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

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.
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