Chef Lisa Ahier is a celebrated culinary innovator whose journey has shaped the food culture of Vancouver Island’s Pacific Rim. Trained at the prestigious Culinary Institute of America in New York City, Lisa honed her craft under the mentorship of James Beard Award-winning Chef Melissa Kelly, who instilled in her a deep respect for ethical sourcing and sustainable food practices.
Before making her mark on Canada’s west coast, Lisa worked at the renowned Cibolo Creek Ranch in Texas, where she cooked for Hollywood royalty and rock legends, including Mick Jagger.
From her beginnings as the opening chef at Long Beach Lodge to launching her iconic SoBo food truck, Lisa’s journey is a testament to creativity, resilience, and a deep connection to community and place.
Lisa’s culinary philosophy—“grassroots gourmet”—celebrates fresh, locally-sourced ingredients prepared with care and innovation. Her dishes reflect the bounty of the Pacific Rim, inspired by the region’s natural environment and Indigenous traditions. Nettles in spring, wild salmon, seaweed, and foraged mushrooms often find their way onto her plates, embodying the terroir of this stunning coastal landscape.
A Top Chef Canada finalist and award-winning cookbook author featured in the National Post, Lisa is not only a celebrated chef but also a community builder. She spearheaded initiatives like healthier school lunch programs and co-founded the Tofino Ucluelet Culinary Guild to support local farmers and sustainable food sourcing. Her work has impacted countless lives—from families touched by her heartfelt offerings to chefs she has mentored who now lead their own culinary ventures in Tofino and beyond.
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