Indigenous Tourism BC Long Table Dinner
Whistler Cultural Symposium

Sunday October 2, 2022 at the Squamish Lil'wat Cultural Centre

A Taste of Indigenous Cuisine in British Columbia

Celebrating the best of Indigenous Cuisine in BC, Indigenous Tourism British Columbia is hosting a three-course long table dinner at the Squamish Lil’wat Cultural Centre on October 2nd. The event will be an opportunity to explore the rich cultures and culinary traditions of First Nations through the cuisine of three Indigenous Chefs while enjoying the performances of First Nations dancers.

Pre/post interview opportunities with Indigenous chefs are available upon request.

Chef Paul Nattrall, Mr. Bannock

Paul Nattrall is a second-generation chef and founder of Mr. Bannock Indigenous Cuisine. A member of the Sk̲wxwú7mesh Nation, his great-grandfather Andrew Nattrall was a Red Seal chef trained in the army. Paul's unique combination of flavours and textures showcase ancient cooking methods such as stone baking, smoking and curing of traditional ingredients, mixed with influences from other cuisines. Paul has specialised in Indigneous fusion for over a decade, since attending a culinary program at Vancouver Community College in 2010. Paul started his business in 2017, and was named Young Entrepreneur of the Year by the BC Indigenous Business Awards in 2019. Paul is also a board member of the Indigneous Culinary of Associated Nations.

Chef Brodie Swanson, Haida Gwaii

Kil Tlaa'sgaa Brodie Swanson is a Yahgulanaas Raven Clan member, who spent much of his childhood picking seaweed, digging for razor clams and collecting sea urchins with his family. Using traditional ingredients and techniques from Xaayda Gwaay.yaay's Haida Gwaii's rich heritage, Brodie's raved-about seafood fritters, stuffed with rock scallops, octopus, razor clams, cockles, spot prawns, herring roe, smoked cod and local seaweed, are just a few examples of how he draws from memories of his youth.

Currently an Old Masset Village Councillor, he is making strides in promoting and producing local food. Initiating agricultural reserves for food security and lessening the community's carbon footprint, he is also pursuing his goal of making venison and other wild game accessible to fellow culinarians more readily. Chef Brodie's impressive career highlights include his recent role as Executive Chef at Ocean House and Haida House in Haida Gwaii. Brodie's previous roles included culinary team member at Vancouver's Salmon n' Bannock and with renowned chef Robert Belcham at Campagnolo.

Inez Cook, Salmon n' Bannock

Inez Cook is a proud member fo the Nuxalk Nation born in Bella Coola. Cook is co-founder and owner of the award-winning Salmon n' Bannock Bistro, Vancouver's only First Nations restaurant, founded in 2010. Inez also serves on the Board of Directors for Indigneous Tourism British Columbia.

Chef Darnell Stager, Salmon n' Bannock

Darnell Stager is the manager at Salmon n’ Bannock from the Ts’msyen Nation, who ate fried bannock with raisins as a child. Stager, who is urban Indigenous (meaning born and raised in Vancouver), connects bannock with family memories. Bringing to life a fusion of Indigenous dishes into the modern day, he works closely with Inez to deliver Indigenous culinary experiences at Salmon N’ Bannock.

Chef Maggie Wallace, Squamish Lil'wat Cultural Centre

Maggie has been with the Squamish Lil’wat Cultural Centre for over 12 years. She started in the Indigenous Youth Ambassador (IYA) program, where she was drawn to the kitchen, and she started her apprenticeship in 2019. This path has led her in search of her Indigenous roots through food. She has grown into a leadership role within the kitchen at the SLCC. Maggie recently passed her Level 3 Red Seal Chef exams at Camuson College, with Awards of Distinction, and is currently building the requisite hours needed for full certification. In her spare time she explores the forest with her mom.