The Chef

My name is Warren Redeker, and I was born and raised in British Columbia, Canada. I fell in love with cooking at young age of 15 when I took a cook training program in high school. I went on to win a gold medal in a regional Skills Canada competition.
It was then that I knew that I wanted to be a Chef. I trained in Calgary at the southern Alberta Institute of Technology for Culinary Arts. From there I spent the next 15 years working in some fine restaurants and golf country clubs as a line cook all the way to head a chef.

Yucatan influence

It was when I met my soon to be wife, and stayed living in Yucatan, Mexico for 4 years, that i really found that working for myself was much more satisfying and what I was meant to do. We next move back to Canada and brought some family recipes with us. My mother in Law taught me some tricks to the real Yucatecan cooking style that you just can't get here in Canada, so I think what we bring to the table here is very unique in this area.

Seasonal and local
I have always strived to use local ingredients for my marinades and salsas while staying true the origins of my recipes. While some of our ingredients must come from Mexico, if we can grow and harvest them here, we prefer to. That said, I am working towards growing all the organic peppers and vegetables I would need for the whole production.
Tacos go great with hot sauce
We make everything we serve ourselves. We provide many types of salsa and hot sauce made right here in Manitoba. These include Salsa Roja, Salsa Verde, Pineapple Jalapeño, Roasted Garlic Serrano, Tuscan Habanero, and Mango Habanero. 

Hand made tortillas

Each tortilla is hand made with organic gluten free corn flour and my special blend of spices to create a unique taste that you can not get anywhere else.

COCHINITA PIBIL SERVED IN TACOS HAND MADE TORTILLA

Learning from the experts who cook delicious Cochinita Pibil for generations in my wife's family.
Environmentally friendly
I love growing plants at home and for business and it is my goal to be as environmentally friendly as possible. We use 100% compostable take out and eat in containers, and all of my vegetable trim gets composted to feed the hot pepper plants I am growing for our hot sauce division.

WE USE ONLY THE
​FRESHEST INGREDIENTS

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