Chef Adair ScottAdair Scott
Executive Chef of the Watermark Beach Resort, Osoyoos, BC

Chef Adair arrived in Kelowna at 18 and began working under Paul Cecconi, the renowned Okanagan chef and eventual founder of Penticton’s Brodo restaurant. After more formal training, Adair worked his way up the culinary ranks at restaurants across the Okanagan, Victoria and Australia.

Currently, Chef Adair brings his love of all things local to the Watermark Beach Resort including catering for the conference space, and the Watermark Wine & Tapas Bar. With distinct influences from the Mediterranean, the Wine & Tapas Bar focuses on fine regional wine pairings and tasty dishes perfect for sharing that change seasonally. Additionally, he manages the barbecue featured on the resort’s deck, where the staff serves up sizzling summer dishes fresh off the grill daily.


Ambrosia Chef contestMark Filatow
Executive Chef & Sommelier, Waterfront Restaurant and Wine Bar, Kelowna, BC

Mark graduated with honours from the Dubrulle Culinary Institute and has trained with some of Canada’s most influential chefs including Rod Butters, John Bishop, and Michael Noble. He is also one of the few Canadian chefs who are certified sommeliers.

In November 2004, Mark opened Kelowna’s Waterfront Restaurant and Wine Bar, bringing his love of local seasonal fare and wine pairing to Kelowna palates. The restaurant was an immediate success. An additional location near KGH is scheduled to open in the spring of 2017. In addition to the restaurants, Mark mentors many young and upcoming chefs as well as running Waterfront’s catering business and creating his own line of dips.


Beth - Ambrosia apples chef contestBeth Ross
Executive Sous Chef, Delta Hotels by Marriott Grand Okanagan Resort, Kelowna, BC

Chef Beth was instrumental in the development and execution of opening OAK + CRU Social Kitchen & Wine Bar in June 2016.

Chef Beth hails from Abbotsford. She began her culinary career as a nanny for a small family. When she travelled with them to a small market town in England, her love of cooking was born. She then returned to Canada and began working for Chef Michael Dicks in Abbotsford.  Her natural cooking ability garnered much praise from her clients and drove Beth to pursue a culinary education. During her schooling, Beth apprenticed with Chef Iain Rennie at the Westin Bear Mountain Resort in Victoria. She also worked at Westin Wall Centre Vancouver Airport Hotel and the Oak Bay Beach Hotel in Victoria. Beth is now the Executive Sous Chef at the Delta Hotels Grand Okanagan Resort and is extremely proud to be the first female Sous Chef at the Delta Hotels Grand Okanagan Resort.


Chris Van Hooydonk - chefChris Van Hooydonk
Backyard Farm Chef’s Table, Oliver, BC

After close to 20 years in the high end culinary industry, Chef Chris’ love of his craft inspired him to pursue a long anticipated dream: a farm-based intimate dining room and private cooking school.

In the heart of BC’s wine country, an Oliver, BC farmhouse became a dream turned reality in June of 2014. Surrounded by vineyards, old growth heritage fruit trees and garden beds, menu and culinary workshop inspiration is drawn from the seasonal local bounty at Chris’ Backyard Farm Chef’s Table. The idea itself is simple- sharing a passion for food in an intimate, engaging and interactive setting, exclusive to each client. This tailored approach to private dining and workshops allow the true beauty of cooking and eating to come to the forefront of the overall experience.

A steady stream of seasonal vegetables, herbs and flowers are found all around the farm, certain to be used at the peak of ripeness. As an extension of the season, “Backyard Farm” retail products and preserves can be seen on the chef’s table shelves offering the seasonal farm bounty year round for guests to enjoy at home.