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Executive Chef Brock Bowes is Key Local Ingredient Added to Team at the
100-room Oak Bay Beach Hotel in Victoria, British Columbia, Canada

Aug. 9, 2012, Victoria, BC – As the Oak Bay Beach Hotel progresses toward re-opening in October, a key local ingredient of the senior team has been hired: Executive Chef Brock Bowes.

Bowes is a graduate of the Vancouver Island University Culinary Arts Program, and began his culinary career at the Fairmont Chateau Whistler in 1998 under the guidance of Executive Chef Bernard Casavant. Attaining his Red Seal Certification, Bowes then followed his mentor to Casavant’s Chef Bernard’s Café where he was chef de partie. After helping elevate Chef Bernard’s Café to one of the most sought after tables in Whistler, Bowes returned to Vancouver Island in 2003.

Back in Victoria, Bowes held culinary leadership positions at the Hotel Grand Pacific, the Victoria Marriott Inner Harbour and Dock 503 where he honed his craft and developed his kitchen management skills. During this time Bowes also forged relationships with chefs in England and continental Europe, where he Stâged at a number of renowned restaurants including Jamie Oliver’s Fifteen in London.(A Stâge is a brief internship in another chef's kitchen where the intern learns and is exposed to new techniques and cuisines).

In 2007, Bowes’ mentor called upon him once again and he joined Casavant in the Sonora Room at the Burrowing Owl Vineyards in the Okanagan Valley. This opportunity allowed Bowes to meet local farmers and strengthen the connection between field and table within his menus. Working in this acclaimed wine region also increased his knowledge of menus designed for wine pairing.

Having made their mark at the Sonora Room, Casavant and Bowes moved to Kelowna’s Manteo Resort where they overhauled the Wild Apple Restaurant & Lounge, putting it on the ‘must visit’ list for the Okanagan. Following this success, Bowes returned to Victoria again in 2011; for the last year he has been the restaurant chef of the Pacific Restaurant and the four-diamond Mark Dining Room at the Hotel Grand Pacific.

“When the position of executive chef at the Oak Bay Beach Hotel was announced, I was drawn to the opportunity to lead the culinary team within a hotel that has such a rich history,” says Bowes. “The overarching vision, based on lasting partnerships and absolute quality aligns so well with my philosophy of fostering relationships with local suppliers and working to source the finest local products for my menus.”

About the Oak Bay Beach Hotel
The new Oak Bay Beach Hotel is being completely rebuilt on the same spectacular oceanfront lot where the previous hotel sat for more than 80 years. It will reopen in October 2012 as a 100-room hotel with 20 luxury residences. Built to five-star standards, hotel and residential amenities include seaside mineral pools, a fitness centre, Boathouse Spa & Baths, The Snug pub, the David Foster Foundation Theatre and a fine-dining restaurant. Not only is this Victoria’s first combination full-service luxury hotel and private residence, but it is also the only commercial waterfront development in Oak Bay.

Contact:
 
Brian Cant
Tartan Group
250-592-3838
brian@tartangroup.ca

Deirdre Campbell
Tartan Group
250-592-3838
250-882-9199 (cell)
deirdre@tartangroup.ca


 

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Also See:
Michelle Le Sage Appointed as Hotel Manager and Sarah Henderson Named Rooms Division Manager for the 100-room Oak Bay Beach Hotel in Victoria, British Columbia, Canada; Hotel Nears Reopening Following its $52 Million Rebuild / February 2012
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