Chef Zachary Kenneth

I’m a Victoria-based chef and the founder of Elk & The Tide Catering, where quality, locality, and integrity guide everything I create. I graduated from Red River College’s Culinary Arts program and built my foundation in classical technique before shaping my style through leadership roles across British Columbia.

As Sous Chef at The Courtney Room, I developed a deep respect for locally attainable island ingredients and helped refine production systems rooted in seasonality and precision. My time as Executive Chef at Krafty Kitchen strengthened my ability to lead teams, run a successful kitchen, and build programs from the ground up, including developing an in-house butchery program focused on whole-animal utilization and respect for product.

Through catering and private events, I’ve learned how to execute large-scale experiences without sacrificing detail, creativity, or intention. Today, through Elk & The Tide, I focus on sustainable practices, small-batch craftsmanship, and modern cuisine that allows ingredients to speak clearly for themselves. My work is grounded in the belief that food should be thoughtful, approachable, and deeply connected to the land and community it comes from.