Meet the Chefs
Michelin-starred Chef Joël Watanabe brings his celebrated French-Japanese perspective to Wolfville for a very special bluefin tuna demonstration. Watch as Watanabe takes on an extraordinary tuna and shares the precision and technique behind preparing this prized catch—before guests get to taste the results. The new Neptune Night Market will showcase the latest seafood products and gourmet bites, from sushi and tuna poke to lobster rolls, while also providing a platform to showcase our province’s world-class seafood sector to consumers, chefs, and industry from across Canada.
Chris Aerni
Chef Chris Aerni trained in his native Switzerland before building an international career spanning restaurants, hotels, and hospitality management from Australia to Toronto. In 2001, Chris and his wife purchased the Rossmount Inn in St. Andrews-by-the-Sea, New Brunswick, transforming it into a celebrated culinary destination known for seasonal, market-driven cuisine spontanée rooted in local ingredients. An avid forager and gardener, Chris has long championed the farmers, fishers, and producers of Atlantic Canada while advocating for sustainable food and tourism. After selling the Rossmount Inn in 2026, he continues to support its next chapter as a consultant. @rossmountinn
Ethan Angnatok
Originally from Nain, Nunatsiavut, in northern Labrador, Ethan James Angnatok is an Inuit chef whose cooking is deeply rooted in the land and traditions of his home. Growing up hunting, trapping, foraging, and fishing, Ethan draws on knowledge passed down through his family to create dishes that honour traditional Inuit ingredients and flavours. In recent years, he has shared the foods he grew up with through culinary events and experiences across Canada. Ethan has also worked in commercial fisheries and participated in ocean research expeditions, deepening his commitment to sustainable seafood and the important role chefs can play in protecting our oceans. @ethan_angnatok
Ned Bell
Ned Bell is a celebrated Canadian chef, sustainable seafood advocate, educator, and keynote speaker who has built his career championing healthy oceans, waterways, and local food systems. Born in British Columbia’s Okanagan Valley, Ned brings energy and purpose to his work as a chef and sustainability leader. He is co-owner of Hatch Hospitality, Creative Advisor for Okanagan College’s forthcoming Centre for Food, Wine and Tourism, Culinary Director at Planetary Health, a Buy BC Champion, and Board Member and Co-Chair of Sustainability for the Chefs’ Table Society. Through consulting, advocacy, and education, Ned inspires positive change across Canada’s culinary landscape. @nedbell
Charlotte Langley
Chef Charlotte Langley is a classically trained chef, entrepreneur, and sustainable seafood advocate raised on Prince Edward Island. With more than two decades in food and hospitality, she founded Scout Canning before launching Langley Foods Inc., a portfolio of purpose-driven food brands anchored by Nice Cans—her MSC-certified premium canned seafood label. Charlotte also serves as the Marine Stewardship Council’s Canadian Chef Ambassador, championing sustainable and equitable seafood on stages across North America. Her philosophy of “delicious responsibility” brings exceptional taste and responsible sourcing together. Her first cookbook, Nice Cans: A Boldly Delicious Cookbook, arrives in spring 2027. @chefcharlottelangley @justnicecans
Adam Loo
Chef Adam Loo is a Prince Edward Island chef, entrepreneur, and author whose career stretches from family farm to world stage. A Culinary Institute of Canada graduate, he competed with Youth Team Canada at the World Culinary Olympics, earning gold and silver medals. After 14 years with Murphy Hospitality Group, Loo opened Ada Culinary Studio in Charlottetown in 2024, creating private dining and community-driven culinary experiences. In 2025, he represented PEI and Atlantic Canada at the World Expo in Osaka, Japan. He is also the author of Let Rise: Stories from a Small-Town Cook and a Burnt Chef Project Ambassador. @chefloo @ada.culinarystudio
Renée Lavallée
Chef Renée Lavallée is one of Nova Scotia’s most celebrated culinary voices and chef/co-owner of The Canteen in downtown Dartmouth. Originally from Shawville, Quebec, the George Brown College graduate has spent more than three decades in kitchens, championing local farmers, fishers, and producers while creating approachable, ingredient-driven East Coast cuisine. A Top Chef Canada Season 7 competitor and Wall of Chefs judge, Lavallée has earned numerous accolades, including being named The Coast’s Best Chef again in 2026. The Canteen has also been recognized among OpenTable’s Top 100 Restaurants in Canada, cementing its reputation as a beloved Nova Scotia dining destination. @feistychef @thecanteenns
Stéphane Levac
Chef Stéphane Levac is an Indigenous chef with roots in M’Chigeeng First Nation, originally from Sturgeon Falls, Ontario. Now based in Nova Scotia, his cooking is deeply connected to heritage, place and the stories behind each ingredient. As Executive Chef at Maritime Express Cider Co. in Kentville, Stéphane brings together locally sourced ingredients, bold flavours and a creative approach that honours tradition while looking forward. A passionate forager and storyteller, he sees food as a powerful way to connect people, culture and community. Whether in the kitchen or exploring the landscape, Stéphane’s cooking reflects curiosity, respect and a strong sense of place. @chefstephanelevac
Jason Lynch
