Share the Passion – e.b.o possesses symmetry and harmony between Executive Chef, Keith Pears, and local food producers – sharing the same passion for quality, creativity and local sustainability.
 The Room – Eclectic and sleek with warm rich colours. Lose yourself in a cozy banquette or dine in a semi private table enclosed with silk sheer curtains.

e.b.o Culinary Team

Keith Pears  |  Executive Chef
Catch Chef Pears on Instagram @keith_Pears


Born and raised in Vancouver, Keith Pears was destined to become immersed in the culinary field as he was born into a family of well known chefs. He was raised in the kitchen as his family busily worked and he eagerly played.

At the young age of fifteen he took his first job washing dishes at the Sequoia Grill at the Stanley Park Tea House in his pursuit to one day becoming a renowned Chef. It was then that he discovered his culinary identity and worked under Chef Lynda Larouche for eight years. At this time he also began his culinary studies at Vancouver Community College completing the apprenticeship program in 2003. He went on to work at other Sequoia Company Restaurants such as Seasons in the Park and The Sandbar, where he moved his way up to Junior Sous Chef.


In 2005, he was part of the opening culinary team at Watermark on Kits Beach and was quickly promoted to Executive Sous Chef. Through the use of fresh local ingredients and a refined menu, he continued to further develop his creative edge and style. In 2009, Keith started his career as a First Cook, Chef De Partie and than to Sous Chef at Delta Burnaby Hotel and Conference Center and e.b.o Restaurant & Lounge.  In 2014, Keith took on the role of Executive Chef,  it is his creative and culinary support to the team that has flourished this new chapter of his career.


Keith has gone on to compete in a number of food competitions, such as Best of the West, BC Chefs Junior Hot Competition, City TV’s Master Chef and B.C Chef of the Year, and the 2016 National Selection Competition for Bocuse D’or. In April of 2016, Chef Pears competed and won Food Network’s “Chopped! Canada”.


Keith continues to challenge himself because he believes “You never stop learning, because life never stops teaching.”

James Thomson  |  Executive Sous Chef
Catch James on Instagram  @chefjamesthomson



James Thomson is originally from Winnipeg Manitoba. He started his culinary career as a dishwasher at a Café located in the Winnipeg Art Gallery. It was a simple pasta dish created by one of the Café Chefs that sparked his interest towards cooking and the culinary arts. His curiosity and culinary talent launched his career path as he worked for Sheraton Hotel Winnipeg as a first cook, and then to the Delta Winnipeg as Chef de Partie at Blaze bistro.


After building a foundation as a hotel cook, James continued on to pursue a position in a fine dining kitchen, were he moved on to work for Chef Michael Schafer at Sydney’s at the Forks, Winnipeg’s first ‘table d’hôte’ restaurant, recognized by Where Magazine as one of Canada’s best new restaurants, as well as being mentioned in Anne Hardy’s “Were To Eat In Canada”.


2010 Winter Olympics inspired James and his family to make the move to Vancouver, where he took a position as Chef de Cuisine at Hamilton Street Grill, one of Yaletown’s longest standing restaurants. It was here he developed and honed his leadership style.


James had the honor of being part of the opening team of Chef Makoto Ono’s restaurant PiDGiN, being part of the team for the first year of opening, while it was recognized by EnRoute Magazine as one of the Top 5 best new restaurants in Canada.


James joined e.b.o Restaurant at the Delta Burnaby Hotel and Conference center in Spring of 2014 as Junior Sous Chef, and was promoted to Sous Chef shortly after. He quickly became a key part of the Culinary Management Team and was soon awarded the position of Executive Sous Chef.

Candice Low | Pastry Chef



Candice Low, born and raised in Princeton, BC, developed a love of food at an early age; ingrained in her by the many large family dinners, hours in the kitchen helping her Mother, and lending a hand serving at her Grandparent’s Chinese Restaurant in Vernon, BC.


Upon graduating High School, Candice moved to Vancouver to explore a different side of her creativity and enrolled in the film program at Capilano University. A few years later, her pursuits changed course after rediscovering her passion for food – attending Baking and Pastry Arts at Vancouver Community College.


Her apprenticeship at the Pan Pacific Hotel under Pastry Chef Ted Hara started her journey in the culinary world – winning the annual Quady competition, and participating on team Canada in the Gelato World Cup in Italy to name of few of the achievements of this talented and passionate Chef.


In November 2014, Candice brought her strong background and dynamic personality to The Delta Burnaby Hotel and Conference Center, as Pastry Chef – providing creative and visually stunning dishes day in and day out, Candice continues to impress her team members and guests alike!

Candice’s Sundae for two has become “internet famous” at e.b.o and has become one of the most popular items on the menu.