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.
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 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.
Chef Maki has worked as a Pastry Chef in a variety of exclusive restaurants and hotels including Eden at the Rim Rock Resort Hotel, Fairmont Banff Springs, Wedgewood Boutique Hotel and the Westin Calgary.
Prior to joining our team, Sarah had come from Whistler, BC where she was the manager of the Hunter Gather restaurant.
"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.”