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Paul Cecconi is living every foodie’s dream...He’s opened a small restaurant in the Okanagan, serving locally-sourced, delicious ingredients and wines, and recently won a Penticton Wine & Country Chamber of Commerce Top 40 Under 40. Oh, and did I mention, he and his wife Holly, also make a mean quince jelly!
“Chef Paul” opened BRODO less than one year ago, but has rapidly built a reputation and following living by his motto – “to serve simple, fresh, honest food”. He understands that diners have busy schedules to keep, and that in the savvy Okanagan you have to put your menu where your mouth is. True to the restaurant’s name (brodo means ‘broth’ in Italian), he developed his signature “flight of soups”. Playing on the popularity of wine and beer flights; Chef Paul offers three tempting and tasty soups paired with a salad or sandwich for diners who wish to try a variety of items in a single sitting. Flight features range from cool gazpacho to classic French onion to Paul’s personal favourite, Chicken Tortilla.
As much as taste and convenience are factors in BRODO’s menu development, so is creativity and sustainability. BRODO proudly serves meat and produce from local orchards and farmers, and wine from nearby vineyards. Chef Paul maximizes his use of what’s fresh and local, often creating recipes on the spot. He celebrates his restaurant’s “industrial farmhouse” vibe and his farm-to-table approach ensures that ingredients are selected with "care and integrity, seeking the best from local farms that respect their animals, the land and the environment.” The result? BRODO’s hitting it out of the park.
While the restaurant may be reasonably new to Penticton - Chef Paul is not new to the restaurant business. He found his passion for cooking in his early teens, and travelled and worked in many different kitchens, all of which have helped to influence and shape his unique style. After graduating from Vancouver Community College’s Culinary Arts’ program in 1995, he worked in several fast-paced, premium environments including The Four Seasons Hotel in Vancouver and in Sydney, Australia. He won the title of Stone Soup Chef in 2010 and 2011 and competed in Vancouver’s Ocean Wise Chowder Chowdown last year. He also won the Judges' Award in the 2011 Chowder Chowdown and took the Beer and Chowder category in the 2013 Chowder Chowdown.
Being a family man and restaurateur keeps Chef Paul extremely busy - when he’s not in the kitchen or volunteering, you might catch a glimpse of Chef Paul on a local ski hill or golf course.