Our Story.
Elk & The Tide started years ago with Chef Zachary, a dream and a logo. Working as a full time Chef in fine dining kitchens, Zak was focused on working for the man, scared to take the plunge into Elk & The Tide without a safety net, it wasn’t until 2020 that our story truly began. Two people crazy about food (and each other) decided to dream up an entity for Elk & The Tide Catering Co.
After having conversations about one day having offerings at local farmers markets, Mariah decided to take the plunge. She signed Chef Zak up for a market without telling him and nothing in mind to selI. They were approved as vendors and quickly scrambled within 1 week producing product. Elk and the Tide starting with two dressings Crack Dressing and Craft Cola BBQ and we were sold out every week!
That began the vision. To create a food experience so unique that it cannot be replicated. To embody a fine dinning experience, but make it approachable and welcome to everyone. We provide tables abundant in food that starts conversations, and fills the dining room with laughter among friends and creates lasting memories. We focus on traditional techniques without cutting corners, cultivating quality food that is locally sourced on Vancouver Island.
Chef Zachary Kenneth
I have taken a passionate approach to food all my life. No quality is spared, and no detail is overlooked. I cook from my heart, and my food warms the souls of others. Great food, is not only about fuelling the body with nutrients and enticing one's pallet with flavour. It also brings us together. No matter what your ethnic background might be, food unites all people. My passion for food started, when I began to learn where the food was coming from. The story behind, knowing the source of where your food is from, is the key to quality and care involved in preparation. I started to seek out sustainable local farms and businesses to work with. Supporting local agriculture and people who share the same passion, sets the quality standards that I have for food. With fundamental modern techniques and local ingredients has been the inspiration of my career.
With over12 years of cooking experience, wisdom, creativity, and a passion for finding local ingredients -I decided to offer my own dining experiences. To bring my creativity, passion, love and innovative ideas to life. I continue to grow my career, by always learning and challenging myself. This process is all a part of my journey.
Through Elk + The Tide, I take a more personal approach. When it comes to pop-ups, in home dining, or perfectly cultivated picnic baskets, I create an intimate experience for you and your loved ones.
Chef,
Zachary Kenneth
Mariah Trigg
Food has always been a huge passion of mine. Growing up as a child, farm fresh, local food was hard to come by in my house. Most of what I knew about vegetables and home cooked meals came from a tin can or out of the microwave. I spent much of my adult life experimenting with cooking styles and learning how to prefect traditional meals with fresh ingredients. In all honesty, I thought that I was a great cook, Zachary changed not only my relationship with food, but also my understanding of what great food truly is. I was drawn to his passion in the kitchen and how effortless his gift for cooking is. So, unless you’re after a barely average Sheppard’s pie, a hearty lasagne, or the best Nanaimo bars on the island - I won’t be cooking for your event.
My place in Elk & The Tide kitchen remains behind the computer. Not only do I hold the title as company dishwasher, but I am the powerhouse behind our brand. I brought my passion for branding and 8 years experience in marketing to our table. From building our website to creating content online, organizing events, designing labels and networking, I have created a brand with a personality that Islanders recognize and get excited about.
Zachary had the vision and the passion for Elk & The Tide, and I brought the execution and determination. Together we are building something that is enriched with love and cultivated in creativity.