Producer

We are called The Ketchup Project for one reason, we experiment and push the boundaries of what ketchup can be. From a wide variety of ingredients and colour, ketchup doesn’t always have to be what you expect from the usual suspects of multi-national giants.

A lot of restaurants will offer “bespoke” ketchups that provide a much needed alternative to the standard, and we appreciate that effort, but for us, it wasn’t enough – we built The Ketchup Project to offer a new experience and to help elevate the food we eat everyday, to put a smile on the faces of our customers and to hopefully surprise and maybe even convert a few people along the way.

Trained and raised in Waterloo, Ontario, David Schaub spent a decade learning his craft in the area’s restaurants, caterers, and butcher shop. Most notably, Schaub spent nearly five years at Bhima’s Warung, learning the foundations of his career. Settling in Ottawa in 2010, he worked his way through some of the city’s kitchens before perfecting his ketchup recipe at The Black Cat Bistro. He started bottling small-batch condiments as The Ketchup Project in 2017.

Dave lives with his family in the Wellington West neighbourhood of Ottawa, Ontario and you can find him at local markets in the area like CARP, and the Ottawa farmer’s markets where you can buy and sample one of the many ketchups Dave has on offer. Stop on by and cats up.