The City of Kelowna and the Okanagan Chefs Association invite food lovers, aspiring chefs, and culinary professionals to a dynamic UNESCO Creative City of Gastronomy Workshop on Sunday, August 16 at 11am as part of Kelowna Made.
Featuring renowned chefs Kai Koroll and Ned Bell, the day includes inspiring discussions, live demonstrations, and exciting Black Box Competitions presented by Predator Ridge and Provisions at Kettle River.
Celebrate creativity, local ingredients, and the future of Okanagan gastronomy.
- 11am Food Demo
- 1215pm Black Box Competition
- 2pm Food Demo
- 330pm Recipes for Back to School
- 5pm Kinnick Landing – agritourism and eating from the land
Chef Brock Bowes:
If you like to eat and you’ve been to the Okanagan, you know Chef Brock Bowes. With a resume as large as his famous weekly big boards, he was most recently named Kelowna’s top chef. I know what you’re thinking, Kelowna’s a small town—who cares? Don’t worry, he won Chopped Canada and was a Top Chef Canada competitor, too.
Brock Bowes, 36, grew up in B.C. with dreams of becoming a professional snowboarder, but when that didn’t pan out he started cooking. 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 before taking on key positions at Victoria’s Hotel Grand Pacific, Victoria’s Marriott Inner Harbour, and Burrowing Owl Winery in the Okanagan to name a few.
Now he is the proud Chef and Co-Owner at Provisions at Kettle River Brewing.
Chef Erik Fassbind:
Born and raised in Brisbane, Erik’s love for food started early. Inspired by his Swiss grandmother’s passion for cooking, he took his first professional steps into the culinary world at just 14 years old—working in a Chinese restaurant and beginning what would become a remarkable and diverse
After honing his skills at Esquire, one of Brisbane’s most acclaimed 3-hat fine dining restaurants, Erik brought his talents to Canada, where he gained valuable experience in the culinary scenes of Whistler and Vancouver. But it was the Okanagan that truly captured his heart.
Since moving to the region in 2013, Erik has made his mark in some of the Okanagan’s most beloved kitchens—leading the culinary programs at Salt & Brick, Pretty Not Bad, 50th Parallel Winery, Summerhill Pyramid Winery, and 1609 at SilverStar. His signature? Bold, flavour-forward dishes with a deep respect for seasonality and locally sourced ingredients.
Now, as he steps into his role at Predator Ridge, Erik is ready to bring his creative energy and thoughtful approach to our culinary offerings. Guests can look forward to ingredient-driven menus that celebrate the bounty of the Okanagan and reflect Erik’s passion for innovation, flavour, and community.
Cultivating connection with the land and each other.
Kinnikinnick Landing is a regenerative agritourism destination in the Okanagan, rooted in active agricultural land and guided by land-first principles.
- Join Krystal Withakay for Agricultural and botanical learning experiences and Community experiences that honour culture, ecology, and food systems
We treat the land as teacher. Through agricultural teachings, botanical programming, and culturally grounded learning, we create ways for people to reconnect with the seasons, ecology, and community. Every use of space supports agriculture first, while opening thoughtful places to gather, learn, and experience land-based hospitality.
Kinnikinnick Landing is situated on the traditional, ancestral, and unceded territory of the Syilx/Okanagan people. We are grateful to live, learn, and gather here, and strive to honour Syilx caretakers—past, present, and emerging.