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Anna
Vinu

With a diverse culinary background, Anna’s culinary journey has led her from bustling kitchens to the beautiful Kootenays and then to the abundant Okanagan Valley.
Her culinary career commenced with the attainment of a Bachelor’s degree in Culinary Arts, followed by a Post Graduation in Culinary Management, complemented by a Red Seal Certification for Professional Cooks.
From multiple roles as Chef de Partie to overseeing the operations of her home-based bakery, Ruspante, in Kerala, India, she has consistently demonstrated adaptability and an unwavering commitment to culinary excellence. Her transformative experience at the Michelin-starred Restaurant Gary Danko in San Francisco, significantly expanded her culinary expertise, now applied in her role as a Junior Pastry Sous Chef at Mission Hill Winery.
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Dhiraj
Raj Singh

Dhiraj’s profound appreciation for food and its artistry originated in his childhood, where he observed his mother and grandfather crafting distinctive and exquisite meals. This early fascination sparked a lifelong curiosity about the diverse world of culinary arts.

Pursuing a Bachelor’s degree in Hospitality Management, he concurrently gained valuable experience in various hotels. In his quest to broaden his culinary horizons, Dhiraj embarked on a gastronomic journey that led him to The Westin in Dubai, UAE, and subsequently to Monsieur Benjamin, a distinguished modern French bistro in San Francisco, owned by the renowned Michelin-starred Chef Corey Lee. Here, he had the honour of working under the guidance of their well established team, mastering the foundational elements of authentic French cuisine. His culinary education reached its pinnacle with the completion of a Post Graduate degree in Culinary Management from Selkirk College in Nelson, BC. He is now a valued member of the team at Mission Hill Winery, fulfilling his role as a Sous Chef at the property.

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Piyush
Chhabra

Piyush’s culinary journey was ignited by the culinary prowess of his father, sparking a lifelong passion for the art of gastronomy. He refined his skills at esteemed institutions and embarked on a global culinary odyssey.
His illustrious career encompasses significant contributions to renowned hotel groups such as The Oberoi, ITC & The Lalit, where Piyush’s expertise flourished. In Canada, he left a notable impact at establishments like Four Seasons, Whistler and Smoke House. He stepped into the industry by pursuing a Bachelor’s degree in Hotel Management, followed by a Post Graduate degree in Culinary Management. He then challenged the esteemed Red Seal Certification, with which he has proven his commitment to achieving culinary excellence at the national standard level.
Presently, Piyush continues to craft culinary masterpieces that seamlessly blend tradition with innovation. Each dish is an exquisite work of art, born from his deep-seated passion for food and its profound ability to evoke emotions.
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