A new chef is cooking in the kitchen at the Oak Bay Beach Hotel.
Executive chef Kreg Graham brings more than a decade of hotel and kitchen leadership experience from around the globe to the Oak Bay hotel.
Leading a culinary team of 22, Graham will oversee the menus for all of the hotel’s six food and beverage spaces.
Graham brings a wealth of experience, ranging from nearby Whistler to properties further afield in Thailand, the Seychelles and Fiji.
With a food philosophy focused on the best ingredients available, Graham says he believes finding the best products and creating great relationships with the purveyors who grow, fish, raise or hunt those ingredients is what allows a chef to cook something really special.
“A chef’s job is to make the most memorable meals by taking great products, treating them with respect and knowledge, and accentuating their best qualities by pairing them wisely and simply,” Graham says. “I want my diners to feel like they have had a truly unique experience, providing authenticity, elegance and an element of surprise and excitement.”
