Executive Chef Daniel Craig joined the Delta Grand Okanagan Resort in January 2018. As changing seasons reveal the region’s bounty, he’s developed the new menu with unbounded zeal. No “babe in the woods” in culinary acumen, Chef Daniel’s delight with locally sourced produce, seafood, meats, wine, craft beer, spirits, honey and other artisanal finds brings refreshed joy to the kitchen.

Chef is new to Kelowna after leaving his position as Ritz Carlton Toronto Executive Chef. His passion for cooking began at age 12 while working at an Ontario café owned by a friend’s parents. At 18, he apprenticed at BC’s Fairmont Empress and Delta Victoria Ocean Pointe. Upon graduating with honours from Camosun College, he travelled and competed internationally, becoming the first Canadian chef to win a gold medal from the prestigious Chaine des Rotisseurs Jeune Chef Concours in 2006. Chef Daniel became the youngest executive chef in Delta Hotels’ history, on Delta Burnaby’s opening team in 2008, and later became executive chef, Delta Toronto.

Among his many distinctions are the 2017 Marriott ACE Award for Best Executive Chef, 2014 BC Chef of the Year, and Team Canada member, 2019 Bocuse d’Or international competition.

At OAK + CRU you’ll find a locally focussed setting that’s elegantly casual and engaging with well-trained associates on wine, cocktails and food. For two years now, OAK + CRU’s waterfront location has afforded Zen-like views of parkland, boats in the lagoon, Okanagan Lake and the hills beyond. It has evolved into a neighbourhood hub. Designed by world-class designer mackaywong, known for some of Canada’s top restaurants and bars, the stylish setting of the hotel’s lobby is a vibrant gathering spot for locals and want-to-be locals.

In addition to the 263-seat restaurant (including a 130-seat outdoor patio) there’s a private patio area for up to 20 guests that can be reserved. Plus, the OAK + CRU Cellar Table features 2,800 bottles and 300 labels from the Okanagan Valley and a wine tasting program. It’s available from 6 pm onwards with a communal table for up to 10 people.

Whether you dine alfresco or inside, for breakfast, brunch, lunch, happy hour, dinner or evening cocktails, you’ll taste the Okanagan. Chef Daniel is coaxing old-world versatility from OAK + CRU’s 6,000-pound signature Fire Deck oven for new-world cuisine. There’s exquisite pizza with creative toppings — think “inside the heat” to delicacies like Wood-fired Selva Prawns, Roasted Sea Scallops, Charred Shishito Peppers, Crispy Yellowfin Tuna, Charred Cauliflower Steak and more. The lovingly curated menus offer delectable options that will make you a regular. Based on wickedly good reviews, try the One for the Ladies cocktail!

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