I’m Seamus Dixon, a chef, restaurateur and the founder and Chief Sauce Officer of Saucy Bird. My career has taken me from restaurant kitchens and dining rooms to developing menus and building hospitality businesses.

I created Saucy Bird to bring the flavours I developed in professional kitchens into people’s homes. Our gluten-free sauces and seasonings are made by hand in Vancouver, combining original recipes, distinctive flavour combinations and a playful personality.

For me, good food is about bringing people together and making an ordinary meal worth remembering. Saucy Bird is built around that idea: thoughtful products that make cooking more enjoyable without making it complicated.