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.
Managing RauDZ Regional Table is Melanie Kronbauer. Kronbauer recently returned to the Okanagan after years spent working in restaurants in Dublin, Ireland, Honolulu, Hawaii, and Halifax, Nova Scotia. Born and raised in Vernon she could not longer resist the pull to return to the valley and recently returned to Kelowna and is now the smiling face greeting the RauDZ guests each evening.
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.