Matt Horn, the founder of Cowichan Pasta, is the product of the culinary management program at Ottawa's Algonquin College. Horn started his culinary career at Domus Cafe in Ottawa, then at Mariposa on the outskirts of Ottawa. Followed by four years as the Chef of Cowichan Bay's iconic Masthead Restaurant and Amuse Bistro for one and half years.
Wanting something of his own and seeing a special artisan niche, Cowichan Pasta came to life in 2010. Cowichan Pasta works with local farmers to grow both ancient grains and modern grains for their pasta production which is then milled at True Grain Mill and Bakery.
Producing frozen ravioli and dried pasta using ingredients from BC and many local products such as salt from Vancouver Island Salt Company, Cowichan Valley beef, BC spot prawns, vegetables and foraged items like seaweed and mushrooms when in season.
Learn more about Cowichan Pasta by visiting their website.