Roger Planiden, Executive Chef
While growing up, seeing his mother extract the best of each season left a lasting impression on Roger Planiden. Raised in British Columbia’s Kootenay region, the South Slocan native grew up with a family who preserved and canned the bounty of British Columbia’s offerings: Roger’s mom Doris would can cherries, peaches, apricots, beans, and tomatoes, to name a few. Pickles and relishes and preserves were also made in vast quantity, and stored in the family’s underground root cellar, capturing for the Planidens a big enough taste of the Okanagan summer to last through the cold Kootenay winters.
The family’s ability to appreciate food and seasonal offerings must have been what inspired Roger at a young age. When he graduated in 1985, he was the first male in Mount Sentinel High’s history to be offered a college bursary for cooking.
After completing culinary training at the Okanagan University College in Kelowna in 1987, Roger got his first job at the Lake Okanagan Resort. This position gave Roger a taste of the industry, and ultimately led Roger to a career in five star hotels, where he has spent the last 20 years working in both city and resort environments. Most recently Roger was executive chef at The Fairmont Vancouver Airport Hotel, a position he held from 2004. Other notable experience on Chef’s resume include the Four Seasons Hotels, Fairmont Hotels and Resorts, Westin Resorts and Delta Hotels and Resorts. This wide ranging experience has provides Roger with high standards and a definite eye for detail.
While working at the Fairmont Vancouver Airport, Roger and his culinary team maintained a high profile, including becoming the 2004 BC Champions in the Knorr/CCF Junior Culinary Competition and placement in the 2004 Bocuse D'or Canadian Qualifications. During the last two years Roger and his culinary team have participated in an event presented by the British Columbia Wine Institute called “Chef Meets Grape”, and both years his team earned first place in both People’s Choice and Best Food and Wine Pairing categories.
Having recently completed the International Sommelier Guild Wine Fundamentals Level 1, and created menus for many VIP and winemaker’s dinners, Roger is ready for the next step in his culinary career: executive chef of the Great Estates of the Okanagan. In this role Roger will oversee sous chefs and foodservice operations for Nk’Mip Cellars in Osoyoos, See Ya Later Ranch in Okanagan Falls, and Sumac Ridge Estate Winery’s Cellar Door Bistro in Summerland.
Roger also carries with him an uncommon triple threat of experience: food, wine and the knowledge of how to interpret them for the guest experience. “As visitors to the region, people want to be able to feel, touch and smell what comes from the area,” Roger enthusiastically states. “And I truly believe that in Okanagan wine country that can be achieved, with completely regional menus.”
