Opened in May 2013, BRODO (Italian for "broth") features locally-sourced ingredients in a variety of soups, sandwiches and salads, and the menu changes seasonally to reflect what's fresh from the harvest. Unique to Penticton, the "flight of soups" has been a hit since opening -- three soups to tempt taste buds, paired with a salad or sandwich. BRODO's service is fresh and fast, true to Chef Paul Cecconi's motto: simply fresh food.
BRODO tempts your taste buds with the Okanagan, reflecting the bounty of the land; there's even an urban cultivator on site providing fresh herbs, with meat and produce coming from local orchards and farmers, and wine from nearby vineyards. We source our ingredients with care and integrity, seeking the best from local farms that respect their animals, the land and the environment. The results are delicious.
OWNERS: PAUL AND HOLLY CECCONI
"Chef Paul" is a graduate of the Vancouver Community College Culinary Arts Program and holds an advanced certificate from the Wine and Spirit Education Trust, and together with his wife Holly, they create an inviting and tasty experience. Before diving in with BRODO, Paul spent time in the kitchens of the Four Seasons Hotel Vancouver, the Four Seasons Hotel in Sydney, Australia, and he spent eight years at the Harvest Golf Club in West Kelowna where he had access to a working orchard with several varieties of fresh apples, peaches, plums, cherries, apricots and more -- just some of the Okanagan ingredients Holly now masterfully turns into preserves, jams, and more. Most recently, Paul was the Executive Chef at Local Lounge & Grille in Summerland, BC.
Paul is active in the community of Penticton; he and his staff give their time and expertise, and sometimes their kitchen space, to the local Soupateria and Community Spoons, the latter providing healthy soups to clients of the South Okanagan Women in Need Society. Chef Paul also mentors and inspires the next generation by leading classes for Chefs in the Classroom.
When not in the kitchen, you can often spot him water skiing or on a nearby golf course.
If you happen to get into a conversation with our Restaurant Chef Liam McNulty, be prepared for an exceptional level of enthusiasm as he shows off our latest ingredients, fresh from the farm, with a jovial, "Would you just look at this patty pan squash? And these heirloom tomatoes? And these carrots right from the farm? How awesome is that?!".
Before BRODO, Liam started his career in Alberta, working in kitchens as a teenager, and before he hit the ripe age of 20, he was already a corporate trainer for a large chain.
Self-trained and meticulous, Liam made his way to Penticton via Nelson and Osoyoos, and now manages our day-to-day operations, helping Chef Paul create fresh features, mentoring student chefs, and pouring over catering menus for intimate private dinners to large weddings to annual summer parties for former NHL'ers.
Liam likes to make everything from scratch, and wants every guest -- at BRODO or off-site at an event -- to have a great experience. That includes learning about our local wines so he can suggest pairings and create the right dish.
Be sure to ask him about his huskies.
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Opened in May 2013, BRODO (Italian for “broth”) features locally-sourced ingredients in a variety of soups, sandwiches and salads, and the menu changes seasonally to reflect what’s fresh from the harvest. Unique to Penticton, the “flight of soups” has been a hit since opening — three soups to tempt taste buds, paired with a salad or sandwich. BRODO’s service is fresh and fast, true to Chef Paul Cecconi’s motto: simply fresh food.