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Dining
Executive Chef Terry Pichor
Hailing from Pine Falls, Manitoba, Terry Pichor grew up along the banks of the Winnipeg River where he would watch his grandmother in her kitchen and garden create culinary masterpieces from the area's local bounty. After moving to Vancouver in 2002, he studied with some of the city's finest chefs and began cultivating his skills at establishments including the Four Seasons Hotel, the Vancouver Tea House and Bin 941.
Terry's passion for food has taken him around the world where he has worked to provide memorable dining experiences for small parties to large functions of up to 350 people. For the last two years, he has been cooking at Sonora Resort, preparing world-class Relais & Chateaux culinary experiences for guests.
This year, Terry has been promoted to executive chef where he will continue his dedication to sourcing the finest local ingredients and transforming them into elegant and rustic meals that reflect the natural beauty of Sonora. Guests will enjoy Terry's charcuterie and artisan breads, steamed crab, local spot prawns, mussels and handmade pastas.
