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Hi there! I’m the Chef and Owner of BjornBar. With over 25 years of experience in the hospitality field, many years of traveling the world and intensive classical training in pastry arts, I am excited to share with you what I’ve learned along the way. 

I grew up in Vancouver BC, around a family that loved to cook. My excitement for pastry, specifically French pastry, started at a very young age. That passion started with savoring it, rather than making it, but it got me where I am today. Desserts and pastries were the norm in my childhood home: crème caramel, warm croissants, beautiful cakes, and chocolate soufflé. I was in love with sweets.

At the age of 14 I was introduced to the food industry. I started in a pizza kitchen learning the basics, then through the years progressed onto gastro pubs, gourmet delicatessens, high-end catering and fine dining experiences. I enjoyed consuming, creating, and serving it all. 

At the age of 27, I set off to travel the world and discovered new and exciting cuisine in Australia, Europe and the Caribbean. What I found travelling was a love and devotion for creating beautiful desserts, so I researched a way to tie my experiences together. I made the decision to refine my skills, head back to Vancouver, and train at the Pacific Institute of Culinary Arts.

In 2010, I brought my new knowledge and enthusiasm to the Grand Cayman Islands as the head pastry chef and general manager at the popular gourmet delicatessen, The Black Trumpet. There I specialized in French desserts from croissant and mille-feuille to chocolate mousse and Parisian macarons. I was free to let my education and creativity shine.

Opportunities arose and 2 years later I was off to Montreal to open my first bakery, Rustique Pie Kitchen, with two partners. This time, I developed a menu of home-style mini pies and baked goods. Quite different from my prior experience, but equally as delicious, and it gave me an opportunity to bring a broader experience to my education. After many awards, articles, and an appearance as a featured chef in the cookbook “Montreal Cooks”, I decided to hang up that apron, move back to my hometown of Vancouver BC, and open BjornBar Bakery

BjornBar is a reflection of my childhood, my family, my best friends, and all my adventures throughout my incredible journey. I hope to deliver this passion to you through my creations at BjornBar, and give you an experience through not only childhood memories, but also worldly cuisine.

Thank you for coming on this journey with me…See you at the BAR! 

Tamera Clark 

tamera@bjornbarbakery.com

Follow Behind the Scenes of creating BjornBar through my personal social media avenues below or check out what’s new on the menu through BjornBar’s social sites. 

For more information please contact me at tamera@bjornbarbakery.com or (604)986-6886.

Tamera Clark Social: @cheftameraclark (Twitter, Instagram, Facebook) http://www.cheftameraclark.com

BjornBar Bakery Social: @bjornbarbakery (Twitter, Instagram, Facebook)