Stay tuned for 2015 Presenters!

Thank you to Devour’s outstanding 2014 Presenters!
  • rob-feenie

    Rob Feenie

    Executive Chef
    Cactus Restaurants Ltd.
    The driving culinary force behind Cactus Restaurants Ltd., Canada’s first Iron Chef America champion, and four-time published cookbook author, Chef Feenie’s innovative approach to cooking has continued to drive the evolution of Cactus Club Cafe’s globally-inspired menu and its commitment to sourcing the best fresh, local and sustainable products wherever possible. Cactus Club Cafe is an award-winning collection of 25 casual fine dining restaurants western Canada.
  • Rod_Butters

    Rod Butters

    WCC Chef/Owner
    RauDZ Regional Table
    Long before it became "trendy" Chef Butters’ developed a simple philosophy, support local, buy local, eat & drink local. His commitment to establishing regional BC cuisine has earned him international respect. Chef Butters is a B.C. Restaurant Hall of Fame inductee.
  • stuart-klassen

    Stuart Klassen

    Executive Chef
    Delta Grand Okanagan
    Chef Klassen began his career in Kelowna at 15 and is known for his keen commitment to his community. He is dedicated to his goal of creating harmony with chefs in BC’s wine country and local farmers and suppliers. Stuart serves as President of the Canadian Culinary Federation Okanagan Chapter & Okanagan Chefs Assoc. He was named Okanagan Chef of the Year in 2012.
  • paul-cecconi

    Paul Cecconi

    Brodo Kitchen
    Unique to Penticton and true to Chef Paul Cecconi's motto: simply fresh food, BRODO features local ingredients and an on-site urban cultivator to create a menu that reflects the bounty of the land. Chef Cecconi believes an inspired chef is a happy chef. He generously gives time to mentor young chefs, promote Okanagan food culture and to create ways to attract foodies to Penticton.
  • Squeezed Wines

  • Upper Bench Winery & Creamery

  • Urban Fare

  • Perseus Winery

  • micro

    Amy Laird / Evelynn Takoff

    Bar Manager / Chef
    micro bar•bites
    At 900 square feet, micro is the newest bar in downtown Kelowna. Created by Chef Rod Butters and Audrey Surrao, micro is the latest project of RauDZ Creative Concepts Ltd., who also developed RauDZ Regional Table. micro features wines from around the world, 8 beers on tap, top shelf spirits with fresh pressed citrus and a creatively simple small plates menu. micro opens daily at 3 pm til late.
  • jesse-croy

    Jesse Croy

    Executive Chef
    Summerhill Pyramid Winery's Sunset Bistro
    A childhood on a country lakeside farm instilled Chef Croy’s love for food and its power to bring people together. Jesse’s approach to locally-sourced ingredients has captured the adoration of a loyal following of locavores. He believes in balancing simplicity and complexity when approaching the plate, ensuring the ingredient and its origin are always well respected.
  • jas-bio

    Jas Dosanj

    POPPADOMS Taste India
    Poppadoms is a little family-run restaurant in Kelowna. For us, wholesome food starts with great quality raw ingredients. Local, sustainable, free-range and seasonal. We want to re-introduce you to Indian food and show you how each region in India is different with tastes, spice blends and techniques.
  • Edible Arrangements

  • Jeremy luypen

    Jeremy Luypen

    Executive Chef
    Predator Ridge Resort
  • Adrian Nyemer / Greg Keenan

    Sous Chefs
    Bonfire Restaurant at The Cove
  • David-Beaudein

    David Beaudein

    Cheese Expert & Consultant
    Dairy Farmers of Canada
    Since 2005, David has built his successful “Squeaky Cheese” business as well as leading and operating one of the oldest cheese factories in BC; The Village Cheese Co. David now represents the Dairy Farmers of Canada, as a Cheese Expert and Consultant and serves to educate and entertain with his great knowledge and profound passion for cheese.
  • Riger Sleiman

    Roger Sleiman

    Winery Chef
    Old Vines Restaurant at Quails' Gate
    Quail’s Gate welcomed Chef Sleiman in 2006, when the lure of the beautiful Okanagan Lake and family lifestyle drew him to the valley. Since that time he has re-focused the culinary program at Old Vines restaurant with his basic cooking principles of fresh simplicity. His philosophy and commitment to ensure the consistent supply of only the best regional ingredients has never wavered. He shares the winery’s vision for outstanding guest experiences.
  • monika

