Lee was born and raised in Cornwall, the southwestern peninsula of England, Lee started his culinary venture at the upscale Budock Vean Golf and Country House on the banks of the Helford River where he spent the time working, observing and hungry learning everything he could. Lee then voyaged to London UK, where he worked at the Westbury Hotel in Mayfair as a commis chef, cooking through the ranks and eventually holding the Sous Chef position. In 2000 Lee moved to Vancouver Canada where after years of cooking at some of Vancouver’s top restaurants—including West, Opus Hotel, C and the Heather Hospitality Group, British‐born chef Humphries has found his true home in South Okanagan wine country where his passion for fresh, seasonal, local ingredients supports his food philosophy.
Born in the suburbs of Montreal, Quebec – Simon found a passion for food and 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 service management while working his way 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. He worked at Mission Hill Winery as the Banquet Chef and 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, BC. Returning to the Okanagan in 2016, Simon became Chef at The Vineyard Kitchen at Black Hills Estate Winery, and then moved to the position of Restaurant Chef at Liquidity Bistro, and shortly after Restaurant Chef at The Sonora Room at Burrowing Owl Estate Winery where Simon’s passion for fresh, seasonal ingredients have been very well received ever since!