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Spirit Ridge proudly sits on the traditional land of the Syilx People of the Okanagan Nation.
Our inspiration for the name of our new signature restaurant comes from a chaptik story passed down through the generations of our First Nations people of the Okanagan.
The Syilx People of the Okanagan Nation approach to food is based on the creation stories of their culture and we’ve taken their stories as the inspiration for the name of our restaurant: “The Bear, The Fish, The Root & The Berry,” based on their story of the Four Food Chiefs.
The Four Food Chiefs are central: Skimxist Black Bear (chief of animals, representing self-sacrifice, leadership, giving), Ntytikxw Chinook Salmon (water creatures, perseverance, hard work), Speetlum Bitterroot (plants below the round, relationships to the land) and Seeya Saskatoon Berry (plants above the ground, growth, strength, community) are legendary.
Chef McDonald brings a wealth of international culinary experience to our team, and has a distinct passion and creativity aligned with the Unbound Collection brand.
His most recent role was Executive Chef at the Ritz-Carlton in Toronto. Prior to that, he gained significant notoriety as the founding Executive Chef of the Fogo Island Inn. The concept he launched at this luxury destination resort received many international awards, and was ranked in the Top 100 Restaurants in Canada, “World’s 50 Best” by Diners Club Discovery Series, “Best new Restaurant” by Enroute Magazine, among other awards.
Chef McDonald’s culinary leadership experience also includes; Executive Chef of Cluny Bistro and Boulangerie in Toronto, Executive Sous Chef of the Fairmont Pacific Rim, Chef de Cuisine of the Ritz-Carlton in Cancun, Sous Chef of Huka Lodge (Relais & Chateau) in New Zealand. Murray is a graduate of the Culinary Institute of Canada in Charlottetown, Prince Edward Island.
Modern vineyard cuisine inspired by our Indigenous roots.