Chef Chris Van Hooydonk was raised In Sherwood Park, Alberta. At a very young age, he was taught the importance of family inspired meals. At 16, Chris moved to the Okanagan, and after graduating high school, entered his first year of culinary school. Now inspired by the idea of constant learning, and a profound interest in the creative aspect, started searching for a chef to apprentice under. In 2000, Chris was hired at The Harvest Dining Room, in Kelowna, B.C, under Executive Chef Jim Armstrong.
Chris relocated to Whistler, B.C. Shortly thereafter, he was promoted to Sous Chef, at Ciao Thyme Bistro, under Chef Bernard Casavant. Feeling the motivation to be exposed to as many facets of the culinary industry as possible, Chris then moved to Boston, Massachusetts and was hired at The Four Seasons Hotel. Known for being one of the most prestigious companies in the industry, Chris was enlightened to the corporate culinary world. He was trained on all stations in the fine dining room, finishing as Saucier, and one of the lead roles in the kitchen brigade. Most recently, Chris Van Hooydonk was the Restaurant Chef at Burrowing Owl Estate Winery. It was in this kitchen where he built relationships with local producers, ensuring growth, and networking throughout the south Okanagan.
Today Chris cooks and teaches from his home based kitchen near Osoyoos, BC. Consulting, catering and teaching keep Chris busy. His hobby farm orchard with 60 trees supply a steady stream of fresh organic food for his preserves and catering needs.