ABOUT DIANA

Food is medicine and my passion is to create tasty ways for you to fuel your body to get out for your next adventure or indulge in life’s decadent moments.

Growing up on the BC Coast a Fishermans daughter I have always had a great respect for local sustainable ingredients. I love to forage my own food and am passionate about supporting local farms, fishers and artisans. 

My culinary career began by catering small yoga retreats on Vancouver Island. To compliment my offering I decided to take up studies with Meghan Telpner at the Academy of Culinary Nutrition. 

This course opened my eyes to the importance of the work I was doing. It became apparent after many years of catering that this was a passion that wasn’t going to fade anytime soon. I decided to take things to the next level and applied at the Northwest Culinary Academy of Vancouver. I promptly moved to the city to follow my heart into Culinary world Vancouver had to offer. I spent two winters studying Culinary Arts and the Art of bread and pastries with NWCAV. 

I have been very lucky to work in adventure tourism over the past few years cooking and sailing onboard the SV Passing Cloud as well as cooking at places like the Cedar Coast Field Station. Combined with my history in event management I feel confident I can help create memorable and sensational moments for you and your loved ones. 

These unique kitchens have instilled in me an enthusiasm for working in remote off grid locations. I am blessed to call Vancouver Island home and when I am not in the kitchen you can likely find me out riding my bike or somewhere in the mountains!