About Mark Hills

About Mark Hills

About Mark Hills

“One of the most enjoyable parts of my work apart from meeting and working with many of the worlds top chefs, entails travelling around the world in an ongoing quest for different flavor experiences and new food trends.” – Mark Hills

Over the last 40 years, Mark Hills has immersed himself in the food business. As a child of a single parent household from the age of 11 his main chore was to organize and execute menus to feed the family of 5 siblings while his mother worked; this sparked his initial interest in cooking and eventually his dream of becoming a chef. He has been a cook, bartender, waiter, caterer, manager of Vancouver Island’s largest European import food distributor, seafood retailer/wholesaler, owner/manager of BC’s last federal inspected rabbit processing plant and now the owner and president of Hills Foods Ltd.

Establishing and incorporating Hills Foods Ltd. in 1987 Mark Hills opened a dormant rabbit processing plant in Mission, BC. Rabbit processing was just the beginning, and soon after came pheasant, then bison, wild boar, venison, ostrich, etc., etc.

Mark was the first distributor to introduce local certified organic beef for weekly fresh sale into the Vancouver marketplace. Hills Foods jumped further into the game game with the introduction of kangaroo meat in 2007. Hills Foods is the go-to company for exotic, wild or organic or premium meats and specialty poultry.

After many years of providing the B.C. marketplace with an extensive mix of quality, natural, sustainable specialty meats and poultry, and generously supporting young aspiring chefs and World-Winning Culinary Canadian Teams (including Gold Medal Culinary Olympic Teams), in 2008 Mark Hills made his personal dream into reality when he earned his Certified Chef de Cuisine Certification. That same year he was inducted into B.C.’s Restaurant Hall of Fame (Hall of Fame logo) as FRIEND OF THE INDUSTRY in recognition of his continuing effort to promote and provide sustainable, organic and alternative protein sources to both chefs and consumers while providing support to young culinarians getting their start in the industry.

The Hills Foods distribution and processing facility is now ten thousand square feet and employs twenty-seven dedicated crew. Custom cutting of specialty meats and artisanal sausage production are the main activities. Maintaining high standards in the industry, the Hills Foods facility is PACS ORGANIC CERTIFIED (Pacific Agricultural Certification Society) & STERITECH APPROVED (logo for Steritech), servicing hundreds of fine dining restaurants and has many of their products in a wide variety of the finest retail stores in the province.

Affiliations/Associations Hills Supports

  • British Columbia Chefs Association
  • Culinary Arts Foundation of British Columbia
  • British Columbia Restaurant Association
  • Canadian Federation of Chefs & Cooks
  • World Association of Chefs
  • Chefs Table Society
  • Farm Folk City Folk
  • Les Dames d’Escoffier Society
  • Cuisine Canada
  • Slow Food Vancouver
  • Chevalier of Confrerie de la Chaine des Rotisseurs
  • International Association of Culinary Professionals