Holy Cow! makes delicious and healthy 100% plant-based and 50/50 plant-and-meat-blended foods that satisfy any appetite. So whether you’re already committed to a plant-derived lifestyle, or you’re nudging in that direction, we’ve gotcha covered.
Responsibly-sourced meat has a place in a clean, high-energy lifestyle. But not all protein is created equal. Choosing natural, locally-sourced meat — and eating a little less of it — is a great-tasting way to improve human health and the future of our planet.
Holy Cow! blends high-quality animal proteins with plant-based deliciousness for 50/50 transitional offerings that are 100% knock-you-on-your-butt (in a good way).
And for those who are all-in on plant nutrition, you can count on us for over-the-moooon flavour in our 100% plant-based options that are unlike anything you’ll get from the large-scale industrial food factories.
Best of all, our products originate in the big, flavour-obsessed brain of an uncompromising and entrepreneurial chef who never settles when it comes to taste.
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.