CAPE BRETON

  Growing up surrounded by life in the restaurant business gave me the advantage of having many natural skills of the trade. Completing coarses in culinary arts from the NSCC AVTC Campus and the Southern Alberta Institute of Technology in Calgary, Alberta. After Obtaining my Red Seal Certification, I then travelled abroad, working in Alberta's Rocky Mountains, Southern Alberta's Bad lands,and then on to Honk Kong Island. Eventually being drawn back to Cape Breton, I returned to the world famous Keltic Lodge in the Highlands National Park . Having gained a wide range of new culinary knowledge, I decided it was time to put my talent to use. After working at Mescalaros in the Membertou Trade and Convention Center and the Maple Leaf Restaurant. I moved on , and can now be wound working with Marine Atlantic. My mentors are some of the great chefs that I have had the opportunity of working with. Chef John Fong, Chef Joel Boyer, Chef Gillis Hostal, Chef Danielle Francois, Chef Rose Mary Lee, Chef Jean Claude , Chef Rodney Richards, Chef Reid Warren and many more. Life is a learning experience. We learn something new everyday.