Opened in May 2013, BRODO Kitchen features locally-sourced ingredients in a variety of soups, sandwiches and salads. The menu changes seasonally to reflect what's fresh from the harvest.
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 aims to tempt 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.
Simply fresh food in the heart of Downtown Penticton.
CHEF PAUL 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. Before diving in with BRODO, he spent time in the kitchens of The Beach House at Dundarave Pier in West Vancouver, The Four Seasons Hotel Vancouver, the Regent at the Four Seasons Hotel in Sydney, Australia, and most recently was the Executive Chefat Local Lounge * Grille in Summerland, BC.
Paul gives his spare time to mentor young chefs, is a member of the Canadian Culinary Federation and a director of its Kelowna branch, and is a member of the Chaine de Rotisseurs.
When not in the kitchen, you can often spot him water skiing or on a nearby golf course.