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.
Formerly Chef de Cuisine of Fresco, the four diamond award winning restaurant that later morphed into RauDZ Regional Table. Hanna returned to the Okanagan two years ago after eating and cooking his way across the country for a number of years. He rejoined the RauDZ Creative Concepts team as Chef de Cuisine at Terrafina at Hester Creek by RauDZ and is now leading the culinary teams from RauDZ Regional Table.
James has been a member of 7 culinary teams that have competed in the the Canadian Culinary Championships Gold Medal Plates.
Jason began his pastry career at Fresco, the fine dining restaurant owned by Chef Rod Butters and Audrey Surrao that opened in 2003 in downtown Kelowna. He joined Fresco following his graduation from Thompson Rivers University Culinary Arts program. After a few years, Jason moved to Vancouver continuing to develop his pastry skills at Shangri-La Hotels and Resorts before moving to Lebanon to work at Restaurant Burgundy. Jason returned to Vancouver in 2011 working as Pastry Cook at Hawksworth before heading east to Shangri-La Hotels & Resorts in Toronto for five years. Jason returned to the Okanagan in 2017 working at Waterfront Café & Catering before returning to the same space where he began his career, Fresco, now RauDZ Regional Table as Pastry Chef for RauDZ Creative Concepts Ltd (RCC) in Spring 2019. Jason joined the team in Spring 2019, to manage and oversee the pastry program for all four of the RCC restaurants and is excited to bring his creativity to all of the dessert menus.
Anthony’s introduction to Hospitality began at 17 years old when he was hired as a sports instructor at a Lodge in Haliburton, Ontario. It was here that he observed the relentless work ethic of the Swiss/German owners, George and Carla Landsperger, providing him a template of “what it takes” to thrive in this business. Part of his role while there during year 2 was to pick up Swiss Air Crew in Toronto and stop at a quaint restaurant to host his new guests to a dinner. The love affair began and Anthony knew his destiny…Food and Beverage.
Returning back to Toronto Anthony climbed his way up the ladder becoming Maître d’ and Manager of Sanssouci in the Sutton Place Hotel working alongside “Celebrity Chef” Mark McEwan, guest Chef Wolfgang Puck and other highly regarded culinary professionals. After obtaining his Sommelier Certification in 1993 he was recruited by The Fairmont Banff Springs in 1996 to open what they hoped would be one of the first CAA Five Diamond restaurants in Canada. This objective was attained in September, 2003. Moving to Calgary to 2009 Anthony opened 2 restaurants for the Vintage Group before heading to the Okanagan in 2014 where he worked as the Restaurant Manager and Sommelier at Quails’ Gate Estate Winery. This has all culminated in him landing exactly where he is today, working with the talented leadership and vision of Rod Butters and Audrey Surrao of RauDZ Creative Concepts Ltd.
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 Chef de Cuisine Chris Braun ensure only the best is served.