Our Story
My name is Guillermo Gonzalez—though most people know me as Memo, the local food delivery guy. But beyond delivering great meals, I'm also a passionate chef with a deep love for cooking.
My culinary journey began at the IUFM de Versailles in France. After two incredible years of studying and working there, I returned to Mexico and continued honing my craft in resorts in Cabo and Playa del Carmen. In 2013, I made my way to Canada, where I was introduced to the world of pub food. I spent time cooking in Edmonton and Whistler before eventually landing on Bowen Island to work at the Bowen Island Pub.
After a year, I launched "Food on Bowen," a local food delivery service. But the kitchen kept calling me back. In 2021, I found an opportunity to cook at the Bowen Island Golf Course, where I was given the creative freedom to truly reconnect with my passion.
I call my style "Mexican-ish"—it’s the most honest expression of my cooking. It’s a blend of places I’ve lived, techniques I’ve learned, and the incredible people who have influenced me along the way.
I'm excited and grateful to share what I love most with you: honest, flavorful food made with heart.
OUR FOODLOSOPHY
Ancho pepper sauce on a “molcajete”
What are we putting in your plate?
We’re committed to making at least 80% of every dish in-house, from scratch. Our focus is on creating honest, flavorful food with care and intention. The menu changes with the seasons, always inspired by fresh, comforting, seasonal ingredients.
Whenever possible, we source our products locally, with a strong emphasis on ingredients from right here in British Columbia.
What do we cook?
We cook original recipes, some of our dishes you may not find them anywhere else, but why?
We believe in stay playful and let the creativity be one ingredient, we take some classics and give them a twist as well.
Our concept is comfort food so that’s mostly what you will find.
Chicken Banh-Mi “our way”.
Smoked chicken quesadilla
A dynamic menu
Our menu changes quite often,
there’s a few reasons, it helps to use seasonal products, it keeps us innovating and re-focussing our cuisine and finally we believe in evolution and natural selection. “We evolve as our menu does”.
