Canadian Chefs Spotlight Native Ingredients in New Menus

Top chefs across Canada are reinventing dishes using native ingredients like Saskatoon berries and spruce tips, blending tradition with modern flair.

2025-06-06 06:15

By By Johnny Murray, True North Journal

Across Canada, a growing number of chefs are rediscovering native ingredients and elevating them in modern culinary experiences. From foraged berries to wild herbs and ancient grains, these ingredients are making their way into fine dining establishments and local eateries alike.

In Vancouver, Chef Nathan Deerchild, who is Cree and Métis, is showcasing dishes made with cedar-smoked trout, wild rice, and sea buckthorn. His tasting menus combine ancestral techniques with contemporary presentation. “We want to honour our traditions while welcoming everyone to the table,” he said.

The movement is also gaining institutional support. Culinary schools in Toronto, Montreal, and Edmonton have introduced native ingredient modules, often taught in collaboration with Indigenous knowledge holders. This effort ensures that new generations of chefs understand the cultural significance behind what they cook.

Meanwhile, public interest is driving market demand. At food festivals and farmers’ markets, products like bison jerky, wild mushroom pastes, and spruce tip jelly are selling out. Consumers say they’re eager to taste ingredients that tell a story of place and heritage.

Indigenous-owned food businesses are also flourishing. Brands such as Wabanaki Maple and Spirit Bear Coffee are combining tradition with entrepreneurship, helping to redefine what Canadian cuisine means on the world stage.

Beyond flavor, advocates say this culinary shift is about reconciliation. “It’s a form of cultural revitalization,” said Kendra Morningstar, a nutritionist and food sovereignty researcher. “Every bite is a reminder of who we are and where we come from.”