Paul Natrall is a second-generation chef and the founder of Mr. Bannock Indigenous Cuisine. A member of the Sḵwx̱wú7mesh Nation, his great-grandfather Andrew Natrall was a Red Seal chef trained in the army. Paul’s unique combinations of flavours and textures showcase ancient cooking methods such as stone baking, smoking, and curing of traditional ingredients, mixed with influences from other cuisines.
Paul has specialised in Indigenous fusion for over a decade, since attending a culinary program at Vancouver Community College in 2010. It was during the course’s two-month focus on classic French techniques that Paul experimented with traditional ingredients and familiarised himself with farms and smokehouses. He developed these skills further as a member of Aboriginal Team. Canada at the Culinary Olympics in Erfurt, Germany. Paul started his business in 2017, and was named Young Entrepreneur of the Year by the BC Indigenous Business Awards in 2019. He is a board member of the Indigenous Culinary of Associated Nations.