Holy Cow Kitchens is the first original concept of bringing various aspects of food manufacturing under one roof. Holy Cow focuses on 4 pillars.
Commissary and Ghost Kitchens
Co Packing for both meat and plant based products
Private Label food manufacturing
Plant Based and 50/50 food manufacturing of our own in house brand
We at Holy Cow kitchens firmly believe that entrepreneurs starting in our commissary or ghost kitchens eventually will graduate and require co packing which we are able to offer all under one roof.
Our co packing and private label division focuses on co packing for 3rd party companies. Holy Cow will deal with all the headache of ingredients being ordered and running production on one of our state of the art lines. We also can arrange logistics and ship products to anywhere our customers need.
We are a SQF and Vancouver Coastal Health approved facility and our customers are able to rely on our certifications.
Contact us if you require any of our services throughout North America. We are growing rapidly and hope to be in your home town soon.
MEET CHEF PAUL RIVAS
Before Paul Rivas could even walk, he had mastered the chiffonade and was sharpening knives.
Okay, maybe that's a stretch.
But as a toddler in the early 1970s, Paul was a fixture in his father's newly opened – and eventually iconic – Vancouver restaurant, La Bodega.
He wasn't just causing mayhem by wandering into the path of kitchen staff and frenzied servers. Paul's early exposure to fresh ingredients, complex flavours, and his father's love for hospitality inspired him to train at the prestigious Pacific Institute of the Culinary Arts.
Today, Paul's imprint on the local and national food and beverage scene is something special.
He has built upon a celebrated family legacy by developing the La Bodega concept into the critically acclaimed and widely awarded Bodega on Main.
Then there's Gran Reserva, his cozy cocktail bar with Spanish-inspired tapas and an eclectic vibe that defines Vancouver's Main Street.
Paul recently opened the pan-Asian eatery Cold Tea Restaurant, boasting all-day dim sum and elevated mixology at the landmark address of Vancouver's legendary Tsui Hang Restaurant.
He is also one of the founders of The Parlour restaurants, with locations in Vancouver and Toronto. Regular line-ups are testament to The Parlour's status as the destination for stone-baked pizzas, cool libations, and late-night revelry in the heart of Vancouver's Yaletown.
Finally, Paul manufactures and distributes Bodega Foods across western Canada, to the delight of discerning home gourmands.
Paul expresses himself through food and flavour, and his passion for excellence and taste is behind the entire Holy Cow! line of products.