Benjamin Cote

Ben Coté’s culinary journey began under the mentorship of renowned chef Robert Sulatycky. More than just a mentor, Sulatycky became a lifelong friend, inspiring Ben’s deep passion for cooking. His early training instilled a dedication to precision—principles that would define his career.

By his early 20s, Ben had made a name for himself as chef and co-owner of Cassis Bistro, delivering bold yet simple French flavors. The restaurant earned a spot on Vancouver’s best list twice and was ranked among Canada’s top 10 by En Route magazine.

Running Cassis, Ben saw growing demand for his sous vide-prepared dishes, leading him to launch Etuvé, a food manufacturing company specializing in high-quality, ready-to-serve meals. As an early pioneer of sous vide in Canada, he mastered CFIA meat processing regulations, becoming an expert in food safety—knowledge that would drive his future innovations.

Ben co-founded Railtown Café & Catering, where he honed his expertise in creating and scaling a successful restaurant chain, applying fine-dining techniques to a fast-paced, sustainable model. He also helped expand over 30 restaurant brands and food companies.

In 2015, inspired by advanced food manufacturing technologies, Ben co-founded iQKitchen to make automation tools accessible to restaurants and small manufacturers. The company pioneered innovations in temperature control, pasteurization, and kitchen management. Later, he launched iQOps, a system integrating technology with kitchen equipment, staff, and processes, revolutionizing operational efficiency.

Recognizing the industry’s growing need for food safety compliance, Ben founded GoHACCP to help restaurants and manufacturers navigate regulations. Working alongside iQKitchen, GoHACCP ensures all technological advancements adhere to the highest safety standards.