Menus and experiences created with cultural meaning at the centre.
Our story
Tradition carried forward through food.
Riverstone creates contemporary Indigenous dining experiences rooted in ingredients, cultural storytelling and community.
Riverstone Indigenous Catering Co.Food that connects culture, history and community.
Modern Indigenous cuisine
An experience that begins before the first bite.
Our catering company brings Indigenous culinary traditions into modern corporate dining experiences.
We prepare meals that highlight traditional ingredients, cultural storytelling and contemporary Indigenous cuisine, while delivering the professional service expected for executive meetings and large events.
For Riverstone, food is more than a menu. It is a way to gather, learn, honour history and create a shared experience around the table.
Gatherings that invite connection, conversation and shared understanding.
Thoughtful ingredients and refined execution from trained culinary professionals.
Professional planning, presentation and service for every event format.
The people behind Riverstone
Culture and culinary craft, brought together.
Riverstone pairs Indigenous knowledge, community and storytelling with professional culinary leadership to create thoughtful experiences around the table.
Co-FounderLori Martineau-Lamarche
Culture · Community · Storytelling
Culture, community and hospitality at the heart of Riverstone.
Lori Martineau-Lamarche is a Cree woman from Attawapiskat First Nation in Northern Ontario whose work has long centred on community, culture and bringing people together.
With more than a decade of experience in community engagement and event coordination, Lori has worked alongside Indigenous organizations, community leaders, businesses, governments and non-profit organizations to create meaningful events and cultural experiences.
Lori is also an accomplished Indigenous vocalist, drummer and cultural presenter. Her performances have taken her to major events and venues including the 2010 Vancouver Winter Olympics, Rogers Centre, Fenway Park, Toronto City Hall and the Canadian National Exhibition.
As Co-Founder of Riverstone, Lori brings cultural knowledge, storytelling and a deep sense of hospitality to every gathering. She believes food is more than nourishment—it is a way to share culture, strengthen relationships and create meaningful experiences around the table.
Culinary Direction · Execution
Professional culinary experience behind every menu.
Hudson Bernard is a professionally trained chef and restaurant operator whose experience spans menu development, recipe creation, food costing, kitchen systems and restaurant launches.
Through MyChef Toronto, Hudson has worked across restaurant concept development and culinary strategy, supporting food programs from early ideation through testing, costing, operations and launch.
His restaurant experience includes concepts such as Hakkalicious, Sam’s Hot Chicken, New York Sliders and Fresh Burrito—work that connects creative food ideas with the systems required to execute them consistently in the real world.
As Riverstone’s Head Chef & Partner, Hudson leads the culinary direction, bringing together flavour, presentation, service and practical execution to create menus shaped around each gathering.
Head Chef & PartnerHudson Bernard
Why organizations choose Riverstone
A meaningful partner for inclusive procurement.
Organizations across Canada are strengthening relationships with Indigenous businesses through reconciliation, diversity and supplier-inclusion commitments.
- Support Indigenous entrepreneurship and economic development
- Align events with reconciliation and supplier-diversity commitments
- Create culturally meaningful experiences for teams and guests
- Provide educational programming through food and storytelling
Your event, thoughtfully planned
Let food become part of the story.
Riverstone can shape a menu and service format around your audience, goals and setting.