Chef Chad Mitchell, has over 13 years of culinary experience. Working in high-end resorts and private restaurants. In 2014 he assumed the role as Executive Chef for Red Steakhouse and Seafood Bar, in Bermuda.

During his time at Red he won restaurant week three years in a row, was featured in “Seasoned to Taste” local commercials featuring chef inspired recipes and participated in “Plates of Passion” a charity dinner pairing top chefs with culinary students. He worked at Red for four years before returning to Canada.

Now, he resides in the Okanagan Valley and has joined the team at Nixon Hospitality as Head Chef of Skinny Duke’s Glorious Emporium.


Amy Hamilton is the co-author of Can I Eat At River’s? Cookbook and a health & wellness advocate with over 13 years experience as a massage therapist and treatment supervisor working in luxury spas around the world.

Most recently Amy has launched a mobile spa service in the Okanagan Valley where she incorporates a holistic approach to her treatments to create an unforgettable experience. 

She also enjoys facilitating plant-based workshops where she helps people navigate their way around plant-based eating.