Kieran Kearns Email and Phone Number
Executive Chef
at
Tap & Barrel Restaurants
Kieran Kearns's email is kkearns@tapandbarrel.com
and
Kieran Kearns's phone number is +1778-846-8502
.
Kieran Kearns Contact Details
Email
kkearns@tapandbarrel.com
Phone
+1778-846-8502
Kieran Kearns Company Details
Company
Location
Vancouver, British Columbia, Canada
Website
Industry
Restaurants
Kieran Kearns's Current Company
Tap & Barrel Restaurants
Industry | Restaurants | |
Location | Vancouver, British Columbia, Canada |
Industry | Restaurants | |
Location | Vancouver, British Columbia, Canada |
Kieran Kearns's Experience and Education
Frequently Asked Questions about Kieran Kearns
What company does Kieran Kearns work for?
Kieran Kearns works for Tap & Barrel Restaurants
What is Kieran Kearns's role in his workplace?
Kieran Kearns's role in his workplace is
Executive Chef .
Which industry does Kieran Kearns work in currently?
Kieran Kearns works in the industry
Restaurants.
What is Kieran Kearns's email address?
Kieran Kearns's email address is kkearns@tapandbarrel.com
What is Kieran Kearns's direct phone number?
Kieran Kearns's direct phone number is +1778-846-8502
What schools did Kieran Kearns attended?
Kieran Kearns attended
Capilano University,
and
Vancouver Community College (Vcc).
What are some of Kieran Kearns's skills?
Kieran Kearns has skills like
Menu Development,
Restaurant Management,
Hospitality,
Catering,
Culinary Skills,
Food,
Restaurants,
Food And Beverage,
Chef,
Hospitality Management,
Hospitality Industry,
Cooking,
Event Management,
Cuisine,
New Restaurant Openings,
Recipes,
Food Preparation,
Sanitation,
Leadership,
Time Management,
and
Bartending.
Who are Kieran Kearns's colleagues?
Kieran Kearns's colleagues are
Connor Mcgowan,
Darian Hooshi,
Kevin Piper,
Daniel Frankel,
Tara Graf,
Rob Holland,
and
Gabriel Gadaleta.
Who are Kieran Kearns's peers at other companies?
Kieran Kearns's peers at other companies are
John Luchtel,
Stephen Jones,
Raymond Lee,
Clifton Wood,
Anil Minz,
Sheena Daniel,
and
Wcec Peter Spear.