Smoke on the Plateau

For Chef Kelsie Marchand, cooking is a form of storytelling and a way of life rooted in sqixl’w (Indigenous) tradition. Kelsie is a “Rez girl” raised by grandmas, aunties, and a fiercely supportive father, steeped in the kind of kitchen-table teachings that live in your bones . It is this foundation that led her to create Smoke on the Plateau, an intimate land-to-fork dining experience that honours syilx culture and community .

Supporting Local & Sourcing

Our culinary journey is a direct reflection of the land we live on. At Smoke on the Plateau, our menu is a thoughtfully prepared seasonal feast inspired by Indigenous ingredients, traditional knowledge, and local harvests . We prioritize local sourcing, tailoring each dish to the seasonal and local ingredients available to us at that time . It is more than a dinner; it is a celebration of Indigenous land stewardship and a connection to the foodways of our homelands.

Business Practices & Philosophy

We operate on the principles of respect, generosity, and community . Before we share the feast, Kelsie leads a storytelling session introducing guests to the stories of the Okanagan syilx Homelands, the foundational teachings that guide our relationship with the land, food, and one another. By joining us, you are not just a guest; you are participating in an experience rooted in centuries of tradition and a deep commitment to honouring the land-to-fork connection.