About Us

We are a group of foodies, entrepreneurs, and islanders who are passionate about local, sustainable and healthy food production and distribution. Rock Bay Market was born out of a desire to combine our love of local food with our passion for innovation and entrepreneurship, with a little kick in the butt from CoVid to really get us going!

Our team consists of a wide range of multi-disciplinary, talented people who are committed to creating opportunities for our community to enjoy our local food as much as we do!


Christine, aka “The Kombucha Lady” as she is known to many, is first and foremost a healer. Growing up in a health-oriented home eating vegetarian whole foods, she developed (even if rejected in her youth) a strong foundation and awareness of a mindful and healthy lifestyle. Although it wasn’t until she went on her own healing journey that she fully embraced the power of whole foods and herbs, she undertook the mission of spreading her knowledge to anyone who would listen! After spending years in the fine dining arena, she wanted to merge the two worlds of elevated foods and healthy eating to nourish people. To that end Christine founded Cultured Kombucha in 2015, showing the world that good-tasting things can be good for you too! Now Christine is onto the next step of her journey: creating healthy fermented preserves for The Rock Bay Market.


Anthony’s journey into the food world started practically from birth. Growing up eating vegetarian whole foods in the Okanagan, Anthony and his family would take advantage of the Okanagan’s bounty to prepare nutritious and truly local foods like dehydrated fruit leathers, producing their own tofu, and growing nutrient-dense sprouts. That passion for earnest healthy foods blossomed under the tutelage of Chef Peter Zambri whose own passion for family and feasts mirrored Anthony’s. After honing his craft for over 20 years in kitchens, Anthony brings with him a well-rounded knowledge of all things food. Now with his own kids, Anthony is more passionate than ever to continue on the legacy of healthy living and harvesting locally. 


Cam Picyk was raised in Victoria, B.C. and received his first cooking lessons from the legendary chef, James Barber, aka The Urban Peasant. After a brief baseball career, Cam decided to focus on cooking, and began working at celebrated restaurants such as Teatro in Calgary, Lumiere in Vancouver, and Marque in Sydney, Australia. Following a stint in Europe, Cam returned to B.C. and continued to build on his international experience at establishments including Gastropod in Vancouver, Sonora Resort, and Agrius in Victoria.  After returning home to Vancouver Island, Cam became increasingly invested in sustainable agriculture as an extension of his culinary practice.  Most recently Cam was the Farm Manager for OLO Restaurant. In his spare time, Cam enjoys analyzing baseball statistics and bird watching. 


Ryan is driven by a need to create and foster a culture of respect and understanding for the ingredients that go into our food and drink. His experience over the past decade of working with boutique restaurants, bars, distilleries, breweries, festivals, and cafes has been woven together with a network of local suppliers that he maintains strong relationships with to this day. Ryan’s mission is to celebrate just how good we have it on the island and to develop a stronger community connection to our local food resources. Eating wild and seasonal shouldn’t just be a luxury and he is here to prove it.


With an official title of a Kitchen Assistant, Jill doesn’t really have a typical day in the office. Sometimes you’ll find her prepping food for the ferments, preserves, or meal kits; other days she’ll be canning or getting the kitchen-related office duties done. While volunteering at a community-led vegetarian café in Montréal, Jill’s awareness of the importance of food systems & food security increased. Once back in Victoria, she eventually signed herself up for the Holistic Nutrition Diploma Program at Pacific Rim College. Her desire to support local food systems influences her daily diet and brought her attention to the Rock Bay Market. Fun fact: the Rock Bay Market was the first place that Jill bought seafood from after reintroducing it into her diet – thanks to Ryan’s Instagram stories explaining where we source our wild & sustainable seafood from!


Jaime spends most of her working hours behind the Rock Bay Market scenes, creating lots of marketing materials & brand collateral, running our social media, and taking care of the product photography. A Victoria local, Jaime is passionate about supporting local and sustainable businesses within her community and beyond. With over a decade of experience in the food and beverage industry, she has gained awareness and appreciation for the plethora of businesses that source their ingredients locally, while supporting local farmers & artisans and contributing to local food security. Her background in community development goes hand-in-hand with our passion for local, sustainable and healthy food production.


Joining us from a small town in mid-western Ontario, and with a Beer Sommelier ticket from Prud-Homme in his back pocket, Evan is our Brewer & Delivery Driver. You’ll see him running between our brewery and storefront, plus all of the Cultured Kombucha retailers around the Island! With his background in brewing beer, Evan brings a lot of expertise to our kombucha brewing facilities. Evan is a recent addition to the Island lifestyle and is intrigued by the local events, art & culture scene that we have here. Keep an eye out for his kombucha tasting events held in store!


One of our friendly Market Administrators, Antonio joins us from Brazil where he studied Nutrition Sciences and Business Administration. He made the move to Victoria to continue his studies in the business world. Always willing and ready to help, say hello to Antonio next time you are in the market!