In Conversation With Milton Rebello | Liv Café & Bistro
Milton Rebello – LIV Café & Bistro – A Canadian Culinary Championship 2013 Bronze Medalist, and one of British Columbia’s most respected culinary leaders, Milton Rebello has been selected as the city’s 2026 Chef of Distinction. He will be one of the two chefs representing Victoria at the national finale.
Rebello will join five other Greater Victoria chefs, competing in Canada’s Great Kitchen Party – All Star Competition on September 29th at the Oak Bay Beach Hotel.
Why the restaurant business?
I chose the restaurant business because food has always been my way of connecting with people. After spending my career cooking around the world, I wanted to create a restaurant that reflected who I am—globally inspired, locally rooted, and genuinely connected to the community. Liv is the opportunity to do that together with Louise, from the ingredients we grow to the food we put on the plate.
Did you pursue education in the hospitality or restaurant field initially?
I graduated from Institute of Hotel Management, (IHM) Mumbai, and went on to pursue my credentials at Johnson and Wales University, Rode Island, with Food Service Management.
After I moved to Canada, I get my certification with Journeyman Red Seal Chef and Certified Chef de Cuisine from NAIT, Edmonton
Is there someone who inspired you to pursue a career in the restaurant/hospitality business?
I’ve been fortunate to have several people inspire me along the way, but what really drew me to hospitality was seeing how food can bring people together. The chefs and mentors I worked with early in my career showed me that this industry is about passion, hard work and generosity. That stayed with me, and today I try to pass that same inspiration on to the people I work with.
What did you do before you were in the restaurant business?
Before owning a restaurant, I was a chef driven by genuine passion for food and travel. Exploring different cultures and cuisines has shaped my cooking style. It ultimately let me open my kitchen at Liv and share that journey with my patrons
Tell us a little bit about restaurants you have owned or managed before moving to Victoria.
In Regina, my wife and I had the privilege of owning and managing three very successful businesses in Regina, SK. Skye Café and Bistro, Rebello Food Studio, Skye Pie Co and Skye Catering.
What was your first restaurant?
Wetlands by Milton Rebello, at the Wascana Country Club, Regina SK
What do you see as the differences between other restaurants you have owned/work in?
My previous restaurants were important chapters in my career, but Liv is personal. It brings together everything Louise and I have experienced in our travels and passion for food.—our love of local ingredients, farming, cooking, ceramics and hospitality. At Liv, we’re not just operating a restaurant; we’re creating something that reflects who we are.
What inspired you to move to Victoria and open Liv Café Bistro?
We were drawn to Victoria by the beautiful seasons, especially the longer summers, the local ingredients and the strong sense of community. Victoria felt like the perfect place to call home.
What has been the biggest challenge so far?
The biggest challenge—and also the greatest opportunity—Liv is still a young restaurant, and we’re constantly learning. But that’s what makes the journey exciting
How do you handle staff, motivate them and address any possible staff shortages that might occur?
I believe people are the heart of any restaurant. My approach with staff is to treat everyone with respect, communicate clearly and lead by example. I want our team to understand not only what we’re doing, but why we’re doing it. When people feel valued and see that their contribution matters, they become much more invested in the restaurant.
Motivation comes from giving people opportunities to learn and grow. I’m very hands-on, so I like to teach, coach and give people responsibility rather than simply telling them what to do.
Staff shortages are a reality in hospitality, especially for a small independent restaurant. Louise and I are not afraid to step into any role when needed. We believe that if the owners are willing to work alongside the team during challenging times, it creates trust and a stronger sense of teamwork.
Ultimately, I want people who work at Liv to feel that they are part of something, not just coming in for a shift. If we build the right culture, people are more likely to stay, grow and help us build the restaurant together
Do you feel that you have attracted the type of guest you anticipated at opening?
We are still new and are earning our stripes. Most of our business is built by word of mouth.
