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Executive Chef Michael Dicks

Chef Mike Dicks is an award winning Executive Chef with twenty years of experience in the culinary trade.

Winner of the 2006 Iron Chef competition, Mike brings to The Q Steakhouse a flare for the culinary arts while keeping his roots here in Abbotsford.

A Message from Mike

I have been cooking in the industry for 20 years. It began as a part time job while attending school and soon became a life long passion.

I couldn't imagine doing anything else. Every day offers new challenges and opportunities to expand and create; I get to do what I love every day I go to work. In 2003 I expanded on my own and opened CTC foodservices, a catering company which also services Summit College of 135 students.

While preparing to open our original restaurant Quazines, in 2006, I received my CCC credentials. Two of my greatest accomplishments in 1 week: getting the professional and respected CCC and opening my own Dining restaurant. CCC is the highest qualification in Canada which stands for Certified Chef de Cuisine.

I will respect and honor the culinary arts.

I will strive for perfection and creativity, to bring you the newest food styles and flavors. To provide exciting and fresh quality foods with a style developed from my years of professional experience. To bring an adventure to your table with each coarse. The Q Steakhouse wishes to satisfy your hunger with a pleasing experience time after time.

I will strive to be your dinning establishment of choice.

The Q Steakhouse Dining offers an opportunity to prepare and create finer foods and have direct client relations. It is a rush to have the opportunity to go on the floor and speak to my guests directly and see their excitement and pleasured experience doing what I love to do. Our Chef table is very well received where guests allow me to prepare the menu I wish to create for them.

Chef Michael Dicks I now have the best of both worlds - the ability to experiment with finer foods and the rush of catering for hundreds at a time. They offer different challenges and rewards.

In 2006, I won the BC Iron Chef. A black box competition where in a half hour, we have to prepare two meals with the ingredients in the selected box. We are judged by our peers who hold the highest regards and standard for our profession.