How did Campo Marina start in Osoyoos? Well...my mother “Mamma Rubie”...worked as a chef in a small southern Mediterranean town. Her daily baked bread, veal dishes and lasagna made with leek, spinach, and ricotta mixed with feta and virgin olive oil made her a culinary institution in the local area and naturally...I yearned to bring my mother's Mediterranean recipes to everyone.

I was trained in Europe primarily in French cuisine and have worked for major hotels such as the Constellation in Toronto and the former Commonwealth in London. Then as in all things...some years passed...and in the Spring of 1994, with starting a restaurant forefront on my mind, I was driving through Osoyoos when my car developed mechanical problems.