We have local residents who have made Liv part of their regular routine, visitors who discover us while exploring Victoria, and guests who come specifically because they connect with our food and our philosophy. That has been incredibly rewarding.
For us, it’s not just about attracting a particular demographic. We want Liv to be a place where people feel comfortable coming for a great coffee and pastry, a weekend brunch, or a thoughtful meal. The fact that guests return, bring their friends and recommend us to others is probably the best indication that we’re attracting the kind of guests we hoped for
What should we expect from the kitchen at Liv?
Guests can expect a kitchen that is thoughtful, seasonal and constantly evolving. At Liv, we’re not trying to follow trends—we want to let the ingredients lead the food. Our philosophy is rooted in local and seasonal products, while drawing on the many places Louise and I have cooked and travelled.
We work closely with local farmers and producers; the menu will continue to change with what is fresh and available. So, when you come to Liv, you should expect something familiar enough to be comforting, but interesting enough to make you want to come back and see what’s new.
Why that location?
Oak Bay, the neighborhood feel, and the philosophy behind Liv:
We chose this location because it felt like the right place for the kind of restaurant we wanted to create. We weren’t looking to open Liv in the busiest or most obvious location. We wanted to be part of a neighborhood where people live, work and gather.
We wanted Liv to feel like a neighborhood restaurant with a destination-quality kitchen. The location allows us to do both: serve our local guests regularly while also welcoming people from around Victoria and visitors who discover us.
Ultimately, we didn’t just choose a building—we chose a community. And we wanted Liv to grow with that community.
How many seats at Liv?
40 seats in the restaurant
20 on the patio
What days and hours is Liv open?
Weekday lunch Brunch – Wednesday to Friday 10 am to 2 pm
Weekend brunch – Saturday and Sunday 9:30 am to 2:30 pm
Dinners – Thursday to Friday 5pm to 9 pm
What about happy hour?
We are working on it.
You have a very good wine list, why do you feel this is important?
At Liv, we believe good wine completes the dining experience. We want our wine list to be thoughtfully curated, approachable and diverse enough to complement our seasonal food. Whether you’re a wine enthusiast or simply looking for a great glass with your meal, we want there to be something for everyone
What do you think are the one or two things that will encourage people to choose Liv for their next dining experience?
I think it comes down to three things: food, hospitality and word of mouth. At Liv, we want to serve fresh, seasonal food with a unique perspective and make every guest feel genuinely welcomed. When people leave happy, tell their friends and come back themselves, that’s the best kind of recognition we can ask for
Do you have plans for another restaurant in Victoria?
Right now, our focus is on making Liv the best restaurant it can be. We’re still growing, learning and building our relationship with the Victoria community. We’re not ruling out another restaurant in the future, but if we do take that step, it would have to be the right concept, the right location and something we’re truly passionate about. For now, Liv is our priority.
What advice would you give to someone considering opening a restaurant?
My advice would be to know exactly why you want to open a restaurant and be prepared for how much effort it takes. Have a clear identity, understand your numbers, build a strong team and never compromise on quality or hospitality.
Tell us something about yourself that would surprise people who know you.
People might be surprised to know that I’m not always thinking about food! I really enjoy working with my hands and being creative outside the kitchen. I have a strong interest in farming, ceramics and creating things from scratch. For me, that creativity is connected to cooking—it’s about being curious, getting your hands dirty and turning simple things into something meaningful.
Read more about Canada’s Great Kitchen Party – All Star Competition on September 29th at the Oak Bay Beach Hotel here.
Read MyVanCity’s review of Liv Café & Bistro here.
“Oak Bay has been very kind to us and we are grateful for the support.” Milton Rebello
Liv Café & Bistro
713 St.Patrick St. Victoria, BC
Weekday lunch Brunch – Wednesday to Friday 10 am to 2 pm
Weekend brunch – Saturday and Sunday 9:30 am to 2:30 pm
Dinners – Thursday to Friday 5pm to 9 pm
For more information and menus: email us – info@nulllivcafeandbistro.ca