Dine out, walk, shop and splash with uber chef Robert Belcham of the illustrious Campagnolo and refuel restaurants.

Spending the frigid Saturday afternoons of his childhood in Edmonton and Peace River eating fresh-from-the-oven cookies and watching PBS cooking programs, chef Robert Belcham was interested in cooking from a young age.

Starting out as a line cook at Rebar, an innovative vegetarian restaurant in Victoria, followed by as stint at The Aerie Resort on Vancouver Island, Robert eventually received a call from star chef Thomas Keller, offering him a chef de partie position at his famous Yountville restaurant, The French Laundry. He then became a private chef in the Silicon Valley, where, he says, “I became much more aware of what the guests feel, what they want and what they need. I know I’m a better chef because of it.” Read more