    Monika Lauterbacher

    Executive Chef
    Coast Capri Hotel
  • Cedar Creek Estate Winery

  • Knifeware

  • Mt. Boucherie Estate Winery

  • Tree Brewing Co

  • Bella Wines

  • willi-franz

    Willi Franz

    Executive Winery Chef
    Grapevine Restaurant at
    Gray Monk Winery
    "A meal is meant to be the catalyst for great conversation while stirring the senses," says Willi Franz. Chef Franz has extensive European training with 30 years spent in Germany, Switzerland, Canada and on Caribbean cruise ships. His style is reminiscent of being invited to a friend's European home, where food is prepared with love of all things fresh and simple. Voted Okanagan "Chef of the Year" 2010 & “Canadian Chef of the Year" 2011
  • monika-walker

    Monika Walker

    Head Baker/Owner
    Okanagan Grocery Artisan Breads
    Growing up in a family of bakers, carvers, & craftsmen, and spending childhood years in kitchens and market stalls, helped give Monika a deep appreciation for traditional, hand-made products. Today, her bakery's philosophy is built upon those early lessons learned, with a willingness to teach those eager to learn about time-honoured methods of baking. Monika, a Red Seal baker, has trained at Dubrulle International and San Francisco Baking Institute.
  • sandrine-martin

    Sandrine Martin

    Sandrine French Pastry & Chocolate
  • ricardo

    Ricardo Scebba

  • Gray Monk Winery

  • Brian Fetterly

    Brian Fetterly

    Executive Chef
    Vernon Lodge and Conference Centre
    Originally from Ontario, Chef Fetterly studied, travelled and began his culinary career in the US. A graduate of Le Cordon Bleu, there he met his wife, and they’ve shared a love of food and family ever since. Brian and his young family moved to the Okanagan 4 years ago. The beauty of the area, the local bounty and the connection to the land constantly inspire him to keep food simple and let the quality of the ingredients shine.
  • codfather

    Codfathers Seafood Market

    Codfathers Seafood Market is a family affair with Jon and Anne-Marie Crofts acting not only as seafood suppliers but also seafood ambassadors. Codfathers are proud Oceanwise partners and offer the freshest selection of sustainable, ocean-friendly harvested seafood in the valley. Codfathers supplies not only the top area restaurants but is also the go-to place for home cooks.
  • Urban Distilleries

  • Okanagan Spirits

  • Cactus Club Cafe

  • Soy photo

    Chef Takeshi and Tomo Ishizaka

    SOY Asian Fusion
    SOY’S modern design is reflected in the unique flavors and fresh, healthy dishes created by Chef Takeshi Ishizaka. Chef Ishizak trained at the TSUJI culinary school in Tokyo after holding positions in Toyko, Banff and Canmore. He and his wife Tomo opened SOY, Kelowna’s newest hidden gem, located in the lower mission.
  • Macallan – Presented by Beam

  • Neil Martens / Praneil Rai

    Owner Operator / Development Chef
    19 Okanagan Grill + Bar
  • Bliss Bakery

  • natasha

    Natasha Schooten

    Terrafina at Hester Creek
    Natasha began her career studying culinary arts at SAIT in Calgary. While her career took her to many special places in Canada, Natasha fell in love with the tastes and sights of the Okanagan region. Natasha’s commitment and desire to create with local products means a focus on cultivating relationships between the earth and the bounty that comes out of it.
  • Crescendo

  • Olivia’s Oils & Vinegars

  • Cassini Cellars

  • Meyer Family Vineyards

  • Little Straw Vineyards

  • Cherry Hill Coffee

  • bistro-fandango-chef

    Derek Benitz

    Bistro Fandango
  • Okanagan College – Culinary Arts Department

  • Volcanic Hills Winery

  • Sysco

  • 50th Parallel Estate Winery

  • Irish Mist

  • Lauretta-coccaro-

    Lauretta Coccaro

    Executive Chef
    La Bussola
  • Mission Tap House