Chef Brock Bowes
Terrafina by Raudz at Hester Creek
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.
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.
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 brings new culinary ideas into the mix with his background in French techniques and his love of Asian influences with local ingredients.