"The Pacific West Coast has so much to offer our guests," explains Lukas Gurtner, the new Executive Chef leading the talented kitchen staff at Sonora Resort. "Every aspect of a plated dish has a story to tell, and I look forward to leading the conversation with my team through flavours, textures and more."
Lukas' philosophy is based on combining fresh, local ingredients with the freshest international food trends. A true outdoorsman who loves to explore, he can often be seen by guests foraging in the wild for all the local bounty of the Pacific Northwest, including fresh berries in the spring and wild mushrooms in the fall.
The son of an accomplished Swiss chef, Lukas launched his own culinary career with an apprenticeship at Victoria's Hotel Grand Pacific. He then moved to the celebrated Laurie Raphael in Montreal, then completed his training under Sonora's previous Executive Chef Terry Pichor, graduating from Chef de Partie to Executive Sous Chef, a position he held for five years.