ETHICAL TABLE 

BY || M I K E   S O N I E R 

 
 
IMG_0564.JPG
 

p h i l o s o p h y    

_

Chef Sonier uses only sustainable, wholesome ingredients that are locally sourced out from the community as well as continuously sourcing out the highest quality organic ingredients from various farms around B.C. The focus is directed at sourcing local, as well as incorporating other humanely raised products into our menus such as exotic wild meats, tropical produce, and other global foods. We work hands-on with the farmers, foragers, fisherman, wineries, distilleries, and microbreweries within British Columbia to create our menus along with hand-picking foraged ingredients ourselves. All our dishes are made from scratch - per order, freshly handcrafted for each guest with lots of love. We create a genuinely unique farm-to-table dining experience that will present the beauty of newly harvested ingredients into savored dishes. Ethical Table uses time-honored cooking techniques that explores artfully-crafted presentation, the simplicity of organic flavors and bountiful of care-tended elements, to create every dish. Whether you want to create an exceptional experience in an unforgettable beachfront setting or an indoor quaint, cozy environment, we want to help you reach your dream vision by providing our services wherever you are. The ability to provide nourishment from the community - back to the community, is something Chef Mike Sonier takes pride in.

 

s t o r y

_

Chef Pasta Dough

Growing up on the East Coast of Canada in New Brunswick, Mike Sonier was introduced to cooking at the age of 13 where he soon found himself addicted to long hours in the kitchen. After spending many years in restaurants along the East Coast preparing different styles of cuisines in various cities, Chef Sonier decided to chase his dreams of being in the mountains of British Columbia and getting his adrenaline fix by snowboarding or downhill biking.

Chef Sonier has now spent the last ten years traveling around Canada amongst running his restaurants focused on creating menus with locally sourced products in every area that he has lived. He has adapted to an extensive range of ingredients such as wild game from the Rockies, foraged elements found throughout the mountain range and coastlines, seafood from both the West and East Coast and everything from beautiful produce, cheese & wine from British Columbia's Organic farming capital - 'The Okanagan'. After all of the years combined with creating daily fresh sheet menus for his restaurants, he is extremely excited to share many of these creations with all of you through his upcoming cookbook. 

Chef Sonier's focus with Ethical Table is to bring families and friends back around the dinner table in their home sharing food amongst one another, tasting the local communities flavors. It feels like we're slowing disconnecting from one another in this day and age where most traditional family dining is in front of the television or with a device in hand. It is our job as Chefs to create food that will turn the attention of our guests giving them an unforgettable experience that they will share together. We begin all of our private dinner events with sharing dishes to pull people together into an intimate setting creating food talk. We genuinely believe that there is nothing that brings people closer together than time well spent conversing over excellent food in the comfort of your own home.

Whether you're cooking from his upcoming cookbook, collaborating on an event or attending one of his private events; Chef Mike Sonier wants to share the same passion, creating an intimate setting cooking with love. 

 

 
 
 
Fanny Bay Oysters 2.JPG