The New Kitchen Table: How Anna Wallner Is Shaping Vancouver’s Culinary Soul

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

Anna Wallner, Co-owner & President, Savoury Chef Catering & Events

From Screen to Service: You made a legendary pivot from broadcast journalism and The Shopping Bags to leading a top-tier catering company. How has your background in “consumer advocacy” shaped the way you “give” a personalized experience to your catering clients?

When I make a meal, a birthday cake or a cocktail for someone I care about, I’ve thought in advance about what are their favourite flavours and what do I think would please them. It’s personal. As a consumer advocate who tests products, my job was to represent the needs and wants of consumers in the context of everyday life.  All of this dovetails beautifully into catering, where listening and understanding the unique needs, vision, and challenges of our clients and partners is what sets us at Savoury Chef apart. We’re not here to make what we want to make. We’re here to listen hard and then lend our expertise and skill.

The “Failing” Philosophy: You believe that “failing is far less embarrassing than never trying”. Can you share a time when a “failure” in your career actually led to a significant “gain” in how you run Savoury Chef today? 

Working in television for over two decades meant getting very comfortable with rejection. Going all the way back to the days of pitching The Shopping Bags TV series, I heard the word “no” many more times than the eventual “yes”.  And it was the same with many series and one-offs after that.

I co-produced and co-starred in a one-hour travel food show pilot (Anna & Kristina’s Cooked) that was in development for years. The eventual pilot turned out so well, in my opinion (and according to ratings), I was sure the series would get a green light. But the network ultimately passed and I was gutted by that and what I saw as a failure. But all that experience with rejection serves me very well in catering, where the competition is stiff, you’re only as good as your last gala, and we constantly have to try new things to stay ahead of the curve. Catering is a tough business – much harder than television was – and having the experience of rejection helps me stay focused on Savoury Chef’s growth and forward motion.

Intimate Hospitality: Your company mission is to make every guest feel “seen, celebrated, and truly welcome”. In an industry that is often about scale, how do you ensure that “personal touch” stays intact as the business grows?

What’s unique about catering, as compared to other areas in hospitality like restaurants, is every single job is different. Each has its own unique menu, venue, theme, scale, people, challenges.  On any given day, we could be building a kitchen on the top of a mountain (done that) or delivering thousands of sandwiches to multiple locations all at the same time (done that too), or providing white glove service for a plated dinner for a world leader (we had to sign an NDA).  Of critical importance for Savoury Chef is the use of technology and systems behind the scenes so we have the capability and time to understand our clients’ needs and to execute successfully again and again.

The IWD Theme: “Give to Gain” focuses on reciprocity. As a business leader, what is one way your team “gives” to the local Vancouver community that has unexpectedly enriched the company’s own culture?

Over the years we’ve developed a program for delivering thousands of meals, either donated or at cost, to various Single Room Occupancy properties (SROs) around the city. Doing this in large volume is an opportunity for some of Savoury Chef’s emerging chefs to learn about cooking at scale, cooking nutritionally dense meals, and the power of giving back. The more seasoned members of our kitchen love the opportunity to teach. Everybody wins. 

The Culinary Visionary: You are a trained chef and published author. When you’re not leading the business, what is the one “adventure” meal you love to cook for family that keeps your passion for food alive?

As a pastry nerd, I often take on complicated cake or sweet projects that take several days. I’m always looking for a reason to bake someone an extravagant cake. I’m also a fire nerd, and I just installed an Argentinian grill at our house, which I can’t wait to get going with. I’m a total pit boss.

Photo by The Apartment Photography