Chef Paul Natrall, the founder of Mr. Bannock Indigenous Cuisine in Vancouver, is on a mission to showcase Indigenous foods through storytelling, tradition, and bold leadership. Chef Paul has become a recognized voice in the Indigenous culinary movement, helping to lead national conversations around food sovereignty and cultural preservation.
Indigenous Foods
“I specialize in Indigenous foods, Fresh, regional ingredients that reflect where we come from.” From fire-roasted salmon and sea asparagus to bison and wild herbs, Natrall’s approach isn’t just about flavor; it’s about honoring heritage and community. As chair of the Indigenous Culinary of Associated Nations, he collaborates with chefs across Canada and the U.S. to elevate Indigenous cuisine, hosting events like Taste of Turtle Island and promoting the use of traditional ingredients with modern culinary techniques.
His advocacy goes beyond the kitchen. Chef Paul is deeply involved with organizations like the American Indian College Fund, supporting education and culinary training for Indigenous youth. “Education changed my life,” he said. “I dropped out of high school, but eventually went back, got my diploma, and studied culinary arts and business. Now, I want to help the next generation do the same.”
But the journey hasn’t been easy.
The First Food Truck
In 2018, Chef Paul launched Vancouver’s first Indigenous food truck, Mr. Bannock, with an all-in budget of $40,000. Just as things were starting to move forward, disaster struck. “The day I picked up the truck—it broke down,” he recalled. With only $5,000 left in his budget, major engine repairs and startup costs seemed insurmountable. “I had to ask family for help, and luckily I paid them back in six months. But it taught me a lot about having a backup plan—and grit.”
Despite that rocky start, Mr. Bannock quickly gained traction, earning Chef Paul Young Entrepreneur of the Year honors and national media attention. His story—equal parts determination, culture, and community—continues to inspire aspiring chefs and entrepreneurs.
World Culinary Olympics
Most recently, Natrall took his mission global by competing in the World Culinary Olympics in Germany, representing Indigenous cuisine on the international stage. He was one of only three Indigenous chefs in attendance.
Though the team came up short, the experience was a defining moment. “We didn’t bring home a medal, but we made a statement,” he said. “If we had five full members, we would’ve taken at least bronze or silver. The judges told us that. Now I want to build the next team—and come back stronger.”
Going Online
For Chef Paul, the journey is just beginning. Whether he’s cooking on an open flame, mentoring young chefs, or developing a new TikTok campaign for Mr. Bannock, the goal remains the same: to share Indigenous food stories with the world.
“This is bigger than me,” he said. “It’s about creating space for Indigenous chefs to thrive—on our terms.”
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