President & CEO
A seasoned veteran of the restaurant industry - Dave has developed, opened, and operated multiple restaurant concepts over the past 20 years in Vancouver, Whistler, the Okanagan Valley and London, England. Highlights include opening the first Romano's Macaroni Grill outside of the United States in conjunction with Brinker International, working with Paramount Pictures to create the concept for the Cheers Restaurant and Bar opened on Regent Street in London, opening the Quails Gate Old Vines Patio Restaurant, and managing the design and build for Bonfire Restaurant & Bar located at The Cove Resort in the Okanagan Valley.
In 2010 Dave was awarded the Business Person of the Year Award from the West Kelowna Chamber of Commerce and in 2014 Vintage Hospitality was awarded the South Okanagan Chamber of Commerce Business Excellence Award for Best Large Business.
With 30 years of experience in the hospitality industry, Dave has developed a unique skill set and refined knowledge of the intricacies of exceptional service. In 2007, Dave founded Vintage Hospitality Ltd. Vintage Hospitality has developed into a brand that is recognized for delivering memorable dining experiences throughout the South Okanagan and Dave's role focuses on corporate operations and strategic growth management.
Director of Culinary Operations
Originally from Southern England, Lee has spent his entire lifetime in the food industry. 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 Michelin-rated, luxury Westbury Mayfair Hotel on Bond Street.
Arriving in the West Coast of Canada over a decade ago, Lee worked as Sous Chef under David Hawksworth at West. He then worked as Executive Chef at FigMint, Opus Hotels Elixir, and the Heather Hospitality Group. The opportunity at Heather Hospitality Group allowed Lee to indulge in his appreciation for rustic but refined fare paired with craft microbrews and fine wine.
With 20 years of hospitality experience in prestigious London and Vancouver restaurants, Lee is a strong advocate of "Farm to Fork" cuisine. His raw talent and authentic culinary style is based on the integrity of ingredients that are seasonally inspired, sustainably raised, and locally grown using the most quality of local ingredients.
In January 2015 Lee joined the Vintage Hospitality Senior Leadership Team as Director of Culinary Operations - responsible for the successful back of house operations of all Vintage Hospitality restaurants.
Director of Operations
Troy Lucas was born and raised in Vancouver, BC. Through 17 years of employment with The Spectra Group of Great Restaurants, Troy built a foundation of knowledge in restaurant management and operations. During his time with Spectra, Troy managed The Bread Garden Bakery Café and was Bar Leader for the Boathouse Restaurants concept. Troy participated as a senior manager in the opening of 18 Milestones Restaurants playing a key role in rolling out the concept nationally.
Upon leaving Milestones, Troy enjoyed a 10-year career as President of TPL Consulting. Highlights of Troy's consulting experience includes assuming the role of Director of Operations for Jordan Enterprises, an Irish Pub Group with multiple units and private liquor stores. As a consultant he also opened Brodeur's Bistro in Abbotsford, BC and worked as a Liquor Specialist for Host Consulting.
In 2014 Troy became an operating partner launching two Browns Social House locations in Alberta and remains an equity partner in the operations.
Troy joined the Senior Leadership Team at Vintage Hospitality as Director of Operations in 2016. Troy is responsible for overseeing all restaurant operations.
Restaurant Chef - Liquidity Bistro
Born in the suburb of Montreal, Quebec - Simon found a passion for food & cooking as early as 5 years old. He studied at the prestigious Institut de Tourisme et D'Hotellerie du Quebec where he earned a degree in cooking and food services management while working his way quickly up the culinary ladder in many top restaurants in Quebec.
Simon spent a season in France to expand his culinary knowledge before driving across Canada to make the move to the Okanagan Valley. Simon worked at Mission Hill Winery as the Banquet Chef and he then spent two years working alongside one of Canada's most widely recognized Chefs Melissa Craig as Sous Chef at the Barefoot Bistro in Whistler.
