Spending his youth in the prairies of Saskatchewan, Cree-Métis chef, Heat Laliberte has called Vancouver home since 2002.

Heat has worked in Vancouver’s top restaurants and hotels such as Blue Water Café and the Fairmont and Westin Hotel brands since he began his career as a chef in 2005. He currently works as Butcher at the highly regarded Culinary Capers Catering & Special Events in Vancouver, B.C. In one of his first placements in the hotel kitchens, Heat learned the art of charcuterie at Fairmont Pacific Rim Hotel with support from some of the best chefs in Canada. In 2016 he was the recipient of the Fairmont Pacific Rim’s top-prize when he was named Employee of the Year.

Heat travelled to Rio de Janiero where he took the lead as Restaurant Chef for world-class athletes in at the USA House at the 2016 Summer Olympic Games. In February Heat travelled to Pyeongchang, South Korea for the 2018 Winter Olympic games as Private Event Chef at Canada House in Gangneung Olympic Park.

Heat is also involved in outreach programs for Vancouver's DTES Youth. One that is close to his heart is "Good Food For All" .goodfoodforall.org. He is very passionate about inspiring youth to have career goals and lead a healthy lifestyle. He has spent time with DTES Youth giving talks, cooking one on one and donating backpacks for school.

In November 2016 Heat completed the Aboriginal Business & Entrepreneurship Skills Training program at the Vancouver Aboriginal Friendship Centre. This course helps to nurture the entrepreneurial spirit of people, communities and organizations. During the course, Heat worked diligently to combine his experience as a chef, and to create a product to be proud of: artisanal, naturally smoked and hormone-free bacon.

With the support of his instructors, mentors, friends and family, Heat created One Arrow.