Chef Shelley Robinson
Private Chef In Kelowna
Get to know me better
An experienced Culinary veteran and one of Canada's renowned chefs.Cooking focused on local, seasonal, sustainable, quality,entertaining experiences.
Hi - I'm a Red seal chef. I did my apprecticeship under several of Canadas most iconic chefs as well as attending VCC and a private French culinary school in Vancouver. I have over 2 decades of experience cooking a variety of styles of cuisines, running catering operations, Hotels, fine dining restaurants, owning and operating 2 restaurants a small cheese shop and Bakery have been among some of my accomplishments. I competed and won Chopped Canada and competed and was a finalist on Top Chef Canada. I am an advocate of farm to table cuisine, maintaining and learning traditional cooking and supporting local, seasonal foods.

More about me
For me, cooking is...
Cooking is stitching that holds together the fabric of life. It is sustenance, connection, knowledge and entertainment in a variety of flavours!
I learned to cook at...
I was 1st on my grandmother aprons strings learning canning, then onto formal training and apprecticeships and mentorships
A cooking secret...
Buy the freshest, seasonal ingredients, apply respect and skillful technique - create one of a kind taste experiences , let the food tell the story.
My menus
French sourdough baguette with mushroom pate
Assorted canapes to start
Salmon tartar, avocado, shallots, Dijon aioli and crostini
Seared scallops, miso butter, charred leeks, pickle diakon
Frisée with goat cheese croquette, champagne vinaigrette and duck confit
Crispy duck breast, poached rhubarb and glaze, pistachio crumble
Provençal rack of lamb, potato gratin, ratatouille
Roasted halibut, fresh herb Pistou, artichokes, lemon croquettes
Beef Wellington with Bearnaise sauce
Lychee ice cream, strawberry milk cake, rose water meringue
Molten volcano cake with vanilla bean crème anglaise
Profiteroles caramel
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Local breads and spreads
Chilled tomato, cucumber bisque with yogurt and fresh dill
Okanagan summer salad, baby green, fresh berries, goat cheese croquette, lemon basil vinaigrette
Poached asparagus, roasted hazelnuts, local poached egg, hollandaise
Local chicken supreme, smoked squash, rhubarb glacé, wild rice pilaf
Maple mustard salmon, grilled vegetable ratatouille, quinoa pilaf
Lemon risotto with spot prawns, prawn essence and seaweed dust
Braised beef short rib, caramelized root vegetable, wild mushroom and red wine braise
Goat cheese lemon thyme cake, wild blueberry compote
Cherry Clafoutis, whipped mascarpone cream
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Platters of : Gorgonzola dates, crispy olives, tomato eggplant and bocconcini skewers, arancini, local cured meats and cheeses
Hand made focaccia with single estate olive oil
Family style - wild mushroom ditalini, fried bread and onions
Family style- mezzaluna - spinach, ricotta and cauliflower
Family style - capelinni, lemon, basil and Parmesan
Okanagan summer salad, baby green, fresh berries, goat cheese croquette, lemon basil vinaigrette
Shaved fennel salad with figs, walnuts, oranges and pine nuts
Caprese salad, fresh tomato, bocconcini, basil - balsamic reduction
Porchetta with fennel pollen, garlic, lemon and orange served with grilled vegetables - family style
Marinated grilled salmon with salsa verde, served with grilled vegetables - family style
Pollo Milanese with lemon caper sauce, served with grilled vegetables family style
Eggplant Parmesan - served with grilled vegetables family style
Coal roasted boneless lamb leg with rosemary and pomegranate molasses glaze, served with grilled vegetables - family style
Beef and pork meatballs in pomodoro sauce - served with grilled vegetables - family style
Tiramisu - coffee, amaretto, masala, mascarpone, savoiardi bisquits
Warm local fruit crostada with gelato
Lemoncello tart
View full menu
Chefs Selection antipasti to start
Focaccia with olive oil and fig balsamic
Spaghetti Cacio e Pepe
Eggplant Parmesan- marinara, basil and riccotta
Shaved fennel, radicchio, orange and olive salad with honey fig dressing
Lemon rissotto - grilled prawns, red pepper reduction, grilled vegetables
Pollo Milanese -lemon caper butter, polenta, grilled vegetables
Grilled marinated Beef steak, herb roasted baby potato’s, grilled vegetable, fresh herbs and extra virgin olive oil
Lemoncello crème brullee with pistachio biscotti
Local fruit crostada with gelato
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Seeded sourdough, truffle butter and wild mushroom pate
Assorted canapes to start
Beet tartar, Voudavan yogurt and powdered leeks
Smoked local rainbow trout crouquette, lemon confit, crispy leeks
Venison carpaccio, horseradish gel, bread crumbs, pepper tuile
Tasting of local tomatoes (seasonal) granita, mousse and tartin
Seared duck breast, okanagan plum chutney, parsnip puree
