RauDZ Regional Table is a reincarnation of the four diamond, multi award winning fine dining restaurant Fresco. After a successful eight years, Rod Butters and Audrey Surrao decided to realize their dream of opening a new contemporary restaurant featuring fresh local dishes in a comfortable relaxed space.
Dining
- Dinner:
- Farm-To-Table Selections :
- Gluten-Free Selections:
- Licensed:
- Wheelchair Accessible :
Chef Information
Brock Bowes
Executive Chef Brock Bowes, joined the team at RauDZ Creative Concepts in winter 2014, fresh from wrapping up the season at Sonora Room Restaurant at Burrowing Owl Winery in Oliver, BC.
After graduating from the Vancouver Island University Culinary Arts program, Bowes worked under the highly regarded Chef Bernard Casavant at Fairmont Chateau Whistler and then at Chef Bernard’s own Café. He returned to Vancouver Island to work at the Hotel Grand Pacific, the Victoria Marriott Inner Harbour and Dock 503. After travelling to Europe to further expand his culinary horizons, he returned to work with Casavant at Burrowing Owl, then travelling as a culinary two-some to Manteo Resort. With Vancouver Island again calling, he returned with a stop at Pacific Restaurant before becoming the opening Executive Chef at the Oak Bay Beach Hotel before finding his way back to the Okanagan in 2013 to Burrowing Owl.
In addition to being a highly creative, detail oriented chef with a strong work ethic and passion for the culinary arts, Bowes demonstrates his commitment daily to supporting local farmers and artisans as well as developing young talent in the kitchen.
In his role as Executive Chef, Bowes oversees RauDZ Regional Table with the philosophy of supporting local, eating and drinking local, and micro bar • bites where more of an international approach to food and beverage give this tapas bar it’s unique niche in the marketplace. With his background in French techniques and his love of Asian influences with local ingredients he brings another creative twist to the culinary team.
After graduating from the Vancouver Island University Culinary Arts program, Bowes worked under the highly regarded Chef Bernard Casavant at Fairmont Chateau Whistler and then at Chef Bernard’s own Café. He returned to Vancouver Island to work at the Hotel Grand Pacific, the Victoria Marriott Inner Harbour and Dock 503. After travelling to Europe to further expand his culinary horizons, he returned to work with Casavant at Burrowing Owl, then travelling as a culinary two-some to Manteo Resort. With Vancouver Island again calling, he returned with a stop at Pacific Restaurant before becoming the opening Executive Chef at the Oak Bay Beach Hotel before finding his way back to the Okanagan in 2013 to Burrowing Owl.
In addition to being a highly creative, detail oriented chef with a strong work ethic and passion for the culinary arts, Bowes demonstrates his commitment daily to supporting local farmers and artisans as well as developing young talent in the kitchen.
In his role as Executive Chef, Bowes oversees RauDZ Regional Table with the philosophy of supporting local, eating and drinking local, and micro bar • bites where more of an international approach to food and beverage give this tapas bar it’s unique niche in the marketplace. With his background in French techniques and his love of Asian influences with local ingredients he brings another creative twist to the culinary team.
Farm Partners
Wine Maker
Videos
