EXECUTIVE WINERY CHEF
Bradley Froehlich joined Mission Hill Family Estate in 2017. As Executive Winery Chef, he oversees all aspects of the winery's culinary program, including designing the curriculum for the winery's culinary education program, and serving as a mentor for the culinary brigade.
Originally from Winnipeg, Bradley's passion for food dates back to the age of 15 when he first began working in kitchens after school and on weekends. He brings more than 20 years of international culinary experience to his position at Mission Hill.
Bradley graduated from Red River College in Winnipeg. During his apprenticeship he had the opportunity to work alongside some of the best Chefs in Canada. After performing stages at fine dining establishments in Winnipeg and 5-star hotels in Niagara Falls, Bradley's desire to travel internationally led him to join the culinary brigade on Holland America cruise line.
He relocated to Perth, Australia where he joined the highly respected Friends Restaurant, and then served as Chef du Cuisine at the Perth Convention Centre. He then assumed the position of Executive Chef at the Pan Pacific Hotel Perth.
A highlight of his tenure at the Pan Pacific was being awarded the Queen's Gala Dinner and cooking for Queen Elizabeth II and 50 heads of the Commonwealth, including the Prime Minister of Canada. Following this he was awarded his first 'chef hat', which is Australia's version of the Michelin star.
Bradley transferred to the Pan Pacific in Bali, Indonesia, where he immersed himself in the rich culture of the region for the next three and a half years. He then relocated to Taipei, China, serving as Executive Chef for the Asian flagship W Hotel. After more than 18 years abroad, Bradley made the decision to return to Canada to connect with his culinary and family roots.
At Mission Hill, he works hand in hand with local farmers and purveyors who grow organic produce specifically for the winery kitchens, all of which are complemented by herbs and vegetables from the winery's organic varietal gardens. He believes in environmentally friendly sources of food and practices such as the Ocean Wise Program™ to ensure the winery's seafood ingredients are not only the freshest, but are the best for the long-term sustainability of our communities. Throughout the fall and winter months, Bradley will lead the curriculum for the highly popular culinary classes offered in the winery's Demonstration Kitchen.
Working in the Okanagan, with its abundance of fresh produce, is a chef's dream and Bradley will work in concert with local farmers and producers to ensure Mission Hill's culinary program continues to showcase the best of the region.