Truffle risotto, pan seared mushroom “ scallops” , garden baby vegetables and miso buerre blanc
Scallops with pork belly, fennel relish, miso roasted corn hash
Cured steelhead trout, lobster nage, baby vegetable, surgeon caviar
Lavender panna cotta, almond biscotti and meringue
Lychee ice cream, strawberry milk cake, rose water meringue
Tasting of local fruit gelato, hazelnut brittle and cake crumbs
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French sourdough baguette with mushroom pate
Bc spot prawns, polenta and red pepper puree
Seared scallops, miso butter, charred leeks, pickle diakon
Salmon tartar, avocado, shallots, Dijon aioli and crostini
Red snapper crudo with tigre Leche, olive oil and arugula
Roasted halibut, fresh herb Pistou, artichokes, lemon croquettes
Maple mustard salmon, grilled vegetable ratatouille, quinoa pilaf
Seared scallops, grapefruit, fennel relish, zucchini ribbons, ricotta gnudi
Sake marinated black cod, sushi rice and truffle buerre blanc
Goat cheese lemon thyme cake, wild blueberry compote
Lavender panna cotta, almond biscotti and meringue
Local raspberries, pavlova, fresh cream, lemon curd
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Chefs selected Apertivio
Hand made focaccia with single estate olive oil
A tasting of parmigiano reggiano - crispy, foamy and baked
Beef carpaccio- pesto, Burrata and crispy garlic
Hand made tagetelli- shaved truffles, truffle oil, Parmesan shards
Mussels, nduja sausage,fennel and pomodoro
Lemon risotto with spot prawns, prawn essence and seaweed dust
Rib eye, potato gnocchi, cipolini, Tuscan kale
Truffle crusted salmon, ricotta gnudi, shaved zucchini
Veal Milanese, prosciutto, fontina, spinach puree
Lavender panna cotta, almond biscotti and meringue
Tiramisu - coffee, amaretto, masala, mascarpone, savoiardi bisquits
Orange olive oil cake and rosemary semifreddo
View full menu
French sourdough baguette with mushroom pate
Assorted canapes to start
Salmon tartar, avocado, shallots, Dijon aioli and crostini
Seared scallops, miso butter, charred leeks, pickle diakon
Frisée with goat cheese croquette, champagne vinaigrette and duck confit
Crispy duck breast, poached rhubarb and glaze, pistachio crumble
Provençal rack of lamb, potato gratin, ratatouille
Roasted halibut, fresh herb Pistou, artichokes, lemon croquettes
Beef Wellington with Bearnaise sauce
Lychee ice cream, strawberry milk cake, rose water meringue
Molten volcano cake with vanilla bean crème anglaise
Profiteroles caramel
View full menu
Local breads and spreads
Chilled tomato, cucumber bisque with yogurt and fresh dill
Okanagan summer salad, baby green, fresh berries, goat cheese croquette, lemon basil vinaigrette
Poached asparagus, roasted hazelnuts, local poached egg, hollandaise
Local chicken supreme, smoked squash, rhubarb glacé, wild rice pilaf
Maple mustard salmon, grilled vegetable ratatouille, quinoa pilaf
Lemon risotto with spot prawns, prawn essence and seaweed dust
Braised beef short rib, caramelized root vegetable, wild mushroom and red wine braise
Goat cheese lemon thyme cake, wild blueberry compote
Cherry Clafoutis, whipped mascarpone cream
View full menu
Platters of : Gorgonzola dates, crispy olives, tomato eggplant and bocconcini skewers, arancini, local cured meats and cheeses
Hand made focaccia with single estate olive oil
Family style - wild mushroom ditalini, fried bread and onions
Family style- mezzaluna - spinach, ricotta and cauliflower
Family style - capelinni, lemon, basil and Parmesan
Okanagan summer salad, baby green, fresh berries, goat cheese croquette, lemon basil vinaigrette
Shaved fennel salad with figs, walnuts, oranges and pine nuts
Caprese salad, fresh tomato, bocconcini, basil - balsamic reduction
Porchetta with fennel pollen, garlic, lemon and orange served with grilled vegetables - family style
Marinated grilled salmon with salsa verde, served with grilled vegetables - family style
Pollo Milanese with lemon caper sauce, served with grilled vegetables family style
Eggplant Parmesan - served with grilled vegetables family style
Coal roasted boneless lamb leg with rosemary and pomegranate molasses glaze, served with grilled vegetables - family style
Beef and pork meatballs in pomodoro sauce - served with grilled vegetables - family style
Tiramisu - coffee, amaretto, masala, mascarpone, savoiardi bisquits
Warm local fruit crostada with gelato
Lemoncello tart
View full menu
Chefs Selection antipasti to start
Focaccia with olive oil and fig balsamic
Spaghetti Cacio e Pepe
Eggplant Parmesan- marinara, basil and riccotta
Shaved fennel, radicchio, orange and olive salad with honey fig dressing
Lemon rissotto - grilled prawns, red pepper reduction, grilled vegetables
Pollo Milanese -lemon caper butter, polenta, grilled vegetables
Grilled marinated Beef steak, herb roasted baby potato’s, grilled vegetable, fresh herbs and extra virgin olive oil
Lemoncello crème brullee with pistachio biscotti
Local fruit crostada with gelato
View full menu
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