Waterfront Wines Restaurant | Meet Our Team
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About The Team

Waterfront Wines Chef Mark Filatow

Mark Filatow – Executive Chef & Sommelier

With over twenty years of experience, Mark Filatow represents the pinnacle of culinary excellence and is the driving force behind Waterfront Restaurant and Wine Bar. After graduating with honours from the Dubrulle Culinary Institute, Mark honed his culinary skills at some of the most prestigious restaurants in BC including Tofino’s Wickaninnish Inn, Vancouver’s Bishops and Diva at the Met and Kelowna’s Fresco Restaurant.

In 2001 Mark was accepted into the coveted Sommelier Guild, making him one of the only chefs in Canada with this level of skill in food and wine pairing. By 2005 Mark’s culinary prowess was acknowledged by Enroute Magazine when they recognized Waterfront Restaurant & Wine Bar as one of Canada’s best new restaurants. With these awards and continual stream of industry accolades from Vancouver Magazine, The Calgary Herald, San Francisco Chronicle, Eat Magazine and more, Mark still manages to keep his feet on the ground… and in the kitchen as Executive Chef/Sommelier of Waterfront Restaurant & Wine Bar.

Recent Accolades:

  • Western Living Magazine – “Top Foodies under 40″
  • Vancouver Magazine Restaurant Awards
    “Gold” Best Restaurant in the Okanagan – 8 years running (2009 – 2016)
  • Southbrook Award for Food Day Canada – “Best Wine Paired Menu”
  • Recommended in Phaidon’s New Restaurant Guide “Where Chefs Eat”
  • Winner 2012 Vancouver Gold Medal Plates
  • Food Day Canada – University of Guelph, Good Food Innovation Award 2013 & 2014
Waterfront Wines Sarah Wallace

Sarah Wallace – Catering and Events Manager

Sarah is the Catering and Events Manager for Waterfront Wines and Details Catering. After completing her Hospitality Management Diploma at Okanagan College, Sarah gained invaluable hospitality experience during a tenure at the Epcot Theme Park in Disney World. Upon returning to BC, she spent six years as sales/event coordinator at award-winning Predator Ridge Golf Course, as well as six years at the Delta Grand Okanagan in food & beverage and conference services. Sarah has been at Waterfront/Details since early 2012 and absolutely loves her job. She truly enjoys working with people and her goal is to ensure that every event goes off without a hitch!

Waterfront Wines Kelowna Catering Chef Graham Momer

Graham Momer moved to the Okanagan from Quesnel, and is currently the head chef for Details Catering. Graham discovered his passion for food after spending a month in Italy. Upon returning home, he spent several years working at Waterfront honing his craft and was even one of Chef Filatow’s esteemed sous chefs at the Canadian Culinary Championships. Graham enjoys the unique challenges that come with running a catering kitchen and loves being able to create new, exciting experiences every day for their guests.

 

Favourite Ingredient: Anything that comes from a pig

Favourite Pairing: Riesling and apple

Favourite Cookbook: Ad Hoc at Home by Thomas Keller

Waterfront Wines Team Nelson Daniels

Nelson Daniels is the Restaurant Sous Chef and hails from Port Macquarie, Australia where he has spent much of his life in the kitchen. Growing up in a vegetarian household, Daniels made the bold decision that he wanted to eat meat. His Dad brought home a BBQ and a steak and told him to “go for it, but not inside.” It was then, armed with a charcoal BBQ and a beautiful sirloin steak that he realized he wanted to be a chef. He fueled this passion during his training at TAFE and is now enjoying utilizing his creativity while traveling the globe.

 

Favourite Ingredient: Charcoal fire & smoke

Favourite Waterfront dish:
Wild Moon Organic Berkshire Pork Loin
Spatzle with Smoked Hock, Confit Carrots, Dill, Peas and Whey
Pickled Shallot Jus

Favourite Cookbook: The Third Plate by Dan Barber

Waterfront Wines Team Danny Tipper

Danny Tipper is the Restaurants Junior Sous Chef who grew up in Kelowna.  He developed his passion for food by cooking with his grandmother, including family favourites oxtail soup and split pea soup with ham hocks. He honed his skills at in the Culinary Arts program at Vancouver Community College and in the kitchen at Old Vines Restaurant at Quails’ Gate Winery.

 

Favourite ingredient: Pork, because it is such a versatile ingredient

Favourite pairing: Blue Mountain Brut and Oysters

Favourite Waterfront dish:
Wild Moon Organic Berkshire Pork Loin
Spatzle with Smoked Hock, Confit Carrots, Dill, Peas and Whey
Pickled Shallot Jus

Favorite cookbook: Eleven Madison Park – Daniel Humm

Waterfront Wines Team Herve Borghini

Hervé Borghini comes to Waterfront from Bordeaux, France. After completing his Brevet Technicien Supérieur diploma and bachelor’s degree in hotel and restaurant management, he interned at several fine dining restaurants in Côte d’ Azur, Corsica and Bordeaux. Herve’s passion for cooking was inspired by his love for good food and family. Ever since he was a young boy, he loves to discover new flavours and ingredients and remembers spending Friday mornings with his grandmother at the Farmer’s Market and he would then help her to create delicious, fresh dishes for their family.

 

Favourite Ingredients: Cèpe (French mushrooms). Particularly delicious when sautéed with garlic, parsley and butter.

Favourite Pairing: Duck breast and potato gratin with Châteaux Haut-Marbuzet

Favourite Waterfront dish:
Wild Moon Organic Berkshire Pork Loin
Spatzle with Smoked Hock, Confit Carrots, Dill, Peas and Whey
Pickled Shallot Jus

Favourite Cookbook: Grand Livre de Cuisine by Alain Ducasse