Chef Bernard and his wife Bonnie, are now operating The Sonora Room Restaurant at Burrowing Owl Estate Winery. Their two children, Kristopher 25 and Steffanie 23, are both pursuing their post secondary interests.

Born and trained in British Columbia, Chef Bernard's cooking career began with the encouragement of his grandmother and, at age 16, he started with the position of cook at a local hotel. He states, "My Grandmother is the one who instilled my work ethic and drive, and my passion for respecting the food and the people who produce it"

His current food philosophy still reflects this. "Keep it simple, feel the food. Treat people how you would like to be treated, be humble, as after all, it is all about good food, good techniques, and good if not great staff." Chef Bernard believes strongly in working with local farmers and producers to bring the freshest food to his guests. His long term working relationships with local and International suppliers ensure a world class dining experience for all his guests.

Chef Bernard completed the Culinary Arts Program at Malaspina College, Nanaimo B.C. in 1976. Upon graduation, he received the "Most Outstanding Student" award. He received his Certified Chef de Cuisine certification in 1986, one of the inaugural Chefs in Canada to complete the exam.

Founding Board Member of Exclusively B.C.
Charter member of Farm Folk, City Folk
Judge for the B.C. Apprenticeship Trade Certification Exams
Provincial board member of the B. C. Restaurant and Food Association

Chef Bernards extensive list of past positions include:

Holiday Inn, Regina - Hotel Chef
Holiday Inn, Calgary - Hotel Chef
Grouse Mountain Resort, North Vancouver - Chef
Bay Moorings Restaurant, West Vancouver - Chef
Hyatt Regency, Vancouver - Truffles Chef Poissoniere
Jean Pierre's Restaurant, Vancouver - Chef
Expo 86, Canadian Club, Vancouver - Executive Chef
Delta Mountain inn, Whistler - Executive Chef
Four Seasons Hotel, Vancouver - Executive Sous Chef
Chateau Whistler Resort, Whistler - Executive Chef (opening)
Chef Bernard's Café, Whistler - Chef/Owner

Accolades include:

* Canadian Club, Expo 86
Cooked for Princess Diana and Prince Charles, Prime Minister Margaret Thatcher,
Liberace, Mr. Jim Pattison, George Burns, John Travolta, and Neil Diamond.

* Chateau Whistler Resort
Cooked for Kenny Rogers, Robert Mondavi and family, Chicago, Vancouver Canucks, and
The Chicago Blackhawk's Alumni

" The first West Coast born and trained Chef to represent Canada in the 1991 Bocuse D'Or Competition, France

While in Whistler, Chef Bernard was regarded as "The Chef" for exclusive events and has catered at Akasha, Chateau du Lac, Four Seasons Resort, Ancient Cedars, Pan Pacific Hotel, Westin Resort and Spa, Blackcomb Helicopters (exclusive Mountaintop receptions), and Blackcomb Snowmobiles, (dinner tours).