Lee Humphries, Culinary Director

Chef Lee Humphries was born and raised in Cornwall, on the southwestern peninsula of England. He started his culinary venture at the upscale Budock Vean Golf and Country House on the banks of the Helford River, where he spent the time working, observing and learning everything he could. Lee then voyaged to London, working as a commis chef at the Westbury Hotel in Mayfair, cooking through the ranks and eventually holding the Sous Chef position.

In 2000, Lee moved to Vancouver, Canada and spent 15 years cooking at some of Vancouver’s top restaurants, including West, Opus Hotel, C and the Heather Hospitality Group. In 2015, Chef Humphries found his true home at the Sonora Room Restaurant in the South Okanagan wine country. His passion for fresh, seasonal, local ingredients supports and inspires his food and cooking philosophy.

Sean Graham, Sous Chef

Growing up in Niagara, Ontario, Sean was surrounded by great wine and food. The easy access to exceptional local produce inspired his belief that quality food is made from the best local ingredients in season. Sean had the opportunity to develop this passion working in several Niagara area restaurants, including five years with the award-winning fine dining restaurant team at Niagara Canada Hotels, Canada’s largest entertainment resort. Sean then carried this belief while travelling across Canada from Niagara to Nova Scotia, eventually landing in British Columbia and joining the Sonora Room team at Burrowing Owl Estate Winery in 2022.

Sean aims to immerse himself in his new Okanagan community, harness the flavours and freshness of farm and orchard fresh fruits and vegetables in dishes that showcase the region, and tell his story in the most delectable way.

Michael Matthews, Restaurant Manager

With over 15 years of experience in luxury hospitality, Michael Matthews brings a passion for exceptional food, wine, and guest experiences to his role as Restaurant Manager at The Sonora Room. Originally from Halifax, Nova Scotia, Michael’s diverse background includes degrees in Fine Arts and English Literature, along with studies in Sciences and Architecture. His hospitality journey began at 15, and by 25, he had opened his own restaurant.

Drawn west in the early 1990s, Michael fell in love with Banff and the Rocky Mountains, becoming an avid alpinist, backcountry skier, and mountain biker. His deep appreciation for wine began with sommelier training at the Banff Springs Hotel in 1993 and has only grown since. Now calling the South Okanagan home, he is dedicated to crafting memorable dining experiences that celebrate the harmony of food, wine, and the natural world.