Hilary

Founder + CEO

Inspired by her passion for beautiful food, Hilary launched The Rooted Table after graduating from the Institute of Holistic Nutrition. What began as a side hustle quickly blossomed into a full scale chef business - she was busy as a bee providing custom meal prep, catering retreats and gatherings, creating graze tables, hosting pop-up dinners, working as a freelance recipe developer and food stylist for brands and teaching others how to cook through workshops, cooking classes and most recently, as an instructor for Pacific Rim College Online. Knowing she couldn’t have the impact she desired on her own Hilary began to grow her team so they could work collectively to nourish as many people as possible in the most beautiful, meaningful way. Her work is inspired by pops of colour and the multitudinous stories behind different people and places in food.

Kennedy

Client Care Coordinator

Kennedy has a background in nursing, which has shaped her compassionate and detail-oriented approach to everything she does. Her passion for food, design, and sustainability has guided her journey to The Rooted Table, where she thoughtfully combines her interests and her love for people. A natural caregiver, Kennedy finds joy in taking care of others and is deeply committed to creating warm, personalized, and meaningful experiences for clients.

In her free time, she loves thrifting for unique finds, going to new restaurants to discover exciting flavors, and spending time outdoors. She is also always exploring new culinary trends or finding inventive ways to merge her interests in food, hospitality and design.

Ashley

Kitchen Operations

Ashley is a Red Seal Chef with 12 years of experience in restaurants in Canada, as well as Denmark & Belgium. Her main inspirations in the kitchen are seasonal produce, traditional cooking & preservation techniques, and using zero waste principals as much as possible. Her parents owned a restaurant before she was born so she was always spoiled with good food growing up, and loved picking ingredients for dinner from the garden.  She loves to let each ingredient shine to make healthy and delicious dishes, but her favorite thing about food is how it can bring people together and create shared experiences.  In her free time, she enjoys foraging for mushrooms and plants, drinking good coffee, bike riding along the sea wall, and fermenting beautiful BC produce.

Parm

Rooted Personal Chef

Parm is a highly-skilled chef with over 8 years of experience cooking and baking in professional kitchens. Her Iranian background plays a large influence on the dishes she creates - playing with plenty of bright, vibrant ingredients. She loves fusing Iranian flavours with other cuisines. She is a firm believer that food is an art form - one that allows us to express ourselves, and our love. When she's not in the kitchen, you can find her delving into photography, yoga, camping, pottery and spending time with her loved ones. 

Saman

Kitchen Team Manager

Saman has been living in Canada since '08. They started in the industry out of circumstance and fell in love with the craft after a few years. Saman’s love for cooking stems from his childhood, watching family prepare meals, whether it was his dad's charcoal grilled kebabs or his mom's stews and rice dishes. Food is an important point of connection for Saman and is one of the ways he relate to others, and it brings people together no matter their background or culture.

Paige

Rooted Personal Chef

Paige has long been passionate about food and cooking, ever since she was a little one in the kitchen with her Dad. She eventually turned her love of throwing fancy dinner parties into a full fledged catering business. Paige moved to Vancouver to attend Northwest Culinary Academy where she could continue to learn and develop her skills. Her food is bangin with colour, flavour and of course all of the nourishing ingredients. When she's not in the kitchen she can be found hopping around the city trying new restaurants, gallivanting on a beach or hitting the slopes in Whistler.

Najda

Rooted Personal Chef

Born and raised in Kenya, Najda’s culture is centered around getting people together to cook and enjoy a meal together. This has grown her interest and passion in cooking for others. She has been cooking since she was little girl with her very own 6-inch carbon wok.

Najda has 7 years of professional cooking experience and a background in nursing. Najda’s biggest inspiration is her mum who has taught her most of what she knows today. She comes from a multicultural background from Kenya, Democratic Republic of Congo and Pakistan, with close family members from all over which has exposed her to crafting skills in various cuisines. Najda also graduated from Northwest Culinary Academy where she honed her skills. Her food is colourful, full of depth and balance.

When she is not in the kitchen, you can find her playing tennis, paddle boarding, swimming in the ocean, or hosting in her own space.

Julika

Rooted Personal Chef

Food is Julika’s endless source of joy and creativity. With over a decade in the industry, including years in fine dining, she’s developed a deep love for both the artistry and presentation of restaurant food and the comfort of home-cooked meals. Why not have both? She specializes in vegetarian and pescatarian cuisine, drawing inspiration especially from Mediterranean flavours. Beyond the kitchen, she hosts farm-to-table dinners, bringing communities together through the shared experience of food.

Sarah (she / her)

Rooted Grocery Shopper + Deliverer of the Goods

Bio coming soon x.

Kyla

Rooted Personal Chef

Growing up in Hawaii, Kyla was often experimenting in the kitchen, picking tropical fruit in the backyard, or packing up freshly baked goods to give to loved ones. For her, food has always been a creative outlet and a language of love and aloha. In 2019, she turned her passion into a career as a professional sommelier, then cooking and baking in various restaurants in Vancouver. She continues to develop her style as a chef having studied at the Japanese Culinary Institute and the Canadian School of Natural Nutrition. Her food aims to showcase BC’s seasonal ingredients and to embrace the multicultural and evolving nature of food, technique, and flavor. To utilize her degree in Microbiology and Immunology, she would like to believe that cooking nourishing food and fermenting her own wine and sourdough is science at its best!

Rheannon

Prep Cook

Rheannon has a love for all things creative—whether it’s storytelling as an aspiring actress, crafting compelling content as a digital marketer, or bringing flavors to life in the kitchen. While cooking had always been a passion, it truly took off after she was diagnosed with PCOS. Determined to take control of her health, she began creating nourishing meals to help reverse her symptoms—and never looked back.

Now, her mission is simple: to make whole, healing foods that fuel the body without sacrificing flavor or excitement. She believes eating well should be just as satisfying as it is nourishing. When she’s not in the kitchen (or happily eating her way through life), you’ll find her hiking, camping, and soaking in the beauty of the great outdoors.

Gary

Prep Cook

Gary is originally from the North of Ireland, and has been living in Vancouver for the past nine years with his partner. His career has taken him through various industries from working as a porter and security in a hospital to pest control but has always found his way back to his true passion: cooking.

Gary has eight years of experience in the culinary industry, including two years as a line cook in a French fine dining restaurant in Ireland and another two years in a Mexican restaurant in Vancouver. His love for baking led him to spend two years in an Italian production kitchen and another two years running his own baking business.

He has always been deeply interested in nutrition and believes that food is medicine. He plans on pursuing this as a career, using the combination of his culinary skills with a focus on health and wellness.

Katie

Kitchen Support & Chef Assistant

Katie is inspired by her education from The University of British Columbia, and strives to work towards a sustainable food system. She is passionate about reducing food waste and celebrating the way that food brings us together and nourishes our bodies. With experience working at cafes, farms, restaurants, and food manufacturing companies between Ottawa and Vancouver, Katie has an array of culinary experiences that have fostered her love for cooking.