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Indigenous Guest Chef Series

St. Eugene Resort is hosting its first-ever guest Chef experience to highlight talented Indigenous Chefs.

Experience the delicious flavours and rich cultural heritage of Indigenous cuisine at St. Eugene Resort's special event on October 13th, featuring renowned guest Chef Paul Natrall. This is your chance to savour authentic dishes made from locally-sourced ingredients. Paul's unique blend of culinary expertise and Indigenous heritage promises to take your taste buds on a journey you won't soon forget. Don't miss this opportunity to indulge in a truly special dining experience. Numa Lounge will be offering two seatings, one at 5pm and another at 8pm. To purchase your table click HERE.

About our guest Chef:

Paul Natrall, the visionary behind Mr. Bannock, has transformed Indigenous cuisine into an art form. Hailing from Squamish Nation in North Vancouver, Paul's culinary journey began in his grandmothers' kitchens, where he absorbed the rich traditions of Squamish Nation ingredients and cooking methods. After formal training at Vancouver Community College, he ventured into restaurant kitchens but never lost sight of his roots.

Combining tradition with innovation, Paul's creations at Mr. Bannock blend ancient cooking techniques with modern flavours. His food truck, born from his pop-up catering venture PR Bannock Factory, has become a haven for Indigenous fusion cuisine. From award-winning tacos to waffle bannock enriched with unique toppings, each dish tells a story of heritage and passion. Also won Youth Entrepreneur in 2019 from The Province of BC and received the Business Innovation award from the Squamish Nation.

Paul's expertise extends beyond the kitchen as he mentors aspiring chefs in the communities he visits. He seamlessly merges the ancient and the contemporary, often using cherry wood smoking, bison, squash, and sage to craft his signature dishes. His commitment to his community heritage is evident, as he dedicates time to volunteering and cooking for those in need.


October 13th
5pm & 8pm
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