Chefs working in the contemporary Cedarview House kitchen with a view of the lake

The Hands Behind the House

Meet the chefs who bring the lakeside estate to the table.

Led by Executive Chef [Name], a small, dedicated brigade cooks with the calm, seasonal rhythm of the Okanagan lakeshore.

Philosophy

We cook with the patience of the lake and the precision of the estate.

Menus change with the seasons and the availability of local Okanagan produce. Dishes are refined but never fussy, letting each ingredient speak clearly. The kitchen operates as a calm, collaborative space where technique serves flavour. We believe that the best cooking begins with restraint: a careful hand, a clear palate, and a deep respect for the landscape outside our windows.

Every plate is built around a few honest components, chosen at their peak and prepared with the same quiet attention that defines the estate itself.

Executive Chef

Executive Chef [Name]

Executive Chef [Name] brings two decades of lakeside and international experience to Cedarview House. Trained in classical French technique but rooted in Canadian ingredients, [Name] previously led kitchens in Vancouver and Toronto before returning to the Okanagan. Known for a restrained style that highlights the natural sweetness of local produce, [Name] builds menus around the quiet confidence of the estate.

Classical French foundation with a Canadian seasonal focus
Two decades leading kitchens in Vancouver and Toronto
Signature approach: clear flavours, minimal manipulation, and precise cooking

The Kitchen Brigade

A small team with a shared standard.

Sous Chef

Sous Chef [Name]

Sous Chef [Name] manages daily service and mentors the junior team. With a focus on vegetable-forward dishes and fermentation, [Name] has been with Cedarview House since its opening and helps shape the kitchen's calm, exacting rhythm.

Pastry Chef

Pastry Chef [Name]

Pastry Chef [Name] creates desserts that echo the estate's orchard and lakeside setting. Specializing in stone fruit and honey-based desserts, [Name] incorporates local berries and herbs into seasonal menus with a light, elegant touch.

Sommelier

Sommelier [Name]

Sommelier [Name] curates a wine list that highlights Okanagan vineyards. Focusing on low-intervention and estate-grown wines, [Name] works with the kitchen to create thoughtful pairings that respect both the food and the region.

Chefs plating dishes during a quiet service at Cedarview House

In the Kitchen

A quiet, focused space where every role matters.

Daily briefings connect the team to the day's produce and guest needs. Junior chefs are encouraged to contribute ideas and learn from senior staff. The open kitchen design allows guests to see the team's precision without disruption, creating a sense of shared craft between the pass and the dining room.

Sourcing

Local partnerships, seasonal clarity.

Produce is delivered daily from nearby farms within a 50-kilometre radius.
Seafood is sourced from sustainable Pacific fisheries.
The menu changes monthly to reflect what is at its peak.

The team works directly with Okanagan farmers, fishers, and foragers. These relationships shape the menu as much as the cooking itself. By staying close to the source, the kitchen can respond to the weather, the harvest, and the character of each season without forcing a dish into a fixed calendar.

This commitment to seasonality means that a visit in June may taste entirely different from one in October, but the standard remains the same: clear flavour, careful technique, and a sense of place.

The best way to meet the team is through their food.

View the current menu to see seasonal dishes, or reserve a table to experience the lakeside estate firsthand.

View Menu Reserve a Table