It was an injured arm that got Rod Butters wielding a knife. Instead of heading off on a baseball scholarship in America, Rod’s professional sports ambitions were cut short and he was forced to reflect on what appealed to him most in his life, to what he was drawn to from a very young age. And that was cooking. Even at seven years old his favourite thing to do was to get up before anyone else and make a pancake breakfast for his family.
Some career highlights include the Four Seasons Hotel group – Toronto & Vancouver, Chateau Whistler Resort opening team and Pacific Palisades Hotel Vancouver. Rod then went on to open the world famous Wickaninnish Inn, Tofino as Chef de Cuisine in 1996. His innovative cuisine and high service standards quickly helped the Inn’s Pointe Restaurant attain the internationally recognized Relais & Chateaux designation.
Rod is a member of the Canadian Culinary Foundation and has earned the WCC designation recognizing international culinary excellence from the World Association of Chefs Societies. Rod is also past president of the Okanagan Chefs Association.
Summer 2017 will see the launch of a long-awaited project from Chef Butters – his cookbook The Okanagan Table: The Art of Everyday Home Cooking which will boast over 270 pages including 80 recipes including suggested Okanagan wine, beer or cocktail pairings.