Meet the Board Members
President
Kai Koroll
Chef Kai Koroll grew up in the Lower Mainland, surrounded by the rich bounty of the Pacific. First acquiring his Red Seal in Vancouver, he cut his teeth preparing the Island’s freshest foraged products dockside at Shelter in Tofino before becoming a Regional Chef for the Cactus Club group, opening their successful waterfront Kelowna Yacht Club location. Previously the Executive Chef for 50th Parallel Estate Winery, where he developed an elegant menu and a fully functioning organic garden to supply it—Kai has now broken into ownership at the helm of his own new restaurant Humo Izakaya: an innovative concept that curates the best of contemporary dining from across Asia and Latin America. Chef Kai’s cuisine is exciting, contemporary and ingredient-driven, and he is an active member of the Okanagan Chefs Association.
Chairman
Brent Durec
I was born and raised in just outside of Vancouver but moved to the Okanagan 21 years ago with my wife and one year old son. Since then our family has grown by two, another son and a daughter, and of course my two dogs.
I was lucky enough to arrive in this valley at an amazing time. Our industry was at the beginning of some big change. Here, as a young cook, I got the chance to meet and cook with some pretty special and inspiring people. Working as a cook, I had opportunities at golf clubs, hotels, and local restaurants. I finally ended up running the culinary team for a hotel in Vernon. After moving on from there, I changed things up a bit and joined Sysco Kelowna as a protein specialist, buyer, and eventually one of the corporate chefs. Here is where I have been for the last 16 years, working with our customers from Kelowna to Prince George. I have met so many amazing friends and people I consider family in this industry. I have had lots of opportunities to meet local small businesses and work with many of the Okanagan's unique products.
One thing I have always loved about the CF Okanagan is that we are a family willing to share ideas, help our community, donate time for fundraising, and to be part of something bigger than ourselves.
We are an association of cooks, and professionals related to the hospitality industry. All are welcome. If anyone is interested in who or what we are, please reach out.
Vice President
Robyn Sigurdson
Robyn has been in the restaurant industry for 15 years working under some of the Okanagan’s finest chefs. She completed her apprenticeship under Chef Bernard Casavant at Burrowing Owl Winery, then challenged and pushed her fine dining skills with Chef Rod Butters in their four diamond restaurant Fresco and later RauDZ Regional Table. She honed her pastry skills at Manteo Resort, later returning to the RauDZ Creative Concepts Ltd. family as Chef de Cuisine at RauDZ Regional Table. She is is now the Manager and Chef at Sunny’s Modern Diner.
Robyn is very active in the community volunteering with the Okanagan Chefs Association and the Chefs in the Classroom – edible education program.
Favourite dish on the menu? I actually have two favourites – On my sweet tooth day I need waffles with mascarpone and fruit and that amazing Love’s maple syrup! But for everyday it’s the Garden Bowl. Those amazing flavours, textures and you feel great after. It’s even better when you add some bacon.
Favourite record from Sunny’s collection? At 6:00 am when I’m in the kitchen prepping for our opening you’ll probably hear Bruce Springsteen’s Born to Run. I do have a soft spot for ABBA’s Greatest Hits or Michael Jackson’s Thriller when we are in the middle of a busy Sunday brunch.
Membership Director
Kelsey Oudendag
Kelsey Oudendag is a chef instructor based in Kelowna, where she teaches in the Culinary Arts Program
at Okanagan College. Prior to her move to the Okanagan, she instructed in one of Canada’s best culinary
schools at SAIT, in Calgary, Alberta. She has over 20 years of experience working in the foodservice and
hospitality industry including private clubs, catering, private chef, local restaurants and owning and
operating a yoga retreat company.
She holds a deep passion and commitment to education and is known for her ability to help all learners
feel capable, confident, and empowered in the kitchen. Her approach to cooking is relaxed and joyful
with a focus on utilizing the abundance of local product in the Okanagan.
She loves to be active in her culinary community having sat on the board for Chefs in the Classroom, an
organization with a mission to educate children to grow, cook and eat local foods.
Her community outreach also focuses on research around food security where she has run research
projects partnered with the Okanagan Fruit Tree project, Food for Thought, Central Okanagan Food
Bank and the BC Beverage Technology Access Centre.
Kelsey’s dedication to her craft and commitment to teaching others makes her a highly respected figure
in the culinary community.
Robyn is very active in the community volunteering with the Okanagan Chefs Association and the Chefs in the Classroom – edible education program.
Favourite dish on the menu? I actually have two favourites – On my sweet tooth day I need waffles with mascarpone and fruit and that amazing Love’s maple syrup! But for everyday it’s the Garden Bowl. Those amazing flavours, textures and you feel great after. It’s even better when you add some bacon.
Favourite record from Sunny’s collection? At 6:00 am when I’m in the kitchen prepping for our opening you’ll probably hear Bruce Springsteen’s Born to Run. I do have a soft spot for ABBA’s Greatest Hits or Michael Jackson’s Thriller when we are in the middle of a busy Sunday brunch.
Secretary
Katie Foster
Hello, I'm Katie, and I serve as the secretary for the OCA Board. While I may be busy behind the scenes, there's more to me than just taking minutes at meetings; my heart belongs to the kitchen and the great outdoors.
My culinary journey kicked off in the Kootenays at Selkirk College, then I wrapped things up at Okanagan College. I blame my dad for this delicious passion. Why? Because if I could create meals half as good as my OG culinary hero, I knew I was on the right path.
