Executive Chef Chris VanHooydonk

Chris Van Hooydonk was born and raised In Sherwood Park, Alberta. At a very young age, he was taught the importance of family inspired meals. At 16, Chris moved to the Okanagan, and after graduating high school, entered his first year of culinary school. Now inspired by the idea of constant learning, and a profound interest in the creative aspect, started searching for a chef to apprentice under. In 2000, Chris was hired at The Harvest Dining Room, in Kelowna, B.C, under Executive Chef Jim Armstrong. In 2001, he was Red Seal certified with top marks in his apprenticeship class. After a brief tenure aboard Holland America Cruise Lines, as Saucier in the main galley, Chris relocated to Whistler, B.C. Shortly thereafter, he was promoted to Sous Chef, at Ciao Thyme Bistro, under Chef Bernard Casavant. Feeling the motivation to be exposed to as many facets of the culinary industry as possible, Chris then moved to Boston, Massachusetts and was hired at The Four Seasons Hotel. Known for being one of the most prestigious companies in the industry, Chris was enlightened to the corporate culinary world. He was trained on all stations in the fine dining room, finishing as Saucier, and one of the lead roles in the kitchen brigade. Most recently, Chris Van Hooydonk was the Restaurant Chef at Burrowing Owl Estate Winery. It was in this kitchen where he built relationships with local producers, ensuring growth, and networking throughout the south Okanagan. Furthermore, learning the business side of the industry, responsible for all aspects of running and maintaining a high end, high volume, seasonal establishment.

In the upcoming seasons, at Burrowing Owl Estate Winery, Chris plans to continue his progression in the culinary field. His food philosophy stresses the importance of supporting local growers, and offering a seasonal, organic when possible, ever changing menu throughout the year. As a chef Member of the Okanagan Chef's Association, he feels it is equally important to share the knowledge he has gained in the last 14 years in his career. By mentoring and training the up and coming talent, he hopes to play a small role in the continuing progression of the industry.

Executive Sous Chef Jonathan Thauberger.

Raised in Regina Saskatchewan, Jonathan began his career at age 16 with Earls Restaurant in Regina where he quickly moved from dishwasher to day/ night supervisor. In 1992 he moved to Vancouver to attend Dubrulle French Culinary School and joined the kitchen team at Mescalaro Restaurant headed by Chef Barbara Lippuner. After a year and a half he accepted a position at Villa del Lupo under the guidance of Chef Julio Gonzales Perini; and within the first year he achieved the position of Pastry Chef. Over the following 7 years Jonathan assumed both Pastry and Sous Chef responsibilities at Villa. During this period he worked closely with Chef Julio to fine tune his skills and began to develop his own personal style.

After a brief hiatus he returned to Vancouver and accepted the position as Head Chef at Delilah’s where he spent the next 7 years exploring and creating dishes that where familiar yet innovative; elegant yet simple. Always one for a challenge; in the last year with Delilah’s the company asked him assume the added responsibility as head of the kitchen at the Pavilion in Stanley Park.

As a firm believer in the integrity of ingredients, Jonathan came to the Okanagan in 2008, accepting the Executive Chef position at Passatempo Restaurant at Spirit Ridge in 2009. His recent appointment as Executive SousChef at the Sonora Room at Burrowing Owl Estate Winery will allow him to continue to explore and create dishes with the incredible array of products that are grown, raised and produced in the Okanagan.

Dave Keeler, Restaurant Operator

Dave Keeler is a seasoned restauranteur who began his restaurant management career over 20 years ago with The Spectra Group of Restaurants in Vancouver BC.

A veteran of restaurant startups, Dave developed and opened 10 restaurant concepts over the past 15 years located in Vancouver, the Okanagan Valley and London England. Highlights of this include opening the first Romano,s Macaroni Grill outside of the US in conjunction with Brinker International, working with Paramount Pictures to create the concept for the Cheers Restaurant and Bar located on Regent Street in London England, and opening both the Quails Gate Old Vines Patio Restaurant and most recently Bonfire Restaurant & Bar in the Okanagan Valley.

With 30 years of experience in the hospitality industry Dave has developed a unique skill set and refined knowledge of the intricacies of exceptional service. His foundation in the industry was built through experience working in service and management positions at the following fine establishments:

• Cristal Restaurant, Mandarin Oriental Hotel, Vancouver, BC, Canada
• Bishops Restaurant, Vancouver BC, Canada
• The Coral Beach & Tennis Club, Bermuda
• The Spectra Group of Great Restaurants, Vancouver, BC, Canada
• Hy’s Steakhouse, Whistler BC, Canada

In 2006 Dave started Vintage Hospitality Management Limited, a restaurant development and management company of which he is currently the Managing Director.