Culinary Workshop w/Chef Christopher Pyne

Jazzing up Vegetarian. Founders House Executive Chef  Chris Pyne (Annapolis Royal, NS) shows you how to elevate your vegetarian dishes to please even the most discerning diner. He will demonstrate Celeriac “Linguine”  with wild & cultivated mushrooms, truffle butter, goat cheese mousseline, confit shallot and more.

Christopher Pyne

It all started when Chris was just 14 standing behind the line working the family business. His apprenticeship and first taste of fine dining started at one of the top restaurants in Calgary, Rush Restaurant; followed by stints with Chef Michael Noble at NOtaBLE and Chef Justin Labossiere. Christopher graduated from the culinary program at S.A.I.T., achieved his journeyman papers, as well as a Red Seal certification – all by the age of 21.
His travels took him to the UK where he worked for Michelin star chefs Anthony Demetre and Marcus Wareing in London, finally landing at Restaurant James Sommerin in Wales, where they earned a coveted Michelin star for the first time and were also awarded restaurant of the year during his time there. Family ties lured him back to Nova Scotia, where he now resides as Executive Chef at Founders House in Annapolis Royal. The restaurant specializes in fresh upscale comfort food made with seasonal ingredients from local farmers and fishermen – it’s elevated rural dining rooted in Nova Scotia’s sea and soil.