About SoBo
About Lisa
Chef Lisa Ahier is the chef and owner of SoBo and the author of the award winning The SoBo Cookbook. She has lived in Missouri, Colorado, Texas and Florida but calls Tofino, British Columbia home. After working in numerous restaurants from the age of 13, she landed on the doorsteps of The Culinary Institute of America in Hyde Park, New York at the age of 34.
The SoBo cookbook was originally launched in 2014 and includes all of the crowd favourites from SoBo restaurant, including her wild smoked salmon chowder, cornbread, polenta fries, rice pockets and key lime pie (to name a few!). Chef Lisa and her team have also recently released a new cookbook, called “Together at Sobo”!
Chef Lisa’s food items are unique and addictive. A number of items are now available at locations across BC and online, such as her wild smoked salmon chowder, cornbread and the SoBo cookbooks!
Subscribe to Lisa's channel for more recipes!
"Lisa Ahier’s soups, breads and other products are a staple for the people of the area as well as visitors. Her recipes, menus and cook books sustain us all and have since the inception of her food truck in Tofino which was listed on Canada’s best restaurant lists.
Her food, made with love and care for both people and the Earth, makes one feel whole, good and healthy. It is locally sourced, mostly organically grown, appreciated and welcomed by all. Her second cookbook, after the enormous success of her first one, is about to be released in May and has already been sold widely through the internet and orders. With the release of her second cookbook, her reputation and the quality food she produces will become even more widely recognized and appreciated (which it already has).
As a local for over 50 years in the Tofino area and with a large growing family who all love her food and recipes, I can without a doubt, praise her products and expertise in the culinary field. We love her restaurant and the modes of making available her wonderful food. Having access to delicious, healthy, nourishing food is a recipe for a good life and she doesn’t compromise when it comes to maintaining those values and ethics. I love being able to grab some of her frozen soups, corn bread, desserts, chocolate, etc. off the shelf and freezer when in a hurry or to provide a quick meal for family and friends.
She has been a blessing to this community and expanding the love she puts into her food is a gift for all life, not just humans but in caring for the Earth, animals, birds, fish and plants that provide so much for us.
Thank you Lisa, for your creative love for nourishing all.
Sincerely, Susanne Hare Lawson"