About Us

Chef Rod Butters, Okanagan Chef

Chef Rod Butters

Operator/Chef, RauDZ Creative Concepts Ltd.

It was an injured arm that got Rod Butters wielding a knife. Instead of heading off on a baseball scholarship in America, Rod’s professional sports ambitions were cut short. He was forced to reflect on what appealed to him most in his life, to what he was drawn to from a very young age. And that was cooking. Even at seven years old his favorite thing to do was to get up before anyone else and make a pancake breakfast for his family.

Some career highlights include the Four Seasons Hotel group – Toronto & Vancouver, Chateau Whistler Resort opening team and Pacific Palisades Hotel Vancouver. Rod then went on to open the world famous Wickaninnish Inn, Tofino as Chef de Cuisine in 1996.

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Audrey Surrao, Terrafina Restaurant

Audrey Surrao

Operator, RauDZ Creative Concepts Ltd.

Audrey Surrao is a well known and respected restaurateur in Kelowna BC.

  • Co-owner of micro bar • bites established 2013 to present
  • Co-owner of RauDZ Regional Table established in 2009 to present
  • Co-owner of Fresco Restaurant, an AAA Four Diamond award, critically acclaimed restaurant that opened in 2001-2009
  • BC Restaurateur of the Year, Fine Dining 2003 ~ awarded by the BC Restaurant & Food Services Association (BCRFA)

Audrey is a member of the prestigious international organization Les Dames d’Escoffier.

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Bernard Casavant, Terrafina

Bernard Casavant

Executive Director of Operations, RauDZ Creative Concepts Ltd.

New to the RauDZ Creative Concepts Ltd team, Casavant comes with years of experience in the restaurant business.

Casavant has been at the forefront of improving the standards of the hospitality industry throughout his career. He was one of the first chefs in Canada to earn the Chef de Cuisine Certification (CCC) and became the first West Coast-born and trained chef to represent Canada in the prestigious Bocuse d’Or Competition, France. Alongside Rod Butters, they are members of the BC Restaurant Hall of Fame and CCFCC Honour Society. Starting in 1989, Casavant helped make Whistler a culinary destination, first as the executive chef for the newly built Chateau Whistler and later his own restaurant Chef Bernard’s Bistro. In 2006, he relocated to the Okanagan and becoming Executive Chef at the Sonora Room at Burrowing Owl Winery, later moving to Wild Apple Restaurant and Lounge in Kelowna. He joined Okanagan College in 2014 as Culinary Manager of the Wine, Food and Tourism program.

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James Hanna

Chef de Cuisine, Terrafina at Hester Creek by RauDZ

James has a long history of working with Chef Butters. Following his apprenticeship in White Rock he was sous chef for Fresco becoming Chef de Cuisine when Fresco morphed into the more fine casual dining RauDZ Regional Table. He recently returned to RauDZ from Newfoundland after a number of years honing his skills at other restaurants, competing in numerous competitions and learning about east coast food. He has literally eaten and cooked his way across the country. He has also been part of 7 culinary teams that have competed in Gold Medal Plates.

Chef Hanna will be leading the culinary team at Terrafina at Hester Creek by RauDZ for the 2019 season.  Chef has always had a passion and skill for Italian cuisine fine tuned after working in Vancouver’s top Italian restaurant Villa Del Lupo.

Kayleigh Macmillan

Restaurant Manager, Terrafina at Hester Creek by RauDZ

Kayleigh Macmillan joined the Terrafina team for our 2018 season as Restaurant Supervisor working with Operations Manager Wes Hunter.  Kayleigh excelled in this position and has food and beverage in her blood with many previous leadership positions in the industry.  Her enthusiastic demeanor paired with professionalism is always appreciated by the front of the house team and guests.  Kayleigh will be joining us for the 2019 season as Restaurant Manager.

Wes Hunter, Terrafina

Wes Hunter

Operations Mgr. South Okanagan

Wes joined the team of RauDZ Creative Concepts in late Spring 2016 and oversees the management of the talented staff.
His career started in the restaurant industry in 2006 and along the way he has managed several notable restaurants. Over the years he has continued to hone his management skills and wine knowledge developing award winning wine and beverage programs and helping to put his restaurants on the culinary map. He graduated with a Wine & Spirits Education Trust Diploma (Level 4) from Dubrulle Culinary Art Institute of Vancouver in 2009.