SoBo offers a taste of Vancouver Island, specifically the coastal surf town of Tofino, which its founder calls home. SoBo was founded by culinary visionary Chef Lisa Ahier. It first began as a food truck, then grew into a restaurant, and now Ahier has made a beloved menu item available at grocery stores across Vancouver Island and in the Lower Mainland. You can pick up SoBo’s Wild Salmon Chowder locally at Choices and savour a bowl of quality comfort food. We spoke with Ahier to learn more about her culinary journey and her signature dish.
What is your business called and what does it do?
Chef Owner of Sobo, which is currently producing products for retail food outlets.
What made you want to do this work?
I wanted to start up a new rebirth of Sobo, which had been a full-service food and beverage Restaurant for 20 years. At the age of 65, I was also looking for new, exciting ventures that could utilize my culinary skills and palette.
What problem did you want to solve with the business?
I decided to pivot a few years after the COVID-19 lockdowns, as I noticed the need for top-quality prepared food items were in high demand. In looking towards the future, we really cannot predict what unforeseen events are ahead, but we do know people still need healthy, tasty options in the convenience of their own homes.
Who are your clientele/demographics?
The client that Sobo appeals to is anyone who values wild fish, locally sourced products while being prepared with a high standard of morals and ethics. It is restaurant-quality food that is ready from freezer to table in 20 minutes.
How does your business make money? How does it work?
Revenue is generated by sales in the retail market. I like the circle of life that exists in this venture. We purchase Wild Salmon from local fishermen, buy the vegetables and dairy from the Lower Mainland of B.C. We utilize kelp as our thickening agent, so it is gluten-free. Quality is never skimped on.
Where in the city can we find your profession?
You can currently find Sobo Wild Salmon Chowder at Choice’s Markets, Country Grocer, numerous fish markets and specialty stores and very soon Thrifty’s. If you do not see it in your local grocery store, just ask for them to stock it.
What is the best question a prospective customer could ask a member of your profession when comparing services? Give the answer as well.
The best question a prospective customer could ask is: Why is it more expensive than some of the other fish chowders on the market?
Sobo Wild Salmon Chowder is exactly that: Wild Salmon, not farmed and no cheap fillers. You can feel it after eating that it doesn’t weigh you down like floury roux-laden types. Eating well leads to better long-term health and well-being. We read it everywhere: YOU ARE WHAT YOU EAT. Don’t you deserve the best?
What is the best part about what you do? What is the worst part?
One of the perks of doing what I do is hearing and seeing how much my customers enjoy the products. The worst part is having to charge for it. I wish I could just feed the whole world.
What is your favourite joke about your own profession?
My favourite joke about my profession? Being a Chef looks so glamorous, like we are all Bobby Flay or Wolfgang Puck. Ha ha, we would most likely usually be found washing up the dishes.
Where can we follow you?
Instagram | Facebook | YouTube | Website
