Our Chef

“Chef Frank Dodd has been chef at Trius Winery Restaurant since 2006 and I love what he does there."  - James Chatto

"Frank devotes meticulous attention to detail in the kitchen. The presentation of each dish is as high-quality as the taste." - Mike Keenan. Read more.

Since Frank’s graduation in 1991 from Durham College where he took his apprenticeship, he has never stepped foot out of the kitchen.  It is his true passion in life and it shows through this meticulous attention to detail in the kitchen.  Working at some of the world’s finest dining establishments including: The Savoy and Dorchester Hotels in London as well as Cliveden Hotel, one of Britain’s finest country houses.  Since coming to Canada in 2000, he has worked at Biff’s, Vancouver’s Wedgewood Hotel, and Langdon Hall before taking the Executive Chef position at Trius Winery Restaurant.

Chef Dodd has a passion to focus on the finest seasonal ingredients and strives to produce innovative seasonally-inspired menus that enhance Winemaker Craig McDonald's wines.

Frank Dodd's Cooking School Recipes

Bring Chef Frank Dodd's culinary secrets into your own kitchen and impress your dinner guests with the following recipes from Frank Dodd's Cooking School:

Creamy Mushroom and Truffle Soup
Soft Poached Hen's Egg

 

 

Featured Wine

Trius Brut
$27.95/750ml
Our award-winning Brut made the list of the Top 10 Sparkling Wines for the Holidays by wine writer Christopher Waters!

 
 

           

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