During the peak of my kitchen career, I had the privilege of apprenticing under one of the Okanagan’s best chefs before life happened, and I went coast to coast chasing adventure. The only time I’ve crossed borders was to flaunt my bacon-cooking skills at the World Food Championships (no biggie). Eventually, I returned home and transitioned from the kitchen to customer service, though my love for food remains as strong as ever.
Outside of work, you can find me enjoying the Okanagan lifestyle with my dog, Brady. Winter means snowboarding, summer means hiking, and I'm trying to add dirt biking to the mix – wish me luck! My happy place is the outdoors, around a fire at any time year… bonus points if there's a glass of gin in hand.
Kelowna is where I call home, cherishing the vibrant community and the culinary scene it offers. I’m thrilled to be back with the Okanagan Chefs Association, eager to contribute my skills and passion to the vibrant culinary community once again.
Treasurer
Terry Port
Bio coming soon!
Young Chef Director
Brycen Knorr
Born and raised in the Okanagan, Brycen began his culinary journey completing the Culinary Arts training at Okanagan College. Over the years Brycen has worked primarily in the city of Kelowna, at such places as Waterfront Cafe, SmackDab, Manhattan Point and Sunny's, A Modern Dinner. Though he is currently taking a break from kitchens, he is still within the industry working for Gordon Food Services in a sales position. Brycen recently won the Young Chef of the year award for 2023 and was also nominated to take over as the Young Chef Director. Always trying to lend a hand, Brycen is excited to get to be in a position to help new up and coming young chefs and contribute to passing the torch as many chefs before him have done for him.
Chefs in the Classroom President
Jenny Rodgers
Jenny's passion for nourishing family & friends with nutritious home cooking, and her dedication to teaching her young niece and nephew to learn to cook, led her to her role as President of the Chefs in the Classroom organization. Chefs in the Classroom, established in 2016 in the Okanagan, is a team of local chefs, cooks, gardeners, and volunteers who donate their time and expertise to take cooking and gardening lessons into Grade 3 classrooms.
Additionally, Jenny serves as an executive for growing companies in BC to help develop strategic plans to increase productivity and profitability. Jenny earned her MBA from Athabasca University and her Bachelor's degree from the University of Western Ontario.
Member at Large
Zac Chan
When I look back on my life and think about what food and cooking means to me, without hesitation, I would say that it is through food and cooking that I am best able to express myself. Cooking is how I share and connect. I believe I got this from my father. He wasn’t around a lot when I was growing up. I didn’t play catch with my dad or go fishing with him. We hung out together in the kitchen as I watched him, and sometimes got to help him, cook meals for our family. Some of my fondest memories are the times when my dad would come home late from work and cook himself a late dinner while talking with me about the day’s events. My dad connected with us best through his food. We all knew that if my dad was cooking a big meal, the whole family was coming over. It was his thing. Over the years, I have taken over this role and have found that I too connect with others through my cooking. The kitchen is where I share my enthusiasm. It’s where I feel most comfortable. I love how the excitement around food brings people together!
I’ve been in the restaurant industry my whole working life, following someone else’s menu, executing someone else’s plan, fulfilling someone else’s dream. Kin & Folk is my opportunity to invite people to celebrate each other over my food, and to share my joy and excitement through ingredients that have inspired me. With the sharing of food, we make new friends, find new love, and count our blessings. I want to be a part of that story.
Sponsorship Chair
Jeremy Luypen
Jeremy Luypen is an award-winning chef known for his brilliant creativity, extensive food and beverage expertise, and dedication to showcasing Okanagan ingredients. Recognized as one of the region’s top chefs, he is also a proud father, husband, culinary mentor, Canadian Culinary Federation Honour Society Member, and BC Restaurant Hall of Fame Inductee.
Jeremy studied culinary arts in the Okanagan and began his journey in Calgary, where he led the kitchen at the renowned Chicago Chophouse. Missing the valley and its world-class wine, he brought his talents back to the Okanagan, where he held Executive Chef positions at esteemed establishments such as Hotel Eldorado, Predator Ridge, and Summerhill Winery, and was the original Chef/Owner of Terrafina at Hester Creek, elevating the region’s dining scene with his culinary vision.
Passionate about giving back, he has lent his talent and hands-on support to numerous charitable organizations over the years. This commitment to community and charitable giving now drives his role as Food Director at the Kelowna Gospel Mission.
Dedicated to mentoring the next generation of chefs, he actively fosters education and leadership through the Okanagan Chefs Association, continuing to shape the future of the culinary industry.
Social Media & Competition Chair
Tina Tang
Originally from Vancouver Island, Tina moved to the Okanagan in 2013 and now calls it home. With only having savoury experience prior to 2015, Tina started to experiment with Pastry Arts and fell in love. She is the Chef and small business owner of tt.bakesop and MIse en Sox.
Coming from an Vietnamese background, Tina has always been surrounded by food. She is fortunate to travel and immerse herself in new cultures and experience different cuisines. Her favourite food destination is Taipei and New York City.
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In 2022, she captained Canada's Community Catering Team Canada (Culinary Team BC). The team earned a Gold Medal at the Culinary World Cup in Luxembourg and the team placed 2nd in the world overall. That was the first time a national Canadian team has every podium at that competition. In 2020 the team earned a Silver Medal at the IKA Culinary Olympics and she earned a Bronze Medal in an Individual Pastry Arts competition. With national and international competition experience she helps our Chef and Young Chef members throughout the year with competitions throughout the country.
​Coming Soon
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