A woman in a white shirt and apron is squeezing sauce onto plates of food at a buffet or catering event.

SheCooks with Heart & Heritage

Who is Holly Holt?

Holly Holt is a proud Okanagan Syilx woman (snpink’tn Indian Band) and an award winning Chef in Treaty 6 Territory, Edmonton AB. She has 15 years experience in the culinary arts and over 20 years of experience in hospitality. She is a proud graduate of NAIT’s Culinary Art’s program and loves to continue learning everyday. Her expertise is in contemporary Indigenous cuisine, nutrition and plant-forward cooking. Holly takes pride in her professional, friendly and dynamic approach when working with the community. Holly is passionate about learning, reclaiming and highlighting the Indigenous Cuisine of Turtle Island. This has become a way for herself, to reconnect with her own culture. When Chef Holly is not in the kitchen, she enjoys beading, art, reading, walking her dogs, self care, hiking, swimming, travelling and learning.

Close-up of a woman with dark hair, wearing earrings and a black chef's jacket, standing in a kitchen or workspace with shelves and books in the background.

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A bowl of roasted vegetables, including squash and mushrooms, topped with shredded cheese.
A decorative plate with a slice of bannock, a dollop of butter, and a serving of jam or preserves.
A gourmet dish featuring a braised meat cut with a bone, served on a bed of green puree and garnished with small dollops of a white sauce with red specks, presented on a white plate outdoors.
A woman standing in a strawberry field holding a white bucket of strawberries, with other people harvesting strawberries in the background. She is wearing sunglasses, a white cap, a light t-shirt, and denim overalls, smiling at the camera.
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