Watermark Beach Resort Welcomes Adair Scott
Kitchen Staff: Team of eight young cooks, Banquet Chef Carol Pickering, and two banquet cooks.
Industry Influences: The great Okanagan chefs, particularly Paul Cecconi and Sean Peltier.
Cooking Philosophy: “Know where your food comes from. You’ll have a greater respect for it and treat it as you should.”
Passion for Innovation: “With all the Okanagan has to offer, I just can’t wait to see what we do with it.”
Signature Recipe: Seared trout, tomato-basil water, smoked fingerling potatoes and fiddleheads.
Favourite Food: Any pasta that’s hand-made and cooked well.
Indispensable Kitchen Item: A notepad for ideas I carry in my back pocket.
Hobbies: I enjoy having a connection to food even in my off hours. I spend much of my free time hunting game, fishing and foraging for the perfect mushrooms.
Chef Adair’s Story
An affinity for flavourful local fare has been ingrained in chef Adair Scott from birth. From his idyllic childhood on a small farm outside Prince George mingling with the feathered and bovine residents, Adair gained a deep respect and understanding for the origin of great ingredients. And a part-time cooking job at a local restaurant as a teen cemented his passion for his future profession. So it was no surprise that the budding young chef left home and hit the road for Kelowna at the tender age of 18 to pursue his culinary career.
Upon arriving in Kelowna, Adair immediately sought out a position working under Paul Cecconi, the renowned Okanagan chef and eventual founder of Penticton’s BRODO restaurant. Cecconi would become Adair’s greatest mentor, coach and one of his biggest cheerleaders. After completing a one-year apprenticeship at Okanagan College and more formal training at Vancouver Community College, he worked his way up the culinary ranks at restaurants across the Okanagan, Victoria and travelled to Australia and cooked at the well-known Stoke House in Melbourne, Australia.
After returning from the land down under, Adair took a gig with beloved community bakery Lake Village Bakery in Osoyoos. It was there that he fell in love with the region, its lifestyle and all Osoyoos has to offer to an eager young chef willing to experiment with its bounties.
Now Adair is bringing his love of all things local to his new role as the Executive Chef of the Watermark Beach Resort. He oversees catering for the resort’s conference space, which hosts meetings, weddings and large group gatherings throughout the year. Adair has also taken the reins of the Watermark Wine & Tapas Bar, the resort’s full-service restaurant in the sun-soaked town. With distinct influences from the Mediterranean, the Wine & Tapas Bar focuses on fine regional wine pairings and tasty dishes perfect for sharing that change seasonally. Additionally, he manages the barbecue featured on the resort’s deck, where the staff serves up sizzling summer dishes fresh off the grill daily.
It doesn’t get better than this.
About Watermark Beach Resort
A stunning drive just five hours from Vancouver and Seattle, and a short two-hour drive from Kelowna International Airport, or 45 minutes from Penticton regional airport; Osoyoos, Canada’s only desert, boasts the driest climate with the lowest rainfall and highest temperatures in the country. Escape to Watermark Beach Resort in Osoyoos and discover all the region has to offer, from world-class wineries to breath-taking five championship golf courses. Watermark Beach Resort defines luxury in the South Okanagan, featuring extraordinary suites with gourmet kitchens, an award-winning Wine & Tapas Bar, swimming pool, hot tubs, waterslide, steam rooms, on-site spa and yoga/pilates studio and more. All nestled against the shores of Canada’s warmest lake.