Peter Allen

Executive Chef Cooper Green

Cooper began his culinary career at the age of 15, where he worked at the Earls Restaurant franchise. He started as a dishwasher, and then worked his way up to a Day Coach. After 6 years with the successful restaurant chain, Cooper attended the Pacific Institute of Culinary Arts, right at the entrance of Vancouver’s famous Granville Island. After graduation, Cooper went on to work in some of Vancouver’s top restaurants such as: Cin Cin and Hotel Vancouver.

After completing his Red Seal certification, Cooper ventured to Chiang Mai, Thailand to further his knowledge of the culinary arts overseas. A traveller at heart, he worked his way to the tropical islands of Whitsunday Islands in the heart of the Great Barrier Reef in Queensland Australia. After several years of culinary adventures, Cooper got married and moved to Victoria BC with his wife. For the next 3 years, he worked at Truffles Inspired Catering, Victoria’s largest and best catering establishment. Working in all 3 of their locations, Cooper played a significant leadership part as a Sous Chef to help grow their business through leading quality and consistency.

After 4 years on Vancouver Island, he moved back to the mainland and helped open Lakeside Beach Club at Cultus Lake. Cooper brings his strong foundation in classic cooking and Italian inspired cuisine to the Sandbar Seafood Restaurant. We are ecstatic to have Chef Cooper Green join our team of sous chefs and managers.