Brody White, Chop N Block, Kamloops
After graduating from TRU Culinary Arts in 2004, Brody attained his Red Seal Certification after an apprenticeship under Chef Scott Jaeger at the Pear Tree Restaurant in Burnaby Heights. In 2007, Brody competed as Chef Jaeger’s apprentice at the famed Bocuse D’Or culinary competition in Lyon, France post which he worked in Paris at L’Atalier de Joel Robuchon. Upon his return home he knew it was time for a new chapter in his life. After a brief tenure at TRU Culinary Arts, Brody decided to focus on what he loved most in the kitchen, the craft of whole animal butchery.
Shirley Lang, Kitchens of Distinction, Victoria
The critically acclaimed Chef Shirley Lang is committed to using local fresh organic produce; free range meat and poultry without hormones or antibiotics; and sustainable wild seafood to create unique Global dishes. Influenced by her heritage of growing up on a large working farm, Chef Shirley believes in using fresh sourced, foraged, and wild local ingredients. Some of these ingredients have been used to create Chef Shirley’s marvellous Indigenous items; wild goose tongue grass pesto, wood sorrel oil, cedar pesto, and sea spinach pesto, as well as pickled sea asparagus, Spruce tips and Douglas Fir tips which are incorporated into her dishes
Sudhir D Souza, Sun Peaks Grand Hotel & Conference Center
Chef D’Souza has honed his skills leading culinary teams in kitchens all across the world from cruise ships to Asia, Middle East and North America. Throughout his career he has mastered international cuisines such as Singaporean, Vietnamese, Cambodian, Thai, Italian, Arabic, Iranian, Indian, American and Canadian and he has cooked for many international dignitaries and celebrities including the Prime Minister of Britain, the Sultan of Brunei, and Hollywood and Bollywood stars.
As the Executive Chef at the Sun Peaks Grand Hotel & Conference Centre he creates inspired meals for all guests and believes that the food at any event, is the element that makes the occasion memorable and he takes great pride in delivering an elevated culinary experience that exceeds all expectations!
David Toms, Terra Restaurant, Kamloops
In 2011, hotel and restaurant industry professional Chef David Toms decided to make a go of it on his own. His idea was simple; partner with equally passionate local producers to showcase the best of the Thompson region in a fun, creative setting. Four years later, Chef David’s award-winning cuisine along with a stellar line up of wines, beers and delectable cocktails have made Terra a local favorite. Chef David believes in cooking with the seasons. He changes his menu monthly to reflect ingredients at their peak, hence there’s no asparagus in November, no pumpkins in May and certainly no fava beans in January. What you do get though, is an inspired, creative menu inspired by local farmers, ranchers and artisans who provide us with exceptional products.
Hans Stierli, Sun Peaks Resort
Chef Hans is a veteran culinarian having spent more than 30 years cooking in the kitchens of some very established hotels around the world from locations as diverse as Whistler to Hawaii. With a deep fondness for flavors and blending the aromas of ethnic food in our day to day lives, he focusses on bringing out the best in the fresh ingredients that we can get and presenting them in their own unique way in this mountain resort setting.
