Connecting with a culture through food.
Murray McDonald
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
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.
Santiago Arias
With over 11 years of culinary experience, Santiago Arias is a pastry chef from Colombia, passionate about creativity, precision and the art of pastry. A culinary graduate since 2013, his journey has been shaped by a blend of technique, flavour, and a constant pursuit of excellence.
For the past two and a half years, Santiago has been part of the team at Spirit Ridge resort. His work stands out for his attention to detail, leadership in the pastry department, and his ability to create innovative desserts that balance tradition and a modern approach.
In addition to his strong background in pastry, Santiago has worked across various areas of the kitchen, giving him a well-rounded culinary perspective. Throughout his career, he has taken part in high-level projects, including the opening of the Grand Hyatt Bogatá and a valuable stage at the prestigious restaurant of renowned chef Harry Sasson – both key references in Colombia’s gastronomic scene. His style blends classical techniques with contemporary influences, always driven by a deep passion for his craft.
Saida Pachón
In 2018, she returned to Colombia to join the opening team of the Grand Hyatt Bogotá, and since 2022, she has been part of the team at Spirit Ridge Resort.
With over 13 years of experience in the culinary industry, across all kitchen positions and in multiple countries, Saida has developed a wide vision and a strong ability to contribute innovative ideas that enhance the guest experience.