MECS Welcomes New Indigenous Catering Partners
Meeting, Event and Conference Services (MECS) is proud to announce new partnerships with five Indigenous‑owned caterers to provide services in any booked space across all three campuses. These partnerships reflect SFU’s ongoing commitment to Truth and Reconciliation by ensuring our operational practices are grounded in meaningful collaboration with Indigenous peoples.
Bringing Indigenous caterers into campus events increases Indigenous presence across the university, helping create more welcoming and inclusive spaces for Indigenous students, faculty and staff to gather, celebrate, and share food rooted in culture and community. These partnerships also offer opportunities for non‑Indigenous community members to learn through respectful exposure to Indigenous perspectives, food traditions, and ways of gathering.
Each catering partner participated in a thoughtful request‑for‑information and onboarding process, supported by Indigenous legal expertise, to ensure alignment with SFU policies, procedures, and shared health and safety standards. Through these authentic partnerships, MECS is supporting Indigenous businesses while strengthening SFU’s commitment to equity, inclusion, and reconciliation in meaningful, lasting ways.
Cedar Feast House Catering Limited was founded in 2011 by Chef Theresa Contois, an accomplished Indigenous chef and entrepreneur from the Bear Clan, with ancestry from the Anish and Lakota Sioux peoples of Turtle Island. Her life and work are deeply rooted in the values of community, generosity, cultural pride, and respect for traditional knowledge. Raised in a family of twenty children, Theresa grew up in an environment where sharing, resilience, and caring for one another were essential parts of everyday life. She often credits her mother as her greatest influence, teaching her that food is far more than nourishment; it is love, medicine, and a powerful way to bring people together.
Inspired by these teachings, Chef Theresa established Cedar Feast House Catering to celebrate and share Indigenous food traditions. The company blends traditional Indigenous flavors with contemporary culinary techniques, creating dishes that honor culture while embracing modern cuisine. Central to her philosophy is the belief that “food is medicine,” meaning that every meal has the power to nourish not only the body but also the spirit and the community.
Chef Theresa’s commitment extends beyond the kitchen. She has built Cedar Feast House into a business that supports and uplifts both its employees and the wider community. As an employer, she fosters a positive and encouraging environment, offering her team opportunities for growth and development. As a community leader, she regularly gives back by donating meals to homeless and vulnerable populations, providing comfort, care, and dignity through food.
Through her leadership, Cedar Feast House Catering has become more than a catering company, it is a reflection of compassion, cultural respect, and community connection. In addition to running her business, Chef Theresa also serves as a lecturer to culinary students, sharing her knowledge and inspiring the next generation of chefs to honor Indigenous traditions and understand the healing power of food.
Friendship Catering is an initiative of the Vancouver Aboriginal Friendship Centre Society (VAFCS), located at the heart of Vancouver’s Urban Indigenous community at Commercial Drive and East Hastings. Our skilled team offers exceptional Indigenous food and hospitality for events of all sizes, from breakfasts and lunches to reception canapés, buffets, and plated dinners, creating memorable culinary experiences that celebrate Indigenous flavours and traditions.
Beyond external catering, our kitchen also supports community food programs, preparing over 10,000 nutritious meals each month for Downtown Eastside shelters and providing daily meals for VAFCS programs such as the Elders Lunch Program and the Bladerunners Skills Training Program. Every booking with Friendship Catering helps support the ongoing programs and services of the Vancouver Aboriginal Friendship Centre Society and the Urban Indigenous community it serves.
Owl Aboard Charcuterie is an Indigenous‐owned business founded by Victoria, who is from Sturgeon Lake Cree Nation and Ahousaht First Nations and grew up in Vancouver, BC. As the owner and creative force behind the company, Victoria specializes in transforming charcuterie into edible art, carefully curating high‐quality ingredients and thoughtful presentation to elevate gatherings and turn any occasion into something memorable.
The name and logo of Owl Aboard pay tribute to Victoria’s grandmother, Peggy, whose home was filled with owls and who had a deep love for entertaining. Peggy taught Victoria that food is a way to the heart, an expression of care, connection, and storytelling that brings people together. Inspired by her grandmother’s legacy, Victoria blends traditional and modern flavours with creativity and intention in every board she creates, ensuring each piece reflects the warmth, beauty, and sense of community that first inspired her love of food.
Salmon n’ Bannock is proudly recognized as Vancouver’s only Indigenous-owned and operated restaurant, offering an authentic taste of First Nations cuisine in a warm, intimate setting. Led by Nuxalk Nation entrepreneur Inez Cook, Salmon n’ Bannock also offers Indigenous‑owned catering that shares authentic First Nations flavours and stories beyond the restaurant space.
Salmon n’ Bannock was created with a powerful mission: to share the rich traditions, stories, and ingredients of Indigenous culture through food. Every dish is a celebration of the land and its original stewards. The menu features thoughtfully sourced ingredients prepared using both traditional knowledge and modern culinary techniques.
Beyond its culinary role, the restaurant is also a cultural ambassador. It highlights Indigenous identity, supports local communities, and contributes to the growing movement of Indigenous tourism in Canada. By sharing authentic flavors and stories with global travelers, it plays a meaningful part in promoting cultural awareness, reconciliation, and appreciation of First Nations heritage.
Tawnshi Charcuterie, “Tawnshi” meaning hello in Michif, the language of the Métis, is both a greeting and an invitation to experience Indigenous culture through food. Blending tradition with a modern, high‐end culinary approach, Tawnshi creates charcuterie experiences that spark conversation, connection, and appreciation for the rich stories and flavours of Indigenous cuisine.
Working with Indigenous chefs and harvesters, Tawnshi Charcuterie features a variety of foraged ingredients, smoked and specialty meats, bannock, seasonal fruits and vegetables, cheeses, jellies, pickled preserves, nuts, berries, and dulse (often called “sea bacon”). Gluten‐free, vegetarian, and vegan options are also available. Each charcuterie board or box includes a QR code that allows guests to learn more about the ingredients and how to enjoy them, expanding culinary horizons while celebrating Indigenous food traditions
Start Planning With MECS
Work with Meeting, Event and Conference Services (MECS) to book Indigenous catering for your next campus event. Visit the MECS catering page to explore full menus available across all three campuses.