Dining & Wine

The New Kitchen Table: How Haley Macleod Is Shaping Vancouver’s Culinary Soul

February 28, 2026

Dining & Wine

International Women’s Day is more than a date on the calendar; it is a moment to recognize the grit, creativity, and community-building power of the women who feed our city. In an industry historically defined by masculine tropes, Vancouver’s female chefs, restaurateurs, and culinary innovators are rewriting the recipe for success—prioritizing sustainability, mentorship, and the preservation of diverse cultural legacies.

This week, we are pulling up a chair with the trailblazers who have turned Vancouver into one of the world’s most exciting food destinations. From the executive chefs leading high-pressure kitchens to the visionary artisans behind our favorite local brands, these women share their raw truths on entrepreneurship, the importance of “seat-at-the-table” advocacy, and the flavors that remind them of home. Join us for a series of intimate conversations that celebrate the hands that cook, lead, and inspire. —Noa Nichol

Haley Macleod, Wine Director, Published on Main

A “Living Document”: You describe your wine list as a “living, breathing document”. How does the IWD theme of “Give to Gain” influence how you select producers who are also “giving back” to their own land or communities?

The importance of stewardship of the land is a core tenant of my wine list and is always the first criteria I seek to fill. We owe it to the land to not just take care of the vines but the ecosystem around those vines as well. As well as for many small producers they’ve been making wine for generations in their regions and they’ve become a pillar of their communities which is key for their local culture.

Enhancing the Vision: Your role is to complement the “endless variety of flavours” from the chef team. How do you navigate that collaborative “give and take” to ensure the guest experience is perfectly balanced?

We’re very fortunate at Published on Main to have such a talented team of chefs who are always willing to bring the wine team a taste of a certain sauce or build a mini version of the dish for us to sample. On the flip side of that, what I’ve found over the years is the more chefs taste the wine we pour, the more the food and wine inherently go well together. This shows the value in a collaborative approach.

Accolades and Pressure: Published on Main has consistently ranked at the top of Canada’s 100 Best. How do you maintain a “generous spirit” and avoid burnout while working at the very pinnacle of the Canadian wine world?

I feel when you love your job, it’s easy to be generous towards guests and your coworkers but it’s incredibly important to also be generous to yourself and to make sure to take time for your own wellbeing. It’s okay to put yourself first sometimes because you can’t take care of others if you aren’t taking care of yourself.

The Sommelier Bridge: Wine can often feel exclusive. How are you “giving” your knowledge to guests in a way that makes the world of fine wine feel inclusive and accessible to everyone?

The idea of making wine accessible is a concept that is incredibly dear to me. I consider it a core tenant of being the sommelier that I strive to be. I like to “give” knowledge to my guests by being a conduit for them to learn what they like and even don’t like about wine. That’s one of the many reasons I love to do pairings with our tasting menu because it gives me the opportunity to explain how and why a wine works with a certain dish or flavour. That is also something a guest can take with them and apply it the next time they’re choosing a bottle for their dinner at home or to bring to a friend’s dinner party.

The Future Vintage: If you were to “cellar” one piece of wisdom for a woman starting her first day as a cellar hand or server today, what would it be?

If I could give one piece of advice to women just starting out is the importance of finding a mentor that is right for you. My mentor, Stephanie Jaeger, was so incredibly pivotal to my career. I owe where I am now in my career to her and everything she taught me. This industry is tough and hard and to have someone to guide you and provide support is crucial. I believe the mentorship in this industry is uniquely special.

Photo by Sarah Annand

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