Meet Jacek Ociepa, Our Banquet Chef
One of the best parts of Predator Ridge is our team of loyal and dedicated staff that put their all into delivering a world-class experience to our community, members and guests.
One thing you may not know and that we’re most proud of is how many team members we have who have been here for 10 years+. Through our 30th anniversary celebrations, we will showcase and introduce you to a new team member (or two) each week who is in our decade club.
This week we’re featuring Jacek Ociepa, our Banquet Chef. Jacek joined the Predator Ridge team in 2010 and is a key member of our food & beverage team that handles special events and weddings.
What’s your favourite Predator Ridge Memory?
I have so many great memories from Predator Ridge, but one that really stands out to me, was the 25th Anniversary Rodeo. I had such a good time. It was such a great event, with amazing food, great music, and everyone there were smiling and having fun. All my peers were talking about it and I’m so grateful that Predator Ridge hosted such an event.
What’s your favourite part of working at Predator Ridge?
My favourite part of working at Predator Ridge is the weddings. Seeing the start of a beautiful marriage and family is always a pleasure. And being able to make them happy by proving food, just puts a smile on my face.
What personal accomplishment are you most proud of that you completed at Predator Ridge?
When I started working at Predator Ridge, 10 years ago, I was hired as a cook. After many years of hard work and education, I was promoted to Chef de Partie, then to Senior Chef de Partie, and finally Banquet Chef. I’m proud of what I’ve accomplished since joining the Predator Ridge team.
Fun fact about you?
A long, long, long, long time ago in Poland (where I’m from), I started playing soccer when I was 5 years old. Years later, I got quite good and I played goalie for a provincial team. After a few seasons, I injured my knee, and had to say goodbye to soccer. I went home to my mother’s restaurant and that’s where I started my cooking career.