"MEAT" THE TEAM
Kev
Executive Director
Kevin leads The Bunker and Industrial Eats with vision, energy, and a genuine love for the people and programs that make it what it is. He oversees our ministry director and Industrial Eats team and keeps the big picture in focus, always thinking about what’s next and how The Bunker and Industrial Eats can continue to grow and serve well.
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When Kevin isn’t working on new ideas, you’ll often find him in his office with music playing, or back on his farm spending time with his goats (he loves his goats!). He’s also known for having food on his mind and a talent for finding great places to eat wherever he goes. So if you’re looking for a restaurant recommendation, Kevin’s your guy.
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Kevin is the heart behind the operations, helping everything run smoothly while keeping the culture of The Bunker and Industrial Eats strong, welcoming, and forward-focused.
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204.325.9723, Ext. 20
Nancy
Kitchen & Catering Manager
Nancy keeps the heart of Industrial Eats running — the kitchen. As our Kitchen & Catering Manager, she oversees everything from catering bookings and event prep to food production, scheduling, payroll, ordering supplies, managing inventory, and supporting the food truck. She plays a key role in menu development, assists in pricing, and helps with our fundraising events to life. While she doesn’t smoke the meats herself, she makes sure everything that surrounds them is prepared with care, consistency, and creativity.
Her team knows her for her patience with new hires, quick problem-solving, strong organization, and the fun she brings into the kitchen. She’s always willing to jump in wherever she’s needed. One of the things she appreciates most about her role is being able to support The Bunker’s ministry through food and fundraising, knowing that her work directly helps create meaningful impact in the lives of youth.
Outside of work, Nancy is a proud mom of five and grandmother of one. She enjoys spending time with family and friends, cooking new meals at home, mowing her two-acre yard, reading, and relaxing with a good movie.
She and her husband also run their own business, where she once helped install bi-fold doors before shifting into the office side of operations — a fun piece of her story that shows her willingness to learn and jump into anything.
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Nancy brings warmth, creativity, and steady leadership to Industrial Eats, helping shape a kitchen culture that’s welcoming, organized, and full of heart.​
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431-775-9049
Natasha
Food Truck & Retail Manager
As the Food Truck & Retail Manager at Industrial Eats, Heidi keeps two of our most dynamic spaces running smoothly. Day‑to‑day, she preps food, ensures the food truck is clean and ready to roll, trains and schedules staff, manages inventory, and keeps the retail space stocked, organized, and welcoming.
For Heidi, the work is about more than serving meals. It’s about purpose. Every plate supports the ministry of The Bunker, and she loves being part of something that feeds both stomachs and souls.
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Heidi’s love for food and hospitality began years ago when her mom introduced her to kitchen work, and she’s enjoyed it ever since. Outside of Industrial Eats, she spends her time drawing, reading, and being with her husband, family, and friends. She also loves expressing herself through her hair — whether that’s bold colours or creative dreads.
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Heidi brings heart, humor, and unstoppable energy to Industrial Eats, creating a food truck experience that’s welcoming, joyful, and rooted in purpose.
431-775-9049
Dimi
Deli Creator & Manager
Dmytro Zalutskyi, known to everyone as Dimi, grew up in the Khmelnitsky region of Ukraine — a place where sausage isn’t just food, it’s heritage. Homemade garlic sausage, in particular, shaped his earliest food memories and set the foundation for the craft he practices today.
One month before the war began, Dimi left Ukraine in search of opportunity and stability for his family. He spent two years in Poland before immigrating to Canada with his wife and daughter. Starting over in a new country, new language, and new environment wasn’t easy, but it forged the mindset he carries into his work every day: discipline, responsibility, and results.
His interest in smoking meats began long before Industrial Eats. Dimi wanted to recreate the flavors he grew up with — but elevate them with modern control, consistency, and precision. Over time, he made that vision real. When asked how it grew into a business, he put it simply: “When you do things properly, people notice. It started small, for myself and friends, and then it grew. It was a natural progression. The foundation comes from Ukrainian meat culture — clean ingredients, balanced spices, and proper technique. Today, it’s executed at a higher level.”
At Industrial Eats, Dimi focuses on quality control and consistency. Every product must meet the same standard — no exceptions. He’s proud to be part of a team that feels like more than a workplace, and he brings that sense of care into the kitchen every day.
His coworkers describe him as the person who always greets everyone with a smile and a genuine “good morning.” He loves to feed people, whether it’s samples of his newest smoked meats or a full pierogi breakfast. He’s friendly, attentive, and quick to notice when someone needs support. And he brings humour into the room, keeping the team grounded and connected.
Dimi’s work ethic is strong, and his attention to detail is unwavering. When customers try his products, he hopes they experience exactly what he works so hard to create: the difference, the depth, and the flavour.
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431-775-9049
