After graduating from the Vancouver Island University Culinary Arts program, Bowes worked under the highly regarded Chef Bernard Casavant at Fairmont Chateau Whistler and then at Chef Bernard’s own Café. He returned to Vancouver Island to work at the Hotel Grand Pacific, the Victoria Marriott Inner Harbour and Dock 503. After travelling to Europe to further expand his culinary horizons, he returned to work with Casavant at Burrowing Owl, then travelling as a culinary two-some to Manteo Resort. With Vancouver Island again calling, he returned with a stop at Pacific Restaurant before becoming the opening Executive Chef at the Oak Bay Beach Hotel before finding his way back to the Okanagan in 2013 to Burrowing Owl.
In addition to being a highly creative, detail oriented chef with a strong work ethic and passion for the culinary arts, Bowes has demonstrated his commitment to supporting local farmers and artisans as well as developing young talent in the kitchen. He worked closely with farmers in the South Okanagan and is active in the community at various events including FarmFolk CityFolk’s Okanagan Feast of Fields.
Bowes is overseeing RauDZ Regional Table with the philosophy of supporting local, eating and drinking local, and micro bar • bites where more of an international approach to food and beverage give this tapas bar it’s unique niche in the marketplace. Bowes will bring new culinary ideas into the mix with his background in French techniques and his love of Asian influences with local ingredients.
“I’m excited to hand over the reins of my kitchen to Brock as I appreciate his talent and creativity and know he can lead our team to continue to be leaders in our industry. When he served his dish at Okanagan Feast of Fields on a chicken foot and I my tartare was on a bone, I knew he would be the perfect fit for both our kitchen and management team as we move our company forward” enthuses Butters.
Update: In 2015, Chef Bowes won Chopped Canada with a killer lobster dish taking home $10,000. Chef Bowes also represented RauDZ Creative Concepts and the Okanagan Valley in the 2016 Canadian Culinary Championships Gold Medal Plates in Victoria, BC with an amazing dish of sous vide octopus paired with wine from West Kelowna’s The Hatch winery.
“I look forward to working with both a dedicated kitchen team and world-class front of house staff who obviously love their job that Chef Butters and Surrao have developed and nurtured.” – Chef Bowes
Chef Brock Bowes comes to RauDZ Creative Concepts from the Sonora Room Restaurant at Burrowing Owl Winery in Oliver, BC.