Ameeruddin began his post-secondary journey at the University of British Columbia (UBC) before pivoting his focus to accounting. He transferred to Langara College, where he earned his diploma/degree in business accounting, and went on to work as an accountant at H&R Block for two years.
Driven by a passion for the culinary arts, Ameeruddin decided to pursue cooking professionally. He approached Chef Michel Jacob at Vancouver’s renowned fine-dining institution, Le Crocodile, seeking a part-time role. Impressed by his talent during a two-week stage, Chef Michel brought him on full-time, where he honed his classical French technique for two years.
Ameeruddin’s culinary career then expanded across several notable Vancouver establishments: Seaside Provisions (2019–2021) where heworked as a line cook/chef for two years. Then C|PRIME Modern Italian Steak & Wine (2021–2023) as Sous Chef. Then The Living Room at Hotel Belmont (2023–2025)asthe Head Chef / Executive Chef position, leading the kitchen for two years. Then The Sylvia Hotel for a brief stint where he took on a role to revitalize their food program, but departed after three months due to a lack of culinary growth and alignment. Most recently he joined Mèreon Bistro (January 2025–Present) and took over as Head Chef at the French-inspired West Vancouver bistro, where he now uses his classic French techniques.
You can follow Chef Ameeruddin Zain on instagram @ameerzain00
What does your kitchen team entail at Mereon Bistro?
Chef, Sous chef, 2nd sous chef, and dishwasher (4 of us)
I like the impact of a small team in the kitchen, close knit team, keep things consistent
Mid-Sept / Oct forward is our busiest season
Did you ever cook as a kid?
No never, I moved to Canada from Bangladesh at 16 years old. I cooked eggs. While at UBC I got a job at Mahony and Sons pub on campus working the pasta station.
1st dish:
French Onion Soup
Ingredients: beef stock, onions, chicken stock, port wine, red wine vinegar, croistini, gruyere cheese
How did you go from Accounting to Cooking?
I understood pricing, loss, waste, labour, staff meals, accounting gave me a head start.
2nd dish:
Panzanella salad
Ingredients: burrata, peaches, sunflower seeds, croutons, lettuce, radishes, pickled cucumber, sweet drop peppers
How did you end up moving to Vancouver?
As a commercial pilot, my father always dreamt of moving our family to Vancouver, believing it was the best city in Canada for us.
What are your hobbies?
Tennis
Cooking
History buff
Reading biographies about sports people, neurosurgeons, and chefs
What are your favourite ingredients to cook with?
Duck leg
Potatoes (French preparation, classical that I love to make)
Stonefruits (apricots, cherries and peaches)
3rd dish:
Sablefish Basquaise
Ingredients: pomme rosti, butter spinach, heirloom cherry tomato, piperade sauce, espelote pepper drops
How did you decide what to serve at the Best of the West event in West Vancouver in August?
It had to be one or two bites and it was a challenging aspect to make.
What are your favourite restaurants outside of where you work?
C|PRIME Modern Italian Steak & Wine
Havana
Greek by Anatoli
What are your favourite places to travel too?
England – food haven
New York
Capetown, South Africa
Where was your most recent travel spot?
Pakistan
What were your favourite dishes in your Pakistan travels?
Kebab with minced meats and coriander
Chapli Kebab – heavy dish
Do you cook at home?
Not much, my girlfriend who is Portugese does most of the cooking.
How often do you change your menu at Mereon Bistro?
Every season
4th dish:
Beef Bourguignon
Ingredients: inside round beef, wine, lardons, carrots, pearl onion, mashed potatoes
What would you pair with the Beef Bourguignon?
Chateau Pey La Tour Bordeau 2023
Or
Louis Bernard Cotes du Rhone 2024
When you eat fish what do you drink?
I love champagne and that is when I order (Krug) champagne for seafood or fish.
5th dish:
Passionfruit Crème Brulee
Ingredients: plain custard, passionfruit from New Zealand, mixed berry compote
Stay tuned for the next chef in the Dishing with the Chef series.
By: Richard Wolak