Lisa Kenny from Vernon Catering with Prasad Chavan, the new executive chef at The Italian Kitchen. (submitted photo)

By Pete McIntyre

'dynamic environment'

Local restaurant company adds executive chef

Jul 12, 2023 | 10:35 AM

A Vernon-based restaurant company has made a key staff addition as it continues to find ways to attract customers to its businesses.

The Italian Kitchen Company along with Lisa Kenny, director of Vernon Catering, have announced the appointment of Prasad Chavan as executive chef.

Chavan is a Sysco Regina spring food expo winner with significant experience in the Okanagan region, including his former position as head chef of O’Rourke’s Family Estates (Peak Cellar Winery) in Lake Country.

The Vernon Catering and Hospitality Group includes The Italian Kitchen, Wings Vernon, 1516 Pub and Grill, Top Choice Pizza, and full-service catering through Vernon Catering.

Katie Dahl, vice-president of The Dahl Group, said it’s an exciting addition, in what is a challenging industry.

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“All of our team members are pushing hard,” Dahl said. “The restaurant business has many challenges, but we are committed to growing our brands and bringing great food and service to Vernon. The Okanagan region is going to keep growing and we are excited about the future.”

(Image credit: Italian Kitchen)

Ian Tostenson, president and CEO of BC Restaurant and Food Services Association, said the big trend at the moment is people are still going out and spending money and the industry is busy.

“That pent up demand is certainly still there. Even in even in spite of inflation and interest rates, people still have his yearning desire to go out,” Tostenson said.

Tostenson said there has been changes, with some operators getting out as leases end and facing high debt loads and burnout from years of long hours in high-stress work environments.

Pubs in B.C. have especially been hit hard in recent years.

“If you have a pub that has more of an orientation towards drinking, they’re suffering because people are going for the whole experience, not just to drink,” Tostenson said.

That’s in addition to challenges facing the entire food and beverage space.

“You’ve got rising costs, [such as] rising leases and rents, and the entire industry has got a substantial labor shortage,” Tostenson remarked. “So you’re seeing a lot of businesses, in this case, pubs and bars, that have come to the end of their lease, that aren’t renewing because the business is very difficult to maneuver given all the different factors that are going on.”

Overall, Tostenson says the changes with the local food and beverage industry are positive.

“People are supporting restaurants in spite of the economy,” he said. “I think we need to be a little understanding of the industry right now. You might see a few lineups and a few sections that are open, and you’re going, ‘What’s going on here?’ but that’s a result of labour shortages. By and large, the industry and the public are doing a good job of creating quite a dynamic environment over here.”