Bernard Casavant joined the RauDZ Creative Concepts Ltd team in spring 2018 as Executive Director of Operations overseeing four restaurants in the Okanagan Valley, BC.
Casavant has been at the forefront of improving the standards of the hospitality industry throughout his career. He was one of the first chefs in Canada to earn the Chef de Cuisine Certification (CCC) and became the first West Coast-born and trained chef to represent Canada in the prestigious Bocuse d’Or Competition, France. He is a member of the BC Restaurant Hall of Fame and CCF Honour Society.
Starting in 1989, Casavant helped make Whistler a culinary destination, first as the executive chef for the newly built Chateau Whistler and later his own restaurant Chef Bernard’s Bistro. In 2006, he relocated to the Okanagan and becoming Executive Chef at the Sonora Room at Burrowing Owl Winery, later moving to Wild Apple Restaurant and Lounge in Kelowna with his celebrated wine country cuisine. He joined Okanagan College in 2014 as Culinary Manager of the Wine, Food and Tourism program.
Today Casavant is recognized as one of the pioneer chefs who received their culinary education and training in Canada, challenged the European-only executive chef status quo, and helped achieve a Canadian culinary identity grounded in dishes inspired by local and regional produce.