Rod Butters
from Mise en Place - the Podcast Hosted by Robert Belcham of the Chefs Table Society of BC
On this weeks episode of Mise en Place - The Podcast. Today, we’re honored to introduce a true icon of Canadian cuisine, Chef Rod Butters. Hailing from Port Coquitlam, British Columbia, Rod’s journey is one of resilience and reinvention—think a sidelined baseball scholarship turned culinary calling. He cut his teeth at Toronto’s legendary Scaramouche Restaurant, honed his craft with Four Seasons and Shangri-La Hotels, and made waves as a senior member of the Chateau Whistler Resort opening team. But it was as the opening Chef at the world-famous Wickaninnish Inn in Tofino where Rod’s vision shone, earning the Inn its Relais & Chateaux designation in under a year. For years, Rod has been a champion of ‘support local, buy local, eat and drink local’—long before it was a hashtag. In British Columbia’s Okanagan Valley, he built a culinary empire, once including the acclaimed RauDZ Regional Table, micro bar & bites, Terrafina at Hester Creek by RauDZ, and Sunny’s Modern Diner. Today, while RauDZ has closed its doors, Now, he pours his energy into The Okanagan Table, a catering and events venture that keeps his commitment to regional cuisine alive. Rod’s influence is undeniable—think membership in the BC Restaurant Hall of Fame, the Canadian Culinary Federation’s Honour Society, and the WCC designation for international culinary excellence from the World Association of Chefs Societies. His cookbook, The Okanagan Table: The Art of Everyday Home Cooking, is a Canadian bestseller, snagging a Gourmand World Cookbook award for Best Local Cookbook in Canada and a silver for Best Regional Cookbook from Taste Canada. But it’s not just about the accolades. For the past three years, Rod has brought his expertise and heart to COOKSCAMP, inspiring a new generation of chefs with his hands-on mentorship and passion for Okanagan’s bounty. From farm-fresh ingredients to unforgettable dishes, his contributions have made COOKSCAMP a standout experience. Thank you again for listening to our Podcast. If you have any comments or suggestions please message me @mise_en_place_the_podcast. Send us your feedback
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On this weeks episode of Mise en Place - The Podcast. Today, we’re honored to introduce a true icon of Canadian cuisine, Chef Rod Butters. Hailing from Port Coquitlam, British Columbia, Rod’s journey is one of resilience and reinvention—think a sidelined baseball scholarship turned culinary calling. He cut his teeth at Toronto’s legendary Scaramouche Restaurant, honed his craft with Four Seasons and Shangri-La Hotels, and made waves as a senior member of the Chateau Whistler Resort open...
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