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.

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.

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.