Returning to the Okanagan in 2016, Simon accepted his first position with Vintage Hospitality as Chef at The Vineyard Kitchen at Black Hills Estate Winery. Simon was then moved to the position of Restaurant Chef at Liquidity Bistro where his passion for fresh, seasonal ingredients has been very well received - with Liquidity Bistro receiving numerous recent accolades including being named one of the 50 Best Restaurants for Brunch in Canada (OpenTable) and being named as a finalist for Best Winery Restaurant by Okanagan Life Magazine.
Simon is passionate about Liquidity Bistro for its artfulness, breathtaking view, abundance of local farms, and the opportunity to work with a fantastic team both at Liquidity Bistro and the phenomenal winery team at Liquidity Wines.
Food & Beverage Manager - Mica Restaurant
Terry Hayashi was a self-described workaholic from the beginning. He began his hospitality career by serving Calgary's prestigious business crowd at restaurants during the day and bartending at night in various pubs and bars. This landed him a management position at a local steakhouse - which is where Terry found his true passion. "Managing a restaurant is similar to conducting an orchestra. Dozens of smaller parts blend together to create something truly memorable".
Terry made the move to the West Coast where he made his mark in the Vancouver Dining Scene - managing Bridges Restaurant, Glowbal, COAST, and Raincity Grill. Twice his restaurants were awarded the "Birks Silver Spoon" which recognizes the best service in the City of Vancouver. Terry took a one year break to open his own wine agency working with smaller family run BC wineries to get them placed on Vancouver's Wine Lists. Missing the excitement of working directly in Restaurant Operations - Terry made the decision to jump right back in setting up and consulting on the openings of Stable House Bistro and Perch Restaurant.
When approached to take over the Food & Beverage program at Spirit Ridge Resort, Terry jumped at the opportunity, realizing the limitless ceiling of this unique opportunity.
Restaurant Chef - Mica Restaurant
Chef Nicholas Atkins was lured into the culinary world at an early age - and his passion for food and the industry was quickly recognized. Nick found a rush for competition through sports, which led him to participate in his first culinary competition at a local show involving nearly a dozen junior competitors. Receiving gold medals, he felt the reward of hard work. Later that same year Nick travelled to Singapore at the Food and Hotel Asia International Salon Culinaire, where the apprentice team came home with bronze and silver medals. The year after he was given the opportunity to compete solo at the International Culinary Classic in Hong Kong. With hard work and determination Nick was awarded two Gold Medals.
Nick studied the Culinary Arts at the Southern Alberta Institute of Technology where he holds an Honours Diploma. He received his Red Seal Designation from Alberta Advanced Education and Career Development in 2006.
Nicks professional experience in the food industry varies from catering acting professionals on movie sets, food styling with Hollywood directors, working in the most recognized French restaurant in Calgary as a Sous Chef, to being the strong leader of the Back of House Operations at Mica Restaurant at Spirit Ridge Resort.
Chef - The Vineyard Kitchen
Chef Joshua Lee has found himself comfortable in kitchens from a very young age. Josh first met Chef Lee Humphries at C Restaurant in Vancouver in 2010. Josh was a 17 year old apprentice whose raw culinary talent quickly moved him to the position of Junior Sous Chef. Josh earned his Red Seal Certification at the impressive age of 18.
Josh has always had a keen interest in tracing ingredients back to their source. This inspired Josh to spend time working on a goat farm in Abbotsford, then on to learning the art of cheese making at Little Qualicum Cheeseworks on Vancouver Island.
2015 brought Joshua to the Okanagan where he reunited with Chef Lee Humphries and began working with Vintage Hospitality as a Chef de Tournant across Vintage properties. This led to an amazing opportunity to work with Shana at Upper Bench Creamery as a cheesemaker.
Always keeping one foot in the kitchen, Josh jumped at the opportunity to take the reigns at The Vineyard Kitchen at Black Hills Estate Winery for the 2017 season and is excited for the opportunity to work with an abundance of fresh local produce and have the opportunity to work with an established Okanagan Winery.