My Journey as a Culinary Trailblazer

Editor's note: November is Native American Heritage Month

For me, food has always been more than sustenance—it’s a connection to heritage, a celebration of culture, and a tool for building community. Growing up in the Squamish Nation, my first culinary teachers were my mother and grandmother. They taught me not just recipes but the values behind them: care for others, respect for ingredients, and the power of sharing meals to bring people together. These lessons remain at the heart of everything I do in the kitchen.

As a young line cook, my goal was simple: make a living and maybe score a free meal or two. But stepping into culinary school changed everything. It opened up a world I didn’t know was possible. Classes in business and hospitality, paired with the unwavering support of my community, gave me the confidence to dream bigger. I realized food could be more than a job—it could be a way to tell stories, preserve traditions, and inspire others.

Chef Paul Natrall is a proud Squamish Nation member has previously worked with Sodexxo Canada. Photo courtesy Chef Paul Natrall

Education became the foundation that allowed me to navigate an industry that often lacked representation for people like me. Even without many role models, I found strength in learning and in the connections I built along the way. That’s why I’m passionate about supporting organizations like the American Indian College Fund, which empowers Indigenous students to pursue their dreams. Education doesn’t just open doors; it gives you the tools and confidence to step through them.

Related:The (R)evolution of Indigenous Foods

Chef Paull Natrall is a graduate of culinary school and advocate for Indigenous foodways, blending traditional ingredients with modern techniques to create award-winning fusion dishes. Photo courtesy Chef Paul Natrall

In every culture, food holds the power to unify. Whether it’s cedar-smoked salmon, bannock tacos, or squash stew, these dishes tell stories that connect us to the past while building bridges to the future. At its core, cooking is about creating shared experiences—moments that foster understanding and bring people closer. This belief inspired me to launch my catering business, with the mission of bringing Indigenous cuisine to the forefront. Every dish I prepare is a tribute to my heritage and an invitation for others to experience it firsthand.

Starting my own business in 2016 came with its challenges. Funding was tight, and many clients needed to be educated about Indigenous cuisine. Yet, these obstacles became opportunities to blend storytelling with entrepreneurship. Today, my business is more than a career—it’s a platform for mentorship, advocacy, and preserving traditions.

Related:Recipe Friday: Indigenous Cuisine

Chef Paul Natrall is the owner of Mr. Bannock, Vancouver’s first Indigenous food truck. Photo courtesy Chef Paul Natrall

Through catering and community events, I’ve had the privilege of mentoring young chefs from my community, helping them build confidence and refine their skills. Watching them succeed is a reminder of why I embarked on this journey: to honor my ancestors while paving the way for future generations.

At its best, food tells a story. When I cook, I honor the teachings of my elders and share the resilience of Indigenous traditions. Squash, for example, isn’t just an ingredient—it’s a symbol of resourcefulness and sustainability. Smoked salmon and bannock bread carry the love and care of generations before me.

Food has the power to challenge stereotypes and foster understanding. For me, cooking is about more than preparing meals—it’s about building connections, celebrating culture, and carrying traditions forward. Whether mentoring a young chef or sharing a meal with a community, I’m reminded of the unifying force of food and the incredible stories it tells.

Related:Recipe Friday: Maple-Cured, Sweetgrass Smoked Steelhead with Corn Cake + Saskatoon + Sage + Wild Rice