Sebastian Cortez is the owner of Sebastian & Co Fine Meats Ltd. Sebastian immigrated to Toronto from Chile in 1999 and moved to Vancouver in 2006.

Sebastian is a trained professional chef-turned-butcher who once worked for renowned Toronto chef, Jamie Kennedy. Wanting to broaden his knowledge about food, he decided to study the art of butchery. After working as a head butcher in Toronto, Sebastian moved west to settle down and open his own shop in Dundarave Village in 2007.

In 2021, the eagerly awaited downtown location of Sebastian & Co opened.  With a worldly flair, and inspiration taken from the artisan butcher shops of Europe, Sebastian & Co downtown expands on its popular West Van offerings.  The very first of its kind in Canada, this location features a dramatic window-facing Custom Dry Aging Room.  Entire ribs or loins can be pre-purchased, tagged with name and date, and dry-aged to the customer’s desired length of time. Another window-facing cooler features the finest imported charcuterie, most notably Spanish Jamón Ibérico, and beautiful Italian prosciuttos.  Other cured meats such as salami and bresaola are used in Sebastian & Co’s charcuterie cones, a delicious sampling of cured meats, pickles and aged cheese.  Sebastian & Co downtown also features a Bone Broth Bar and craft sandwiches to-go.



Offering the very best quality meat in the city, Sebastian & Co marries the old world craft of butchery with a modern sensibility of refinement. Sebastian’s passion for food and fine meats is clear the moment you step into his shop. His professional team takes great pains to prepare immaculately frenched racks of lamb, beautifully tied standing rib roasts, and perfect dry-aged steaks that taste even better than they look. With his chef’s background, Sebastian is happy to offer cooking tips or suggest different ways to prepare your favourite cuts of meat. Custom cuts and special requests are always welcome.