Restaurateur Inez Cook is a member of the Nuxalk Nation, from Bella Coola, BC. A child of the Sixties Scoop, Inez was taken away from her Indigenous family as a child and adopted by a non-Indigenous family. Growing up, she says there was always something missing. “I grew up without my culture, without my heritage, without my biological family,” she explains. “I was yearning for my culture my whole life.” Having an early start in the restaurant industry, she dreamed of havi

Chefs Michael and Marshal Crowchild are on a mission to share the voice of their people through the food they create. Working at Calgary’s Grey Eagle Resort and Casino on the Tsuu Tina Nation allows them freedom to create endless combinations of local ingredients. “Everything is told through food, stories, history, and culture,” explains Chef Marshal. Southern Alberta has a vast range of ingredients that can be used, like fish, poultry, beef, and wild game. “Using wild ga

Chef Steph Baryluk grew up in the Gwich’in community of Teetl’it Zheh (Fort McPherson) and says she was very fortunate to observe her parents during harvest and processing season along the Peel River. Her inspiration comes from the Gwich’in people. “With residential schools and the generational trauma, this is a way I can share our culture in a good way. When I’m cooking I think of my granny, my jijuu, our elders and my parents. At one point in our history we were not all

For Chef Scott Iserhoff of Pei Pei Chei Ow and Bernadette’s in Edmonton, inspiration is centred on a sense of simplicity: childhood memories, life experiences both in and out of the kitchen, and beautiful produce. A member of the Attawapiskat First Nations in the sub-Arctic region, several staple foods have significance for him. “Goose, moose, white fish, and berries are very important as they surround the area and are local food sources. They’re the foods my family harves

Whatever dish Chef Shane Chartrand creates, it’s guaranteed to be inspired by his background. “My latest dish that I’m continually working on is four directions on a plate, maybe in the slight style of four tastings. It’s Indigenous inspired food, but also Canadian Northern inspired,” he explains. “Canada is world class!” A member of the Enoch Cree Tribe from Treaty 6 Territory, he recently established his own business and is now the Executive Chef of Neyhiyaw SC Cuisine.

When Chef Jenni Lessard is feeling stuck for a recipe or menu, she heads outside and takes her cues from nature. Her business is aptly named Inspired by Nature Culinary Consulting: “The contrasting colours of sage growing next to lipstick red rose hips or even a swoosh of dark cloud against a sunset sky might inform my next dish.” She grew up in Northern Saskatchewan, but today she lives in the Qu’Appelle Valley on Treaty 4 Territory. “Since moving here I’ve started to lea

Growing up in Liidli Kue, NWT, Chef Denia Baltzer was surrounded by family that to this day hunts and harvests. Gatherings were centred around food which she says formed an emotional connection with what she cooks. “The food I make stems from the knowledge that what we eat feeds more than just our bodies. The energy and intention it is cooked with carries over to those we are feeding.” As owner and chef of Creative Cuisine Catering, Chef Denia has fun creating new dishes