In an exclusive interview with Indigenous-SME Business Magazine, Inez Cook, co-founder and CEO of Salmon n’Bannock Bistro and Salmon n’Bannock on the Fly, shares how she is redefining Indigenous dining in Canada. From creating a vibrant urban space that honors tradition to navigating unique culinary challenges, Inez discusses how her restaurants showcase Indigenous culture, foster community connections, and inspire the next generation of Indigenous food entrepreneurs.
Interview By Darian Kovacs
Inez Cook is a proud member of the Nuxalk Nation ( New -Halk ) and grew up in Vancouver BC
She is the cofounder and owner of the award winning Salmon n’Bannock Bistro in Vancouver as well as the owner of Salmon n’Bannock on the Fly at Yvr international departures ( the first Indigenous restaurant at a Canadian airport )
Inez recently retired from a 33 year flying career which has afforded her opportunities to live all over the world and celebrate international cultures .. she always dreamt of taking people on a journey and finally came full circle and is taking people of her very personal journey within .
She also is the author of the books The Sixties Scoop & Reconnecting after the Sixties scoop , sharing her personal story
Salmon ‘n Bannock is more than a restaurant—it’s a place where food, culture, and community come together. What inspired you to be part of this journey, and how do your values and cultural teachings shape your approach to leadership and guest experience?
What inspired me , is the world around me ,& community ..
Salmon n’Bannock started as a restaurant but , you are right , it has evolved into so much more ..
I never grew up in my culture & many of my team haven’t t either,it’s definitely taken on its own culture , it has become an urban space where we can showcase Indigenous culture with pride & many team members have also learned more about their own Indigenaety after working together..
The cultural teachings continue as we grow , I always say Knowledge is power & the more we know the more we grow ,
The guest experience gets to see we are urban with many traditional values with a modern viewpoint & approach..
This is felt with the art around the room , the team and, of course each plate ..
Indigenous cuisine is becoming more visible, but it is sometimes misunderstood. How do you use your space to help guests learn about the stories, ingredients, and cultures behind your dishes in a respectful way?
Indigenous cuisine is often misunderstood.
Well , one thing is, we only have one chance at a good first impression.
If you have tried Indigenous food somewhere and didn’t care for it, & someone suggests trying another Indigenous restaurant, you would most likely say , no thanks , Ive tried it and it’s not for me..,
If we think about other cuisines that are well known, you may even get food poisoning & still be eager to try again.,
We welcome each guest with a land acknowledgment letting them understand that even though we are Indigenous, most of us are visitors as well , as our territories are widespread..
We love taking Indigenous ingredients and serving them in new ways , also letting the guests try foods from across our lands , and understanding, Indigenous isn’t only just one thing..
We have over 600 Nations in Canada and over 200 of those Nations are in BC.. We are surrounded by other cultures amongst us …
Running a restaurant comes with many challenges, especially when sourcing ingredients responsibly and supporting Indigenous suppliers. What challenges have you faced, and what kind of support would help Indigenous food businesses grow?
Challenges..
Many of our ingredients and foods are not available on the commercial market .
We are the only Indigenous restaurant in Vancouver. We are not permitted to serve many of our traditional foods .
I often like bringing up this idea of perspectives..
Close your eyes, you are in Tokyo ,& there is only ONE restaurant serving Japanese food .
You are in Paris , only ONE restaurant serving French food..
There would be an uproar, people would be fighting loud .
Here , when I tell people, we are the only Indigenous restaurant in Vancouver & we can’t serve many of our foods , people often say , oh that sucks .
We need to do better .
The Health departments should work with Indigenous communities to understand the foods & processes etc.
Your restaurant is also a space for connection and community. Can you share a memorable moment—an event or guest experience—that showed you the deeper impact your work has beyond food?
Memorable moments..
So many. I could write a book , here are a couple ..
One time guests were dining and they asked if they could borrow a drum off the wall , they started singing & drumming and dedicated a song to me , & I found out we were family ..
Another time a guest came in and said that they had been fighting cancer at the hospital and felt blessed to have our food and felt it helped their healing journey ..
Almost all of the team has met relations thru the restaurant.. the walls bring everyone closer together
For Indigenous youth who want to start their own food or hospitality business, what advice or encouragement would you give them as they begin their journey?
Indigenous youth that want to start their own business in the food industry,
I always recommend starting out with catering.. build a name , build a brand ..
You don’t have to be everything first everyone , just do one thing well and stay true to yourself.
Find a mentor & be open to learning from other’s mistakes, even though we all make mistakes, it can save a lot of time & tears and money learning from others
Disclaimer: Indigenous-SME Business Magazine is committed to providing insightful interviews that highlight the successes and challenges faced by small and medium-sized businesses. The views expressed in this interview are those of the guest and may not reflect the opinions of the magazine or its affiliates.
