Long before it became ``trendy`` to serve regional food, Rod has always been committed to this effort.
Audrey holds Level 3 certification by WSET an internationally recognized wine and spirits certification authority.
An industry icon.
James has a long history of working with Chef Butters. Following his apprenticeship in White Rock he was sous chef for Fresco becoming Chef de Cuisine when Fresco morphed into the more fine casual dining RauDZ Regional Table. He recently returned to RauDZ from Newfoundland after a number of years honing his skills at other restaurants, competing in numerous competitions and learning about east coast food. He has literally eaten and cooked his way across the country. He has also been part of 7 culinary teams that have competed in Gold Medal Plates.
To see the backbone of RauDZ Regional Table, you only have to look as far as the kitchen where, behind the clear glass and stainless steel, a talented group of cooks put out hundreds of dishes on a daily basis.
Their work begins early in the day, with prep and carries on until well after the last guest leaves.
Talented, and hard-working, the staff in the kitchen are able to successfully carry out Chef Butter’s vision and their impact on the success of the restaurant cannot be understated.
Next time you come in, look behind the frosted glass and see Canada’s next top chefs.
Chef Butters along with Executive Chef Brock Bowes and Chef de Cuisine James Hanna ensure only the best is served.