About

Partner, Content & Beverage Director 

A self-taught mixologist whose career began at Zarak (2012 Main St) describes her cocktails as coalescence of her Chinese heritage, travels inspirations, and love for all food. Previously a marketing and sports management professional, and as a law graduate, Winnie finally found home in the world of cocktails and sees them as narration of her busy and eventful life. From the notebook that she carries around everywhere she goes, you will find inspirations turned creations reflecting her experiences. Winnie was awarded the prestigious Top 30 Under 30 Award administered by Kostuch Media Ltd in 2024.

Why Sustainability Matters to Me:
“I grew up watching my grandmother meticulously sort through kitchen scraps, ensuring every grain of rice and vegetable peel was repurposed. There is a saying, “Li Li Jie Xin Ku 粒粒皆⾟苦” that I spent years as a child reciting every time I left grains of rice behind, which roughly translates to “Every grain of rice is hard-earned.” I honour her legacy and every parent, grandparent who lived through the Cultural Revolution in China by implementing zero-waste practices that seep through in my personal life. The cocktail program heavily focuses on doing the best we can for the environment through upcycling leftover fruits, spent spices, and kitchen waste into house liquers, fermentations, infusions, and carbonated sodas to reduce food and disposable waste such as PETs and aluminum waste. We directly source salt, honey, herbs and edible flowers locally.” 

Chef, Owner 

With roots in Mumbai, India and a heart now deeply entrenched in Vancouver, Canada, Chef Vish Mayekar has honed his craft with over a decade of culinary excellence at the young age of 32, culminating in a prestigious diploma from Niagara College, Ontario.

Vish’s passion for wine education led him to pursue WSET certification, elevating his expertise in pairing fine vintages with exquisite cuisine. His talent and charisma shone bright on Season X of Food Network’s Top Chef Canada, where he captivated audiences as a fan favorite, proudly representing British Columbia. A global ambassador of gastronomy, Vish Mayekar presently assumes the role of Executive Chef and Culinary Program Director at The American Pavilion during the annual Cannes Film Festival in the South of France, as well as the role of Culinary Director at Cocktails & Canapes in Vancouver.

Chef Vish’s culinary journey at The Fitzpatrick Family Vineyards and at Banda Volpi Group (Caffe La Tana, Pepino’s, Elio Volpe) showcase his love for West Coast produce, wine, and global cuisine. This synergy of flavours and expertise have been further refined through his travels, innovative spirit, passion for creation.

And now, a lifelong dream takes shape. Welcome to ELEM, where the boundaries of cuisines are pushed and creativity knows no limits. Every element is a brushstroke on the canvas of taste. He is eager to share the landscapes of his mind, crafted just for you.

Why Sustainability Matters to Me:
“None of this would be possible without the unwavering love of my parents, who instilled in me the passion for cooking and the courage to pursue my dreams. Growing up in Mumbai’s vibrant streets, I learned the value of creative problem-solving from the female chef in my household, my mum, in transforming scraps into flavourful curries and for guiding me through the flavours and traditions of India. As a seasoned chef, I carry this ethos into my first restaurant, where every ingredient tells a story. I am committed to honoring the land on which I cook and protecting its precious resources. ELEM is a testament to this vision, where every peel, seed, and stem is repurposed to preserve ancient techniques, support local farmers, and nourish our community. Every bite is a tribute to my family who taught me resourcefulness and a pledge to sustainable gastronomy.” 

Partner, Operations  

Hassib is a seasoned entrepreneur and restauranteur with extensive management experience in retail and hospitality. He excels at optimizing business performance while dedicating to quality, innovative leadership and community engagement. Founder of Afghan Kitchen and Zarak, he’s recognized for Surrey Board of Trade’s Young Entrepreneur of the Year (2019) and has been featured in Globe & Mail, Vancouver, Forbes and Food Network Canada.

Why Sustainability Matters to Me:
“In war-torn Afghanistan, I saw scarcity and waste walk hand-in-hand. Every crumb was precious. My mum’s resourcefulness inspired me; she’d stretch every last ingredient, making stews and meals from scraps. Households in Afghanistan still embrace sustainability as imported foods under the Taliban rule are practically non-existent: Every scrap redeemed is a testament to resilience.”