• Jeremy luypen

    Jeremy Luypen

    Executive Chef
    Predator Ridge Resort
    Jeremy Luypen’s culinary journey includes Executive Chef positions at Hotel Eldorado, Spirit Ridge & Terrafina. He proudly supports local farmers, local beef and BC seafood in his menu at Predator Ridge. He is also a Culinary Arts instructor at Okanagan College and is committed to developing junior apprentices within the kitchen at Predator Ridge. OK Chefs Assoc. Presidents Award winner.
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    Mark Filatow

    Mark Filatow
    Executive Chef / Sommelier
    Waterfront Wines and Details Catering
    At Waterfront Wines and with Details Catering, Chef and Sommelier Mark Filatow’s passion for fresh, local ingredients can be seen in each of his delectable dishes. Renowned for our award-winning menu, outstanding wine and beer list and delectable cocktails, it is no wonder that Waterfront has been named the ‘Best Okanagan Restaurant’ at the Vancouver Magazine Restaurant Awards the last six years in a row.
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    RauDZ Regional Table

    Rod Butters
    WCC Chef/Owner
    RauDZ Regional Table
    RauDZ Regional Table philosophy of support local, buy local, eat and drink local has made this restaurant and its regional BC cuisine a perennial favourite popular with locals, visitors and critics alike.

    Micro Bar & Bites

    micro bar & bites located steps away may be small in size but big on flavour with a creatively simple tapas menu paired with wines and beers from around the world.
  • 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.
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    Chris Stewart

    Executive Chef
    Mission Hill Family Estate
    After 17 years of training throughout Canada, England, France, and the United States, Chris now call the Okanagan home. Joining the Mission Hill team in 2012, he is committed to and believes in environmentally friendly sources of food and practices to ensure the winery's ingredients are not only the freshest, but are the best for the long-term sustainability of our communities.
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    Jenna Pillon

    Restaurant Chef
    Terrafina Restaurant at Hester Creek
    Born and raised in Salmon Arm, BC, Jenna realized her passion for food as a young girl and started cooking professionally in high school. Jenna has led a distinguished career in the Okanagan working with some of the top chefs in the valley moving on to become Restaurant Chef at Terrafina in 2014.
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    Sandrine Martin

    Sandrine French Pastry & Chocolate
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    Cedar Creek Estate Winery

    Jermey Tucker
    Executive Chef
    Vineyard Terrace Restaurant at Cedar Creek Estate Winery
    The Vineyard Terrace Restaurant’s Executive Chef, Jeremy Tucker, follows a 'Farm to Table' philosophy. A graduate of the Culinary Institute of Canada in P.E.I., Jeremy has had the pleasure of travelling and working at notable restaurants in P.E.I., Alberta, Bermuda and New York and the 'James Beard House'. His menu highlights the bounty of the Okanagan, paired outstanding CedarCreek wines.
    Ron Shaw
    Chef de Cuisine
    CedarCreek’s Chef de Cuisine Ron Shaw, a graduate of Dubrulle French Culinary Institute, was influential in the opening of Vancouver’s first natural wine bar, Grapes and Soda.  He has worked in some of the finest kitchens, locally as Executive Chef at Bishop’s, for the celebrated godfather of farm-to-table cuisine, John Bishop and internationally in England, U.K. at Zuma, Maze, Alain Ducasse.
  • Justin Best executive chef

    Justin Best

    Executive Chef
    BNA Brewing Co.
    THE MAD SCIENTIST Also known as Executive Chef, Justin’s kitchen mannerisms sometimes resemble a scientist who has perhaps spent too much time alone in the lab. You can almost see the wheels turning as he mimes the plating of his latest creation or paces while he thinks up the final ingredient for a new masterpiece. He’s been with BNA since the beginning; we really couldn’t imagine anyone else in his shoes.
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    Alex Lavroff

    Executive Winery Chef
    Sunset Organic Bistro at Summerhill Pyramid Winery
    Chef Lavroff’s Dutch heritage and travels greatly impact the flavours in his food.  At Sunset Organic Bistro, you can expect a harmonious combination of flavours including bright citrus components, floral notes, and fresh inspiration from the seasonal garden and from BC's honoured organic farmers and foragers, all playing creatively and gracefully with Summerhill’s organic wines.
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    Praneil Rai

    91 Restaurant
    After a successful career at Joey’s in Vancouver and his continued success at 19 Okanagan in West Kelowna, Chef and owner, Praneil Rai’s 16 year dream of opening Peachland’s newest restaurant has come true. Located lakefront on Beach Ave in Peachland. 91 Restaurant will showcase Chef Rai’s passion for fresh, local food, paired with fabulous drinks.
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    Scotty Powell / Neil Martens / Praneil Rai

    Scotty Powell, Chef
    Neil Martens, Owner
    Praneil Rai, GM
    19 Okanagan Grill + Bar
    19 Okanagan Grill & Bar just celebrated 9 years in the business. Always developing new culinary ideas between Chef Scotty Powell and Chef Praneil Rai using the best of what the Okanagan Valley has to offer. Being a part of the ever expanding West Kelowna, Owner Neil Martens has created one of the best places to dine on the west side.
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    Chris Shaften

