Savoury Destinations

Wendy graduated with the first class of the California Culinary Academy of San Francisco and has held executive chef positions at prestigious world-class resorts. She has cooked with such celebrity chefs as Julia Child, Jacque Pepin, Roy Yamaguchi Paul Prudhomme, and Martha Stewart. She is affiliated with the Confrerie de la Chaine des Rotisseurs, Les Toques Blanches, International Food and Wine Society,the American Culinary Federation, and has been and officer and board member for several of them.

California Culinary Academy of San Francisco (Chef)

Chef Valerie fell in love with cooking as a child, when she started helping her mother in the kitchen. She earned her teaching credentials from UC Davis and received her culinary degree from Le Cordon Bleu in Paris. In 1980, Valerie moved to the Monterey Peninsula and taught cooking classes at The Peppercorn in Carmel, at Monterey Peninsula College, and nutrition at Hartnell College. Teaching quickly expanded to catering and offering private cooking classes. Chef Valerie's passion for both cooking and teaching will become obvious when she welcomes you into her beautiful kitchen.

Chef Ellie graduated from the Le Cordon Bleu College of Culinary Arts in San Francisco, California, USA, and was in the top one percent of her class. She says that she started cooking at the age of eight. Chef Ellie has a passion for cooking and it shows when she is teaching. She discovered this passion while teaching her grandchildren to cook, and now offers classes in her kitchen to children aged five and up, and adults. She also cooks for corporate events using the freshest ingredients from the coast-side area.

Chef George has always been passionate about food. He holds the very prestigious Canadian Red Seal and had the great privilege to expand his culinary education with the Canadian Federation of Chefs and Cooks with the Certified Chef de Cuisine program. Many fine Cowichan Valley restaurants in the Cowichan Valley have laid claim to Chef George Gates's talents such as Odik and the highly-acclaimed Sawmill Taphouse. He was chef de cuisine and teacher at Foxglove Inn and Cooking School, and received high praise from guests and students who traveled from around the world to attend his classes

Canadian Federation of Chefs and Cooks (Chef)

Bill Jones is a chef and author based on Deerholme Farm in the Cowichan Valley. He is a French-trained chef, author of 12 cookbooks, winner of 3 world cookbook awards and busy journalist, food consultant, and community builder. Bill’s latest book is the Deerholme Vegetable Cookbook (Touchwood Editions, 2015) following up the successful Deerholme Foraging Book and the Deerholme Mushroom Book (Touchwood Editions, 2014, 2013). He is an acknowledged local expert on wild foods and foraging with a passion for wild mushrooms and a keen respect of local first nations ethnobotany and culture.