Loam Bistro in North Vancouver is about to celebrate their first anniversary. In just one year they have established themselves as one of Vancouver’s best brunch spots with fan favourites like their Açaí Bowl, Avocado Croast, and the decadently delicious Pistachio French Toast. The man behind Loam’s creative and pleasantly unconventional plant-filled menu is Executive Chef and Owner Rahul Negi. We chatted with him to learn more about his culinary inspirations, what kind of food he craves, and what the future holds for Loam Bistro.
What first inspired you to become a chef, and how has your journey led you to Vancouver?
As a kid, I was fascinated by the knife skills of street vendors whenever I went to the market with my parents. Watching them work so quickly and precisely made me want to learn and copy those techniques. My culinary journey has never been about sticking to one place; I’ve always loved exploring different flavours and cultures. That passion for diversity is what drew me to Vancouver, a city known for its rich, multicultural food scene.
Who were some of your biggest influences, either chefs or family, in shaping your approach to cooking?
Early on, my biggest influence was definitely my mom. She was the perfect chef in my eyes, and growing up surrounded by shared meals and creative vegetarian dishes really shaped how I view food. Later, working in hotels and on cruise ships, I met chefs from around the world, like Chef Christian Huber and Chef Vincenzo…who invested their time and belief in me as I was just starting out. Their mentorship has left a lasting impact on my approach to cooking.
What’s the story behind your restaurant — how did it come to life?
Loam Bistro came from a desire to create a plant-filled, welcoming space here in North Vancouver, where the food feels both elevated and grounded in the basics. My diverse work experiences, from hotels to ships and different cuisines, inspired the concept behind Loam. Our menu reflects that variety with globally influenced, contemporary brunch dishes, all prepared in our own unique Loam style, paired with great coffee. We also change our menu seasonally, always looking to invent new recipes and keep things fresh. We wanted brunch to have its own identity, something thoughtful and exciting for our community.
How does the food culture of Vancouver influence your cooking style or menu choices?
Vancouver’s food culture deeply influences how we shape our menu at Loam. The city’s incredible diversity and access to amazing local ingredients inspire us to reinterpret dishes from around the world in a way that feels fresh and balanced. Vancouver’s relaxed, open-minded food community encourages us to be creative and bold without overcomplicating things. That spirit helps us keep our menu exciting and approachable.
What’s one local ingredient you can’t live without in your kitchen?
One local ingredient I can’t live without is BC apples. They’re incredibly versatile and show up in everything from apple cinnamon crumbles to salads and even sauces. They’re a staple that keeps our dishes rooted in the season.
If someone was visiting Vancouver for the first time, what food experience would you insist they try?
For anyone visiting Vancouver for the first time, I highly recommend experiencing the city’s fresh seafood. Sitting by the water and enjoying oysters or the catch of the day is a true Vancouver experience. Some of my favourite spots include Granville Island for casual seafood bites. Even a simple fish and chips in Steveston Village offers a taste of the West Coast’s coastal flavours.
What restaurants, cafés, or hidden gems in Vancouver do you personally love to eat at when you’re off-duty?
When I’m off-duty, I love heading to hole-in-the-wall spots, nothing fancy, but the flavours are always incredible. Some of these places have become my weekly go-tos, like pho shops, banh mi spots, and small sandwich stores that catch my eye. It’s all about honest, delicious food that hits the mark every time.
How do you think the dining scene in Vancouver is different from other Canadian cities?
Vancouver’s dining scene feels different from other Canadian cities because of its laid-back vibe combined with world-class quality. The multicultural influences create a rich tapestry of flavours, and people here really appreciate authenticity and creativity in food. There’s a sense of balance between innovation and comfort that makes dining here unique.
Where do you like to shop for ingredients locally — farmers’ markets, specialty shops, or a particular supplier?
I like to source ingredients locally whenever possible. Farmers’ markets like Trout Lake and Kitsilano are my go-to spots because there’s something special about connecting directly with the people who grow the food. We’re also lucky to be near Vancouver Island, where we find specialty products like Salt Spring jams and cheeses. Sometimes, we even use unique ingredients like lavender extract from local producers to add a special touch to our drinks.
Beyond food, what makes Vancouver special to you as a place to live and work?
Beyond the food, what makes Vancouver special for me is the access to nature, the diverse community, and the creative energy that flows through the city. It’s a place that inspires both work and life, and I’m grateful to be part of it.
What’s next for you and your restaurant here?
Looking ahead, as we approach our one-year anniversary at Loam, I’m excited to keep growing our community through food. We’re planning seasonal features, collaborations, and inventing new dishes that bring people together and celebrate the spirit of Vancouver.
