When Kelowna chef Siobhan Detkavich steps into the Top Chef Canada kitchen for the first time on April 19, she will officially become the youngest competitor to feature on the Canadian culinary cooking competition since its inception almost 10 years ago.
And while some may perceive that title as a disadvantage, being inaccurately underestimated isn’t exactly new to the talented 21-year-old chef. After moving to Kelowna from the Cowichan Valley region on Vancouver Island, Detkavich has gone on to earn herself a third place finish in the Skills Canada National Competition, competed in the Culinary Apprentice of the Year competition, and was a part of Team B.C. in the 2018 Gold Metal Plates.
In addition to being the youngest chef, Detkavich will also be the first Indigenous woman to compete on Top Chef Canada. Drawing on both her Indigenous and Polynesian background, Detkavich currently serves as chef de partie at Mission Hill Family Estate Winery where her culinary philosophy revolves around locality, seasonality, and sustainability.
We recently had a chance to catch up with Detkavich ahead of the Top Chef Canada season premiere on April 19, to find out where she loves to go for food and drink in her home base of Kelowna.
Breakfast
Hands down, Soul de Cuba Cafe! I am a huge fan of egg bennys, and their Cuban-style benedict is absolutely delicious. I love taking my friends there to experience the ambiance and friendly service! It’s a small family-owned business and I love supporting local.
They also have great mimosas. I mean, what’s brunch without one?
Lunch
If you know me, I live for sushi Sunday. You can always find me with my roommate at Ozeki Japanese Restaurant soaring through a couple rolls and some agedashi tofu.
For what Kelowna has to offer [in terms of Japanese], it’s probably my favourite place to get sushi. I just love the layout of the restaurant and how it has little private rooms for you to sit with your party!
Dinner
There’s one man in this city who can always knock your socks off with his food creations [and that is] Chef James Holmes at Salt and Brick. He always has such innovative ideas and he sure knows how to bring life to each of his dishes. He never ceases to amaze me with what he’s able to whip up, and as a young cook, he constantly inspires me to always put myself into my work.
The food, the service, the atmosphere...all of it is impeccable. I’d say it’s an absolute must visit for locals and visitors around.
Drinks
Jack’s on Bernard–which is right next door to the restaurant and part of the Salt and Brick family–is my go-to for phenomenal cocktails and local draughts. With some of the best cocktail’s Kelowna has to offer, the team has an amazing roster for bartenders and kitchen staff!
It has such a great ambiance with old vinyl covers lining the walls, and a projector screen front and centre. Pair your drinks with some of [chef Holmes'] stellar bites and have a groovy time.
