Chef Rod Butters welcomes Chef Damon Campbell to The Okanagan Table on Saturday, October 16

Guest Chef Dinner

 

The Okanagan Table welcomes Chef Damon Campbell

Saturday, October 16 at 6:30 pm

Tickets are $150 per person + tax & gratuity | Sold as tables

Celebrating Okanagan Wine Festival with Guest Chef Damon Campbell on Saturday, October 16 at 6:30 pm

“Chef Damon is one of the most passionate and talented chefs we have in Canada. We are honoured to host him as our first ever guest chef at The Okanagan Table. His food and dare I say humour will leave you inspired. This will be a dining event not to be missed” shares Chef Butters.

Chefs Rod Butters & Damon Campbell will present a multi-course dinner celebrating the fall harvest and paired with Okanagan wine selected by Audrey Surrao.

Tickets are $150 per person plus tax and gratuities. All tickets are available online and pre-paid.

About the Dinner
Chefs Rod Butters & Damon Campbell will present a multi-course dinner celebrating the fall harvest and paired with Okanagan wine selected by Audrey Surrao.
Tickets are $150 per person plus tax and gratuities. All tickets are available online and pre-paid. Please note that guests will be seated at tables of four and six. Tickets are sold as tables. Limited seating available.

About Chef Damon
As a young aspiring chef, Damon Campbell’s career began at La Toque Blanche, where he met his mentor, John Carlo Felicella, who influenced and inspired his style of ingredient-driven cuisine that has become a trademark today.

This culinary philosophy took Chef Campbell to the iconic Michelin-starred French Laundry in Napa Valley under the tutelage of Thomas Keller. It was here that he truly began to define his culinary style and understand the complexities of presenting plates with depth and dimension.
After working in one of the most celebrated kitchens in the world, Chef Campbell returned to Vancouver as Diva at the Met’s Chef de Cuisine, where his style of cooking flourished and led to numerous restaurant accolades and awards, including consecutive Gold wins for Vancouver Magazine’s Best Hotel Dining.

Chef Campbell’s career has taken him to Asia and back again with the Shangri-La group with posts in Kuala Lumpur, Manila, and Toronto. Throughout his time, his culinary talents were recognized with consecutive Best Fine Dining Restaurant accolades as well as a special commendation for Outstanding Chef of the Year.

His experiences include serving as Browns Restaurant Group’s Culinary Director where he oversaw the culinary direction and launched two new restaurant concepts for this leading multi-branded company. Chef Campbell’s competitive drive encompassed taking on the responsibilities of Team Captain for Culinary Team Canada in the Culinary Olympics, resulting in four gold medal wins in Switzerland and Luxembourg.

As the Executive Chef of Fairmont Pacific Rim, Damon Campbell oversees the culinary programs for the iconic lifestyle hotel. Today, Chef Campbell spearheads numerous culinary initiatives with a passionate team of chefs who share his vision of sourcing local ingredients from the Pacific Northwest.

When not leading the hotel’s multiple kitchens, Chef Campbell can be found working in his heirloom vegetable garden, tweaking recipe concepts at home, and mentoring Culinary Team British Columbia on their quest for Olympic Gold in 2024.

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Please note that guests will be seated at tables of four and six. Tickets are sold as tables. Limited seating available.

We will be strictly adhering to all current Covid-19 safety measures as per Interior Health. If restrictions change, affecting the ability to host this dinner, we reserve the right to cancel the event. A full refund will be provided.

$150.00 per person

PLUS TAX & GRATUITY

Limited Quantities available