Summerland’s Local Lounge • Grille cooks up new chef

Local Lounge • Grille in Summerland continues “eat local, drink local, be local” approach to gastronomy, welcoming chef Lee Humphries

Celebrated West Coast chef Lee Humphries named Executive Chef at the Local Lounge • Grille in Summerland.

Celebrated West Coast chef Lee Humphries named Executive Chef at the Local Lounge • Grille in Summerland.

Local Lounge • Grille in Summerland continues their “eat local, drink local, be local” approach to gastronomy, welcoming former Vancouver based chef Lee Humphries as their new Executive Chef.

“We’re thrilled to have Chef Humphries lead our culinary team. As an active member of the Chefs’ Table Society, his like-minded philosophy for feeding the body and soul fits with our belief that Local is about being in the moment and experiencing the best with loved ones,” said Christa-Lee McWatters Bond, co-founder, Local Lounge • Grille.

“Lee’s impeccable culinary pedigree furthers our desire for guests to come here and savour a dining experience that food lovers dream of. You really get our sense of place, with the picture-postcard lakeside ambience, innovative Okanagan cuisine, and stellar service that we’ve strived to deliver since our opening nearly four years ago.”

Originally from southern England, Humphries has spent his lifetime in the food trade. His epicurean journey began at a young age on the family farm in Cornwall. A natural attraction to the culinary trade saw him cooking his way into some of the finest restaurants in London; including the Michelin rated, luxury Westbury Mayfair Hotel on Bond Street.

Arriving in B. C. over a decade ago, his West Coast experience spans from fine dining to approachable — starting as sous chef under David Hawksworth at West — to Executive Chef at FigMint, Opus Hotel’s Elixir, and the Heather Hospitality Group; where he indulged his appreciation for rustic, but refined fare along with craft microbrews and fine wine. Most recently, he was the Executive Chef of Vancouver’s foremost seafood restaurant – C. He wholeheartedly embraced their Ocean Wise philosophy of sourcing responsibly harvested and sustainable seafood.

With almost 20 years of hospitality experience in prestigious London and Vancouver restaurants, he is a strong advocate of “Farm to Fork” cuisine. His authentic culinary style is based on the integrity of ingredients that is seasonally inspired, sustainably raised and locally grown using the best local ingredients available.

“I want food we serve to be authentic yet sophisticated, with an emphasis on the bounty sourced from nearby farmers.  Food should simply taste like it’s supposed to. That’s why Local Lounge • Grille is such a perfect fit as they’re all about taste,” said Humphries. “As a chef, the Okanagan is nirvana. It’s an extraordinary community of sustainably minded farmers, truly handcrafted microbrews, boutique wineries, all in a breathtakingly beautiful valley that has a laid back approach to life. It truly is farm to fork. Here Local is not just a name, but a way of living.”

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