03/20/2026
We welcome Sanat Kapila as Executive Chef of The Edge Restaurant at The Rise Resort. He’s been building the kitchen and menu carefully over the past months, and what he’s created is something we’re proud of — and really excited for you to experience.
Sanat has prepared meals in fine dining restaurants, remote lodges, and small pop-ups across the country. He’s the kind of chef who doesn’t chase trends — he chases understanding. What does this ingredient need? What is it doing right now, in this exact season? How do we get out of its way?
His menu at The Edge is almost entirely Canadian 🇨🇦and is most devoted to the exceptional bounty and quality of local Okanagan ingredients — not as a concept, but as a reflection of the relationships he’s built with the people who grow and raise and forage the things that end up on your plate. Owen, along the Shuswap River, grows the vegetables. Pat, at around 70 years old, stone-milling flour by hand from Okanagan wheat berries. Echo, grinding semolina for our pasta from whole durum wheat on a stone mill. Scott, foraging rosehips, lily spears, and dandelions in the spring when the season calls for them. Jon, sourcing every piece of seafood with a conservationist’s care and a fishmonger’s knowledge.
These are the people behind what you’ll eat. Sanat knows them. So does this kitchen.
Sanat’s new menu will be announced on March 27th and available starting April 1st. More information https://theriseresort.ca/the-edge-restaurant-and-bar/
