Edan Fay
A Red Seal Chef with more than 20 years experience, Chef Edan is an accomplished Saucier and Executive Chef. His formal training includes Okanagan University College and completing his Red Seal credentials at the Southern Alberta Institute of Technology, as well as working with some of Canada’s most reputable chef talents including Jean-Luc Baron, Mario Matteau, Bernard Callebaut, Michael Allemeier CCC and Michael Smith, respectively.
Edan’s portfolio includes positions at Delta Hotels (Calgary), The River Café (Calgary), La Dolce Vita (Calgary), Bernard Callebaut Chocolates (Calgary), Executive Chef at Wrayton’s Fresh Market (Calgary), Executive Chef/Manager at Seasons Tearoom & Bistro (Kelowna), Executive Chef/General Manager at Mongo’s Grill (Kelowna) and now happily, Executive Chef at Lake Okanagan Resort.
Edan’s cooking philosophy stems from the basis of simplicity. By using premium local and seasonal ingredients, Edan designs dishes that reflect his environment without coming across as pretentious and overwhelming to his audiences. Specializing in soups, stocks and sauces Edan is able to capture a synergy between melding of flavours, ingenious combination of textures and visual appeal. His creations are genuine, as ishis personality. He aspires to gain further notoriety as a chef, always learning and expanding his repertoire of skills.
Edan Fay - With Dinner