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.
The Four Food Chiefs; Black Bear, Chinook Salmon, Bitterroot, and Saskatoon Berry, represent the key elements of Indigenous cuisine.
Murray McDonald
Executive Chef
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.
Christopher Grimley
Sous Chef
Christopher joins us from the Quilchena Hotel, where he was the Executive Chef. His previous experience including working with Chef McDonald at the famed Fogo Island Inn.
Our Story
Spirit Ridge Lake Resort, Winery and Sacred Land is the first Canadian property to join the Unbound Collection by Hyatt- a global portfolio of distinct hotels that inspire the freedom to create one of kind story worthy experiences.
“Rich in culture and historical relevance, the iconic resort’s design embraces the Okanagan First Nations people and celebrates their deep spiritual connection to natural surroundings,” Executive Director and General Manager Daniel Bibby says.
“We have taken over the restaurant and are rebranding it to honour our Indigenous history. We’ve also brought in an Executive Chef who has embraced our new, exciting culinary adventure.”
"We both had outstanding meals, duck and bison. The oyster mushrooms with the bison were over the top.”
“Chef Murray McDonald takes the cuisine beyond the bannock at The Bear, the Fish, the Root and the Berry.”
“Beautiful indigenous food. Celebrate diversity, celebrate all cultures.”
“Amazing bison, incredible flavours. Great service.”
“One of the best meals I have had in a long time. Keep up the good work.”