Inspired by his grandfather at an early age following and helping him in the kitchen, young Brent had developed a full-fledge passion for good food and knew he was destined to follow it’s calling. His culinary career began right after high school when he enrolled in the culinary arts program at Thompson Rivers University in Kamloops. Upon finishing the program there was an offer to work and study at Burrowing Owl Estate Winery that could not be passed up. Once he settled in the Okanagan Valley it wasn’t long to realize that this was home.
In the years following Burrowing Owl, Brent continued to learn and refine his skillset in various positions throughout the Okanagan. Working alongside some of the best Chef’s in British Columbia he managed to accumulate a depth of knowledge and brought his vibrant skills to the pass at the Bistro at Hillside Winery in 2011.
In 2016, he took over the helm as Executive Chef of Hillside Winery Bistro. With his strong commitment to providing guests with a local and sustainable dining experience, Chef Pillon built strong relationships with regional farmers, artisans and purveyors.
In the beginning of 2020 Stratus Catering was born. A unique venture providing the opportunity for Chef Pillon to share his passion for both food and Cannabis and connect with likeminded people. Continuing to build on existing relationships and forging new ones while making lasting contributions to the Okanagan Valley.