The Osoyoos Oyster Festival is held every spring in the South Okanagan. A partnership of purveyors, fishers, food artisans, markets, wineries and chefs showcasing all that is fresh from Canada’s oceans and fields. This festival takes place over 4 days in Oliver & Osoyoos BC Canada.
April 24-28 2019
This is modern wine country cuisine. Our food pays homage to the bounty of the Okanagan, using the culinary traditions of the Mediterranean as our inspiration. We believe that there’s nothing better than simply, but well-prepared ingredients from our local fields, forests and ocean.
Jeff Van Geest - Executive Chef
Dana attended the prestigious Stratford Chef's School in Ontario, where she completed her chef's training with honours as well as an extensive pastry training program. After completing her formal education, Dana worked as the head of pastry and garde manger at the highly-regarded Avalon Restaurant in Toronto and under Normand Laprise at Toque! in Montreal. While in Montreal, Dana also staged and worked at many French bakeries, such as Le Passe Partout and Le Fromontier, and as the pastry chef at Les Caprices de Nicolas.
Murray McDonald is the new Executive Chef at Spirit Ridge. He comes to the resort from a previous Executive Chef position at the Ritz-Carlton in Toronto. He previously worked as the founding executive chef of the famed Fogo Island Inn in Newfoundland which has received international accolades like the “worlds 50 best” by diners club.
Chef Adair Scott is the Executive Chef at the Watermark Beach Resort. He worked his way up the culinary ranks at restaurants around the Okanagan and Victoria and then travelled to Australia where he cooked at the well-known Stoke House in Melbourne. Adair brings his love for all things local to his role as Executive Chef at the Watermark. He oversees catering for events, and has taken the reigns of the resorts full-service restaurant in the sun-soaked town.
Currently Head Chef of Royal Dinette, Amanda Healey moved to Vancouver 4 years ago to work at Hawskworth where she stayed for 2 and a half years. She has been cooking since the age of 14 in restaurants around Australia and Canada. Royal Dinette is a BC-produce inspired restaurant that relies on their farmers and foragers to determine the menu. Amanda works closely with her local suppliers to create dishes in the ‘farm to downtown’ restaurant that highlight what BC has to offer. The ability to be conscious of ingredients and wastage is something Amanda ensures is top priority and is constantly developing ingredient-focused menu items to involve them
Derek Uhlemann’s career started in Vancouver Island’s vibrant culinary community before being drawn to the wine and agriculture of the south Okanagan Valley. His stops along the way included BC coastal fly-in fishing lodges, boutique wineries, Albanian mining camps, après ski bars, and creating Piggy’s BarBQ in Penticton BC. Derek has worked with restaurants, wineries, farmers, and food artisans throughout British Columbia as an advocate for certified organic, minimal intervention, and restorative agriculture.
Joanne Sasvari is a Vancouver-based independent writer who covers food, drink, travel, fashion, health and other lifestyles topics for a variety of publications. She has written the In Good Spirits column for The Vancouver Sun since 2006, and has has been writing the Sun’s monthly Savvy Style features since Fall 2012. Since becoming a full-time freelance writer in 2006, she has also contributed to Wine Access, The Globe and Mail, Los Angeles Times, Western Living, Canadian Living, TASTE, IMPACT, Alive, Real Weddings and the Postmedia Networks, among others.
Matt has over a decade of experience working in various facets of the hospitality industry. He graduated from Fanshawe College with a diploma in Food and Beverage Management and a post graduate certificate in Hospitality. Matt has gained intimate knowledge of the wines and wineries of the Okanagan Valley through a combination of six years of experience as a wine tour guide and by working in some of the valley’s best restaurants. He has the Sommelier Diploma certification through the International Sommelier Guild, is a member of the Canadian Association of Professional Sommeliers and judges on the BC VQA wine panel.
Trained at the Wine and Spirit Education Trust and with over 15 years of hospitality experience, Samantha sources exciting, value-driven wines to complement Araxi’s highly acclaimed, 11,000 bottle library. In 2013, Samantha won the title of “Sommelier of the Year” at the Vancouver International Wine Festival and was recognized with the “Premier Crew Service Award” at the Vancouver Magazine Restaurant Awards. An accomplished musician, Samantha is also a former snowboard cross racer, certified snowboard coach and avid downhill mountain bike competitor.
“As a WSET (Wine and Spirit Education Trust) Diploma graduate, I have been fully immersed in the world of wine for quite some time.
While living abroad in New Zealand I became particularly interested in the farming and production methods. I have worked in all facets of the wine industry – sommelier, vineyard worker, winery intern and currently retail. I can honestly say I will never be bored.”
With over twenty years of experience, Mark Filatow represents the pinnacle of culinary excellence and is the driving force behind Waterfront Restaurant and Wine Bar. After graduating with honours from the Dubrulle Culinary Institute, Mark honed his culinary skills at some of the most prestigious restaurants in BC including Tofino’s Wickaninnish Inn, Vancouver’s Bishops and Diva at the Met and Kelowna’s Fresco Restaurant.
In 2001 Mark was accepted into the coveted Sommelier Guild, making him one of the only chefs in Canada with this level of skill in food and wine pairing. Mark still manages to keep his feet on the ground… and in the kitchen as Executive Chef/Sommelier of Waterfront Restaurant & Wine Bar.
Most recently, Le Goff served as General Manager for db bistro moderne at the prestigious Marina Bay Sands Hotel and Casino in Singapore where he oversaw the opening and day to day operations of the restaurant. Closer to home, Le Goff’s experience includes: Director of Operations and Beverage Manager with Uva Wine Bar and Cibo Trattoria, which during his tenure was voted “Best New Restaurant in Canada” in 2009 by enroute Magazine; Director of Operations and Wine Director at Lumiere and Feenies; Restaurant and Wine Director at Cin Cin; various roles at select Oliver Bonacini Group restaurants.