Chef Richard Kwiotek

With over 20 years of professional culinary experience, I’ve dedicated my career to mastering the art of cooking. I began my journey apprenticing at a steakhouse at Big White Ski Resort before completing my culinary education at Okanagan College in Kelowna, where I earned my Red Seal certification in 2011.

Throughout my career, I’ve had the privilege of leading culinary teams in a diverse range of kitchens, from organic wineries to fine dining seafood and oyster bars. These experiences have allowed me to develop a versatile skill set and a deep appreciation for cuisines from around the world, along with extensive experience accommodating a wide variety of dietary preferences and restrictions.

For me, cooking has never been just a profession. It’s an art form and a lifelong passion. Every menu I create is thoughtfully crafted using quality ingredients, refined techniques, and a commitment to delivering memorable dining experiences that bring people together.