    Executive Chef
    Krafty Kitchen & Bar
    Krafty Kitchen is a chef driven restaurant with a laid back atmosphere meets the “farm to table” and “grape to glass” hospitality. Top Chef (Season 3) + Owner Chris Shaften ( comes to Kelowna from Calgary where he has lead some of Alberta’s most exciting dining rooms. Chris brings a passion for Canada with a flair for the worlds most interesting cuisine.
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    Mathew Morazain

    Head Chef
    MTL Real Food
    Rocking the kitchens of Toronto, Ottawa, and Montreal since the late 90s Chef Mathew Morazain settled in Kelowna in 2007, as Executive Sous Chef of Old Vines Restaurant at Quails Gate and later the Culinary Director of UBC Okanagan. Now he is bringing his Quebec roots in the form of scratch real food in his first restaurant, MTL MonREALfood, where fresh, local, and delicious is the focus.
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    Brian Fowke
    Executive Chef
    Executive Chef Brian Fowke is passionate about delivering farm to table locally seasonal inspired cuisine at Bonfire Restaurant & Lounge; his vision is complemented by our own Bonfire Culinary Garden and extensive wine list. Brian and his culinary team cultivate personal relationships with local farmers and produce growers to expand their passion for fresh, locally sourced foods.
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    Graydon Gliege

    Head Chef
    Graydon Gliege grew up in the Okanagan and truly appreciates everything it has to offer. He believes in using the best local ingredients possible to create dishes that blend rustic style & flavours with modern techniques & elegance.
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    Jas Dosanj

    Paisey Food Co.
    Born and raised in India, Jas Dosanj opened Kelowna’s Poppadoms – an award-winning farm-to-table restaurant in 2009. Jas continues to feed the Okanagan wholesome family recipes using homemade spices with her food truck.
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    Central Kitchen + Bar

    Owners + Founding Partners
    Head Chef
    Central, not only a Kitchen and Bar, but a lifestyle, where everyone fits in. A gastropub focused on people first. Fuelled by creative philosophies, fresh house made products & modern twists on familiar favourites. Our vision is to create a third place away from home and work where our guests can celebrate food, drink and each other in comfort, all while building a community.
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    Kevin Negoro

    Executive Chef
    I have been fortunate to join a team that allows me to be creative and also pass my knowledge on daily to a group of young staff that resembled me 25 years ago. After all, being a Chef is not just about cooking. I make edible art and I must train my staff as an instructor to be able to pull off a Theatre to a Table nightly.
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    Darren Kashin

    Club Chef
    Kelowna Yacht Club
    "I love to grow vegetables, but I'm actually no good at it." Chef Darren admits, but regardless of his gardening skills, his passion for "all things fresh" is reflected throughout his menu. As Club Chef at Kelowna Yacht Club, he uses an abundance of locally sourced ingredients and makes as much in-house as possible, including his own pasta.
  • Andrea Callan - Red Fox Club

    Andrea Callan

    Chef De Cuisine
    Red Fox Club
    Andrea Callan has been cooking for over 20 years all over the world. In the newly open Red Fox Club she features modern native cuisine; respecting our local Aboriginal history.
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    Vince van Wieringen

    Executive Chef
    Hotel Eldorado
    Chef Vince Van Wieringen is a red seal endorsed Chef, with creative culinary skills, extensive food and beverage experience and a passion for food. Vince’s menus focus on Farm to Table and seasonal dishes with ingredients that feature local farmers, orchards, meats, and sustainable BC seafood. He is the current President of the Vernon and District Metis Association.
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    Artisto Gelato

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    Mark Ashton

    Winery Chef de Cuisine
    The Patio at Lake Breeze Vineyards
    Chef Mark Ashton brings a world of experience to The Patio at Lake Breeze. Working and traveling the Mediterranean has influenced his passion for the roots of traditional cuisines. His philosophy is accenting full bodied flavor without complication; choosing products at their peak; and creating tastes to interest and entice.
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    Iain Rennie

    Executive Chef
    Delta Grand Okanagan
    Newly appointed Executive Chef, Iain Rennie, notably one of Canada’s top chefs will elevate farm-to-table dining at the Delta. His impressive list of culinary accolades include: 2013 Chef of the Year, Cdn Chef Delegation in Taiwan, World All-Star Team (only five chefs picked worldwide), 16 gold medals and five silver medals in world culinary competitions, 2004 Gold World Culinary Olympics winner.
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    Tree Brewing Co

    Executive Chef
    The Tree Brewing Beer Institute
    With over 30 years of experience in the culinary industry, Stuart Klassen joined The Tree Brewing Beer Institute team in December 2015 as Executive Chef. Chef Klassen now oversees all aspects of The Tree Brewing Beer Institute’s entire culinary program with a focus on offering handcrafted artisan pizza to artfully pair with our distinct brews.