Chef Ross Derrick
Winnipeg born Chef Ross Derrick of Sparkling Hill Resort in Vernon began cooking at 15 years old. He has never known a job that did not involve the kitchen, and has not once regretted a moment of it.
Within hours of graduating high school, Ross was on a Greyhound bus heading to the Chateau Lake Louise. While there he began his apprenticeship, working in the hotels Saucier department.
After gaining some experience, Ross decided that a life in cooking was for him and he enrolled in the Stratford Chef’s School in 2004. During this time Ross continued his apprenticeship, working with Chef Aaron Linley of Bijou Restaurant in Stratford.
Towards the end of his second year at Stratford, Chef Derrick met vegetarian guest chef-instructor, Denis Cotter. Denis, the chef-patron of Café Paradiso, and award winning author of numerous books, took a liking to Ross, and six months later Ross arrived in Cork City, Ireland, to work for him.
During this period, Ross worked his way though the kitchen, eventually becoming the restaurants Pastry Chef. While living in Ireland, Ross traveled extensively throughout Europe, often going to various cities solely for one meal in a two or three Michelin star restaurant.
After the visas had expired, Ross decided it was time to go home. His now wife, Jessica, whom he had met in Ireland, followed suit. Once they arrived in Canada, the two set off to find a new place to live. After traveling throughout western Canada, they decided on the Okanagan Valley.
Soon after arriving, Chef Derrick was the opening chef behind a small tapas bar named Globe. Within a year of opening, and with the success of the restaurant behind them, Chef Derrick and the owners of Globe opened a second location, at Sun Peaks Resort, soon followed by a third in Washington State.
In March 2010, Ross was offered the opportunity of a lifetime, to open up the kitchens of Sparkling Hill Resort in Vernon. With three weeks notice before the Grand Opening, the young chef took it as a challenge and accepted.
Since moving to the Okanagan, Ross has begun to focus on ‘Eating his View’, and works closely with small farms and organic orchards to get the best that the valley has to offer.