Chef Zachary Kenneth

I’m a Victoria-based chef and the founder of Elk & The Tide Catering and Sauce Co., a business I’ve proudly built and operated for the past 6 years.

With 19 years of culinary training and experience, I’ve built my career through a strong fine dining background that allowed me to work in exclusive restaurants across Canada. I started my journey at River Café before making my way to British Columbia, where I continued developing my craft through leadership roles including The Courtney Room and Executive Chef at Krafty Kitchen + Bar.

After graduating from the Culinary Arts program at Red River College, I built a foundation in classical technique while developing a style rooted in West Coast seasonality, locally sourced ingredients, and thoughtful hospitality.

Through private dining, catering, and the artisan products created under Elk & The Tide Sauce Co., my focus has always been simple: create bold, memorable food with integrity, creativity, and a strong connection to community.