TEAM

Connecting with a culture through food.

Murray McDonald

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. 

His most recent role was Executive Chef at the Ritz-Carlton in Toronto. Prior to that, he gained significant notoriety as the founding Executive Chef of the Fogo Island Inn.  The concept he launched at this luxury destination resort received many international awards, and was ranked in the Top 100 Restaurants in Canada,  “World’s 50 Best” by Diners Club Discovery Series, “Best new Restaurant” by Enroute Magazine, among other awards.

Chef McDonald’s culinary leadership experience also includes; Executive Chef of Cluny Bistro and Boulangerie in Toronto, Executive Sous Chef of the Fairmont Pacific Rim, Chef de Cuisine of the Ritz-Carlton in Cancun, Sous Chef of Huka Lodge (Relais & Chateau) in New Zealand.  Murray is a graduate of the Culinary Institute of Canada in Charlottetown, Prince Edward Island.

Ian Bohun

Sous Chef

Ian came to cooking in a bit of an obtuse way, from biochemistry labs.  Dissatisfied with the view of a future in these labs, he decided to go back to an early love, cooking tasty meals for friends and family.  Fast forward 10 years and he could be found filling the role of executive chef of a small hotel on Vancouver Island where he stayed for seven years, continually mentoring young chefs while growing a loyal clientele. 

The new millennium saw him wanting to expand is knowledge base so he moved to the big city, Vancouver, and took a starting position at “C” , at the time a premier seafood restaurant renowned for sustainability and innovation. Learning many new techniques at “C”, he decided to follow him to the Okanagan when asked.  He quickly fell in love with the area and purchased a home in home in Osoyoos suitable to his small town upbringing.

Ian joined Chef McDonald at The Bear, The Fish, The Root & The Berry as Chef de Partie when Hyatt Unbound assumed restaurant control, always seeking to continue his quest for knowledge and skills.
 
A perpetual line chef, Ian seeks to honour every ingredient he touches, still loving the cooking of tasty meals for friends and family.

Carl Sanchez

Sous Pastry Chef

Born and raised in the central region of the Philippines, Carl  has always been surrounded by incredible curators of festive cuisines.  Coming from a family of humble rice, fruit and vegetable framers and cultivators, the passion for food and cooking came from his grandmother.  She was a town cook. Along with a group of elderly women, they would cook for any and every event arriving with cleaver on one hand, a “syansi” or turner in the other and a tobacco on the lips.  The love of baking and pastry came from his mother who employed him as a in-house taste tester.

Carl Sanchez has a Bachelor’s Degree in Culinary Arts from De La Salle – College of St. Benilde in Manila, Philippines.  He worked as a Pastry Demi-Chef de Partie at Fauchon in Kuwait, well-known for its classic yet contemporary cuisine, as a pastry cook in San Diego, California, at The Coast Restaurant in Gulf Shores in Alabama and at the Banff Centre for the Arts and Creativity in Alberta where he was introduced to Canadian cuisine.

As part of the culinary team at Spirit Ridge, his culinary creativity has the space and place to express itself being surrounded by nature producing the best ingredients in the orchards and vineyards of the south Okanagan.

Michael Nemec

Sous Chef

Born and raised in Czech Republic Michael has worked in the Food & Beverage industry since the age of 14.  After completing his Hotel & Restaurant management courses, he began my career in Prague later moving to resorts in Germany and the former Yugoslavia.  He later immigrated to Canada and worked for Fairmont Hotels & Resorts for 23 years taking on roles as Sous Chef, Executive Sous Chef, Banquet Manager, and Restaurant & Lounge Manager. 

Always looking for a new adventure he became a Chef in the Alberta oil sands, later moving to Edmonton as Chef for the Best Western and opened his own coffee shop.  Michael’s passion for food and wine has never faltered and moving to Osoyoos has been a personal dream come true. 

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