Learn about Chef Dean Hossack’s philosophy on classic and vegan cuisine, using healthy methods and ingredients to produce dishes that guests rave about.
Biography | Dean Hossack Executive Chef, Dean Hossack, brings a focus on fresh, local food to the menus at Nita Lake Lodge while still paying tribute to his culinary roots in the Okanagan region of British Columbia. Chef Hossack has developed excellent relationships with local farmers and growers throughout the Sea to Sky region. Farm to table creations is one of his culinary passions. Chef Hossack began his culinary career at S.A.I.T in Calgary where he graduated with honors before accepting an apprentice position at Lake Okanagan Resort under the Canadian Culinary Olympic Gold Medalist, Chef Dave Ryan. His extensive experience in Okanagan kitchens continued as he spent over five years as the Executive Chef at the Okanagan Golf Club and four years at the Kelowna Yacht Club. Chef Hossack is also known on the international stage, having travelled and competed as a member of the Culinary Team British Columbia in Luxembourg, Switzerland and Germany.