Overview
Executive Chef Scott MacKenzie’s passion for sustainability is at the forefront and his dedication to Canadian cuisine, driven by ingredients indigenous to the region.
Inspired by River Café’s mantra of ‘How local can we be?’, Scott’s daily focus at the restaurant is creating a sustainable menu that involves seasonal ingredients, working directly with local growers, foragers and farmers and maintaining environmental practices that continue to reduce River Café’s carbon footprint.
His menu is unconventionally artistic and deliberately highlights local organic produce, Oceanwise seafood and free-range animals raised without added by products or antibiotics. He continually showcases River Café’s culinary garden by using the native herbs, berries and edible flowers grown on the restaurant’s property.
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