“The strength of the team is each individual member.
The strength of each member is the team.”
- Phil Jackson
In addition to our incredible ownership team, we also have an amazing team of up to 30 employees who have come to work at Fort Berens as part of their own journey. Each of us took different paths to get us to this location, but we are all held together here by our passion for discovery and our commitment to building the long-term sustainability of our business and the region.
Fort Berens Estate Winery is governed by a three person board comprised of Rolf de Bruin, Hugh Agro and an independent director, Kenn Oldfield, Chairman of Tinhorn Creek Vineyards.
Rolf de Bruin and Heleen Pannekoek share the management duties. Heleen also is responsible for sales to restaurants and liquor stores. Rolf is responsible for all sales direct to consumers.
Megan De Villiers and Danny Hattingh work together as a team. Megan is our vineyard manager and viticulturist while Danny is our winemaker.
Megan is originally from South Africa and earned a bachelor’s degree in viticulture at the University of Stellenbosch through the Cape Institute for Agricultural Training, including cellar technology and plant production. Before moving to Lillooet with her winemaker partner Danny, Megan worked at vineyards on Vancouver’s coastal islands and the Okanagan.
Danny studied at The Cape Institution for Agricultural Training in Elsenburg, South Africa, earning undergraduate degrees in Viticulture and Oenology. He has worked on Vancouver’s coastal islands and spent several years at wineries in South Africa – with a brief stint in Oregon, Washington. Before moving to Lillooet with his viticulturist partner Megan, Danny worked as a winemaker in the Okanagan.
Dylan Foss is the Executive Chef at the Kitchen at Fort Berens. With a diverse background and experience gained working at Nu Restaurant in Vancouver, Long Beach Lodge in Tofino, Bear Foot Bistro and Nita Lake Lodge in Whistler, and Tyax Wilderness Resort and Spa as well as a 2-year culinary sojourn travelling around Europe, Chef Dylan Foss is passionate about working with quality local ingredients and helping people understand the importance of making sustainable food choices.
Jackie Van Vliet is our Discovery Club & Events Coordinator and Ida Foisy looks after our accounting and bookkeeping.
With our team and our new facility, we have high expectations of what we can achieve in the next five years.