Robert Walker

I am a passionate culinary innovator known for producing top quality, creative products and contributing to revenue growth while simultaneously reducing food and labour costs. I have extensive experience leading multi-outlet dining and high-volume operations. I am Red seal certified and possess a strong combination of culinary experience and management skills.

I am a strong believer in utilizing local ingredients to deliver a true farm to table experience. My areas of expertise include restaurant openings, turnarounds, and menu developments. I have experience with many vendors, and I am a skilled purchaser and inventory manager.

I possess a proven ability to produce under pressure and have developed ample knowledge of cost containment and price structuring. I am known for superior food quality and possess extensive knowledge of food and wine pairings. I enjoy acting as a mentor and supporting employee and student development.

Chef Consulting/Freelance Chef - Chef Consulting/Freelance Chef

(2024)

Working with various types of food and beverage operations, from hotels, upscale casual restaurants to pups. One of my most recent contracts was for two hotels in England, with two different restaurant concepts.

Chef Instructor - Okanagan College - Kelowna

(2017 - 2023)

• Planning lessons, monitoring class progress, maintaining academic records, updating their knowledge of the latest culinary trends, teaching kitchen safety, demonstrating recipes, and supervising students in the kitchen.

Executive Chef - Big White Ski Resort - Kelowna

(2016 - 2020)

• Managing multiple properties including the Kettle Valley Steakhouse & Wine Bar, the Moose Lounge, the Black Forest Day Lodge, and the new Clocktower Coffee Co. Oversees Purchases of Inventory, kitchen equipment and supplies.
• Hired and trained employees and managers.
• Refined inventory management and ordering systems.

Executive Chef - Liquidity Bistro at Liquidity Winery - Okanagan Falls

(2013 - 2016)

• Opened a highly regarded winery restaurant.
• Purchased kitchen equipment and supplies to initiate operations.
• Implemented inventory management systems, ordering systems, hired and trained employees, and developed on-site culinary garden.
• Designed and implemented a creative seasonal menu with the use of fresh, local, organic, and sustainable ingredients.
• Restaurant achieved Top 100 in Canada status via Open Table in both first and second operational years.

Consultant - The Gunbarrel Saloon at Apex - Penticton

(2012 - 2013)

• Instrumental in the turn-around and reopening of high-volume ski hill pub as well as the Longshot cafeteria.
• Developed and implemented an upscale casual pub menu; developed catering packages for groups up to 350; hired and trained new staff; and established systems and policies.
• Supervised kitchen operations for 485 seat restaurant and pub.

Executive Chef - Mica at Spirit Ridge - Osoyoos

(2012 - 2013)

• Designed and implemented a creative menu with the use of fresh, local organic ingredients to provide a 4.5-star dining experience with a wine country comfort food flair.
• Supervised service operations for Mica restaurant, the Market bistro and store, and the conference center generating $1.5 million in annual food sales revenue.
• Coordinated and executed catering services, both on and off site for events ranging from weddings to conferences.

Executive Chef - Bonfire Restaurant & Bar at the Cove Lakeside - West Kelowna

(2007 - 2011)

• Managed all kitchen operations in high volume setting generating $1.2 million in annual food sales revenue.
• Supervised food preparation for 90 seat restaurant, 35 seat lounge, 40 seat patio, 140 person licensed pool, and room service.
• Coordinated and executed all catering and banquet services on and off site.
• Directed all recruiting, training, scheduling, purchasing, inventory, sanitation, menu research/development, seasonal promotions, and food/labour costs.

The Westin Bayshore - Vancouver

(2003 - 2007)

• Gained extensive experience preparing banquets for large functions consisting of 3000 individuals.
• Actively represented restaurant publicly including participation in Eat Vancouver – Citytv’s Master Chef Competition and the BC Place Food Service Expo - Hot Competition.

The Okanagan Golf Club - Kelowna

(2002 - 2003)

• Assisted with daily restaurant operations.
• Aided Culinary Team Canada & Team BC in competition preparations.

Red Seal: Certificate of Apprenticeship - Industry Training Authority (2004)

Creative Leadership for Managers - Fred Pryor Seminars (2010)

Old World Wines of Europe & New Directions - University of British Columbia (2006)

International Sommelier - Level 1 - Vancouver Career College (2006)

Certificate in Culinary Arts - Okanagan University College (2001)