Epicurean

Featured Chef: Vikram Vij

Celebrated chef, bestselling author, and media personality Vikram Vij is renowned for his elevated, modern approach to Indian cuisine. His flagship restaurant, Vij’s (Vancouver, BC), has been hailed by The New York Times as “easily among the finest Indian restaurants in the world” and recognized with the Michelin Bib Gourmand in 2023, 2024, and 2025. For more than 30 years, diners have flocked to Vij’s to experience his signature dishes.

Vikram Vij joins us here in Sun Peaks for an unforgettable Savour Culinary Festival in 2026. Check out his new cookbook, "My New Indian Kitchen."

Featured Chef: Ned Bell 

Ned Bell is a well-known Canadian culinary talent who has forged a path as a chef, sustainable seafood advocate, keynote speaker and educator. As one of the country’s leading chefs, he uses his voice, outgoing personality, and indomitable spirit to stand up for the world’s lakes, oceans, rivers, in addition to hyper-local farming sustainability through brand ambassador roles.

Based in British Columbia and born in the Okanagan, Ned is the co-owner of Hatch Hospitality, Creative Advisor for the Centre for Food Wine and Tourism at Okanagan College set to open in the spring of 2027, Culinary Director at Planetary Health, Buy BC Ambassador, Board Member and Co-Chair of Sustainability at the Chefs Table Society, and as culinary and restaurant consultant at Hatch Hospitality Inc.

Featured Oyster Shucker & Restaurateur: Sara Campbell

Driven by a deep love of oysters and seafood, Sara Campbell brings passion and precision to every aspect of her craft. As the founder and owner of Raw Action Oyster Bar, opening this spring, she is dedicated to creating an authentic oyster bar experience that celebrates both tradition and innovation. Guests are invited to gather around the bar, watch oysters expertly shucked to order, and enjoy thoughtfully paired accompaniments that highlight the natural character of each variety.

Committed to quality and sustainability, she sources exceptional seafood with care. Through Raw Action Oyster Bar, she is redefining the oyster experience, one shuck at a time. Follow Sara on Instagram at @raw_action_oysterco. 

Featured Chef: Dylan Yeast

Chef Dylan Yeast has been working in professional kitchens since 2009, gaining experience across a wide range of culinary environments, from fine dining winery restaurants to high-volume hockey arena box suites. His passion for cooking began at home, inspired by time spent in the kitchen with his mother and grandmother preparing family meals, along with a love for the fast-paced energy of kitchen service.

He is currently part of the culinary team at The Hatching Post by Jason Parkes Customs in West Kelowna, a restaurant known for its bold, fire-driven cooking and lively approach to barbecue and comfort food. Working in this dynamic environment allows him to contribute to a menu focused on big flavours, quality ingredients, and a strong sense of hospitality.

His culinary philosophy centres on using fresh, local, high-quality ingredients and allowing them to shine in their simplest forms. A self-professed steak enthusiast, his favourite cut is a classic T-bone. Within the kitchen, he especially enjoys the preparation side of the craft, where careful technique and organization lay the foundation for great dishes.

Featured Chef: Michael Roszell

Chef Michael Roszell, born in Whitehorse, Yukon, is a professional chef with experience in top kitchens across North America and Europe, including Pear Tree in Burnaby, the French Laundry in St. Helena, and Frantzen in Stockholm. He represented Canada in the Jeune Chef des Rotisseurs in Frankfurt in 2016.  

Featured Chefs: Eda Martin and Angel Diaz

Eda Martin and Angel Diaz bring more than 50 years of combined culinary experience to their partnership.

Eda Martin is a regional executive chef, registered dietitian, and licensed nutritionist with a master’s degree in nutrition and over 25 years of experience. Her career includes leading food programs, training culinary students, and developing products now sold in major retailers such as Kroger, Walmart, Whole Foods, and PCC. She previously served as regional chef and wellness director for Microsoft overseeing more than 300 restaurants nationwide. She is currently the owner and executive chef of Cocina Casera and a head registered dietitian for Life Care of America.

Angel Diaz is an executive chef with more than 30 years of experience across a wide range of cuisines. He has served as a culinary instructor at Johnson & Wales University and worked as a private chef for high-profile clients. He currently oversees 42 restaurants for Microsoft and contributes to VIP catering events and new culinary concept development.