A Wild Food Chef’s Rise to the Renown

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Fresh From the Wild Side 

Hello! My name is Paul Moran, and I have been mastering the art of foraging wild food since the age of 12. This all started at a family outing in the foothills of the Cascade Mountains during spring in 1999.


This was the first time my father and uncle passed on the family tradition of harvesting wild food. Needless to say, tradition and passion burn stronger today than ever before. Transforming a family tradition into one of Canada’s most exciting businesses is yet another milestone in my career.

My Story

I have honed my talent at some of the world’s top restaurants and hotels. Devoted to sourcing exceptional ingredients, I make them shine with straightforward cooking techniques. I began my career apprenticing under Chef David Hawksworth at Vancouver’s multi-award-winning WEST restaurant, where I worked my way up to junior sous chef.

My Story

In 2015, I received the honour of S. Pellegrino Best Chef Under 30, earning the right to represent Canada in Milan, Italy for the title of World’s Best Young Chef. Also, I am a past recipient of the Hawksworth Young Chef Award.


In 2019, I competed on Food Network Canada's show, Top Chef Canada where I took home the title of Canada's Top Chef!

International Chops

My first experience in an international kitchen was as chef de partie at the Jumeirah Beach Hotel in Dubai, where I was named as a member of the Jumeirah International Culinary Team.


Then, I ventured to Nice, France to learn traditional French culinary arts as chef de partie at the two Michelin-starred Hotel Negresco. Moving to Paris, I became executive sous chef at Saturne Restaurant, working alongside Chef Sven Chartier.

West Coast Forager

As an avid forager and wildcrafter, perhaps it was a matter of time before I would be drawn back to the West Coast. I held executive chef roles at West Coast Fishing Club’s Outpost lodge in Haida Gwaii, Canadian Mountain Holidays Heli-Skiing Lodge in Valemount, and award-winning Nita Lake Lodge in Whistler.


I am still captivated by the West Coast, and having spent much of my free time foraging for mushrooms and wild plants across Canada, I realised that Tofino is a perfect match for me. As a fifth-generation forager, I select only the absolute best product to share with you.

Mission Statement 

My goal is to make wild food and wild food culture an essential element in all Canadians’ lives.

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