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.