Indigenous chefs: inspired by land and nature 

Meet Chef Paul Natrall and Chef Andrew George 

British Columbia is home to a diverse food culture. Indigenous food represents rich cultural practices and a unique respect for the land. 

“In Indigenous food culture, a lot of teachings are oral,” says Chef Paul Natrall, owner of Mr. Bannock Food Truck. “I learned a lot from my grandmothers and mom while I was in the kitchen with them.” Natrall opened his food truck in 2018, after noting the lack of Indigenous food in Vancouver. Natrall has worked in the cooking industry for over ten years.  

Indigenous chefs are inspired by land and nature, using local and seasonal ingredients. Chef Andrew George, Director of Indigenous Initiatives at the Industry Training Authority says it’s important to respect the land and take only what you need. These young chefs will continue to take Indigenous cuisine to the next level. 

Support Indigenous chefs and cooks by visiting Indigenous restaurants, food trucks and events. 

Thank you to Chef Paul Natrall, Chef Andrew George and Chef Daryle Nagata for participating in this video. 

About Chef Paul Natrall

Chef Paul Natrall of Squamish Nation is a second-generation chef and the founder of Mr. Bannock Food Truck. Chef Natrall has been specializing in Indigenous Cuisine since 2010. He graduated from the Indigenous culinary program at Vancouver Community College. 

About Chef Andrew George

Chef Andrew George of Wet’suwet’en Nation is the Director of Indigenous Initiatives at the Industry Training Authority. He has over 30 years of culinary experience and is the first Indigenous Red Seal chef in B.C. Chef George developed the first Indigenous-infused Professional Cook program at Okanagan College and Indigenous curriculum for the Nicola Valley Institute of Technology (NVIT).