Jason Lynch is an award-winning chef, restaurant owner, and author of Straight From the Line—Recipes and Reflections from a Chef at Work. Born and raised on a farm in Nova Scotia’s Annapolis Valley, he studied at Le Cordon Bleu Culinary Arts Institute in Ottawa. After returning to Nova Scotia, he joined the team at Acton’s Restaurant before joining Domaine de Grand Pré Winery’s Le Caveau Restaurant in 2003. In 2008, Lynch took over as Head Chef of Le Caveau, named one of the 20 world’s best winery restaurants by Wine Access. He is also the chef at the Black Spruce Restaurant in Gros Morne National Park. In 2021, Chef Lynch, along with his wife and business partner, Beatrice Stutz, opened a casual eatery, Cumin Kitchen & Drink, and a boutique hotel, The Inn at Grand Pré Winery. @chefjasonlynch @lecaveaurestaurant @cumin.kitchen @grandprewines
Ken Pittman
Ken Pittman is the chef and co-owner of Snow White Laundry in St. John’s, Newfoundland and Labrador. His cooking is rooted in intention, emotion, and craft, blending the ingredients and traditions of Newfoundland with Asian flavours and techniques inspired in part by his Chinese grandfather. Pittman’s career has included time at Raymonds and the development of his own culinary voice through Seto Kitchen + Bar before opening Snow White Laundry in 2026. His food is playful, thoughtful, and deeply personal, built around bold flavours, nostalgia, and a strong sense of place. Snow White Laundry has quickly become one of St. John’s most talked-about new restaurants. @kenpittman1 @snowwhitelaundry.co
Shane Robicheau
Originally from Clare, Nova Scotia, Shane Robicheau embarked on a global culinary journey despite his small-town roots. His culinary passion ignited at his family’s restaurant at the age of 12, setting the course for his future. Chef Robicheau honed his skills at the culinary arts program at the Kingstec Campus, NSCC, where he was mentored by the province’s top chefs. Notably, he represented Canada in the Culinary World Cup in Luxembourg as part of the U-25 Culinary Team. Presently, Robicheau offers private chef services in his hometown of Saulnierville through his food truck venture. His latest culinary endeavour, Searoots Oceanside Dining in South West Nova Scotia, showcases his culinary expertise and dedication to his craft. @shane_robicheau @leptitrobicheau @cuisinerobicheau
Julien Rousseau
Born in the South of France, Julien Rousseau brings the artistry, discipline, and romance of French chocolate-making to Halifax, Nova Scotia. Trained as both a pastry and chocolate chef, he refined his craft across Europe before settling in Canada, where he and his wife Nathalie opened ROUSSEAU Chocolatier in 2014. Julien’s creations are defined by precision, creativity, and reverence for ingredients. Using sustainably sourced Cacao Barry couverture and Nova Scotia’s finest local harvests, he crafts confections that blend European tradition with the flavours of his adopted home. His work has been recognized internationally, including two Silver Awards at the Academy of Chocolate in London, and is featured in five-star hotels and luxury retailers nationwide. @rousseauchoco
Martin Ruiz Salvador
Award-winning Chef Martin Ruiz Salvador is a defining force in Lunenburg’s culinary scene. Nova Scotia-born and classically trained at Le Cordon Bleu, Martin honed his craft in MICHELIN-starred kitchens in Ireland and France before returning home. Today, he and his wife and business partner, Sylvie, are behind five celebrated seafood-forward Lunenburg establishments: Beach Pea Kitchen & Bar, Salt Shaker Deli & Inn, South Shore Fish Shack, Half Shell Oyster Bar, and Bar Salvador. His cooking combines classical technique with exceptional local ingredients, showcasing Nova Scotia seafood and seasonal produce alongside Mediterranean influences and flavours inspired by his Spanish heritage. @martinruizsalvador @thebeachpealunenburg @thehalfshelllunenburg @barsalvadorlunenburg @southshorefishshacklunenburg @saltshakerdelilunenburg
Paul Thimot
Boasting over 30 years of culinary and sommelier expertise, Chef Paul Thimot embarked on his gastronomic journey in Saulnierville, Nova Scotia, nurturing his early passion for food and wine. His path encompassed culinary studies, experiences in Halifax, training in France, and sommelier certification in Western Canada—culminating in a distinguished teaching career at the Nova Scotia Community College. Previously, Thimot excelled as a wine educator at Mission Hill Winery in Kelowna and as a sommelier at Banff Springs Hotel. On his summers off from academia, he operates a food truck, creating exquisite dishes for weddings and events at wineries and unique venues, and embodying his culinary ethos of crafting delightful everyday cuisine. @paulthimot
Joël Watanabe
Raised in Ottawa with French and Japanese roots, Chef Joël Watanabe embodies Vancouver’s multicultural culinary spirit. His MICHELIN-recommended restaurant Bao Bei has explored Chinese cuisine through French techniques for 15 years, while Kissa Tanto brings together Japanese and Italian flavours with inventive, unexpected dishes. Kissa Tanto has earned One MICHELIN Star every year since the MICHELIN Guide debuted in Vancouver. Across both restaurants, Watanabe celebrates British Columbia’s exceptional local ingredients, from foraged mushrooms to celeriac, while drawing on diverse culinary traditions. His distinctive approach and creative cooking have established him as one of Vancouver’s most celebrated and influential chefs. @chefjwatanabe @kissatanto @baobei1