Lee Humphries, Culinary Director

Chef Lee Humphries was born and raised in Cornwall, on the southwestern peninsula of England. He 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 learning everything he could. Lee then voyaged to London, working as a commis chef at the Westbury Hotel in Mayfair, cooking through the ranks and eventually holding the Sous Chef position.

In 2000, Lee moved to Vancouver, Canada and spent 15 years cooking at some of Vancouver’s top restaurants, including West, Opus Hotel, C and the Heather Hospitality Group. In 2015, Chef Humphries found his true home at the Sonora Room Restaurant in the South Okanagan wine country. His passion for fresh, seasonal, local ingredients supports and inspires his food and cooking philosophy.

Sean Graham, Sous Chef

Growing up in Niagara, Ontario, Sean was surrounded by great wine and food. The easy access to exceptional local produce inspired his belief that quality food is made from the best local ingredients in season. Sean had the opportunity to develop this passion working in several Niagara area restaurants, including five years with the award-winning fine dining restaurant team at Niagara Canada Hotels, Canada’s largest entertainment resort. Sean then carried this belief while travelling across Canada from Niagara to Nova Scotia, eventually landing in British Columbia and joining the Sonora Room team at Burrowing Owl Estate Winery in 2022.

Sean aims to immerse himself in his new Okanagan community, harness the flavours and freshness of farm and orchard fresh fruits and vegetables in dishes that showcase the region, and tell his story in the most delectable way.

Jacqui Keseluk, Restaurant Manager

Jacqui Keseluk was born and raised in Nova Scotia. In 2010, she received a Culinary Arts Diploma from NSCC, and in 2011, a Pastry Arts Certificate and the Highest Academic Achievement Award. Throughout college, Jacqui participated in and won several pastry competitions. Also, in 2011, she won the Cakes Category (season 1) on Recipe to Riches, Food Network Canada.

After college, Jacqui worked in Halifax as a sous chef at the Hilton Garden Inn and a pastry chef at Scanway Catering. She then transitioned to front-of-house, serving and bartending in several award-winning restaurants until 2019, when she co-founded Glory Pops, a much-lauded and thriving mobile gourmet popsicle business.

She then moved to British Columbia, sold Glory Pops, and now calls the South Okanagan home. In 2022, Jacqui came to the Burrowing Owl Estate Winery’s Sonora Room as Assistant Manager, happily and quickly moving into the role of Restaurant Manager. She embraces and is committed to personal and professional growth in restaurant management and the British Columbia wine industry.

Jacqui volunteers bi-weekly at the Burrowing Owl Conservation Society in Oliver, B.C.